While the main entrance of this Cantonese restaurant is on 8/F Grand Hyatt Hong Kong, it actually has two floors. On the night we were seated at the lower floor, having to walk down an elegant internal staircase to our table.
With a fountain pool in the middle, the designer also skilfully leverages the height to have trees planted indoor. The whole ambience gives the impression of being in a big mansion, with also the panoramic view of the Victoria Harbour looking out from the tall windows. The table and seating are all very comfortable.
I order a bottle of Domaine Marcel Deiss Langenberg Riesling 2013 ($980). This wine from Alsace has a crisp palate, floral and citrus, with nice minerality. Quite versatile for food pairing.
The restaurant has prepared a complimentary amuse bouche, Eggplant in Sesame Sauce with Pork Floss. The eggplant absorbs the flavours of the sesame sauce, with the pork floss giving a contrast in texture. A nice small bite.
For starter we have Honey Barbecued Pork ($215). Beautifully roasted with a bit of char, the char siu is juicy and tender, with a nice glossy honey glaze. Not sure of any specific reason, however, it did have a noticeable gamey taste. Perhaps it is the specific piece of meat having the issue? A bit disappointing.
For the soup I have Hot and Sour Soup ($200), with a nice balance of spicy and sourness. There is different seafood like scallop, fish maw and sea cucumber in the soup, adding to bean curd, bamboo shoots, fungi, and mushrooms. Delicious.
My wife has Double Boiled Chicken Soup ($230), which apparently has been boiled for long hours, with the Chinese medicinal ingredients ‘Shi Hu’, dried longan fruit and matsutake mushrooms. Delicious.
Then we have Deep Fried Patagonian Toothfish ($255). The sustainably sourced fish is meaty and nicely seasoned, adding with a layer of minced shrimp, before pan-frying with soya Sauce. Combining perfectly the two different textures of fish fillet with bouncy shrimp patty, this one is my favourite in the evening. Wonderful.
The other main course we have Slow Cooked Chicken in Aged 'Fa Du' Rice ($312), with the chef using half a chicken to cook in casserole, together with Chinese yam, and wolfberries. The chicken is very tender, with the skin very soft on texture. The yam, having absorbed the flavours, are also very good. Delicious.
I also order a Fried Glutinous Rice ($150). The signature of winter seasonal cuisine, the chef has added dried shrimps and assorted preserved meat to the rice, with a good bite and chewiness. The plenty of spring onion on top, with the shredded fried egg completes the whole dish to my satisfaction. Delicious.
To wrap up the meal, I have Baked Sago Pudding ($78). A traditional dessert, the sago pudding smells great, and I also like the chestnut paste inside is not too sweet. Delicious.
My wife has Almond Cream ($75), with also black sesame glutinous dumplings. The almond cream is rich in flavours, and the dumplings are of great texture, with the black sesame fillings not too sweet. Delicious.
Service is good, with the staff attentive and polite, but they can probably explain more the dishes to us. One good thing this restaurant offers is that they have light portion for a lot of the dishes, so making it easier for smaller group to order more varieties. The bill on the night is $2,833 which is reasonable in my opinion. Despite the char siu not exactly meeting my expectation, this is still a nice restaurant.
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