Greater China Club’s signature Chinese fine dining restaurant Man Hing is keeping out the winter breeze with an exquisite menu of exotic autumn and winter delicacies atop Lai Chi Kok dining destination D2 Place One.
Prized delicacies sourced from around the world are on the new seasonal menu. Exclusive specialties range from a global selection of abalone from Korea, South Africa, Mexico and Australia to crocodile tail with ginseng and the season’s annual gastronomic highlight, hairy crab from Jiangsu and Hokkaido.
The premium menu curated by multi-award winning Master Chef Chan Wai-Teng is a “contemporary presentation of traditional Chinese cool season specialties at their very best to warm the body and satisfy the soul”, said Eric Ting, CEO and Founder of Bird Kingdom Group, managing company of Greater China Club.
In the season for hairy crab, a promotional menu launching from today to 30 November features the specialty in a dozen dishes from traditional Steamed Fresh Hairy Crab (HK$198), to Steamed Egg White with Hairy Crab Roe and Crab Meat (HK$258 for members and HK$278 for non-members), Pan-fried Japanese Scallop with Hairy Crab Roe (HK$158 for members and HK$178 for non-members), Double-boiled Minced Pork Dumpling with Hairy Crab Roe (HK$128 for members and HK$138 for non-members), and Claypot Rice with Hairy Crab Roe and Sea Urchin (HK$378 for members and HK$398 for non-members).
Winter warmers meanwhile start with appetisers headlined by a menu of abalone specialties from around the world.
Smoked South African Abalone with Salmon Roe (HK$158 for members and HK$168 for non-members), a modern interpretation of giving the traditional Chinese dish an innovative twist of salmon roe; and Braised South African Abalone topped with Mushrooms and Dried Shrimp Roe (HK$268 for members and HK$288 for non-members) with the South China delicacy of dried shrimp roe imparting a salty umami-rich seafood flavour.
Braised Korean Abalone with Ginseng (HK$158 for members and HK$168 for non-members) brings the goodness of ginseng for health, longevity, vision and memory, popular in Korea during winter to keep warm.
Spicy Flavoured Brine Marinated Mexican Abalone (HK$328 for members and HK$348 for non-members) features Mexican abalone considered the most subtle and delicious in the world, with wild farming strictly regulated.
Braised Australian Abalone with Sundried Giant Garoupa Skin in Abalone Sauce (HK$468 for members and HK$488 for non-members) recreates a tradition of Manchu Han imperial feasts, with exclusively sourced whole garoupa skin from Malaysia, a prized ingredient that costs over HK$50,000 for 9kg.
Among hearty soups, Double-boiled Pork Lung Soup with Fish Maw and Pea Seed in Almond Juice (HK$238 for members and HK$258 for non-members) continues the double-boiled soup tradition popular in winter for nutritional and warming qualities, with this version especially beneficial to relieve coughing or asthma by helping moisten the lungs and throat.
Double-boiled Crocodile Tail Soup with Red Ginseng (HK$208 for members and HK$228 for non-members) is the nutritionally-rich tail of a new foodie craze, farmed on China’s southern tropical island of Hainan, tasting like a cross between chicken and crab, but heart-friendly with considerably lower cholesterol.
Braised Snake Soup with Shredded Chicken and Fungus (HK$178 for members and HK$188 for non-members) is a deep-seated Cantonese culinary tradition, beloved as warming broth in winter.
Double-boiled Giant Mottled Eel Head Soup with Chinese Herbs (HK$1,388 for members and HK$1,488 for non-members) incorporates a prized eel with an elixir of Chinese herbs for treating headache, convulsions, hypertension and neurodegenerative diseases.
Main courses range from piping hot Braised Turtle with South African Abalone (HK$548 for members and HK$568 for non-members) to Sautéed Sliced Pigeon with South African Abalone and Foie Gras Pate (HK$278 for members and HK$288 for non-members). Winter is the season for and of eel, and Braised Giant Mottled Eel with Pork Belly and Garlic Traditional Style (HK$768 for members and HK$788 for non-members) is from an exclusive giant of the species — a prized, succulent ingredient with amazing flavour. Stewed Mutton Brisket with Bamboo Shoot and Black Mushrooms in Casserole (HK$528 for members and HK$538 for non-members) is also considered ideal in winter as “warm” food in traditional Chinese medicine, preventing colds.
More main courses extend to, Braised Pork Belly Stuffed with Egg Yolk and Flavoured with Cognac (HK$208 for members and HK$228 for non-members); Braised French Blue Mussels with Vermicelli, Dried Shrimp and Pepper (HK$218 for members and HK$238 for non-members); Steamed Cod Fish with Crispy Soybean and Egg White Sauce (HK$338 for members and HK$358 for non-members); Braised Chicken with Fish Maw and Wild Mushrooms in Chinese Yellow Wine (HK$368 for members andHK$398 for non-members); Pan-fried Chicken Fillet with Sand Ginger in Copper Plate (HK$238 for members and HK$258 for non-members); and Sautéed Peanut Buds with Fish Maw in Black Bean Sauce (HK$278 for members and HK$298 for non-members).
Rice and noodle specialties are also keeping out the winter cold, including Casserole Boiled Rice with Truffle, Australian Abalone and Chicken Fillet (HK$308 for members and HK$328 for non-members); Casserole Boiled Rice with Cured Meat and Sausage (HK$268 for members and HK$288 for non-members) and Braised Korean Abalone with Handmade Noodles in XO Sauce (HK$288 for members and HK$298 for non-members).
Located at Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong, Greater China Club is an opulent club-style destination to enjoy finest Cantonese and Mediterranean cuisine, while appreciating art, wine and cigars.
Members enjoy special benefits, but the Club is also open to 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 offers Corporate and Individual memberships entitling members to exclusive offers at the Club’s dining outlets, waived service charges and exclusive benefits. Priced HK$18,888 for corporate membership with 3 nominees and exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 3 bottles of Champagne (HK$1,080 each), HK$15,000 cash vouchers which can be used at all restaurants under Bird Kingdom Group; and HK$6,888 for individual members with exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 1 bottle of Champagne (HK$1,080), HK$5,500 cash voucher can be used at all restaurants under Bird Kingdom Group, while monthly membership fees (which can be used for spending in the Club) are HK$600 and HK$300, respectively.
It opens from Monday to Thursday, Sunday and Public Holidays, 12:00 noon to 12:00 midnight and Friday and Saturday, 12:00 noon to 1:00 am.
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