Bite Size Deals: Seasonal Winter Dishes in Hong Kong
Exotic dishes to warm you up from the inside out
It's starting to get cold out, and there's nothing we love more than a heart and belly warming meal with friends. So, here are five seasonal winter promotions going on at He Jiang, Tsui Hang Village, T'ang Court, The Chinese Restaurant and Kaetsu to warm up with:
Sichuan hotpot at He Jiang
There's no better way to warm up than with a spicy Chengdu style hot pot at He Jiang. Boiled for five hours, the soup base served is a potent mixture of authentic ingredients from Sichuan including tengjiao, Dahongpao peppercorn and dried chili.
Set your taste buds on fire with a Sichuan hotpot.
Those who can't take the heat can choose other soup bases including the fresh water herring with dried dates and gingko soup or braised chicken with mushroom soup. Specialties include the frozen bean curd, sliced lotus root, Sichuan vermicelli (made of potatoes), pig's throat and sliced eel -- but don't forget the spam which disintegrates nicely into the spicy soup base.
He Jiang, 1/F, Cosmopolitan Hotel, 387-397 Queen's Road East, Hong Kong, +852 3167 7833
Hearty hot pots at Tsui Hang Village
Dig into some sizzling hot pot dishes at Tsui Hang Village from now until 31 January 2013 including a braised goose webs with sea cucumber in oyster sauce (HK$480). Goose webs aren't for everyone, but those who love them will enjoy the full flavour they get in this dish, while the sea cucumber helps rejuvenate the skin.
Enjoy the full flavour of the goose webs and sea cucumber.
Other dishes for the cold season include preserved duck with taro (HK$168), boiled steamed rice wtih diced garoupa and preserved meats (HK$148 per person) and stewed mutton brisket (HK$368).
Tsui Hang Village, 5/F, Miramar Shopping Centre, 132 Nathan Road, Kowloon, +852 2376 2882, www.tsuihangvillage.hk
Snake soup and seahorse at T'ang Court
Boost your immunity during the winter months with T'ang Court's special winter menu, featuring 13 new dishes made with snake, lamb, fish maw and even turtle. These exotic ingredients are believed to warm the body and strengthen the immune system, according to Chinese medical practitioners, and can actually be quite tasty too.
Stir-fried lamb goes perfectly with a steaming bowl of rice.
Try the braised snake soup with fish maw and chicken (HK$280 per person) or stir-fried sliced lamb with Chinese onion and garlic (HK$240).
T'ang Court, The Langham, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2132 7898, www.hongkong.langhamhotels.com
Winter casserole dishes at The Chinese Restaurant
Available in December, The Chinese Restaurant will be serving a range of nourishing Cantonese dishes for the winter season including braised lamb with bamboo shoots and black mushrooms, braised oxtail with American ginseng and wok-fried sea cucumber with shredded venison and spicy chilli sauce.
Turtle and pork belly unite for this winter warming dish.
The more adventurous should try the braised turtle with roasted pork belly, snake wonton soup and simmered pig's liver with Chinese chives.
The Chinese Restaurant, Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui, +852 3721 7788
Japanese pot dishes at Kaetsu
Warm up with a traditional Japanese pot dish this winter from 2 to 31 January 2013 at Kaetsu, featuring a combination of paper and clay pots that are heated up in front of guests. The broth is usually made with thinly sliced meats, seafood, vegetables and tofu, making it a hearty yet healthy way to stay warm.
Try a traditional Japanese pot dish this winter at Kaetsu.
Try the chicken dumpling in soy milk paper hot pot with bean curd sheet, minced chicken ball, Kyoto carrot and sesame tofu, or the authentic Hokkaido hot pot with salmon, homemade bean curd, scallop, cuttlefish, king crab and vegetables.
Kaetsu, Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong, +852 2584 7722, hongkong.grand.hyatrestaurants.com