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Contemporary Chiu Chow Dining Hot Spot Chateh Turns up the Summer Heat with New Menu Celebrating Seasonal Fare

July 22, 2019 Dining No Comments Email Email

Buick Management’s critically acclaimed contemporary Chiu Chow restaurant, Chateh, welcomes the summer with a curated menu by Chef Hui Mei-Tak, one of Hong Kong’s most respected Chinese chefs, with over 30 years of experience in the culinary industry.  Starting from today, the anticipated menu features Chiu Chow classics and favourites, with a twist, complementing its much-loved daily dim sum yum cha menu.

Featuring the popular Chiu Chow cuisine in tapas style, “Chateh” translates to “jek tea”, which in Chiu Chow dialect means “eating tea,” an homage to the importance of tea in the culture.

Curated by Chef Hui Mei-Tak, crowned one of the “Ten Best Chefs in China”, Chateh’s summer menu highlights an array of delectable dishes designed with seasonal ingredients and rising temperatures in mind. Cooling the scorching temperature in Hong Kong is theDouble-boiled Seafood Soup in Whole Winter Melon (HK$268), a delightful classic featuring the Chinese staple, winter melon, known to counter heat and humidity wrought by summer.

Baked Virgin Crab in Aged Orange Peel and Peppercorn (HK$168 / piece) brings a taste of the ocean to the table with two essential Chiu Chow ingredients: aged orange peel and peppercorn.  A seasonal gem, the cooked virgin crab meat is juicy, has a smoother texture, and appears noticeably white, a sign of its purity.

The Chiu Chow staple of peppercorn is highlighted in Baked Prawn in Green and White Peppercorn (HK$188 / 4 pieces). Blending two types of peppercorn together to enhance the flavour of the prawns, the dish brings diners a spicy and zesty shrimp dish, fried to crisp perfection.

A grounding earthiness tantalises taste buds in Stir-fried Water Spinach and Beef in Fermented Bean Sauce (HK$128), highlighting fermented bean sauce, commonly used in Chiu Chow cooking.  Complemented with tender, sliced beef, this mouthwatering dish is perfect for lunch or dinner. Those who prefer a seafood alternative may opt for Grilled Eel with Fermented Bean Sauce (HK$238 / 4 pieces). Known for its light yet sweet taste, eel offers an incredibly soft texture.

Meat lovers may choose to indulge in Chateh’s Stir-fried Pork Ribs in Fresh Orange Sauce (HK$128), which showcases the refreshing citrus flavour of orange, while offering a succulent taste of soft pork ribs.

For a lighter but equally tasty classic Chiu Chow main course, diners may indulge in Steamed Sponge Gourd, Squid and Glass Noodle with Garlic (HK$128). Known for its cooling properties, the steamed sponge gourd is a great way to counterbalance the summer heat.

A heartier option is Pan-fried Glutinous Rice Roll Stuffed in Intestine with Pan-fried Shredded Taro Roll (HK$138).  Handcrafted byChateh’s culinary team, this classic dish of yesteryear involves a complicated preparation and cooking process.

An integral part of Chinese cuisine, Chateh invokes the art of yum cha with its selection of Chiu Chow teas, perfect for the summer. Accompanied by Chiu Chow style dim sum, diners are invited to enjoy highlights including Deep-fried Tofu Roll stuffed with Shredded RadishShrimp & Bamboo Shoot Dumpling (Steamed or Pan-fried), Pan-fried Chinese Chive DumplingSteamed Sweet Crystal DumplingSalty Crystal Dumpling, and “Fun Guo” Steamed Chiu Chow Pork Dumpling with Radish & Peanut.  A signature dim sum platter presented in a modern high tea setting is available for diners to sample eight types Chef Hui’s dim sum.

While modern in outlook, interior design of Chateh respects the roots of its cuisine; reminiscent of Chiu Chow villages in southern Guangdong, styled in natural wood colours with sea and river-life elements reflecting seafood’s considerable importance in the local culinary style.

Chateh is located at Shop 405, L4, FoodLoft, Mira Place One, 132 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong.  It opens from 11:00 a.m. – 11:00 p.m. on Monday to Friday; and from 10:00 a.m. – 11:00 p.m. on Saturday to Sunday and public holidays.

It is operated by Hong Kong-based hospitality group Buick Management, synonymous with Chiu Chow cuisine in Hong Kong since launching Pak Loh Chiu Chow in Causeway Bay in 1967. The group also runs Pak Lok Chiu Chow in Times Square, K11 and Elements, as well as Moon Lok Chiu Chow in Citygate and Moon Lok Chinese Restaurant in Xiqu Centre.

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