Spring is here and it is very humid in Hong Kong. To balance our body and relieve dampness in the moist season, Executive Chef Suen Kam Sing at the award-winning Dynasty has created “Chef Suen’s Spicy Cuisine” to detox your body and light up your spring feast! With decades of culinary experiences in different regions in China, Chef Suen meticulously combines the essence of spicy classics and Cantonese cuisine in crafting spicy delights with different degree of spiciness, including Stir-fried Eel with Peppers in Spicy Sauce, Poached Fillet of Garoupa in Hot Chilli Oil, Stir-fried Fresh Crab with Minced Garlic and Chilli and more. The spicy level of the dishes can even be tailor-made to uncover the unique glamour of our spicy cuisine!
To delight food connoisseurs with indigenous yet unexpected delicacies, Chef Suen Kam Sing doesn’t stop mastering the art of Cantonese Cuisine with his thirty years of experiences and keep exploring different regional cuisines in China to excel his culinary skills. Combining his expertise and spicy gastronomic craftsmanship that he acquired in the years he spent in China, “Chef Suen’s Spicy Cuisine” brings diners an unconventional dining experience filled with unusual spiciness and aromas, which is also ideal for eliminating the dampness in our body. Discover Stir-fried Eel with Peppers in Spicy Wine (Spicy degree: 🌶️🌶️ HK$ 488/ standard portion), a Cantonese classic with Sichuanese twist. Chef Suen handpicks eel from Taiwan that weighs about two to three catties for its brisk and opulent texture. The eel slices are fried and then stewed with dried chillies and Sichuan peppercorns together with crispy celtuce, and served in a sizzling hot iron plate. This medium-spicy dish will deliver you fascinating chilli flavour and rich texture in every single bite! Opt for Poached Sea Snail in Spicy Wine (Spicy degree: 🌶️🌶️🌶️ HK$ 368/ standard portion) if you want to challenge a higher level of spiciness. The springy and umami locally sourced sea snails are stir-fried with dried chillies, garlic, dried onion, chilli bean sauce and chu hou paste before simmering with Chia-fan wine, a premium type of Shaoxing wine. The amber colour of the liquor is tinted with red tinge of the chillies and chilli bean sauce, while the mellow taste of the wine complements well with the spiciness and takes the alluring flavour of sea snails to the next level! Spicy fanatics will definitely be tempted by Steamed Fresh Grass Carp Fish Head with Preserved Chilli Sauce (Spicy degree: 🌶️🌶️🌶️ HK$ 308 / standard portion), which is another challenge with high degree of spiciness. Following the traditional Hunan recipe, the fish heads are covered with preserved chilli sauce made with pickled peppers and facing heaven chillies, firing up your taste buds with waves of exciting pungent flavour!
Craving for even more spicy thrills? Poached Fillet of Garoupa in Hot Chilli Oil (Spicy degree: 🌶️🌶️🌶 Market Price) will take your fiery journey to a new height! In order to highlight “umami” in Cantonese cuisine, Chef Suen specially selects freshly caught garoupa to replace river fish commonly seen in chilli fish dish together with flavoursome crucian carp soup, heightened with parade of spiciness from Sichuan peppers, facing heaven chillies and chilli oil crafted with Sichuan peppers and chillies. Be it the vermilion-coloured soup, flesh garoupa slices or the vermicelli, absorbing all the essence of the dish, stimulating your palate with sublime layers of distinctive spiciness. While Stir-fried Fresh Crab with Minced Garlic and Chilli (Spicy degree: 🌶️ Market Price) with mild spiciness will be an ideal choice for spicy food amateur. Chef Suen has creatively infused his ingenuity in this Hong Kong iconic dish. The enormous seasonal crab weighs about one kilogram is stir-fried with facing heaven chillies, fried garlic and meticulously topped with crunchy rice bits, adding an unexpected crunchiness to the dish. The intriguing texture, aromatic and zesty notes will surely impress your palate! Other not-to-be-missed spicy delicacies including Deep-fried Chicken with Chilli (Spicy degree: 🌶️🌶️ HK$ 400 / half; HK$ 800 / whole) crafted with dried chillies, Sichuan peppers and facing heaven chillies as well as the well-loved Deep-fried Fresh Lobster in Chef’s Signature Sauce served with Deep-fried Bun (Spicy degree: 🌶️ HK$ 498 / piece) will also stimulate your heart beat with unusual spicy sensation!
“Chef Suen’s Spicy Cuisine” is available from 1 April until 30 April 2021. For reservation and enquiries, please contact us at (852) 2802 8888 or rhi.hkghv.restaurants@renaissancehotels.com. Above prices are subject to 10% service charge.
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