Nourishing And Creative Winter Menu At Sha Tin 18
Promotion: October 28, 2019 - April 30, 2020 (29 days left)
Celebrating the arrival of the new season, Ho Chun-Hung, chef de cuisine of Sha Tin 18 at the Hyatt Regency Hong Kong, Shatin, is launching a new winter menu featuring new distinctive produce in Chinese cuisine with notable dishes such as braised capon, abalone and plantain with preserved soya bean paste; braised beef brisket with beef tendon, plantain and five spice; as well as stir-fried Taiwanese nest fern with plum cordia, chillies and garlic; steamed abalone and Chinese preserved meat with lotus root starch. The warming specialties are great paired with new desserts at the Cantonese restaurant. Created by pastry chef Kelvin Lai, guests can welcome the new season with baked caramelised pineapple tart; red bean, mandarin peel and sticky rice balls homemade ice cream; chilled almond tofu with assorted fresh fruit and Grand Marnier; and black-eyed peas and yuzu glutinous rice pudding.