• In honour of Hoi King Heen’s 25th Anniversary, Executive Chinese Chef Leung Fai Hung has gone back in time to retrieve and revive six nostalgic signature dishes that are no longer on the present menu

     Hoi King Heen, Hong Kong’s renowned fine-dining restaurant for traditional Cantonese fare in the InterContinental Grand Stanford Hong Kong, celebrates 25 successful years in operation.

    In honour of this grand milestone, Executive Chinese Chef Leung Fai Hung has gone back in time to retrieve and revive six nostalgic signature dishes. From 1 March till 30 April, Hoi King Heen will serve six dishes as specials on the menu for a limited time only.

    Marking the start of Chef Leung’s tenure in 1995 is the Sweetened Cashew Nut Cream (HK$60 per guest), which was the chef’s first signature Chinese sweet soup at Hoi King Heen. Followed by the highly comforting Braised Brisket with Papaya (HK$128 per guest), popular Crispy Fried Fish Maw with Egg White in Egg Yolk Sauce (HK$388 per guest), first home-style Crispy Pork Belly Stuffed with Egg Yolk (HK$298 per guest), Braised Crab Claw with Lotus Root and Pomelo Skin (HK$328 per guest), and finally, a new exclusive Roasted Chicken with Rose in Orange Sauce (HK$280 for ½ Bird, HK$560 for full bird).

    Hoi King Heen promises a spectacular culinary experience for long-time fans of the restaurant as well as new visitors to celebrate its 25th anniversary this year.