Tsim Sha Tsui｜Chinese ingredients•Western cooking techniques😍

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There is a new Chinese restaurant in Harbour City, Tsim Sha Tsui. It has a great background😍
It is run by Wu Menglin, a female executive chef who has won the "Chinese Michelin" Black Pearl Two Diamonds honor and has been in charge of Asia's Top 50 Best Western Restaurants for three consecutive years.
It strives to combine Chinese ingredients with Western cooking techniques in a harmonious way,
creating a paradise of "Chinese cuisine with Western cooking"😍

The restaurant is located in Harbour City, and there are large floor-to-ceiling windows on the windows.
The West Kowloon Cultural District is on the other side, and the scenery is particularly magnificent.
This time, I will try the Seasonal menu ($688) during dinner time

𝐒𝐭𝐚𝐫𝐭𝐞𝐫𝐬
‣ Shantou Lion Head Foie Gras Xinqiang Plum Toast
I usually eat a lot of French foie gras
It’s the first time to eat Shantou local foie gras with toast
The foie gras is stacked with Xinjiang pear sauce,
It tastes sour, sweet and salty
It’s very fresh overall!

‣ Salted Egg Yolk Shrimp Slip Toast
The fresh shrimp meat is beaten into a fine and dense shrimp slip,
Then paired with the delicious Yunnan wild flying fish roe,
Finally, mayonnaise is spread on the surface as a garnish

‣ Scallop Sashimi with Yunnan Caviar (+$38)
Scallop sashimi is accompanied by Shaoxing aged Huadiao wine in a jelly-like state. The raw marinated sauce is paired with Yunnan ten-year caviar and fennel, which can bring out the freshness of the scallops
Make the scallops taste extremely sweet!

‣ Dalian Xuelong 3A Wagyu Roasted Pepper Tartar
The Wagyu beef is rich in fat flavor
It is very appetizing to make it🤤

‣ Zhongshan Pigeon and Xinhui Tangerine Peel Soup
Zhongshan's most famous pigeon is paired with Xinhui's most famous tangerine peel
Add Chaoshan green olives and figs
It tastes rich and delicious

𝐌𝐚𝐢𝐧
‣ Sweet vinegar stewed pork hind leg with Xinjiang baked naan
Inspired by traditional pork trotter ginger
Using pork hind leg, the meat is tender
With sweet vinegar sauce, it is especially appetizing
Homemade Xinjiang baked naan can also be used to dip the sauce

‣ Dalian Xuelong 3A beef belly with radish (+$60)
The beef is fried crispy on the outside and soft on the inside, and the portion is large
With homemade sauce, the meat flavor is more prominent
The radish is cooked well and absorbs the flavor of the soup

‣ Drunken Chicken Soup Risotto
Drunken chicken soaked with peeled peppers, shiitake mushrooms, Huadiao wine and other ingredients
With seasonal wild porcini mushrooms, it tastes rich and fragrant

𝐃𝐞𝐬𝐬𝐞𝐫𝐭
‣ Mangosteen Sorbet with Osmanthus
Mangosa sorbet with pear meat marinated with osmanthus oolong
With wild snow swallows and natural honey from Yunnan
It tastes very refreshing and pleasant, and it is a great enjoyment to eat in summer:P

‣ Fig Leaf Basque Cheesecake (+$18)
The surface is decorated with sweet and melt-in-the-mouth figs
Using fig leaves to make Basque cake is really creative
The fig taste is prominent, very special!

💭 C͟o͟n͟c͟l͟u͟s͟i͟o͟n͟
The dishes are very thoughtful and creative, combining innovation and tradition
It was my first time trying Western-style Chinese cuisine, and the experience was very good
I recommend everyone to bring their family and friends to enjoy a feast of food that combines Chinese and Western cultures🤣

💰Total: $1641.2 ($820.6pax including 10% service charge)
📍Mulan | @mulan.hk
Shop 303, OTE, 3/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui

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🚩More restaurants in the same area #foodstep_Tsim Sha Tsui

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