Instead, Mott32 wraps it in Iberico pork and tops it with black truffle. Mott32 is a designer-cool Cantonese restaurant in an old bank vault that has been fastidiously refurbished to marry industrial elements of old New York with classic Chinese wall paintings, calligraphy brushes and lampshades.Īccording to chef Lee Man Sing, the very traditional way of making siu mai is to have the quail egg on top. The perfectly timed result is culinary bliss. When the dish arrives, you eat it quickly before the yolk has time to cook through. Hong Kong foodies know the deal: at Mott32 you definitely have to order the soft quail egg and black truffle siu mai (steamed dumpling). Mott32’s soft quail egg, Iberico pork and black truffle siu mai 3. The result: A parcel that is fresh, fragrant and flavourful. Chef Chan has a specific preference for lobster from the South China Sea and scallops from South Australia. Another favourite is the steamed lobster and scallop dumpling. The providence of the ingredients is key, says Chan, whose signature dish, baked whole abalone puff with diced chicken, uses South African Abalone specifically for its size. Located on the fourth floor of the Four Seasons Hotel Hong Kong, Lung King Heen has a rotational menu of dim sums for both weekdays and weekends. “Everything is freshly made in the morning, dim sums are steamed upon order, there is a fish tank in the kitchen and fish are only killed minutes before it is served,” he says. According to executive chef Chan Yan Tak – who was coaxed himout of retirement to helm the restaurant – the success is attributed to the restaurant’s philosophy of using fresh ingredients. There is a reason Lung King Heen was the world’s first Cantonese restaurant to be awarded three Michelin stars. Take your pick from more than 20 selections that range from classics to contemporary innovations, such as wild mushroom dumplings with black truffle in delicate translucent wrappers and crispy taro puff with diced chicken and foie gras. The Mira Hotel’s Cuisine Cuisine Chinese restaurant has a dim sum menu that reads like a glossary of exotic global ingredients: think gold leaf, foie gras, truffle, morel mushrooms and waygu for starters.Ĭreated by dim sum sous chef Ringo Wong, an all-you-can-eat dim sum buffet is offered, with dishes served either on plates or in steaming hot bamboo baskets. If the plush green seats, glitzy chandeliers and shimmering glassware don’t draw you in, then the well-dressed multi-generational families gathered around the lazy Susans surely will. Cuisine Cuisine’s dim sum selections are exquisite 1. Check these restaurants out on your next trip to Hong Kong. Now that an air travel bubble between Singapore and Hong Kong has been agreed upon, it won’t be too long before you can sink your teeth into these divine bite-sized morsels. Increasingly, Hong Kong’s high-end dim sum restaurants are setting new culinary standards, with gourmet ingredients, innovative flavours and a level of artistry that take this complex cooking style to elite new heights. You can eat a whole steamer of these and never get bored. The simple prawn dumpling known as har gao is a well recognised favourite in dim sum circles – its translucent, thin, white pastry barely revealing the deliciously orange-pink flesh beneath.
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