Lunar New Year is the time for family reunions and gathering of friends with delicious treats. This year, Sha Tin 18 at Hyatt Regency Sha Tin is showcasing an array of auspicious treats for sharing such as flambé rose wine barbecued pork with lard rice, a new signature dish by Chinese chef de cuisine Ho Chun-Hung. The barbecued pork is flambéed with rose wine tableside, while guests can mix in specially prepared lard and soy sauce into steamed rice. The signature dish is available for private room bookings for a minimum of six persons. Other menu highlights include the restaurant’s signature traditional Peking duck; Ho’s braised capon with abalone, plantain and preserved soy bean paste; braised beef brisket, beef tendon, plantain and five spice, among many.
Sha Tin 18 also launches a selection of auspicious dishes to welcome the Year of the Rat, as they symbolise luck, good will, and blessings. Notable dishes include pan-fried dried oysters with honey and spring onions; stir-fried prawns with black truffle cheese sauce and crispy rice crackers; braised chicken with preserved baby clam paste and lettuce; and simmered baby cabbage, conpoy, and matsutake mushrooms in superior soup.