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Auspicious Chinese New Year Specialties at Hoi King Heen

Chinese Master Chef Leung Fai Hung adds a modern spin on traditional Cantonese Chinese New Year dishes, presenting six new options on the menu available for a limited time between 21 January 2019 and 28 February 2019.

Some of the highlights include the Wok-fried Sliced Abalone and Shrimps with Fine Vermicelli, with vermicelli known to symbolize happiness and longevity. Diners can toss together the ingredients, a ritual act that symbolises abundance and prosperity in the New Year. In Chinese, the word for ‘fish’ sounds like ‘surplus’ – an auspicious homophonic that has led to its symbol for heightened prosperity.  Chef Leung has prepared a masterfully executed fish dish, the Pan-fried Mandarin Fish Fillet with Crispy Cereal and Sauteed Diced Spotted Garoupa with Chinese Yam and Chinese Preserved Meat. Another notable dish is the Braised Pomelo Peel Topped Half Dried Oyster Rolled with Broccoli Leaf in Abalone Sauce, an extravagant three-layer creation of oyster roll wrapped in broccoli leaf, a middle layer of braised pomelo peel and bottom layer of winter melon in abalone sauce.

The full list of dishes is as below:

  • Wok-fried Sliced Abalone and Shrimps with Fine Vermicelli
  • Braised Pomelo Peel Topped Half Dried Oyster Rolled with Broccoli Leaf in Abalone Sauce
  • Sautéed Diced Spotted Garoupa with Chinese Yam and Chinese Preserved Meat
  • Wok-fried Pork Tendon with Fox Nuts and Spring Onion Sauce
  • Wok-fried Lobster with Fresh Green Paper and Water Lily Bud
  • Pan-fried Mandarin Fish Fillet with Crispy Cereal

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Please call +852 2731 2883 or email at hoikingheen@icgrandstanford.com for enquires.