A Culinary Journey Through China At The Michelin-starred HKK

A Culinary Journey Through China At The Michelin-starred HKK

Reena Patel Celebrates The Chinese New Year at HKK

2015 is the Chinese new year of the sheep, also known as the year of the goat or ram. Naturally, the auspicious occasion warrants a full on celebratory Far Eastern feast and London’s Michelin-starred HKK ensures that no culinary stone is left unturned.

A Culinary Journey Through China At The Michelin-starred HKK 4The sumptuous 10-course menu created by talented head chef Tong Chee Hwee journeys you through eight of China’s most influential provinces lauded for their culinary tradition to a taste of the varying authentic regional dishes and flavours.

We embarked on a fantastic foodie trail with beautifully illustrated menus featuring dish names and key taste words as our colourful culinary road maps, all the while being seated at our dining table. First, we explored out to the mountainous Anhui province, then on to the coastal regions of the Jiangsu province and to the city of Bejing in the Shandong province and finally, finishing off our experience with two tribute desserts.

To get us started, we sipped on the Yang Walker cocktail, a short tipple mixed with the Chinese spirit Baijiu and a fresh sprig of rosemary and were served with the first appetiser of marinated pork cubes layered with a sweetly perfumed Osmanthus wine jelly. This is based on Su cuisine from the Jiangsu province of China, which is typically prepared with a delicacy that complements the quality of the ingredients.

Our second starter presented us with Lu cuisine, where dishes are salty and sweet, tender and crunchy. The most well known dish of Beijing is Peking duck and so, a rich and glossy cherry wood roasted duck was carved by the skilful chef right in front of our very eyes and plated up as a deliciously familiar trio of crispy skin, succulent meat and a pancake roll, all with a rich umami flavour.

Seafood dim sum parcel trilogy

We just as eagerly tucked into the third dish of a light, delicate and crunchy yet soft-textured seafood dim sum parcel trilogy (dim sum itself originates from Guangdong) was presented in a steam basket and is an integral part of Yue cuisine.

Click the link below for page two of our dining review.

Editorial Team

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