Old Hong Kong Group with Legend, Kitchen and Tea House added Taste as part of Old Hong Kong Group’s offering of Premium, Classic and Causal dining concepts. “Memorable Taste of Old Hong Kong” Menu of iconic Cantonese delicacies was created for Old Hong Kong Taste Charitable Grand Opening at 1 Manu Avenue #02-01 my Village @Serangoon Gardens on 28th July, 7pm where all proceeds from the opening night dinner will be donated to Thye Hua Kwan Moral Society (THK).
Chef Soon Han Siong of “Old Hong Kong Taste” was the Head Chef of various renowned restaurants in Hong Kong and had more than 20 years of culinary experience.
For Old Hong Kong Taste Charitable Grand Opening Menu titled Memorable Taste of Old Hong Kong, Chef Soon travelled to Guangdong to seek inspirations from various Master Chefs in the province. Coupled with creativity and authenticity, Chef Soon will present tradition Cantonese cuisine to a higher level of culinary excellence to thrill and tantalize dinners’ taste buds. Featured Culinary Masterpieces includes “Deep-fried Marinated Pork Roll”, “Superior Shark’s Fin Parcel” and “Classic Black Sesame Roll.
BEAUTERUNWAY was invited to Old Hong Kong Taste Charitable Grand Opening media food tasting.
Memorable Taste of Old Hong Kong Menu S$150 nett/S$128 ++
Memory of a Rising Sun Platter Combination: 一 轮 红 日 照 八胗锦卤云吞* 市桥白卖* Deep-fried Eight Treasure Dumplings with Canton River Trout “Siew-mai”
Deep-fried Eight Treasure Dumplings is a typical Cantonese village side dish and wedding banquet staple as its symbolized a happy relationship. The crunchy fresh prawn wanton is deepfried and served with a specially concocted sweet and sour sauce made up of 8 types of ingredients including diced char siew, prawn meat, cuttlefish, chicken liver and spring onions
Canton River Trout “Siew-mai” 市桥白卖
A Canton Panyu icon, this dish is almost a century old. The Fresh river trout is crowned with Chinese sausage for a unique distinct flavour. This soft steamed combination is a delightful departure from typical pork and prawn siew mai.
Superior Shark’s Fin Parcel 龙珠戏瑶池 （荷 包 翅)
A classic delicacy in Cantonese cuisine, the superior sharks fins are infused with premium chicken stock and Chinese Ham in the egg white skin parcel with premier stock broth alongside with a sprinkling of bean sprouts.
A bite into the soft egg white skin unveiled a generous portion of the tasty Superior Shark’s Fin. Decadent !
Steamed Garoupa Fillet Qianlong Style 海 鲜 乾隆星斑块
Using mushrooms, ginger, pork and vegetables, Chef Soon steamed the fillet to enhance the freshness and sweetness while retaining the smooth texture instead of using the traditional way of stewing this dish. Simple yet tasty, the fresh fillet is utterly flavoursome.
Twin Meat Platter of Gold Coin Chicken & Wild Pheasant Roll (Deep-fried Marinated Pork Roll) 肉 类 鸳 鸯 凤 齐 鸣 , 金钱鸡拼大良野鸡卷
In Chinese culinary culture, names of most Classical Chinese dishes do not usually reflect the actual ingredients used in a dish. Auspicious or unique names are often used to express or to symbolize a dish. In this dish, Pork is used as a substitute for Wild Pheasant.
A culinary icon of Shun-de (顺德) city in Guangdong, Deep-fried Marinated Pork Roll is a combination of Pork Loin, Pork Fat and Chinese Ham. After marinating with Chinese Rose Wine, the pork roll is steamed and deep fried till golden brown for a light and crispy texture with a hint of rose wine aroma.
Gold Coin Chicken 金钱鸡拼
A very popular snack among the Cantonese with its symbolic gold coin shape representing wealth, the multi-layered crisp yet tender texture of aromatic pork belly, chicken liver and chicken meat is roasted till perfection.
Stuffed Bean Curd Skin with Assorted Mushrooms and Bamboo Shoot glazed with abalone sauce 心有千千结（网网千斤）
A delightful combination with fresh and crisp specially imported Hong Kong vegetables in the light clear soup. I am not a veggie person and this is the first time I polished all the vegetables in a dish. Surprise winner.
Fried Rice with Abalone and Cuttlefish with Abalone Sauce 鲍鱼照旧捞饭（鲍粒章鱼鸡粒饭）
Using Old Hong Kong secret recipe and 8 hours of preparation just for the Abalone sauce, the fragrant fried rice is infused with the flavour and aroma of diced abalone, chicken and cuttlefish, displaying a high level of culinary excellence.
Topped with a whole premium South African abalone cooked to perfection, this dish is simply divine !
Dessert Platter 甜 品 - 菲林麻卷开口笑（菲林芝麻卷拼笑口枣）飞马踏燕（桂花马蹄露）
Classic Black Sesame Roll, Canton Pastry with Lotus Paste and Water Chestnut with Osmanthus
Classic Black Sesame Roll 菲 林 芝 麻 卷
Hong Kong’s classic in the 60s, this is a RARE -find today with it’s authenticity and uniqueness.
Prepared painstakingly with black sesame and rolled delicately, the melt in your mouth texture is infused with the fragrant sesame aroma.My favourite !
Canton Pastry with Lotus Paste 拼笑口枣
The crunchy pastry is coated with sesame with a crack that resembles a smile. This classic Cantonese snack symbolizes happiness and it is extremely popular during Chinese New Year with its crispy crust and silky smooth lotus paste.
Water Chestnut with Osmanthus 飞马踏燕（桂花马蹄露）
A prelude to the delectable lunch, I love the fragrant Osmanthus dessert with fresh crunchy chestnut but it’s a little too sweet for my palette.
The Glutinous Rice Balls in Osmanthus Brandy仙露明珠 from
The Old Hong Kong Legend Michelin Maestro’s Menu is still my favourite Osmanthus dessert.
The “Memorable Taste of Old Hong Kong” menu is available at S$150 nett for Old Hong Kong Taste charitable dinner on 27th July, 7pm with all dinner proceeds for Thye Hua Kwan Moral Society (THK) and at $128++ per person thereafter till 27th August.
Old Hong Kong Taste is located at 1 Manu Avenue #02-01 my Village @Serangoon Gardens . For reservations, ring 6834 3013 .
*Photographs are taken with Panasonic GF3 (release date: late July), courtesy of Panasonic Singapore.
