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Exquisite “Taste of Old Hong Kong” Menu Celebrates Traditional Culinary Gems at MAN HING : GREATER CHINA CLUB this Summer

June 16, 2016 Dining No Comments Print Print Email Email

unnamed (2)This summer, Greater China Club’s acclaimed Chinese dining room, Man Hing, will launch vintage à-la-carte and dim sum menus, celebrating the taste of Old Hong Kong through traditional and elusive culinary delights that have stood the test of time. 

Available from 13 June to 31 July, the exquisite Vintage menu “Taste of Old Hong Kong” will perfectly complement the art deco glamour that the Club is known for.

The vintage à-la-carte Cantonese classics are a rare-find in restaurants nowadays with their complex culinary techniques. Greater China Club’s “Taste of Old Hong Kong” menu highlights retro favourites that use a variety of ingredients which require intricate skills and labour, as well as long preparation time.

“Our vintage Hong Kong menu will re-introduce the soul of Cantonese cuisine back into our city,” says Executive Chef, Chan Wai-Teng.  “It is what makes Cantonese cuisine so loved, and I am excited to be given the opportunity to invite guests to explore the root of our favoured cuisine.”

Headlining “Taste of Old Hong Kong” menu are enticing dishes, including Double-boiled Winter Melon Soup with Seafood, Duck Meat, Mushrooms and Lotus Seed (members: HK$388; non-members: HK$428), and Barbecued Chicken Liver, Pork and Lard with Honey Sauce (members: HK$38; non-members: HK$48), with a literal meaning of “Golden Coin Chicken”, the barbecued chicken liver dish with pork fat and meat is served glazed and roasted like a Cantonese “sandwich”. The time-consuming and technically challenging Braised Pomelo Peel with Shrimp Roes (members: HK$78; non-members: HK$88) which takes over three days to prepare is also featured on the menu, alongside Deep-fried Milk Pudding (members: HK$128; non-members: HK$138), a sweet appetizer originated from Shun Tak, that are deep-fried milk sticks wrapped with bread.


Other highlights from the vintage menu are the savoury Deep-fried Marinated Duck Wrapped with Chinese Pancake (members: HK$168; non-members: HK$178), the hearty Baked Fish Intestines with Egg and Mandarin Peel (members: HK$138; non-members: HK$148) – a skilful dish which requires multiple cooking techniques including boiling, sauté, and baking of the offal of grass carp to produce a sumptuous Cantonese rendition of a fish pie.  For those who enjoy a meatier main, Baked Pork Ribs with Garlic Wrapped in Butter Paper (members: HK$158; non-members: HK$168) presents pork ribs wrapped in rice paper showcased like a delicate gift – a delicious surprise to those who open it.

Alongside the “Taste of Old Hong Kong” menu launched is a multitude of traditional dim sum that are “disappearing” in mainstream tea houses nowadays. Diners can relish Steamed Pork Dumplings with Pork Liver (members: HK$52; non-members: HK$58) – an esoteric treat of pork dumpling topped with pork liver slice, Deep-fried Shrimp Dumplings served with Superior Sop(members: HK$42; non-members: HK$48), the deep-fried take of the glutinous rice dumpling (fun guo), with a light consommé for dipping.

Reviving the old charm of the dim sum nostalgia also include classics such as Steamed Jumbo Bun With Chicken, Mushrooms and Salty Egg Yolk (members: HK$58; non-members: HK$68), Steamed Bean Curd Sheets Wrapped with Shrimp and Pork (members: HK$42; non-members: HK$48), Steamed Beef Dumplings, Steamed Chicken Fillet with Fish Maw and Black Mushroom (members: HK$42; non-members: HK$48), Steamed Glutinous Rice Dumplings with Conpoy and Pork (members: HK$52; non-members: HK$58), and Steamed Rice Flour Rolls with Pork Liver (members: HK$52; non-members: HK$62).

The vintage dim sum menu also brings back nostalgic Hong Kong desserts, which consist of an old-fashioned camera film look alike, Sweetened Black Sesame Rolls (members: HK$36; non-members: HK$42), crunchy Deep-fried Egg Puffs with Honey(members: HK$32; non-members: HK$36), and the ultimate classic of Steamed Chinese Layer Cake (members: HK$36; non-members: HK$42) made with layers of sweet egg dough.


“Hong Kong is one of the most global and modern cities in the world, yet there is a charm about our past of Old Hong Kong that we love and yearn to experience,” shares Founder of Greater China Club, Mr Eric Ting. “Our vintage menu is one of many things Greater China Club brings to the scene in Hong Kong.  Combined with our exquisite Italian and Japanese cuisines and classy art-deco setting, we present our members and guests a truly immersive experience.”

Members enjoy special benefits, but the Club is also open to guests and tourists at D2 Place, a revitalised industrial building now buzzing with eclectic bars and restaurants, named after its MTR exit at Lai Chi Kok.

Greater China Club is located on Unit A, 10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. It opens from Monday to Thursday, Sunday and Public Holidays, 12:00 noon to 12:00 midnight and Friday and Saturday,12:00 noon to 1:00 am.

The Club also offers Corporate and Individual memberships entitling members to special priced menus, waived service charges and exclusive benefits, priced HK$18,888 for corporate membership with 3 nominees and HK$6,888 for individual members.  Monthly membership fees (which can be used for spending in the Club) are HK$600 and HK$300, respectively.

For enquiries or reservations, please call (852) 2743-8055.  For more information, please visit www.greaterchinaclub.comor www.facebook.com/GreaterChinaClubHK.


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