SHA TIN 18

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

It should be a crime to visit Sha Tin 18 and not try their Pek­ing duck.

Carved ta­ble­side, it is served three ways, with sep­a­rate plates of del­i­cate breast meat, gamey leg meat and skin, and per­fectly crisp skin; fac­tor in ac­com­pa­ni­ments of fluffy thin pan­cakes and punchy gar­lic and soya bean sauces, and you have a show-stop­ping dish that is fa­mous for all the right rea­sons. Nev­er­the­less, the rest of a menu—a weighty tome fea­tur­ing both Dong­guan spe­cial­i­ties and more fa­mil­iar clas­sic Chi­nese cui­sine—ac­quits it­self ex­cel­lently, with well-cooked pro­teins and finely bal­anced flavours ev­i­dent through­out. We are par­tic­u­larly im­pressed by the desserts, which in­clude vel­vety home­made ice creams in cre­ative Asian-in­spired flavours like Jas­mine milk tea and Chi­nese wine choco­late. Sha Tin 18’s de­sign is con­tem­po­rary and spa­cious, with open kitchens to watch the chefs at work, but fairly un­re­mark­able—other than the fact that it is pos­i­tively Arc­tic in tem­per­a­ture. How­ever, for su­perb Chi­nese cui­sine and a stand­out Pek­ing duck, plus the bonus of very rea­son­able prices, Sha Tin 18 is hard to beat.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.