Wineshark HK Restaurant Review - Golden Bauhinia Sang Kee 金紫荊生記粤菜廳

This Cantonese restaurant is located in the new wing of HKCEC, under the famous local restaurant of the same name which has been operated in Wanchai for many years, but this one is targeting customers who would like to experience traditional Cantonese cuisine in a more up-scaled environment.

We are seated at a table on the window side, looking out to the waterfront promenade and TST on the opposite side of the harbour in the background. With high ceiling and nice decoration, it certainly has a big contrast with the more rudimentary, neighbourhood ambience of Sang Kee.

We start with BBQ Iberico Pork 焦糖伊比利亞黑毛豬叉燒 ($288). Served on a tray heated by tealight, the char siu is very tender, with the optimal balance of fatty and lean meat, and also very good in taste from the complex flavours of the marinade. Another highlight is the oyster sauce soybeans on the side which has become such a rarity nowadays. One of the best char siu I have for a long while.

Both of us order a soup, with my wife going for Double Boiled Pork Lung Soup with Fresh Grounded Almond Juice 龍皇杏汁燉白肺 ($148). The soup is heated on tealight to keep its temperature, and very rich with the almond flavours. The pork lung has also been cleaned thoroughly, without any weird taste. Very delicious.

I have picked Hot & Sour Soup with Shrimps and Scallops 鮮蝦帶子酸辣羹 ($138). While the soup has the right level of spicy and sourness, as well as plenty of shrimps and scallops, and other delicacies like fish maw, I do not like the taste of the soup and not sure where it goes wrong. Perhaps some of the fish maw has gone rancid?

Next is Baked Taishan Oysters in Clay Pot 醬香砂鍋焗台山蠔 ($338). Opening the lid brings forth many nice aromas, with the chef using plenty of shallot, garlic, and ginger as the base, before adding a mix of sauces to cook the plummy oysters, paying attention not to over-cook so the oysters retain good texture. The portion size is also generous with a decent number of oysters.

Finally, it is Stir-fried Australian Lobster with Shingled Hedgehog 虎掌菌炒鮮拆澳洲龍蝦球 ($888). The lobster is great in quality, meaty and with a sweet, clean taste. The chef has added some tender asparagus and shingled hedgehog, a type of fungus with a slightly bitter taste. Another wonderful dish that has highlighted the quality of the ingredients to the max.

The staff is friendly and provides us the complimentary Red Bean Soup for dessert. We both like it as the red beans are not over-boiled so there are still some bites, with a bit of dried tangerine peel to increase the aromas, and overall, not too sweet. A good finale to the dinner.

The bill on the night is $2,028 and considering the overall experience, quality of food and service, this is a good restaurant for tourists and locals to try some authentic and labour-intensive Cantonese cuisine. Some of the dishes have to be order in advance, and do ask to book the tables on the window side beforehand to enjoy the best view.