𖤓Shi Fang Cuisine // Intangible cultural heritage cuisine blends Hong Kong nostalgia with traditional techniques 🇭🇰

The Lion Room Cuisine at the Hotel Tokio recently launched the "Intangible Heritage Banquet - Taste and True" series of nine dishes, combining Hong Kong's intangible cultural heritage techniques, authentic and creative. Enjoy the beautiful views of Mount Lion while dining, which is both visually and tastefully satisfying!

⊹₊𓂃Nine-course dinner ($638/person, from two) 𓂃₊⊹

Three kinds of pickled stew
▪️ Three appetizers: Teochew Vine Pepper Cuttlefish (Pepper Rhythm Ink Jade) Ginger Pepper Peel Egg (Amber Tibetan Ginger) and Shrimp Sauce Prickly Ginseng (Sauce Fragrance). The squid is crispy and heavy with vine pepper flavour, stewed with a slightly spicy taste; the ginger and pepper skin egg is sour and sweet, with a balanced taste, and the pepper flavor is not too grabbing; the ginseng is smooth, and the savory and rich local shrimp sauce highlights the freshness of the seafood.

Smoked second pint
▪️ Duck dumplings steamed in bamboo steamer (cage fragrant jade dumplings) have a smoky flavor, juicy filling, thinner crust would be better.

▪️Thick cut barbecued pork with fermented bean curd rice noodles (golden honey flame), barbecued pork fat and lean evenly with honey flavor, combined with the fermented bean curd sauce on the surface and the bottom layer of rice noodles together, salty and sweet blend has a unique flavor.

Soup
▪️Casserole with cabbage and flower jelly Cantonese wonton (Pearl of green bile) Inspired by Sand Wo wonton chicken. Thick flower jelly with fresh shrimp and fish tail wontons, infused with a rich soup cooked with pork bones and fresh chicken for a long time, nourishing and nourishing.

Main course
▪️Typhoon Shelter Salted Fish and Bean Curd Pan-fried Horsefish (Fishing Harbor Fenghua). After the mayou fish is marinated with salted fish, it is fried in a pan and then made of typhoon shelter. The fish is fragrant on the outside and tender on the inside, with bean curd and fried garlic prominent. It tastes salty and slightly spicy, and has a strong Hong Kong flavor.

▪️ Chan Pi Stewed Buffalo Liver Mushroom Farm Chicken (Chan Stewed Mushroom Jane). The chicken absorbs all the mushroom and chan pi flavour, and the chicken is tender

▪️ Tai O Shrimp Dried Fish Belly Chinese Goji Berry Cauliflower Seedlings (Fishing O Scenery) The dried shrimps are prominently salty and fresh, the fish belly is smooth, the cabbage sprouts are crispy and tender, decorated with Chinese gooseberry, the whole dish is healthy and fishing port color.

▪️Crispy Taro Silk Lard Crabmeat Fried Rice (Golden Cooking Jade Dish) The fried rice is dry and not too greasy, with a heavy aroma of sticky rice. The taro thread tastes crispy and salty.

dessert
▪️ Hong Kong-style Yuen Yuen Tea Ice Cream (Tea Brown Double Condensation) Based on Hong Kong-style Yuen Yuen, the lower layer of red milk tea ice cream is rich and slightly tart coffee ice cream, which I like!

▪️ (Traditional snack) Thousand layer mala cake served in the shape of a mahjong card, taste texture like cream bun, walnut cake crispy, tooth cheek lingering fragrance.

⟡Service charge applies
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Lion house cuisine
📍3/F, Tokio Hotel, 193 Prince Edward Road West, Mong Kok