Hoi King Heen

B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui, Hong Kong TEL: +852 2731 2883 hongkong.intercontinental.com

InterContinentalGrandStanfordHongKong InterContinentalGrandStanfordHongKong

TATLER SAYS

Chef Leung Fai

Hung’s four decades of culinary experience is evident in his exquisite execution of Cantonese classics. Come for seafood-driven dishes as well as a selection of old school Cantonese recipes only a handful of master chefs like Leung are still able (and willing) to create, due to the complexity of the cooking process and the craftsmanship required. The restaurant feels vast in vermillion, blacks and golds, whispering understated luxury in the basement of the InterContinental Grand Stanford.

SIGNATURE DISHES

• Steamed garoupa roll with Yunnan ham

• Crispy pork belly stuffed with egg yolk

• Braised winter melon balls stuffed with black olive mustard

TATLER TIPS

Pre-order refined versions of disappearing dishes no longer offered on Hong Kong menus, like simmered chicken fillets with Argentinian red prawn paste, and crispy rolls of pork brain, liver and fungus.

PRICE PER HEAD: HK$700 PRIVATE ROOMS: 4 rooms for 6-48 persons