This summer, The Chinese Restaurant unveils a curated menu of six exquisite dishes celebrating aged tangerine peel, a jewel of traditional Chinese gastronomy and herbal medicine. Revered for centuries for its digestive and respiratory benefits, the peel’s aroma intensifies into a complex and earthy sweetness with time. Chef de Cuisine Wong Ho Kan meticulously sources peels aged over a decade, weaving their rich fragrance and wellness properties into each dish for a symphony of flavour and nourishment.
The menu begins with Smoked and deep fried sea bass with cucumber and aged tangerine peel. Deboned sea bass is marinated in a sauce infused with the peel, then deep fried to golden crispness. Its natural sweetness is elevated by a homemade aged tangerine peel glaze, delivering a citrusy depth that lingers.
For a touch of indulgence, the Double-boiled bird’s nest soup with fish maw and twelve-year tangerine peel is a delicate creation featuring rich chicken broth simmered with aged tangerine peel, silky minced chicken, collagen-rich fish maw and bird’s nest. The aged tangerine peel adds a woody warmth that harmonizes with the broth’s umami richness.
Delight in the tantalizing Wok-fried Australian Wagyu beef dice with mushrooms and aged tangerine peel, where succulent Wagyu cubes are stir-fried with mushrooms, bell peppers and leeks in a homemade sauce over high heat to seal in the beef’s juices, leaving an aromatic and lasting impression.
Equally enticing is the traditional Stewed baby duck with taro, lemon and aged tangerine peel. The tender duck is pan-seared, then gently bathed in a fragrant reduction of aged tangerine peel, soy sauce, lemon and rock sugar, while the steamed taro absorbs the savoury-sweet sauce.
The Clay pot fried rice with yellow croaker, dried shrimp and aged tangerine peel delivers fragrant wok-tossed rice studded with crispy yellow croaker, briny dried shrimp and aromatic peel. Finished in a claypot, the rice develops a golden and crunchy crust that adds irresistible texture and aroma.
To conclude, Double-boiled pear with qianshi and 10-year aged tangerine peel is a light and nourishing dessert. Gently simmered with rock sugar and aged tangerine peel, it soothes and refreshes, making an elegant finale to the refined dining experience.
The Aged Tangerine Peel Menu will be available from 1 August to 31 October.
View menu: https://www.hyatt.com/content/dam/hotel/propertysites/assets/regency/honhr/documents/en_us/dining/the-chinese-restaurant/The-Chinese-Restaurant-Aged-Tangerine-Peel-Specialties.pdf
All prices are subject to 10% service charge.
