The three chefs will combine their cuisines for Tatler Dining Kitchen and offer fine-dining-influenced Chinese food with harmonious effect, presenting seafood that is at the heart of Ningbo cuisine and homemade soy from Mora on the menu.
Opening dishes start with warm prawn soy milk soup complemented by an array of condiments along with a fish cake, seaweed and homemade fermented tofu dish. Two more seafood-centric savoury courses follow including a chilled, drunken crayfish and steamed Kinki fish that comes with soul-soothing ginger broth porridge. Thereafter, noodles in a fragrant Shaoxing wine chicken broth are served with tender pieces of drunken chicken. The meal is rounded off with a refreshing Oolong tea soy milk granita and sesame dumpling topped with glossy soy sauce caramel.
Warm prawn soy milk soup with condiments
蝦香鹹豆漿
Fish cake with seaweed and homemade fermented tofu
海苔魚餅、香炸白腐乳豆腐
Drunken crayfish on the rocks
冰鎮小龍蝦
Steamed Kinki fish with ginger broth porridge
魚湯薑米粥、清蒸喜之次魚
Noodles in Shaoxing wine chicken broth with drunken chicken
糟雞配紹興酒雞油湯麵
Oolong tea soy milk granita with soy sauce caramel sesame dumpling
烏龍豆腐冰沙、醬油焦糖黑芝麻湯丸
December 5, 6 and 7, 2022 at 6.30pm (last course served by 9.30pm)
HK$1,200* for dinner (minimum booking for two people)
HK$580 for optional cocktail/wine pairing
All prices are subject to service charge