Indulge In The Perfect Combination Of Sing Yin Cantonese Dining’s Signature Dishes And MingCha Premium Chinese Tea This May And June
In our quest to satisfy more of your sensory desires, Sing Yin Cantonese Dining and MingCha Tea House take culinary to a whole new level by pairing Chinese Executive Chef Raymond Wong’s signature dishes with MingCha Founder Vivian Mak’s choice of MingCha Premium teas.Highlights of this 8-course menu include Lychee wood fried crispy chicken with the Champion Phoenix Osmanthus, Sing Yin Deluxe Combination with Jasmine Blossoms, Steamed Crab Claw and Egg with Chinese Wine, Sweetened bean curd pudding with red bean with Teguanyin Classic.
With over 15 years of experience in the tea business, Vivian Mak is widely recognized for her innovation and extensive knowledge in the art of this traditional Chinese beverage. Sing Yin Cantonese Dining offers authentic Cantonese cuisine using the finest and freshest ingredients elegantly prepared by Chef Raymond Wong who has 17 years of culinary experience. When high-quality tea meets contemporary Chinese cuisine, an overwhelming chemistry between MingCha tea and Sing Yin Cantonese Dining is formed, offering a unique flavor that is complemented by selected wines to 4 of the dishes in this 8-course dinner.
The first course, Sing Yin Deluxe Combination, consists of 3 appetizers that each has a distinctive taste – the rich Barbecued Spanish iberico pork, the fresh chilled Chinese herbs with strawberry sauce and the scrumptious roasted pork belly with crispy crust. To go with this dish, Jasmine Blossoms, the handcrafted green tea flowers from Fuding, Fujian is selected. These tea balls have been scented with natural Jasmine flowers no less than 6 times resulting in a soothing taste and aroma which balance the dish’s flavors, making it the perfect starter and pre-meal palate cleanser.
The second course Steamed Crab Claw and Egg with Chinese Wine would be a favorite of seafood gourmads. Having immersed in the Chinese traditional rice wine Hua Diao with a perfect mix of eggs and chicken soup, the crab meat’s freshness becomes more uplifting. To give the dish a more refreshing touch, slices of strawberry are added in to jazz up the flavor, producing a lingering and delightful taste. The dish is paired with the crisp and sharp First Flush Longin from Westland Hangzhou. This green tea’s buds and leaves are harvested before Ching Ming and are wok fried to give a nutty and savory taste which goes especially well with the salty flavor of seafood, bringing out the freshness of steamed sea food.
The highlight is certainly the third course – the restaurant’s signature item, Lychee Wood Fried Crispy Chicken.This dish requires overnight seasoning with a closely guarded secret recipe. The chicken is then roasted with aromatic lychee wood, cinnamon and premium Longjing (Dragon Well) tea leaves. Finally fired to a golden finish, the tender meat and heavenly, crispy skin provide perfect textural balance. The award-winning Phoenix Osmanthus complements the dish particularly well. This extraordinary oolong from Phoenix Mountains in the Guangdong Province has been awarded championship status twice in the oolong category at HKTDC Hong Kong International Tea Fair. It is fruity in taste with notes of peach and lychee and a scent of Osmanthus flowers and gives the taste buds a delicious splash, producing a lingering aftertaste.
To end the menu on a perfect note, the dessert Sweetened Bean Curd Pudding with Red Bean is specially paired with Teguanyin Classic which is also known as Monkey Pick. To ensure the quality of the bean curd, the chefs not only make the traditional desserts themselves, but also begin preparing only when guests make an order. Because of this, the bean curd has an exceptionally smooth texture and fresh taste. As for the Teguanyin Classic, it also has a legendary story. As the trees of these tea leaves are found only on cliffs, monkeys are trained to do the picking and there comes the name Monkey pick. This fine-quality oolong tea has a robust and caramel flavor thanks to having the leaves baked slowly for over 15 hours, which serves as a wonderful contrast to the sweet red bean tofu.
Vivian Mak, founder of MingCha Tea House expresses her excitement over the collaboration. “I have a vision and mission to bring back the true essence and spirit of Chinese tea. The collaboration of MingCha and W Hong Kong is a natural and a happy one as we both share the same passion in bringing the best experience for guests in tea and food. Chinese tea is not just a beverage to wash down the grease. Quality tea is a class of its own, if paired properly, it brings surprises and highlights to a sumptuous meal.”
Available from now to the end of June, the 8-course menu is available at HK$888+10% per person. Book your table at 3717 2848 or email@example.com and enjoy a splendid dining experience at Sing Yin Cantonese Dining.