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<<18th December, 2018 – Hong Kong>> Hoi King Heen, Hong Kong’s renowned fine-dining restaurant for traditional Cantonese fare in the InterContinental Grand Stanford Hong Kong, will unveil a series of seasonal promotions in celebration of the festive season as well as upcoming Chinese New Year holidays. The new winter menu is available from 1st December, and due to popular demand, will feature four sumptuous dishes from Executive Chef Leung Fai Hung’s crowd-pleasing 40th anniversary menu from 20 December onwards. To welcome the New Year of the Pig, Hoi King Heen will present a host of further offerings including six auspicious Chinese New Year dishes symbolising prosperity in the New Year, along with traditional homemade puddings available for purchase by the box.
Revisited Specials from Chef Leung Fai Hung’s 40th Anniversary Menu
This year, Chinese Executive Chef Leung Fai Hung celebrated a milestone of 40 strong years in Hoi King Heen’s kitchen. As part of the celebrations, Chef Leung designed a menu that paid homage to his fruitful career with the restaurant and popular signature creations over the years. In response to overwhelming feedback, Chef Leung has made four of these dishes available once again for guests to enjoy on the winter menu. Perfect to savour during colder winter months, dishes include soothing Double-boiled Sea Conch Soup with Tofu Chrysanthemum (HK$268), Steamed Spotted Garoupa with Salty Fish and Preserved Meat (HK$888), Steamed Chicken Fillets with Shrimp Paste (HK$360 for half/HK$720 for whole bird), and Sauteed Fox Nuts with Crab Meat (HK$298).
Auspicious Chinese New Year Specialties by Chef Leung Fai Hung
During Chinese New Year, households across Hong Kong typically serve ‘lucky’ food during the 16-day festival season. The type of food as well as preparation and serving methods are all part of important rituals believed to invoke happiness and prosperity in the Chinese New Year. Chinese Master Chef Leung Fai Hung adds a modern spin on traditional Cantonese Chinese New Year dishes, presenting six new options on the menu available for a limited time between 21 January 2019 and 19 February 2019.
Some of the highlights include the Wok-fried Sliced Abalone and Shrimps with Fine Vermicelli, with vermicelli known to symbolize happiness and longevity. Diners can toss together the ingredients, a ritual act that symbolises abundance and prosperity in the New Year. In Chinese, the word for ‘fish’ sounds like ‘surplus’ – an auspicious homophonic that has led to its symbol for heightened prosperity. Chef Leung has prepared a masterfully executed fish dish, the Pan-fried Mandarin Fish Fillet with Crispy Cereal and Sauteed Diced Spotted Garoupa with Chinese Yam and Chinese Preserved Meat. Another notable dish is the Braised Pomelo Peel Topped Half Dried Oyster Rolled with Broccoli Leaf in Abalone Sauce, an extravagant three-layer creation of oyster roll wrapped in broccoli leaf, a middle layer of braised pomelo peel and bottom layer of winter melon in abalone sauce. The full list of dishes is as below:
Wok-fried Sliced Abalone and Shrimps with Fine Vermicelli
Braised Pomelo Peel Topped Half Dried Oyster Rolled with Broccoli Leaf in Abalone Sauce
Sautéed Diced Spotted Garoupa with Chinese Yam and Chinese Preserved Meat
Wok-fried Pork Tendon with Fox Nuts and Spring Onion Sauce
Wok-fried Lobster with Fresh Green Paper and Water Lily Bud
Pan-fried Mandarin Fish Fillet with Crispy Cereal
Chinese New Year Puddings by Chef Leung Fai Hung
No Chinese New Year celebration is complete without delicious traditional puddings. Chef Leung Fai Hung presents five varieties of innovative sweet and savoury Chinese New Year puddings featuring all-time favourite ingredients. Hoi King Heen’s exclusive flavours provide the perfect gift for friends, family and business partners to wish them a prosperous and fruitful Year of the Pig.
Starting at HK$268 per box, flavours include Turnip Pudding (HK$268/box), made from an authentic recipe of premium turnip, Japanese conpoy, Japanese mushroom, dried shrimp and local Chinese sausages and Taro Pudding (HK$268/box) enhanced with diced purple yam topped with cordyceps flowers. Guests will surely anticipate the return of the ever-sophisticated two-layered Sweet Potato & Sugarcane Pudding (HK$268/box).
The Hazelnut Chrysanthemum Pudding (HK$288/box) is a stunning new creation available in limited batches. Baby chrysanthemum from Hangzhou lends a pleasant and subtle sweetness to the pudding, with a strong, lingering finish on the palate. The pudding is topped with crushed hazelnut, adding a balancing nutty element. According to traditional Chinese medicine, the chrysanthemum is believed to help relieve heat from the liver – the organ responsible for the flow of blood, emotions and Qi – as well as improve vision. Finally, the similarly limited Egg Custard Glutinous Pearl Pudding (HK$288/box) makes its exquisite debut this year with rich and smooth egg custard made from premium salted egg yolk and silky milk, complemented by the chewy and gelatinous texture of tapioca black pearls. With its bright flavours and playful dotted appearance, this pudding is certainly one of the best Chinese New Year gifts of the season.
Hoi King Heen’s special Chinese New year puddings will be available for pre-order by the box starting 1 January 2019 till 4 February 2019. The pick-up period will commence from 14 January 2019 till 4 February 2019.
About Chef Leung Fai Hung
Chef Leung Fai Hung is the Executive Chinese Chef at InterContinental Grand Stanford Hong Kong. With 40 years of culinary experience, Chef Leung has been with the hotel since 1995 and was promoted to Head Chef in early 1996. His cooking adventure began in 1979 and since then the Guangdong native has travelled extensively and further developed his culinary skills throughout China, Beijing, Japan, South Korea and Hong Kong, earning a notable recognition among foodies. He has also awarded one-star in Michelin Guide Hong Kong and Macau 2011, 2012 and 2013 respectively. Chef Leung was invited to be the contributor in a number of key local publications such as Hong Kong Economic Times, Metro Daily, Oriental Daily and Grocer and Caterer. Follow Chef Leung’s culinary journey at @ChefLeungFaiHung on instagram
About Hoi King Heen
Award-winning Hoi King Heen offers an authentic dining experience, incorporating new ideas to provide a modern twist to Cantonese classics. Every dish is prepared with great details and a paramount of traditional craftsmanship. Decorated in black, gold and burgundy with traditional Chinese displays, Hoi King Heen uses mirror arrangement that showcases a taste of simple elegance. Open for lunch and dinner, Hoi King Heen has five private rooms with a maximum capacity of 228 guests.
Level B2, InterContinental Grand Stanford Hong Kong
70 Mody Road, Tsimshatsui East, Kowloon, Hong Kong
Monday to Saturday
Lunch 11:30am – 2:30pm
Dinner 6:00pm – 10:30pm
Sunday and public holidays
Lunch 10:30am – 2:30pm
Dinner 6:00pm – 10:30pm
About InterContinental Grand Stanford Hong Kong
As a member of the InterContinental Hotels Group, the award-winning hotel is nestled in the heart of the shopping, business and entertainment district of Tsim Sha Tsui East that provides easy accessibility within the city and entry into China. Being recognized as the World’s Leading Luxury Business Hotel, Asia’s Leading Business Hotel and Hong Kong’s Leading Business Hotel by World Travel Awards, which is renowned as ‘the Oscars of the travel industry’, the hotel features 572 luxuriously-appointed guestrooms and suites that offer spectacular city or breathtaking views of Hong Kong’s Victoria Harbour and all the modern comfort.
For more information, visit www.hongkong.intercontinental.com.