Chef Ho Chun Hung, Chinese Chef de Cuisine at Sha Tin 18, ingeniously uses unique produce to create an array of innovative and flavorful specialties. Aired with creative desserts by Chef Kelvin Lai to offer an enhanced dining experience in the city.
With Chef Ho’s great understanding of each ingredient, the winter menu features distinctive produce in Chinese cuisine such as plantain. Golden fried plantain is accompanied by abalone and capon in the dish Braised capon, abalone, plantain, preserved soya bean paste. The preserved soy bean sauce is spicy and delicious and goes well with rice. For the dish Braised beef brisket, beef tendon, plantain, five spice, chef selected plantain instead of radish and the combination of salty and sweet banana works so well to satisfy the taste buds. Another recommendation is Stir-fried nest fern, plum cordia, chilli, garlic. The origin of Nest fern is Taiwan and it is rich in calcium, iron and dietary fibre. The appetising plum cordia is stir-fried with chilli and garlic to create a wonderful aroma.
Winter is a time to strengthen ones immunity with nourishing dishes. Therefore, Chef Ho has selected the finest ingredients to create a series of heart-warming and palate-pleasing dishes. For the dish – Steamed abalone, Chinese preserved meat, lotus root starch, the fresh lotus root is ground into a smooth paste, with Chinese preserved meat, fungus and chewy abalone then added on top before the dish is flavoured with soy sauce to bring out the natural taste of the ingredients. Chef Ho also specialises in homemade sauces that can only be found at Sha Tin 18. Mouthwatering preserved green beans are prepared with garlic, wild chilli sauce, yellow and red bell peppers, Chinese wine and other ingredients, which are all fermented together for 20 days to create a unique flavour. The mixture is then used in Steamed oyster, preserved green beans, wild chilli, the sour and spicy flavour helps to bring out the fresh taste of the oyster and warm the stomach during the cold season.
Pastry Chef Kelvin Lai has also crafted creative desserts to tempt guests’ taste buds. Since the Baked caramelised pineapple tart has been a great success, Chef Lai has given a twist to this dessert and created a new version with fried sesame balls. The crispy outer layer envelops the chewy caramelised pineapple inside, creating a perfect blend of flavours. Another must-try is Red bean, mandarin peel, sticky rice balls homemade ice cream, in which mandarin peel and red bean are blended with mandarin peel sauce and gold flakes on top to garnish the delight. Also available are the delectable Chilled almond tofu, assorted fresh fruit, Grand Marnier and Black-eyed bean, yuzu sticky rice pudding.