The Legacy House x Ru Yuan’s 11-course tasting menu, priced at HK$2,080+10% per person, opens with a selection of Jiangnan delicacies including Baked Crab Meat Puff with hairy crab cream; Tea-smoked Quail Egg with caviar; Lotus Root filled with glutinous rice, honey syrup dressing and osmanthus; and Cold Clams with fresh lily bulb, pickled chilli, and soy sauce.
Other standout dishes of the collaboration include Double Boiled Fish Meat Ball Consommé with Sweet Beans, one of Ru Yuan’s most famous dishes. Tender fish is placed atop pig skin and chopped into pieces, releasing rich oils to create a flavourful broth. The finely ground fish balls, with a texture like freshly fallen snow, offers a delicate bite that dissolves on the palate, accompanied by sweet and vibrant peas. Another one of Chef Fu’s reimagined dishes, the Sautéed River Shrimps with Longjing Tea Leaf Noodles, artfully balances the essence of tea and fresh shrimp flavours. Through the meticulous extraction of shrimp oil and tea oil, this dish has undergone over 80 iterations to refine its succulent texture and aromatic richness to result in the masterpiece it is today.
Poached Marble Goby with Sweet Vinegar Sauce elevates the traditional Hangzhou dish, an innovative dish featuring marble goby poached gently in fish stock with precise heat control to maintain tenderness. Drizzled with a concentrated fish sauce, the resulting dish evokes a taste that is mysteriously reminiscent of hairy crab. Ru Yuan’s signature the gold-standard Braised Pork Belly with Soy Sauce, Chestnut and Pumpkin Buns has not undergone significant alteration since its debut in the market in 2004 and now bring this dish to a new level, he brings an autumn version featuring autumn chestnut with quinoa at the bottom and pumpkin buns.
Complementing the dishes by Ru Yuan are The Legacy House’s signature creations by Chef Li Chi Wai, featuring gems such as Stewed Slipper Lobster steeped in Chinese yellow wine, Egg White and Chicken broth, Baked Jinhua Ham with green onion crispy cake, and Braised Baby Pea Sprout with fish maw and hairy crab cream. The savoury portion of the menu culminates with Steamed Soup Dumpling filled with seasonal hairy crab cream, and traditional Crispy Chicken Glutinous Rice with preserved meat. A light Shunde-style dessert of Double Boiled Milk Custard concludes the feast, served with warming ginger and lotus seeds purée.
Click HERE (or see below) to view the full collaboration menu by The Legacy House x Ru Yuan, exclusively available in private dining rooms.
The Legacy House x Ru Yuan Collaboration Menu
HK$2,080+10% per person
Jiangnan Delicacies To Start
Crispy Crab Meat Puff, Hairy Crab Cream
Tea Smoked Quail Egg with Caviar
Lotus root filled with Glutinous rice, Honey Syrup Dressing and Osmanthus
Cold clams with Fresh Lily Bulbs, Pickled Chilli and Soy Sauce
The Legacy House x Ru Yuan dishes
Baked Jinhua ham with Green Onion Crispy Cake
Double-boiled Fish Meat Ball Consommé with Sweet beans
Sautéed River Shrimps with Longjing Tea Leaf Noodles
Stewed Slipper lobster with Chinese Yellow Wine, Chicken Broth
Poached Marble Goby with Sweet Vinegar Sauce
Braised Pork Belly with Soy Sauce, Chestnut, Pumpkin Buns
Braised Baby Pea Sprout, Fish Maw, Hairy Crab Cream
Mains
Steamed Soup Dumpling with Hairy Crab Cream
Crispy chicken, Preserved Meat, Glutinous rice
Dessert
Double boiled Milk Custard, Ginger, Lotus Seeds Purée
The Legacy House is open for lunch from 12pm to 230pm and dinner from 6 to 10pm. For reservations, please call +852 3891 8732 or email hongkong.chineserestaurant@rosewoodhotels.com.