Kowloon Restaurants to Serve Tea Pairing Menu and Tea Infused Dishes

Hong Kong Restaurant News

Two of the best restaurants in Hong Kong will serve Chinese tea set menus in April, May, and June. One will be a six course tea-pairing menu. The other will be a tea-infused menu.

Image-of-yan-toh-heen-intercontinental-hong-kong-sommelier-kelvin-ng

Kelvin Ng, Tea Sommelier at Yan Toh Heen, the Chinese restaurant at the InterContinental Hong Kong, a five star hotel in Kowloon.

 

Yan Toh Heen will serve a Tea Discovery Menu through 30 April 2016. The Chinese Restaurant will serve a tea-infused menu in May and June.

Yan Toh Heen, a fine-dining Cantonese restaurant at the InterContinental Hong Kong in Kowloon’s Tsim Sha Tsui district, will serve a six-course tea pairing menu throughout the month of April.

Curated by Tea Sommelier Kelvin Ng and Executive Chef Lau Yiu Fai, the set menu, which features the best of Hong Kong food, pairs two rare Chinese teas with a six-course Cantonese set menu.

The featured teas include “Pure Dry Warehouse” Zhengshan Pu’Er Tea and Precious Kunlun Chrysanthemum Flower Tea.

They were chosen for the rarity of their tea leaves, the subtleties of their taste, and their medicinal properties.

The pu’er tea is served with the savoury courses, and its taste evolves throughout the meal, whose courses have been carefully selected to match the tea’s evolution in flavour.

The chrysanthemum tea is served with dessert.

Tea-infused Cantonese Dishes

 

image-of-cantonese-food-at-the-chinese-restaurant-hyatt-regency-hong-kong-tst

Stir-fried garoupa fillet with lily bulbs and Pi Lao Chun.

 

 

image-of-cantonese-food-at-the-chinese-restaurant-hyatt-regency-hong-kong-tst

Fried pork meat balls with honey and chrysanthemum.

Not to be outdone, The Chinese Restaurant at the Hyatt Regency Hong Kong, also in Tsim Sha Tsui, will serve tea-infused Cantonese dishes in May and June.

Examples of tea infused dishes will include fried pork meat balls with honey and chrysanthemum, which are glazed with chrysanthemum honey and fully infused with chrysanthemum juice, and stir-fried garoupa fillet with lily bulbs and Pi Lao Chun, a lighter dish, which  will be served in supreme soup that is infused with pi lao chun tea.

The tea-infused dishes were developed by the restaurant’s Head Chef Lo Kwai-kai Lo, who has incorporated pu’er, longjing, chrysanthemum,  pilauchun, and green teas in his recipes.

Both restaurants are open daily for lunch and dinner.

Where

Yan Toh Heen, Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Shat Tsui, Kowloon, Hong Kong. Telephone: (852) 2313-2323.

The Chinese Restaurant, Level 3, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong. Telephone: (852) 3721-7788.

Advertisements

Leave a Reply