This spring, indulge in a selections of nicely crafted freshwater fish delicacies at The Chinese Restaurant. Using a variety of freshwater fish, Head Chef Kwai-kai Lo will showcase his culinary talents during March and April.
Enjoy an enticing dish to begin this fish feast with Chef Lo’s recommended steamed marble goby with premium soy sauce, featuring tangerine peel and shredded pork in one of the most classic Chinese preparations. Guests looking for a refreshing choice are encouraged to try the fried mandarin fish with pine nuts and sweet and sour sauce, a crispy fish fillet that delivers the flavours of spring.
Steaming is one of the most authentic cooking techniques in Chinese cuisine, as it showcases fish’s luscious flavour at its best. Be sure to sample one of Chef Lo’s latest creations – steamed bream with olives and young ginger; or the steamed eel and rice with tangerine peel and soy sauce, the rice of which is fully infused with the flavours of the eel, while aged tangerine peels add a hint of citrus.
Savour delectable choices served in clay pots, including Sichuan-style simmered yellow fish with chilli sauce or catfish with garlic, shallots and premium soy sauce – all served with a sizzling touch. Other must-try dishes are fried marble goby with spring onion and premium soy sauce and braised freshwater eel with roasted pork belly and garlic.
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 valet 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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