Seventh Son

3/F, The Wharney Guang Dong Hotel Hong Kong, 57-73 Lockhart Road, Wan Chai, Hong Kong TEL: +852 2892 2888

TATLER SAYS

Seventh Son is all about the recipes passed down from

Chui Fook-Chuen, one of the most important Cantonese chefs of the 20th century, and father of the restaurant’s founder Chui WaiKwan. From banquet dishes such as suckling pig and goose web, to humble old-school favourites like braised pomelo skin, this is perhaps the closest you can get to what the Cantonese elite were eating in the late Qing dynasty. Despite its illustrious history, the restaurant is relatively casual, and is as suited to small family dinners as big celebratory gatherings.

SIGNATURE DISHES

• Braised Yoshihama abalone in oyster sauce

• Baked stuffed crab shell with onion and fresh crab meat

• Seventh Son’s famous crispy chicken

TATLER TIP

Several dishes require advance booking, such as suckling pig, roast goose, bird’s nest and partridge congee, eight treasure duck, and stewed garoupa fin. If booking for a large group, it’s best to have the restaurant write a menu in advance.

seventhson.hk

PRICE PER HEAD: HK$600