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The fluctuating temperatures during the winter months call for warming dishes and chef Ngai Hong-kin is showcasing healthy seasonal produce in his new winter menu for Sha Tin 18.
Chef Ngai is featuring Okinawan seaweed in creative dishes such as marinated Chinese salsify, seaweed with minced ginger and spring onions, braised crabmeat with seaweed and pumpkin, as well as sweetened bird’s nest with seaweed and ginger syrup. Chef Ngai’s multiple dishes using preserved baby oyster sauce also feature in the seasonal selection, such as the seasonal steamed taro cake with dried fish, preserved clam, and spring onion and steamed cod fish, preserved oyster sauce with ginger and spring onions. Other winter favourites include stir-fried prawns with hairy crabmeat, roe and crispy rice crackers, as well as the restaurant’s pastry chef Kelvin Lai’s new creations such as crispy egg rolls with preserved spring onion and young ginger mousse, and bitter gourd and young ginger sorbet, among many.
Sha Tin 18, 4/F Hyatt Regency Hong Kong, Sha Tin, 18 Chak Cheung Street, Sha Tin, New Territories; +852 3723 1234
Offer: Jan 01, 2017 - Mar 31, 2017