While the restaurant and hospitality industry contends with confusing new government regulations around separating vaccinated and unvaccinated staff and customers, one thing remains clear: the sooner people get vaccinated, the faster life will return to normal. Until then, this coming week brings news of unexpected collaborations and flavour experiments to whet your appetite and cast an eye towards the realm of culinary possibilities.
Mian Opens At The Murray
Replacing Guo Fu Lou at The Murray, Mian is the Lubuds restaurant group's latest venture, bringing the expert cooking of veteran chef and Sichuan native Ronald Shao to picturesque surrounds underneath the luxury hotel's historic cassia tree. Named after the Chinese character for cotton (in reference to Cotton Tree Drive that borders the hotel's south side), Mian deftly mixes influences from China's eight great regional cuisines with modern leanings.
Shao's recipes tend towards spice-laden soup and sauce-heavy serves in a clear nod to his Sichuanese roots, achieving both depth and complexity through a skilled layering of fresh produce, different blends of spicy chilli varieties, textures and flavour combinations. Highlights from the extensive menu include the exquisitely presented boneless silky fowl and chicken fillets with dan dan sauce, xiao long bao with mala broth, Sichuan-style poached tiger grouper with assorted chillis, and beef brisket and tendon in chilli pepper broth. Other dishes offer thoughtful breaks from tradition, such as the flash-fried sweet and sour pork with figs, and braised bitter melon 'noodles' in broth, inspired by chef Shao's four decades cooking Chinese cuisine abroad, from New Delhi to Saudi Arabia.
Mian, UG/F, The Pavilion at The Murray, 22 Cotton Tree Drive, Central, Hong Kong; +852 3563 6405