Executive Chef Suen Kam Sing of Dynasty, the award-winning Chinese restaurant at Renaissance Harbour View Hotel Hong Kong, has introduced a series of innovative dishes that blend traditional Cantonese recipes with modern culinary artistry.
Available from 12 p.m. to 3 p.m. Monday to Saturday, and 6 p.m. to 10 p.m. daily, these creations promise a unique dining experience.
These dishes, subject to a 10 percent service charge, are available whilst stocks last, while Dynasty continues to offer a delightful dining adventure, combining time-honoured recipes with new chef recommendations.
On the menu
Among the highlights is the Chilled Shredded Abalone in Plum Sauce, priced at $24 (HK$188) per piece, featuring South African abalone marinated in a house-made plum and sake sauce, enhancing its natural sweetness.
Another standout is the Deep-fried Mantis Prawns with Crispy Rice, a modern twist on the classic Typhoon Shelter Crab, showcasing mantis prawns wok-tossed with crispy garlic and toasted rice.
For those seeking a more traditional experience, the Braised Chicken with Dried Lily and Fungus in Flame Style, priced at $154 (HK$1,200) for a whole bird, offers a ceremonial touch.
Inspired by the traditional Beggar’s Chicken wherin the fowl is wrapped in lotus leaves and encased in clay for baking, this dish is served aflame, with guests cracking open the crust to reveal tender, flavourful meat.
The Chicken Soup with Glutinous Rice Wine and Herbs, priced at $103 (HK$800) for half a bird, reimagines a Hakka classic with Qingyuan free-range chicken and aged ginger, steeped in a double-wine broth for two hours.
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