Wineshark Mystery Restaurant - Sha Tin 18 沙田18

This Chinese restaurant is located at Hyatt Regency Shatin, very near to University Station. There is a large car park underneath the hotel, and diners can get redeem tickets at the restaurant for 2-hour free parking.

There are two sections at the restaurant. On the right side there are some booth seats, with dining tables on the left. The wooden décor provides a traditional vibe, and we are seated at a table on the window side, looking out to the CUHK Medical Centre.

Starting with soup, my wife has Sliced Garoupa, Luffa, Beancurd Sheet Soup 鮮腐竹龍躉斑片勝瓜魚湯 ($138) while I go for Braised Scallop, Beancurd, Hot and Sour Soup 帶子豆腐酸辣羹 ($128). The creamy white fish soup is delicious, also feel nutritious and wholesome.

The hot and sour soup has a strong white peppery taste, very spicy but flavourful. Apart from beancurd and scallops there is also spaghetti squash added, which provides some crunchy texture. I was sweating profusely after finishing the soup.

Next, we have Traditional Peking Duck 傳統北京烤填鴨 ($568 half). Even though we did not order in advance, the staff has helpfully arranged it for us, without having to wait for very long. The chef comes to the table to prepare the duck, removing the skin and meat skilfully. 

The crispy skin is nice to eat with a bit of sugar, while the breast meat and leg meat with skin is to wrap in steamed pancake, along with cucumber, leek and soybean paste. The staff also introduces the suggested condiments for each type of meat. However, it is only decent in taste.

We also go for the second course of Wok-Fried Minced Duck with Iceberg Lettuce 生菜片鴨鬆 ($168). Cooked with bean sprouts to offer two different textures, the taste is a bit weird, probably because of the grassy note of the bean sprouts.

Another dish is Wok-Fried Sustainable Abalone, Pork Intestine, Ginger Oil, Sichuan Pepper 砂窩薑油鮑魚煎焗大腸 ($588). Served in a sizzling clay pot, it is certainly fragrant. The abalone is tender with the intestines tasty, but ideally the latter can be softer on the bite.

For dessert my wife has Sweetened Red Bean Soup, Lotus Seeds, Mandarin Peel 陳皮蓮子紅豆沙 ($88) while I go for Specialty Sorbet of Hua Diao and Preserved Plum 特式雪葩 ($60). The red bean soup is decent in taste, while the sorbet is more creative, and an interesting and pleasant taste.

Service is good, the staff is helpful, friendly and courteous, also introduces the recommended way to enjoy the Peking duck. The bill on the night is $1,821. While reasonable in price, the food quality is a bit mediocre. Perhaps due to lack of competition?