Tycoon Tann Introduces an Innovative Take on Modern Chinese Cuisine with Healthy Eats and Winter Warmers
Located in the heart in Central, Tycoon Tann and Mod Bar has been bringing an innovative and modern Chinese dining experience through food, drinks design and art. Through sourcing seasonal ingredients from the world, the newly appointed Head Chef Law Po Kwong presents innovative yet traditional dishes fit for discerning diners with sophisticated palates. Guests can expect healthy eats, winter warmers and an additional variety of noodles on the new a-la-carte menu.
“We are thrilled to welcome Chef Law to the Tycoon Tann family. His extensive experience in Chinese cuisine will bring fresh ideas to the culinary team with East meets West at the core of the concept. He will continue to challenge the boundaries of traditional Chinese food, while celebrating some of the city’s favourite dishes,” says Cherry Lo, Executive Director of bma Catering Management.
Poached Fresh Tomato with Assorted Vegetables and Bamboo Roots
With professional training in starred hotels and renowned Chinese restaurants, and experience in working in Mainland China, Head Chef Law Po Kwong not only pays attention to traditional cooking techniques, but also dares to be innovative and surprise the patrons. His dishes play well into the healthy eating trend loved by Tycoon Tann diners. New to the menu is the delicatePoached Fresh Tomato with Assorted Vegetables and Bamboo Roots (HKD 108) that perfectly showcases the freshness of the ingredients – chicken-soup with mixed fungus and mushroom served in a peeled tomato on top of a bed of crunchy Chinese lettuce. With the Fried Beetroot Fragrant Rice with Conpoy, Yannan Ham and Egg White (HKD 218), rice is soaked in freshly-blended beetroot juice, resulting in purple colour that adds nutritional value and an appealing presentation.
Stir-fried Black Cod Fish in Italian Sundried Tomato Sauce
With winter right around the corner, Chef Law has prepared hearty flavours to enjoy. Signature dishes include Braised Pork Belly with Gold Leaf in Tycoon Tann Style (HKD 248): the pork belly is braised with homemade sauce for two hours resulting in a tender and melty texture, served with a whole piece of gold leaf. The Wok-fried Sole Fish with Bell Pepper (HKD 268) is a whole fish served two ways that complement each other, crispy bones and fried fillets. Quality ingredients from East to West are widely deployed through the new items, such as Stir-fried Black Cod Fish in Italian Sundried Tomato Sauce (HKD 298) and Pan-fried Beef Cubes with Foie Gras and Thai Basil (HKD 268).
Tycoon Tann Head Chef Law Po Kwong
For noodle lovers, chef recommendations include Homemade Noodles with Onsen Tamago and Black Truffles (HKD 168) of which slices of Italian black truffle are shaved à la table and Crispy Fried Noodles with Shredded Pork (HKD 188) that is delicately fried to perfection.
Visit Tycoon Tann to feed an appetite for new creations and innovative cuisine.