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Greater China Club’s Man Hing Takes Trip Down Memory Lane with “Nostalgic Hong Kong” Menu

April 10, 2017 Dining No Comments Email Email

Back by popular demand of last year’s “Taste of Old Hong Kong” menu, Greater China Club’s celebrated Chinese fine dining restaurantMan Hing is taking guests down Hong Kong’s memory lane once again with its “Nostalgic Hong Kong” menu.  The celebration of yesteryear favourites is served at the glamorous art deco dining room atop D2 Place One in Lai Chi Kok from 10 April to 31 May 2017 – with a special set menu for Mother’s Day on 13 and 14 May 2017.

Original Cantonese classics are disappearing from mainstream restaurant menus because of the scarcity of traditional ingredients and complex culinary techniques requiring intricate skills and patient preparation. Man Hing Executive Chef Chan Wai-Teng is re-discovering “the soul of Cantonese cuisine” with a contemporary take on beloved recipes from a bygone era.

Reviving exotic ingredients like pork lung, duck feet and fish intestine, cooked in old-time style with the likes of lard and mandarin peel, the vintage menu “invites guests to explore the roots of our favourite cuisine,” said Chef Chan.

In contemporary style, the  “Nostalgic Hong Kong” menu gets a modern facelift with elegant presentation while staying faithful to tradition with once-familiar dishes like Double-boiled Pork Lung Soup with Almond (for groups of 4-6) (HK$368 for members ; HK$388 for non-members); Barbecued Chicken Liver, Pork and Lard with Honey Sauce (HK$38 for members ; HK$48 for non-members), known as “Golden Coin Chicken”; Barbecued Duck Feet, Wrapped with Barbecued Pork and Chicken Liver in Honey Sauce(HK$38 for members ; HK$48 for non-members); Deep-fried Boneless Chicken, Stuffed with Glutinous Rice and Dried Shrimps (HK$488 for members ; HK$528 for non-members); and Deep-fried Marinated Duck, Wrapped with Chinese Pancake (HK$188 for members ; HK$198 for non-members).

Cantonese seafood was also humbler back in the day, underlined by old-fashioned favourites such as Baked Fish Intestine with Egg, Minced Pork and Dried Mandarin Peel(HK$178 for members ; HK$188 for non-members), a sumptuous Cantonese-style fish pie which requires boiling, sautéeing and baking the offal of grass carp; Braised Fresh Fish Maw with Ginger and Spring Onion (HK$168 for members ; HK$178 for non-members); Pan-fried Boneless Mud Carp, Stuffed with Minced Fish and Pork (HK$268 for members ; HK$288 for non-members); Deep-fired Crab Cake with Pork and Shrimps (HK$228 for members ; HK$248 for non-members); and technically-challenging Braised Pomelo Peel with Shrimp Roe (HK$78 for members ; HK$88 for non-members), which takes three days to prepare.

Dim Sums are a non-excludable part of the Hong Kong cuisine, which is why the vintage menu is also accompanied by a traditional dim sum menu featuring classic dim sums such as: Steamed Seafood Dumpling Stuffed with Superior Soup (HK$78 for members ; HK$88 for non-members), Steamed Pork Dumpling with Chicken and Pork Tripe(HK$52 for members ; HK$58 for non-members), Steamed Buns with Chicken, Black Mushroom, Barbecued Pork, Shrimps and Salty Egg York (HK$52 for members ; HK$58 for non-members), Steamed Chinese Spinach Dumplings with Conpoy and Water Chestnut (HK$48 for members ; HK$53 for non-members); Steamed Pork Dumplings with Dried Olive Seeds and Yam Beans (HK$42 for members ; HK$48 for non-members)and Deep-fried Shrimps Dumplings Served with Superior Soup (HK$48 for members ; HK$53 for non-members).

The dim sum menu also includes many Hong Kong locals’ childhood favourites, such as Steamed Glutinous Rice Dumpling in Traditional Style (HK$58 for members ; HK$63 for non-members), and Steamed Sesame Buns with Salty Egg Yolk (HK$36 for members ; HK$42 for non-members), bringing back a lot of cherished memories.

Desserts were equally austere before the era of jet-fresh delivery of foreign fruits and ingredients as the vintage menu recalls with a childhood favourite originating from Shun Tak, Deep-fried Milk Custard Rolls (HK$148 for members ; HK$158 for non-members). Diners can also indulge in Sweet Sugarcane Layer Cake (HK$36 for members ; HK$42 for non-members), Baked Custard Pudding with Sago and Mashed Chestnut (HK$42 for members ; HK$48 for non-members), and Crispy Egg Fritters with Honey Syrup(HK$36 for members ; HK$42 for non-members), promising a playful dining experience to remember.

Since the promotion coincides with Mother’s Day, a special set menu is designed dedicated for sentimental Mums on 13 and 14 May, featuring 2 exclusive menus for 6 persons.

At HK$3,188 for members and HK$3,388 plus 10% service charge for non-members, “Devotion” menu features appetizers, including Chilled Sliced Turnip Marinated with Dark Vinegar, Roasted Pork Belly and Deep-Fried Milk Custard Rolls. This is followed the main course featuring: Double-Boiled Silky Chicken Soup with Black Garlic and Blaze Mushrooms, Wok-Fried Prawns with Black Truffle in Salad Dressing, Baked Kurobuta Pork in Gravy and Sesame Sauce, Steamed Fresh Groupa, Deep-Fried Crispy Chicken, Poached Seasonal Vegetables with Chinese Ham and Peach Gum and Fried Rice with Beetroot, Bacon and Diced Chicken, concluding with desserts Sweet Purple Potato Buns and Chilled Mango Juice with Fresh Mango and Pomelo.

At HK$4,188 for members and HK$4,388 plus 10% service charge for non-members, “Luxurious” menu features appetizers such as Cucumber Marinated with Italian Vinegar, Barbecued Chicken Liver, Pork and Lard, and Fresh Chinese Yam Marinated with Preserved Plum Sauce. Followed by deluxe main courses including Braised Fish Maw Soup with Dried Seafood and Saffron, Braised Sea Cucumbers with Scallions and Crispy Bean Curd Sheet Roll, Baked Kurobuta Pork with Black Garlic in Honey Sauce, Steamed Fresh Groupa, Deep-fried Chicken Coated with Crispy Rice and Garlic, Poached Seasonal Vegetables with Fresh Bean Curd Sticks and Wolfberries in Soya Milk, Fried Rice with Scallop, Crab Roe and Crispy Garlic, and desserts Sweet Purple Potato Buns and Double-boiled Snow Swallow with Xinjiang Red Dates.

“This vintage menu recalls the charm and memories of our past and preserves a disappearing tradition. It is a truly immersive experience in a bygone era,” said Mr Eric Ting, Founder of Greater China Club.

While members enjoy special benefits and discounts, Greater China Club welcomes 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 at Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. It opens from Monday to Thursday, Sundayand 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.com or www.facebook.com/GreaterChinaClubHK.

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