Greater China Club’s classic Chinese dining room Man Hing is presenting ‘A Taste of Guangdong Nostalgic Dining Experience’ from 3 – 22 April 2019. A nostalgic menu of popular Cantonese dishes from the 1960s – 70s is being curated by veteran guest chef brothers Heung Chung-Kin and Heung Chung-Tat, bringing combined experience of over 90 years in classic Guangdong cuisine.
Both in their 60s, the master chef brothers have a celebrated track record of cooking for Hong Kong’s rich and famous dating back to 1968.
Elder brother Chef Chung-Kin, 67, helmed Chinese kitchens from The Oceania Restaurant, Furama Hotel and Grand Hyatt in Hong Kong to ANA InterContinental Tokyo, Grand Bay Hotel Zhuhai and Four Seasons Macau before becoming a tycoon’s personal chef.
Younger brother Chef Chung-Tat, 60, rose to Head Chinese Chef at Great Eagle Hotel, Royal Garden Chinese Restaurant and exclusive Club Vendome at luxury Kowloon development Imperial Cullinan.
“This vintage menu is a tribute to their vast knowledge of the roots of Guangdong cuisine, with a nostalgic menu recalling beloved Cantonese specialties from a charming era before Hong Kong became a global cosmopolitan powerhouse,” said Eric Ting, Founder and CEO of Bird Kingdom Group, managing company of Greater China Club.
Guests can embark on a classic culinary journey back in time in the presentation of over 70 exquisite Guangdong favourites, from appetisers and soups to main courses, desserts and dim sum – many that once graced celebratory banquets but are rarely served today, requiring lengthy preparation and intricate skills.
Once-popular starters include Deep-fried Chinese Egg Pudding with Yunnan Ham (HK$158), Crispy Chinese Milk Puddings Served with Sugar (HK$158) and Tossed Pork Intestines with Homemade Sauce(HK$138).
Among soups, Braised Partridge Soup with Bird’s Nest (HK$188 per person) is a classic favourite combining partridge’s high nutritional value as a source of iron, selenium, vitamin B, potassium and magnesium with bird’s nest nutrients restoring health and helping chronic cases of cough and asthma. Also on the menu is Braised Fish Head Soup with Egg and Barbecued Pork (HK$148 per person);Double-boiled Winter Melon with Conpoy and Chinese Ham (HK$138 per person); and Double-Boiled Vegetarian Shark Fin Soup stuffed in Whole Pigeon (HK$488).
Traditional main course favourites from the bygone era range from Sautéed Prawns stuffed with Chinese Ham and Bamboo Shoot (HK$288) to banquet classics Signature Crispy Chicken in Traditional Method(HK$588, limited supply daily), Sautéed Pork Stomach with Olive Kernel and Bell Pepper (HK$298, limited supply daily) – a classic test of slicing technique selecting most tender sections of eight stomachs per dish.
Braised Pomelo Peel with Shrimp Roes (HK$188) has a uniquely soft, melt-in-your-mouth texture; and rare Braised Dried Giant Garoupa Skin with Thick Sliced Abalone in Oyster Sauce (HK$488, limited supply daily) is a tradition from Manchu Han imperial feasts, cooked with precious dried giant garoupa skin from Malaysia that costs over HK$50,000 per 9kg.
1960s and 70s specialties extend to Sautéed Soft Shell Turtle Skin with Green Bell Pepper and Celery (HK$368); Deep-fried Caul Fat Rolls Stuffed with Shredded Pork and Eel (HK$188); Steamed Fresh Crab Claw in Superior Soup (HK$288, limited supply daily); Pan fried Shrimp Toast in Traditional Style (HK$288) and Braised Vegetarian Pockets Stuffed with Mushrooms and Vegetables (HK$168).
Main dishes extend to Sliced Noodles with Crabmeat in Superior Soup (HK$88 per person), a Guangdong classic using deep-fried diamond shaped wonton wrappers; Fried Rice Noodles with Pork Liver, Barbecue Pork, Pork Stomach, Fish Maw and Chicken Kidney (HK$188); and Egg Noodles with Shrimps, Sliced Pork, Fish Maw, Squid and Barbecued Pork in Soup (HK$188).
Among classic Guangdong dim sum are Steamed Buns Stuffed with Chicken, Black Mushrooms, Barbecued Pork, Shrimps and Salty Egg York (HK$68); Steamed Seafood Dumpling Stuffed with Superior Soup (HK$88 per person); Steamed Shrimp Dumplings with Chinese Celery (HK$68) or Steamed Shrimp Dumplings with Bamboo Shoot (HK$66); and the street-food staple, Pork Lard Buns in Traditional Style (HK$58).
Completing the traditional menu are beloved retro desserts – from Cantonese Sponge Cake (HK$48) and Red Bean Rice Flour Pudding (HK$48) to Baked Egg Custard Pudding with Sago and Lotus Paste(HK$48).
Greater China Club’s ‘Classic Guangdong Nostalgic Dining Experience’ continues a tradition of inviting guest chefs to showcase novel, authentic and exquisite regional Chinese cuisine, following previous presentations by star chefs from Beijing, Hangzhou and Chaozhou.
Greater China Club is located at Unit A, 10/F, D2 Place One, 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.
For enquiries or reservations, please call (852) 2743-8055. For more information, please visit www.greaterchinaclub.com or www.facebook.com/GreaterChinaClubHK.
Greater China Club offers Corporate and Individual memberships entitling members to exclusive offers at the Club’s dining outlets, waived service charges and exclusive benefits. Priced HK$18,888 for corporate membership with 3 nominees and exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 3 bottles of Champagne (HK$1,080 each), HK$15,000 cash vouchers which can be used at all restaurants under Bird Kingdom Group; and HK$6,888 for individual members with exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 1 bottle of Champagne (HK$1,080), HK$5,500 cash voucher can be used at all restaurants under Bird Kingdom Group, while monthly membership fees (which can be used for spending in the Club) are HK$600 and HK$300, respectively.
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.
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