Craftsmanship distilled; flavours elevated. Dynasty’s Executive Chef Suen Kam Sing transforms timeless recipes into contemporary sophistication, honouring authenticity while redefining culinary artistry. Fire dances like a brushstroke, plating blooms like a canvas — each creation is a masterpiece that unveils a sensory realm where heritage and innovation intertwine in sublime harmony.
- Chilled Shredded Abalone in Plum Sauce (HK$ 188 / piece) – Bathed in a house-made marinade of plum and sake, and finely cut in slices, the South African abalone is gracefully transformed into an elegant delight. The tangy-sweet infusion boosts the abalone’s oceanic sweetness while each succulent slice brings a refreshing and palate-awakening pause, echoing the chef’s thoughtful craft.
- Deep-fried Mantis Prawns with Crispy Rice* (Market price) – An aesthetic interpretation of the classic Typhoon Shelter Crab, starring delicate mantis prawn coveted by local food connoisseurs. The hand-shelled meat is lightly battered, fried until golden, and wok‑tossed with a harmonious medley of crispy garlic and house‑made toasted rice. Originates by Chef Suen, adding the brittle rice lends an ethereal crunch while tempering richness with its toasty aroma, demonstrating a reinvented classic without compromising the authenticity, distinctively offered here at Dynasty.
- Deep-fried Fresh Macau Sole (Market price) – Selected for its delicate and slim profile, the fresh sole is fried at precisely high temperature until it curls into a golden arch, and finish with a swift sprinkle of sea salt that melts into a toasted crust. A drink-friendly delicacy showcases the unconventional culinary skills of our kitchen team in mastering temperature and timing.
- Braised Chicken with Dried Lily and Fungus in Flame Style* (HK$ 1,200 / whole bird) – Inspired by the classic “Beggar’s Chicken”, this ceremonial cuisine features Qingyuan free-range chicken, stuffed with a savoury blend of stir‑fried shredded pork, red dates, dried lily, black fungus and more. Wrapped in lotus leaf, and sealed in a hand‑crafted taro and wheat starch crust, it is baked one and a half hour to preserve every drop of essence. Served aflame, the crust is gently cracked open by guests with a small hammer, releasing tender, juice‑locked meat — a moment where ritual meets refined flavour.
- Chicken Soup with Glutinous Rice Wine and Herbs* (HK$ 800 / half bird) – A nourishing Hakka classic, reimagined with Qingyuan free‑range chicken and aged ginger. In addition to traditional glutinous rice wine, white wine lees are added to enrich the aromatic richness. The chicken is first poached until tender, then gently steeped in the double‑wine broth with black fungus and goji berries for two hours, resulting in a warm and soothing treasure layered with the soul of time‑honoured gastronomic tradition.
*Please place order in advance.
Dynasty Cantonese Rhythm, Artisan Spirit dishes are available from 12 p.m. to 3 p.m. every Monday to Saturday, 11:30 a.m. to 3 p.m. every Saturday and Public Holidays, and 6 p.m. to 10 p.m. daily.
Above prices are subject to 10% service charge. Terms and conditions apply. All the above dishes are subject to availability, while stocks last. Photos are for reference only.
For reservations, orders and enquiries, please contact Dynasty at (852) 2802 8888, [email protected] or https://tinyurl.com/7nwu46vu.
