This July and August, savour summer delights at The Chinese Restaruant where Chef Kwai-kai Lo will showcase a series of seasonal Cantonese delicacies.

To refresh appetites during mid-summer, Chef Lo recommends his latest creation: braised clam, dried scallop and long melon in supreme broth, where the sweet, delicate flavour of long melon infuses with the clam and dried scallop for a refreshing aftertaste.  Diners are also invited to sample the steamed prawn and egg white in mini pumpkin or the baked prawn and salted egg yolk in mini pumpkin – presented in two variations to please every palate.

Alternatively, guests may indulge in light and refreshing seafood inspired creations with the enticing aroma of flowers: stir-fried scallop with fragrant night flower, longan and lily bulb, a truly authentic gourmet experience.  Or enjoy double-boiled crab meat, frog legs, Yunnan ham and lotus seed in young winter melon, where the refreshing ingredients are boiled inside of the young winter melon for hours, creating an incredibly alluring flavour.

To surprise the taste buds, Chef Lo is also preparing a series of dishes that includes deep-fried crab-filled lychee; fried garoupa fillet with fresh fig; wok-fried sea whelk with wax apple; stir-fried razor clam with bitter melon in black bean sauce; and braised sea cucumber with dried scallop and marrow squash.

The Chinese Restaurant combines modern art deco design masterfully blended with the essence of a traditional 1920s tea house, serving authentic Cantonese dishes.  There are two private rooms for  8 and 12 persons respectively.

Parking Offers
Guests will be entitled to a two-hour complimentary parking for patronage of lunch and three-hour for dinner respectively at The Chinese Restaurant.

Opening Hours
Monday thru Friday: 11:30 AM – 2:30 PM
Saturday, Sunday and Public Holiday: 11:00 AM – 2:30 PM
6:30 PM – 10:30 PM daily

Address: Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7788 or book via the hotel website.
– The above information regarding the seasonal cuisine is subject to change without prior notice

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