Wineshark Mystery Restaurant - Kai Fuk Lau 啟福樓

This restaurant is located on 2/F of Dorsett Kai Tak, the hotel adjacent to the huge Kai Tak Stadium. Offering Cantonese cuisine, interestingly the entrance and in fact the dining space is shared with the Spanish restaurant Siete Ocho, causing us some confusion when we arrive on the night. 

Seated at its reddish orange velvet circular booth, the décor has a modern, Western vibe. From the circular strip lighting, the tiled walls, to the bar at one of the corners, I have a stronger impression of Western dining instead. The staff then shows us the menu, and we decide to try some of Chef Tsang’s signature dishes.

The first course served is Candied Dried Oyster with Kumquat and Yuzu 金桔柚子蜜餞金蠔 ($228). The semi-dried oysters are very big in size, coming from Lau Fau Shan, and is a specialty of the season. Nicely pan-fried with a sweet sauce made from citrus fruit to give a sweet glaze, it has some finely shredded deep-fried ginger as well. 

For soups, my wife goes for Daily Double-Boiled Soup 是日養生燉湯 ($148). The soup is clear and fragrant, with some bamboo pith, abalone, conpoy, dried longan to double-boil for an extended period, rich in flavours and not having any greasiness or burden in the stomach, and very delicious too. 

I have Braised Hot and Sour Sea Cucumber Soup 海參酸辣羹 ($128) instead. There are plenty of ingredients in the soup, with bamboo shoot, tofu, wood-ear, sea cucumber, and some fish maw as well. However, it is lukewarm in temperature, and the soup would taste better if it can be served hotter. 

Then comes a traditional dish Braised Pomelo Peel with Shrimp Roe 蝦子古法柚皮 ($168). The thick pomelo skin is soft and without bitter taste, having been squeezed repeatedly in water, before braising in fish broth to absorb umami flavours. Together with shrimp roes and oyster sauce to provide savoury, this one I would recommend.

To substitute the Chiu Chow King Clams which is not available, the staff suggests Pan-Seared Shrimp Paste Baby Pak Choy Cake with Olive Leaf Paste 欖菜百花小棠菜餅 ($168). The taste of the cake is very good, with the olive leaf giving a nice touch of savoury supplement, but it is a bit too greasy on the surface. 

The main course is Emperor Chicken with Shallot, Scallion Oil and Diao Huang Wine 紅蔥頭雕皇蔥油三黃雞($228). The chicken is tender and juicy, with plenty of shallot and scallion for nice fragrance. The fatty chicken couples with yellow wine flavours are a perfect match. While it might look simple, it is delicious.

For desserts, I have Creamy Almond Soup with Egg White 生磨蛋白杏仁茶 ($48). The almond cream is smooth in texture, good in flavours, with a rich body from the egg white. The delicate taste of the almond, sweetness which is not excessive, makes this a nice finale for our meal.

My wife has Aged Tangerine Peel Red Bean Soup 遠年陳皮紅豆沙 ($38). The red bean soup is also not too sweet, with many red beans to give substance, together with aged tangerine peel provides nice fragrance to the dessert. An equally nice dessert to finish the meal, with its price very reasonable.

Service is decent but given the restaurant is not too busy there can be more interactions with the customers. Together with a glass of Shearwater Sauvignon Blanc ($108) the bill on the night is $1,450. Considering the overall food quality and dining experience, I would rate this restaurant for a Good 70 points. Can try.