Indulge in pleasures of the palate and rejuvenate your body with a dazzling array of premium and healthy specialties at The Chinese Restaurant. Chef Wong Ho Kan uses nourishing ingredients to create palate-pleasing and warming specialties from now to 30 April 2023.
Chilled lotus root slice, beetroot and vinegar sauce is an appetizing cold dish. The lotus root slices have a pinkish-red colour due to the betanin in the beetroot, which is believed to prevent oxidation. Beetroot also serves as a good source of fibre whereas lotus root improves heart health.
Double-boiled fish maw, ficus hirta, fresh Chinese yam, silky chicken is one of the most nourishing soups to enjoy this spring. It is prepared using a broth boiled for over four hours with silky chicken meat, an excellent source of protein and essential nutrients, as well as pork and ficus hirta that enhances blood circulation. They are then steamed together with the fish maw right before serving.
Stone pot simmered spotted garoupa fillet, bamboo pith, cordyceps, fresh ginseng. In addition to the chicken and pork meat in the soup base, fresh Korean ginseng is used to strengthen the immune system. Protein-rich spotted garoupa fillet and cordyceps are added together with the crunchy celtuce and black fungus to create this heart-warming delicacy.
For the dish Stewed fish maw and chicken, purple yam, morel mushroom, Chef Wong has selected purple yam to make the dish even more appealing, and the combination of flavourful morel mushroom and three-yellow chicken works so well to satisfy the taste buds and also boost stamina.
Another recommendation is Wok-fried black pork, pumpkin, shiso. The fresh and tender local black pork is paired with the aromatic shiso, which helps to reduce excess heat inside the body. The combination is then wok-fried with pumpkin, fermented black soybean and oyster sauce to create a wonderful aroma.
The five traditional element — metal, wood, water, fire and earth, and five colours — red, yellow, black, green and white — have corresponding relations with five organs in the human body. Therefore, Chef Wong has curated the rich, full-flavoured Five-element fried red rice, diced beef rib using ingredients such as beef, corn, mushrooms and honey beans that are rich in calcium, iron and dietary fibre for guests looking to enjoy a bowlful of comfort.