Four-hands menus with visiting guest chefs are a dime a dozen in Hong Kong these days, but one that stands out from the pack is the upcoming four-hands feast at Ming Court Wan Chai, a collaboration with Beijing’s three-Michelin-starred Chao Shang Chao (Chaoyang).
Chefs Tsang Chiu King of the Hong Kong fine-dining Cantonese restaurant and Cheung Yat Fung of the starry Chiu Chow restaurant from Beijing are joining hands on Mar. 27 to Mar. 29 to showcase a fusion of masterful Cantonese and Chiu Chow flavours.
Notably, chef Tsang mentored chef Cheung many moons ago at the former Dynasty Garden restaurant in Kowloon Bay, and the chefs have stayed in close contact ever since.
The four-hands dinner tasting menu (HKD2,388 pp; 4-person minimum) is available to just 30 guests each evening, spotlighting the pinnacle of Cantonese and Chiu Chow regional cooking. Seafood dominates in the exquisite Cantonese dishes courtesy of chef Tsang, which include fried lobster claw stuffed with minced cuttlefish in garlic, double-boiled pigeon stuffed with 10-head South African abalone, Kanto sea cucumber, fish maw, crabmeat, and bamboo pith, and steamed coral garoupa fillet with spring onion and rock salt infused with chicken essence.
Deep-fried crispy pork intestine stuffed with eel, braised fish maw with Chiu Cow aged pickled radish, and charcoal-grilled M9 Wagyu beef slices with diced Chinese kale in satay sauce and stewed Chiu Chow rice in clay pot are a few of the refined and creative Chiu Chow dishes whipped up by chef Cheung.
Ming Court, 2/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, 2878 1212, book here
