The Legacy House at Rosewood Hong Kong has unveiled a new dried tangerine peel menu for the winter season that showcases dried tangerine peel costing up to HKD75,000 per 500 grams on the market.
The Michelin-starred restaurant is offering the dried tangerine peel menu (HKD2,280 pp) from Dec. 2024 till the end of Feb. 2025, employing the venerable Chinese ingredient in each dish, from six-year dried tangerine peel costing HKD1,100, all the way up to 50-year peel priced at HKD75,000.
The menu features a dried tangerine peel appetiser platter to kick things off, before diving into the marinated mantis shrimp made with 10-year dried tangerine peel. The braised fish maw soup uses rare 50-year peel.
The braised bamboo pith roll uses 13-year peel, the braised spotted garoupa fillet is cooked with six-year peel, and the braised sun-dried oyster uses 12-year peel. The final main dish and dessert, poached congee and double-boiled pear, use 10-year and 24-year dried tangerine peel respectively.
The Legacy House, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here
