In celebration of the legendary Dragon Boat Festival on 20 June 2015, Executive Chinese Chef Mok Kit Keung of the Michelin two-starred Shang Palace has created a new selection of sticky rice dumplings that will be available, along with some popular choices, at Kowloon Shangri-La, Hong Kong between 21 May and 19 June 2015. Chef Mok will also conduct a festive cooking class on 6 June 2015, where guests can learn the dumpling cooking and preparation skills and receive extra perks.
New and Creative Flavours
Chef Mok gives this year’s festival a creative twist with an array of brand-new flavours, including Chinese Sausage Dumpling with Cordyceps Flowers and Split Peas; Japanese Savoury Pork Dumpling with Golden Chestnut and Cherry Blossom; and 30-Year Mandarin Peel and Sweetened Red Bean Paste Dumpling.
Chef Mok comes up with his innovative Chinese Sausage Dumpling with Cordyceps Flowers and Split Peas (HK$138 each) by adding a modern touch to traditional Sticky Rice Dumplings wrapped in Bamboo Leaves. He opts for local Chinese sausage for its delicious meaty aroma and firm, chewy texture while demonstrating keen support for local food ingredients. In addition, cordyceps flowers and split peas are used to replace mushroom and green beans, respectively, providing a redefinition of the classic flavour.
Another newly created variety, Japanese Savoury Pork Dumpling with Golden Chestnut and Cherry Blossom (HK$168 each) features the eye-pleasing pinkish cherry blossom, known to be good for the lungs and effective in calming a cough. The use of Japanese savoury pork and chestnut also lends a taste of Japan to this brand-new sticky rice dumpling.
Inspired by the traditional dessert Boiled Sweetened Red Bean Soup, Chef Mok makes use of Mandarin peel – also known as one of the “three treasures” in the Canton province of China – and sweet mashed red bean to create the 30-Year Mandarin Peel and Sweetened Red Bean Paste Dumpling (HK$108 each). Mandarin peel is traditionally used for soothing cough and enhancing digestion. The older the peel, the stronger the flavour and the higher priced it is. Nowadays, 30-year mandarin peel is much sought after because it is hard to find aged peel of more than 10 years. Its zesty flavour is well complemented by the sweetness of red beans.
The Roast Chicken Sticky Rice Dumpling with Black Garlic and Porcini Mushroom (HK$188 each) features earthy porcini mushroom and chicken leg meat baked with black garlic. Chef Mok opts for Swiss black garlic, renowned for being 10 times richer in antioxidants and milder in taste than the commonly used garlic. He also uses pine nuts and chestnut in place of egg yolk and pork for a healthier twist.
Guests who prefer something sweeter can savour Japanese Sweetened Golden Chestnut Paste Sticky Rice Dumpling with Black Syrup and Kinako Powder (HK$88 each). Chef Mok has selected Japanese golden chestnut because it is less sweet than other chestnuts. He also provides black syrup and kinako powder in individual packets to replace the white sugar used to enhance the sweetness of the sticky rice dumplings.
Traditional dishes using age-old recipes will also be available. Selections include Whole Abalone Dumpling (HK$258 each), Succulent Conpoy, Barbecued Pork and Salted Egg (HK$188 each) and Sweet Mashed Lotus Seed Paste (HK$68 each).
For enquiries or to place an order for the Dragon Boat dumplings, please call (852) 2733 8401. All orders received before 5 June 2015 will be entitled to a 20 per cent early bird discount.
Festive Cooking Class
The hotel’s executive Chinese chef will demonstrate how to make a Whole Abalone Dumpling during the festive cooking class on 5 June 2015. The event will begin with a classic Chinese breakfast. Participants will then try their hands at making the sticky rice dumpling under Chef Mok’s guidance in the kitchen.
Guests may bring their own creations home. They will receive a certificate upon completing the class. The class will be conducted from 9 a.m. to noon at a fee of HK$688 plus 10 per cent. Spaces are limited. For details, please contact Shang Palace at (852) 2733 8754.