Chef So, who has 30 years of extensive culinary experience, serving numerous celebrities and VIPs across the world is now showcasing his signature dishes at Golden Bauhinia.
It comes as a 12 Course Tasting menu for only HKD488.
The menu is available from 8 Apr to 14 Jun 2019 except 12 May 2019.
Terms and conditions apply.
Terms and conditions apply.
Further discounts with HSBC where they can enjoy 15% off upon spending HK$600 or above for dinner (Exclusive of service charge and for 2 diners or above).
Here is the 12 Course Tasting menu:
Appetizers:
A pretty delight of Bitter Squash with Plum Sauce, Black Truffle Bean Sheet Rolls and Barbecued Pork Fillet with Honey Sauce.
The bittermelon was laid out like a maple leaf and it was appetizing eating it with the barbecued pork as the plum sauce complimented the pork nicely.
The bean sheet roll was crispy without oiliness with a fragrant truffle aroma.
Next was the Minced Fish Thick Soup which was light and comforting.
Adding the finely chopped lettuce and spring onions made it even more healthy.
Moving on to the mains, it was the Deep-fried Crab Shell Stuffed with Crab Meat.
It was stuffed with so much crab meat, onions and mushrooms cooked with a little bit of milk to give it that creaminess.
I loved the taste as it was similar to chicken a la king but with crabmeat.
The Pan-fried Scallop with Black Truffle was big yet tender and I loved the crispy surface.
The Baked Spare Ribs with Plum Sauce and Lime was another dish that everyone liked.
Using Plum sauce and lime made it almost like Sweet and sour but with a fruity twist.
The Braised Pomelo Peel with Shrimp Roe in gravy was my absolute favourite.
Rich in fibre, soft and mushy like braised white radish.
The taste was amazing, it was light, and there was no bitter taste at all with the full flavour coming from the dried prawn roes and rich gravy.
Next were the Sautéed Seasonal Vegetables in Olive oil with Wolfberries:
I was expecting the olive oil to be strong but it wasn't and the wolfberries did a nice job by giving it touch of sweetness.
The last main dish ended with Fried Rice with Vegetables and Egg White.
It was definitely to my standards because it was tasty with the simplest ingredients like egg white and spring onions.
Finished with Dessert of Crispy Sesame Balls and Dried Longan and Red Dates Tea.
A pretty delight of Bitter Squash with Plum Sauce, Black Truffle Bean Sheet Rolls and Barbecued Pork Fillet with Honey Sauce.
The bittermelon was laid out like a maple leaf and it was appetizing eating it with the barbecued pork as the plum sauce complimented the pork nicely.
The bean sheet roll was crispy without oiliness with a fragrant truffle aroma.
Next was the Minced Fish Thick Soup which was light and comforting.
Adding the finely chopped lettuce and spring onions made it even more healthy.
Moving on to the mains, it was the Deep-fried Crab Shell Stuffed with Crab Meat.
It was stuffed with so much crab meat, onions and mushrooms cooked with a little bit of milk to give it that creaminess.
I loved the taste as it was similar to chicken a la king but with crabmeat.
The Pan-fried Scallop with Black Truffle was big yet tender and I loved the crispy surface.
The Baked Spare Ribs with Plum Sauce and Lime was another dish that everyone liked.
Using Plum sauce and lime made it almost like Sweet and sour but with a fruity twist.
The Braised Pomelo Peel with Shrimp Roe in gravy was my absolute favourite.
Rich in fibre, soft and mushy like braised white radish.
The taste was amazing, it was light, and there was no bitter taste at all with the full flavour coming from the dried prawn roes and rich gravy.
Next were the Sautéed Seasonal Vegetables in Olive oil with Wolfberries:
I was expecting the olive oil to be strong but it wasn't and the wolfberries did a nice job by giving it touch of sweetness.
The last main dish ended with Fried Rice with Vegetables and Egg White.
It was definitely to my standards because it was tasty with the simplest ingredients like egg white and spring onions.
Finished with Dessert of Crispy Sesame Balls and Dried Longan and Red Dates Tea.
Definitely a satisfactory 12 course by Chef So and what I appreciate is that all this dishes are so healthy and non oily yet tasting good.
Golden Bauhinia Cantonese Restaurant (金紫荊粵菜廳):
Expo Galleria, Hong Kong Convention And Exhibition Centre, 1 Expo Drive, Wan Chai
https://restaurants.hkcec.com/zh/GoldenBauhinia
Golden Bauhinia Cantonese Restaurant (金紫荊粵菜廳):
Expo Galleria, Hong Kong Convention And Exhibition Centre, 1 Expo Drive, Wan Chai
https://restaurants.hkcec.com/zh/GoldenBauhinia
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