The new private kitchen style restaurant presents valued culinary traditions through complex Cantonese delicacies

Hong Kong is never short of new dining concepts. With an ever-increasing number of new openings presenting novelty creations, this city’s culinary heritage can sometimes be overlooked. Enter Adrian Cheung, son of Dr. David Cheung and Michelle Ong Cheung, who is joining the ranks of the city’s young restaurateurs while preserving traditions of the Cantonese culinary repertoire as he opens Stellar House this month.

Located on Lockhart Road in Causeway Bay, Stellar House brings prized Cantonese dishes valued in private members’ clubs to a restaurant setting. The kitchen is run by Yat-Sang Chan, the former head chef at the Shun Tak Fraternal Association. Chan is a reputed figure in the world of traditional Cantonese cuisine in Hong Kong.

Accompanied by traditional stylish interior design, Stellar House is serving chef Chan’s special menus, featuring a private-kitchen style where dinner menus are designed and personalised by chef Chan. The restaurant is showcasing a number of chef Chan’s signatures from over three decades of culinary experience, including notable dishes such as:

- Wok-fried prawns
- Daliang fried milk with pheasant rolls
- Eight treasures stuffed duck
- Fried spring pigeons
- Pomelo pith with shrimp roe
- Stir-fried glutinous rice

Stellar House opens daily for dinner service, and reservations are strongly recommended.

Stellar House, 3/F Chuang’s Enterprises Building, 382 Lockhard Road, Causeway Bay; +852 3702 1882

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