A culinary encounter where the essence of two cities converges in a celebration of Cantonese gastronomy. Executive Chef Suen Kam Sing of Dynasty at Renaissance Harbour View Hotel Hong Kong joins hands with Chef Watson Chen of Yan Ting at The St. Regis Shenzhen Bao’an to present a refined four-hand tasting experience. Across a series of masterfully crafted creations from land and sea, treasured Cantonese culinary traditions are reimagined through contemporary artistry, unveiling an elegant interplay of texture, aroma and flavour.
With over three decades of culinary experience, Executive Chef Suen Kam Sing of Dynasty is celebrated for his mastery of Cantonese cuisine. Guided by a deep respect for ingredient natural flavour and precise technique, he continues to elevate traditional flavours with refined contemporary touches.
Executive Chef Watson Chen of Yan Ting at The St. Regis Shenzhen Bao’an has built his culinary career at acclaimed Michelin-starred and Black Pearl restaurants since 2005. Inspired by Lingnan culinary traditions, he is recognised for reimagining classic Cantonese dishes through seasonal ingredients and innovative interpretations of regional flavours.
DYNASTY × YAN TING｜CANTONESE MASTERS’ SYMPHONY ACROSS TWO CITIES
- Five Blessings Platter – Crispy Pork Collar with Black Vinegar Glaze, Pickled Mustard Pepper Chinese Kale Shoots, Fermented Tree Tomato with Cheese, Marinated Chilled Fish Rice, Imperial Clam with Sizzling Chilli Oil
Crafted jointly by both chefs, this opening collection of five exquisite delicacies sets the stage for the evening’s culinary symphony. The pork collar is steamed and crisp-fried before being coated in a signature black vinegar glaze, achieving a delicate balance of richness and acidity. Chinese kale shoots are carved into elegant fan shapes and lightly pickled with wild pepper brine for a refreshing kick. Naturally fermented tree tomato paired with aged cheese offers a harmonious interplay of fruity acidity and creamy richness. Chiu Chow-style chilled threadfin fish is gently cooked at low temperature and complemented by Puning bean sauce and caviar, while the imperial clam is finished with sizzling chilli oil to heighten its natural sweetness and delicate texture.
*Wine pairing: Cuvée Renaissance Hong Kong Laurent Lequart Reserve, Pinot Meunier, Extra Brut, France NV
Fine, persistent bubbles and refreshing citrus notes bring a lively cadence to the platter’s diverse flavours. - Stewed Fish Maw in Chicken Broth, Taro and Spinach
Inspired by the wellness-oriented cuisine trend, Chef Chen presents his signature nourishing green broth. Slow-simmered for eight hours with yellow chicken and pork shank, the rich stock is blended with fresh spinach juice and Lipu taro purée. The result is a jade-green broth of silky texture and remarkable depth, while premium fish maw lends a luxurious, gelatinous mouthfeel and lingering savoury richness. - Wok-seared Lobster with Chicken Oil, Chanterelle Mushrooms and Shrimp Roe
Chef Chen selects premium green lobster prized for its firm, springy texture and natural sweetness. Delicately cooked to preserve its succulence, the lobster is paired with velvety egg white and enriched with aromatic shrimp roe sauce. The sweetness of the lobster, the silkiness of the egg white and the concentrated umami of the shrimp roe come together in a refined expression of Cantonese culinary philosophy.
*Wine pairing: Skyline of Gobi, Chardonnay, Xinjiang, China
Rounded and expressive, this Chardonnay reveals notes of ripe stone fruits and subtle oak nuances that beautifully complement the richness of the shrimp roe. - Double-boiled Soft-shell Turtle with Green Sichuan Pepper
Often regarded as one of treasured delicacies in Chinese dining culture, soft-shell turtle is gently double-boiled to showcase its naturally rich and nourishing qualities. Chef Suen introduces green Sichuan pepper not for its numbing intensity, but for its delicate herbal fragrance, lending freshness and complexity to the crystal-clear broth. The result is a sophisticated composition that highlights the depth of traditional Cantonese soup craftsmanship.
*Wine pairing: Dr. Loosen, Blue Slate Riesling Kabinett, Germany
Displaying aromas of white peach, green apple and mineral notes, this Riesling brightens the natural sweetness of the delicacy. - Crispy Sand Ginger Pork Belly
A new creation by Chef Suen, this dish reinterprets pork belly through a lighter approach. The pork belly is slowly braised until tender while retaining a clean and elegant finish. A secret sauce blending sand ginger, coriander and aromatic spices adds layers of fragrance, while silky eggplant purée introduces a delicate texture that balances the richness of the meat.
*Wine pairing: Aigle Noir, Pinot Noir, Languedoc Roussillon, France
Elegant red berry flavours and supple tannins provide a perfect counterpoint to the richness of the pork belly. - Truffle “Pearl Rice”
Pearl rice is gently steamed to awaken its natural aroma before being lightly coated and fermented to achieve a delicate texture, that is slightly springy on the outside and soft within. Served in a rich golden broth infused with premium chicken stock, each “pearl” absorbs the essence of the soup. Finished with fragrant truffle, the dish unfolds in layers of earthy aroma, savoury depth and comforting elegance, making it one of Chef Chen’s signature creations. - Jasmine-infused Pineapple Sweet Soup with Purple Sweet Potato Snow Mountain Tart
Light and refreshing, this dessert combines jasmine tea jelly, pineapple sweet soup and nostoc pearls, creating an elegant interplay of floral and tropical fruit notes. Accompanying it is the Snow Mountain Tart, filled with smooth purple sweet potato purée and topped with lightly toasted marshmallow, offering a delightful finish that concludes the feast on a graceful note.
*Wine pairing: Batasiolo Bosc D’la Rei, Moscato d’Asti, Piedmont, Italy
Delicate bubbles and expressive floral aromas lend brightness and lift to the dessert course. The wine’s gentle sweetness complements both the jasmine fragrance and the natural sweetness of pineapple and purple sweet potato.
Dynasty × Yan Ting｜Cantonese Masters’ Symphony Across Two Cities set menu is available from 27 October to 22 November 2026, 6 p.m. – 10 p.m. daily at Dynasty.
The menu is priced at HK$ 1,680 per person. Purchase via Renaissance eShop to enjoy this menu at a special price of HK$ 1,380 per person. Wine pairing option is available at HK$ 380. Available for parties of two or more guests. Advance booking is required. Reserve now: https://tinyurl.com/459ryy94
Above prices are subject to 10% service charge. Terms and conditions apply. All the above dishes and offers are subject to availability, while stocks last. Photos are for reference only.
