Orchestrate the unusual “Symphony of Chinese Wine Infused Gastronomy” at Dynasty to welcome the arrival of summer with mellow and brisk notes throughout May and June! Let a series of unconventional Cantonese delicacies infused with the unique essence of Chinese wine crafted by Executive Chef Suen Kam Sing, such as Cold Marinated Crab heightened with 20 years Chen Nian Hua Diao, Stir-fried Fresh Razor Clam blooming with the aroma of Moutai, Poached Fresh Clams enhanced with Laojiao Rice Wine and more, to blossom a luscious indulgence on your palate.
Demonstrating the ingenuity and passion in delivering unusual Cantonese dining experience,
Chef Suen Kam Sing meticulously created a series of beguiling delicacies with a touch of premium Chinese wine to allure your palate. Discover Cold Marinated Crab with Chen Nian Hua Diao 20 Years (Market price) as an intro to the gastronomic symphony. Instead of non-vintage wine that are commonly used in cooking, Chef Suen specially selects 20 years old Gu Yue Long Shan Hua Diao for its intense, ripe and aromatic tastes. The unique sweetness of this historical Chinese yellow fine wine brewed with premium wheat, glutinous rice and distinctive Jianhu Lake water in Shaoxing is the perfect match for the mud crab. The amber colour wine that seasoned with fish sauce and sugar will take the unique umami of the seafood to the next level. Equally tempting is the Cold Marinated Pigeon with Chen Nian Hua Diao 20 Years (HK$ 288 per piece). Chef handpicks fleshy pigeon weighed over one catty with robust flavour and marinates overnight with a secret recipe, combining vintage Hua Diao and master stock added with a refreshing note of apple, that complements well with the pigeon. Every tender bite is filled with the essence of the special Hua Diao sauce, bringing diners a heavenly wine infused sensation!
Unfold a feast for your eyes and taste buds with Stir-fried Fresh Razor Clam with Moutai (HK$ 120 per piece). The fleshy razor clams is stir-fried with black and white fungus for an extra touch of crispiness. The lightly
sweet Kweichow Moutai will be sprayed to the delicacy with a specially made perfume bottle to enhance the sweetness of the razor clams, while its expressive and long-lasting fragrant boosts the dish with sublime layers of fascinating aromas that linger on your palate. Savour the vibrant taste of early summer with Poached Fresh Clams with Laojiao Rice Wine (HK$ 388 per portion). The clams are sourced from Thailand and freshly poached with Luzhou Laojiao Tequ Chinese Baijiu with minimal seasoning of parsley, turnip and ginger cubes. The bright and fruity notes of the wine harmonize and uplift natural sweetness of the clams. Seafood lovers will surely be impressed by the briny-sweet flavour of the clams brightened by the vivid Laojiao Tequ. Pamper you palate and nourish your body with the nutritious Chicken Soup with Glutinous Rice Wine and Herbs (HK$ 650 half/ HK$ 1,300 whole). Free range chicken is marinated with white wine lees blooming with cereal note and glutinous rice wine to further enhance its flavour before stewing with chicken stock, black fungus, wolfberries and more for an hour, extracting essence of all the nourishing ingredients, delivering a wholesome flavour that no one can resist! While the Braised Sea Cucumber with Red Jiuniang (HK$ 288 per person) is highlighted by red wine lees, which are distiller’s grains of Chinese red yeast rice wine that is traditionally used as seasoning in Fujian cuisine, enriching the premium ingredient with a sweet and sour touch as well as a unique dash of red to complete the culinary symphony with a distinctive note!
“Symphony of Chinese Wine Infused Gastronomy” is available from now until 30 June 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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