It is no doubt that mushrooms are beneficial to health as they are low in fat and filled with essential nutrients. From May to June, Head Chef Kwai-kai Lo at The Chinese Restaurant invites diners to feast on an array of hearty mushroom creations.
Two nourishing soups raise the curtain for the feast: double-boiled conch soup with maitake mushroom and black garlic and double-boiled soup with abalone, silkie chicken and blaze mushroom, each with its own distinctive flavours. Diners who desire a more refreshing appetiser may sample the delectable chilled shredded sea cucumber with abalone, jellyfish and seasonal mushrooms.
The spotlight then lands on a list of mushroom-infused seafood mains. Prepared with chicken broth, the simmered garoupa fillet with cordycep flower and chanterelle offers a flavoursome aroma.
The pan-fried Hokkaido scallop with fresh mushroom, plum-flavoured lotus root chips and crispy ginger julienne may serve as the top pick for ladies due to the anti-aging effects of mushrooms. The stir-fried minced garoupa with shrimp, scallop, wild mushroom and pine nuts provides a mouthful of freshness, which is not to be missed by seafood connoisseurs.
Alternatively, indulge in the stuffed morel with shrimp mousse and Chinese cabbage, a sublime creation drizzled with morel sauce to enrich the mushroom taste. Other classic recipes include the moist and boneless braised stuffed whole chicken with assorted mushrooms and the zesty stir-fried dried shrimp, salted whitebait, squid, assorted mushrooms.
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 eight and 12 persons respectively.
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.
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