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New dishes drop their anchor at Madame Ching

September 28, 2018 Dining No Comments Email Email

Modern Chinese restaurant Madame Ching has introduced a number of new and surprising dishes to its a la carte menu, available any day of the week. Head Chef Son Pham has designed a selection of inventive dishes that take influence from the adventurous spirit and exotic travels of the restaurants namesake.

Sailing on to the Seasonal menu is Uni (HKD120), a bright and light combination of sweet uni and soya sauce resting on contrastingly bitter brussel sprout leaves laid on a bed of crème fraiche. The Amadai fish (HKD160), features crispy scales served with braised eggplant and black beans, combining a number of textures to create a mouthful of surprises.

Made for Sharing, the de-boned and compressed Suckling Pig (HKD210) is tender and juicy, served with celeriac puree and roast jus. Small may it look, once the joint is cut open it almost doubles in size, making it ideal for group meals. From the sea hails the Hamachi Collar (HKD160), a large white fish that delicately falls off the bone and is accompanied by zesty orange gel, tare and lightly dressed fennel.

Added to the Bowls offering is the refreshing Kuruma Prawn Salad (HKD150), perfect for cooling down on warmer days thanks to the chilled sour dashi soup that is poured over the combination of surf clams, tiger prawns and sweet pears.

With refreshing flavours, unique textures and exotic surprises, Madame Ching takes guests on a journey of rediscovery through familiar flavours from around the China Sea. Madame Ching now takes reservations for dinner, which are available to book online and over the phone.

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