Creative dishes in a Chinese restaurant 🍽️ combining a sense of ceremony and aesthetics

After three months of renovations, the Chinese restaurant on the first floor of the Hong Kong Convention and Exhibition Centre has reopened with a brand-new look. The elegant and unique interior, dominated by neutral colors and featuring a lotus pond-themed wall, creates the feeling of being in a lotus pavilion, with a comfortable and serene atmosphere.

Every dish at Chef's Song this evening was a surprise, retaining the essence of traditional dishes while adding creativity and variation. From the plating to the ingredients, the chefs' dedication and craftsmanship were evident. 👍

The three exquisite appetizers began: #SpicyFishMaoMaoChicken, #Pan-FriedLocalMatsusakaPorkWithBalsamicVinegarMelon, and #OsmanthusHoneyPorkCharSiu; their presentation was ethereal and the serving was ceremonial.

The Spicy Fish Mao Chicken, with its crispy and delicious skin paired with caviar, was simply irresistible! The chicken, made with fish maw and tender chicken meat, was dipped in a slightly spicy sauce, highlighting its freshness.

Pan-fried local Matsusaka pork with cantaloupe and balsamic vinegar: The pork neck is first marinated in cantaloupe juice and apple cider vinegar, then pan-fried until fragrant and oily. The combination of candied cantaloupe and balsamic vinegar creates a balanced, non-greasy flavor with a crisp, sweet, and layered taste.

#Dendrobium, walnut, and mushroom stewed conch: A nourishing and heat-clearing soup that strengthens the spleen and stomach. Made with plenty of ingredients, the broth is exceptionally sweet and savory.

#Purple sweet potato ham with honey: This taro purple is gorgeous! The purple sweet potato gua bao (a type of steamed bun) features a unique diamond pattern, resembling a handbag. It's served with freshly baked crispy tofu skin, rich in bean flavor, Yunnan Xuanwei ham, and osmanthus honey. Enjoying it all together creates a delightful combination of soft, crispy, savory, and sweet flavors.

#Seafood stir-fried milk: The fresh milk is stir-fried until light, smooth, and incredibly creamy. The chef has also added scallops and shrimp for an even sweeter and more delicious taste.

#Steamed Fresh Whole Lobster with Laba Garlic: The lobster meat is tender, bouncy, and sweet, paired with the unique tangy flavor of Laba garlic and a touch of secret soy sauce. Served on a bed of winter melon and accompanied by flavorful potato noodles, it's perfect!

#Pumpkin, Bell Pepper, and Chicken Head Rice with Seaweed Crispy Cups and Lettuce: Vegetarian dishes can be delicious too! Three ways to enjoy it, each with its own flavor: crispy and delicious in the seaweed cups; refreshing and sweet wrapped in romaine lettuce.

#Braised Whole Six-Head Fish Maw in Abalone Sauce: These are very large pieces, enough for seven people. The abalone sauce is rich and flavorful, with just the right consistency. The fish maw is tender and slightly sticky – a must-order for banquets.

#Black Pepper Vermicelli and Shrimp Balls: The large shrimp balls are tender, bouncy, and sweet, while the vermicelli is crisp and flavorful. A delicious and irresistible combination.

There's also a limited-time dessert, #LotusPondCarp, which is an avocado milk mousse cup. The fish-shaped tomato is made with coconut milk, and the top layer is a transparent osmanthus jelly. It's such a picturesque dessert, you almost don't want to eat a spoonful! A must-try for Instagrammers.

The bar offers a variety of cocktails, both alcoholic and non-alcoholic. My "Citrus Yearning" was refreshingly sweet, made with orange juice, pineapple juice, coconut, and honey.

The Atrium
Address: 1/F, Hong Kong Convention and Exhibition Centre, 1 Harbour Road, Wan Chai, Hong Kong