In Chinese food therapy, herbs are commonly used to add therapeutic value to gastronomic delights, and combining tonic herbs with other ingredients is a practice inherited from ancient China. During January and February 2016, The Chinese Restaurant’s Head Chef Kwai-kai Lo will introduce a series of Chinese herb-infused dishes that are both nutritious and delicious!
Feast on Chef Lo’s top recommendation, pan-fried fillet of pigeon with wolfberries and osmanthus sauce which is cooked to perfection. This dish also has rich nutritional value, as the wolfberries are believed to improve eyesight as well as the liver and kidney.
Angelica is another popular Chinese herb used to prepare nourishing treats. This ingredient is featured in Chef Lo’s clay pot-braised chicken with Chinese angelica, red dates and ginger which is believed to be beneficial for blood circulation. Alternatively, guests may also sample stir-fried shredded fish with tianma for improving insomnia and vertigo.
Other herbal culinary creations include clay pot-braised oxtail with tangshen, double-boiled Shanghainese pork dumpling soup with ginseng, braised duck with stuffed barley or double-boiled fish maw soup with conch and wolfberries, all of them are conducive to diners’ health.
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.