Sha Tin 18 is welcoming the lovely season of spring with an array of seasonal dishes, specially crafted by Chinese chef de cuisine Ho Chun Hung. Choose from appetising specialities such as the chilled marinated winter melon in preserved plum sauce, as well as the marinated red radish with vinegar-soaked black beans and Chinese basil, both great palate cleansers to make you forget about the humid weather.
Other notable new additions to the menu include the braised shredded fish meat soup with bamboo pith, fungus and olive kernel; and the stir-fried cod fish with spring onion and chef’s special house-made wild mushroom paste made from cooking wild mushroom oil with Yunnan ham, conpoy and dried shrimps for the ultimate umami.
For dessert, pastry chef Kelvin Lai has created the refreshing preserved lemon and honey ice cream and coconut guava sorbet to beat the heat. For those who prefer Chinese-style desserts, opt for the candied dates and Chinese almond creme brûlée, or the chilled logan and wolfberries brown sugar ginger pudding.
Make your reservation at firstname.lastname@example.org or by calling 3723 1234.
Sha Tin 18
4/F Hyatt Regency Hong Kong, Sha Tin, 18 Chak Cheung Street, Sha Tin
Tel: 3723 1234