When you are in Hong Kong, the best thing you can have on a lazy Sunday afternoon is a dimsum lunch.
Dynasty, the award-winning Chinese restaurant located on 3rd floor at Renaissance Harbour View Hotel Hong Kong set against the backdrop of Victoria Harbour, the interior savoured the intriguing Chinese heritage with a twist.
The distinctive kitchen team crafted a menu that comprises the Dynasty time-honoured recipes and a series of new Executive Chef Suen Kam Sing‘s recommendations, bringing you a delightful dining adventure.
- 梅菜叉燒腸粉 Barbecued pork with preserved vegetable rice rolls
- 花雕醉豆腐 Cold marinated bean curd in Huadiao wine
- 香芋鵝掌扎 Steamed bean curd skin roll with goose web, taro, mushroom and fish maw
- 椒鹽田雞腿 Deep-fried frog legs in spicy salt
- 化皮乳豬件 Barbecued suckling pig | 脆皮燒腩肉 Crisp pork brisket
- XO醬炒蘿蔔糕 Sautéed turnip with XO sauce
- 冰花燉官燕 Double boiled imperial bird’s nest soup with rock sugar | 蛋白杏仁茶 Sweetened almond cream with egg white
梅菜叉燒腸粉 Barbecued pork with preserved vegetable rice rolls
Deliciously smooth and thin rice rolls 腸粉, unlike many that are available today in Singapore which are too thick and chewy. The filling was their famous barbecued pork 叉燒, the addition of preserved mustard greens 梅菜乾 was unique and surprising complementary.
花雕醉豆腐 Cold marinated bean curd in Huadiao wine
Again an unique dimsum item not usually found in Singapore, the bean curd 豆腐干 was marinated in Huadiao wine 花雕酒 to give it that Shanghainese drunken chicken vibes from the normally dry and boring bean curd.
香芋鵝掌扎 Steamed bean curd skin roll with goose web, taro, mushroom and fish maw
This old-school steamed dimsum item was another item that was no longer available in Singapore because the key ingredient, goose web, is not available. And in Hong Kong, it is only found in the best dimsum restaurant. Delicious, and only one piece per order.
椒鹽田雞腿 Deep-fried frog legs in spicy salt
Salt and pepper frog legs, delicious.
化皮乳豬件 Barbecued suckling pig | 脆皮燒腩肉 Crisp pork brisket
Delicious two items of roast skilfully made by the excellent barbecue chefs. Two different style of pig skins – crackling on the brisket, and wafer thin crisp on the suckling pig.
XO醬炒蘿蔔糕 Sautéed turnip with XO sauce
Traditionally called a carrot cake, it is actually made with turnip. Modern interpretation sautéed these pan fried turnip cakes with XO sauce, which is a sauce made with dried scallops and chilli invented by the reverent sauce makers Lee Kum Kee.
冰花燉官燕 Double boiled imperial bird’s nest soup with rock sugar | 蛋白杏仁茶 Sweetened almond cream with egg white
And finally, a dessert made from the swallow’s saliva and a refreshing drink made from freshly milled almonds.
A competent restaurant conveniently located in the Renaissance Harbourview. The dimsum was delicious, the service was attentive, and the environment was perfect to entertain your clients. So many loyal clientele could not be wrong.
1 Harbour Road, Wanchai, Hong Kong , China
Second floor of Renaissance Hotel
Tel : +852 2802 8888
Visited Mar 2023
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