HOI KING HEEN

T.Dining by Hong Kong Tatler - - Creative Chinese -

The IN­TER­CON­TI­NEN­TAL Grand Stan­ford’s Chi­nese restau­rant has long been a favourite of gour­mands in the know. Chef Leung Fai-hung’s deep knowl­edge of tra­di­tional Can­tonese cui­sine and will­ing­ness to ex­plore new tech­niques mean that the menu cov­ers ev­ery­thing from the clas­sics to the avant­garde. Sta­ples such as roast suck­ling pig and tonic soups are done as if they wrote the text­book them­selves, although on oc­ca­sion, even es­sen­tials like the char siu (bar­be­cued pork) can be a lit­tle dry. While many of the new cre­ations have won awards, they can seem a lit­tle too ex­per­i­men­tal for the unini­ti­ated. The wine list of­fers a num­ber of flashy, high-end la­bels, as well as lesser-known and rea­son­ably priced choices, about which the ser­vice team is equipped to an­swer ba­sic queries. The base­ment lo­ca­tion and con­ser­va­tive dé­cor is made up for with its ex­pan­sive­ness, mak­ing it a good spot for fam­ily gath­er­ings.

Mott 32 of­fers a myr­iad of dra­matic seat­ing op­tions

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