The Legacy House at Rosewood Hong Kong honours culinary traditions and seasonal ingredients with new Spring specials

The Legacy House at Rosewood Hong Kong, the lively dining destination acclaimed for its celebration of regional Shunde cuisine, introduces eight new spring recommendations curated by Chinese Executive Chef Li Chi-Wai.

New Spring Specials at The Legacy House include Marinated Bamboo Pith Rolls with Pomelo (HKD180), comprising spongy bamboo fungus frozen in ice, cut into pieces, then infused with grapefruit vinegar and grapefruit juice. Double Boiled Eel, Ham, Mushroom and Pepper Supreme Broth (HKD180 per person) features de-boned white eel, mushrooms, pork, and winter bamboo shoots, which are wrapped in pickled leaves and boiled with lotus seed ginkgo zizania white soup. The result is a delicate and delicious dish that delivers nourishment as well from the superfood-packed broth.

The hearty and colourful Poached Mustard Green, Dried Shrimp and Conpoy Chicken Soup (HKD280 per person) includes softened Jerusalem artichoke and fresh spring vegetables in a flavourful chicken soup, garnished with conpoy and dried shrimp. The collagen-boosting Braised Fish Maw Soup with Chicken, Bamboo Pith and Egg White (HKD360 per person) is a crowd-pleaser that features generous portions of ingredients.

The chef’s recommended Wok-Fried Oyster with Green Onion (HKD360) is created with wok-fried pearl oysters, enhanced with ginger and green onion. Stewed Chicken Fillets, Mushroom, Ginger and Chinese Wine (HKD380) is a flavourful and aromatic stir-fried combination. Sautéed ToothFish with Spicy Plum Sauce (HKD480) features a delectable balance of sweet, sour and savoury flavours, created by first covering the toothfish with egg syrup and deep-frying, and then flavouring with sugar, sour plum sauce and chilli. The final spring recommendation is the Shunde-style Wok-Fried Lionfish (HKD580) stir-fried together with mushroom, seasonal vegetables and Chinese chives.