From 21 September to 31 October, Guest Chef Scott Xu, the Executive Sous Chef of Grand Hyatt Shenzhen and Head Chef of the famed restaurant, China Lodge, will bring the taste of Canton to The Chinese Restaurant at Hyatt Regency Hong Kong, Tsim Sha Tsui. Here are a few highlights:
Born into a family of chefs, Chef Scott brings his conspicuous passion for cooking, together with more than 15 years’ experience from all over the world. His culinary delights emphasise ten key elements: “colour, aroma, taste, inspiration, appearance” for the gourmet creations, and “crunchiness, freshness, smoothness, tenderness, crispiness” for texture.
A highlight of his career is having the honour of cooking for a former French prime minister, in addition to being bestowed a personalised congressional medal in appreciation of his culinary expertise. Chef Scott was also one of the four top chefs chosen to represent Shenzhen at the Montréal en Lumière, presenting his Cantonese culinary creations on the world stage.
The taste of Canton begins from Chef Scott’s appetisers such as deep fried anchovy with homemade honey sauce; marinated flower sea whelk Shanghai style; preserved spicy duck tongue and cherry tomato with preserved plum dressing; all are equally refreshing.
The spotlight of Chef Scott’s menu shines on his signature soup – “Kungfu Soup” which offers therapeutic value in addition to being a gastronomic delight. The soup is prepared in two ways, and is further customised by adding energising sea horse for gentlemen, or collagen-rich fish maw for ladies. Both soups use premium ingredients including fresh abalone, bright-eye fish and goji berries, double-boiled with mineral water for four hours in a traditional Chinese clay teapot.
One of the best-sellers of Chef Scott’s menu is the roasted pork ribs with Sichuan pepper and fragrant garlic. Chef Scott has chosen a perfect cut of pork with balanced marbling; the rack of ribs is slow-roasted for three hours and basted with the chef’s secret marinade. Another chef recommendation is steamed whole crab with pork and aged yellow rice wine, with which the minced pork is marinated in aged yellow wine and then topped with a whole crab and steamed to perfection. It is a meticulously prepared dish that has a rich delectable aroma.
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