Many of the luxury hotels in Hong Kong are hosting special dinners and events for the upcoming Lunar New Year on January 23, 2012, wherein guests will usher in the Year of the Dragon.
Chef Ngai from Sha Tin 18 at the Hyatt Regency Hong Kong is preparing a host of auspicious, or lucky, dishes for Chinese New Year.
All the dishes are available now through February 5, 2012 and include:
Wok-fried garoupa fin with pork belly, Chinese mushrooms and garlic: garoupa is a popular ingredient for family reunion dinners as the Chinese word for 'fish' sounds like 'riches' and 'abundance', and the succulence of garoupa meat is enhanced by pork belly and garlic sauce.
Steamed crab claw with shrimp mousse and spring onion: this is a popular dish at any Chinese banquet during special occasions. Symbolizing wealth and prosperity, it is a healthy alternative to the deep-frying version.
Wok-fried deer tendon with black pepper and garlic: deer are lively and quick-witted, while deer meat contains little fat and is high in vital nutrients, making this dish a symbol of power and health.
Steamed chicken with Yunnan ham on a lotus leaf: Chinese New Year celebrations are not complete without a chicken dish. Lotus leaf retains the moisture and natural flavors of the chicken and adds an earthy aroma to the dish at the same time.
Stir-fried scallop stuffed with shrimp mousse, preserved black beans and garlic: shrimps symbolize happiness as their Chinese name, 'har', sounds as like laughter, while scallops are a symbol of gold and wealth. This dish is prepared in authentic Hong Kong typhoon shelter style.
Stir-fried glutinous rice with Chinese preserved sausages, dried shrimp, mushrooms and spring onion: the sticky texture of glutinous rice represents the 'glue' that brings together a happy family, while the Chinese preserved sausages are from Dongguan.
In addition, other auspicious dishes will include Braised shark fin with crab meat and crab roe, stir-fried prawns with spring onion, wok-fried garoupa fillet with honey beans and ginger, and braised conpoy with baby cabbage and oyster sauce.
For reservations at Hyatt Regency Hong Kong’s Sha Tin 18, please contact +852 3723 1234 and visit the Hyatt Regency website for more information.
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