This November and December, Head Chef Kwai-kai Lo of The Chinese Restaurant will bring diners the authentic taste of Cantonese winter specialties.
Casseroles are undeniably perfect winter dishes, therefore Chef Lo has prepared a range of delectable choices served in clay pots to tempt your taste bud. The delicious braised chicken with sweeten Chinese rice wine; the spicy braised water turtle with roasted pork belly, bamboo shoots and black mushrooms; the flavourful braised lamb with bamboo shoots and black mushrooms; as well as the braised carp fish with ginger and spring onions, all are served in a casserole filled with appetising aromas.
Chef Lo also recommends the tasty traditional snake soup, a popular winter warmer in Chinese food therapy, and the stir-fried soft shell turtle with white peppercorn, assorted vegetables and ginger which carries just the right amount of heat to whet your palate.
Other tantalising dishes such as wok-fried shredded venison with fish maw and spicy chilli sauce as well as pan-fried lotus root cake with preserved meat are also ideal for winter time.
The Chinese Restaurant combines a 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.
Guests will be entitled to a two-hour complimentary parking for patronage of lunch and three-hour for dinner respectively at The Chinese Restaurant.
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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