Spring is here and the humidity has returned to Hong Kong. To balance our body and relieve dampness during the wetter season, executive chef Suen Kam Sing at the award-winning Dynasty has created “Chef Suen’s Spicy Cuisine” to detox your body and light up your spring. With decades of culinary experience in different regions in China, chef Suen meticulously combines the essence of spicy classics and Cantonese cuisine in crafting spicy delights with different degree of spiciness.

Discover dishes such as stir-fried eel with peppers in spicy wine, a Cantonese classic with Sichuanese twist. The eel slices are fried and then stewed with dried chillies and Sichuan peppercorns together with crispy celtuce, and served in a sizzling hot iron plate. This medium-spicy dish will deliver you fascinating chilli flavour and rich texture in every single bite. Alternatively, opt for poached sea snail in spicy wine if you want to challenge yourself with a higher level of spiciness. The amber colour of the liquor is tinted with red tinge of the chillies and chilli bean sauce, while the mellow taste of the wine complements the spiciness and takes the alluring flavour of sea snails to the next level.

Craving more spicy thrills? Poached fillet of garoupa in hot chilli oil will take your fiery journey to new heights. Chef Suen specially selects freshly caught garoupa to replace river fish commonly seen in the classic chilli fish dish, together with flavoursome crucian carp soup. The vermilion-coloured soup, garoupa slices and vermicelli absorb all essence of the dish, stimulating your palate with sublime layers of distinctive spiciness. Meanwhile, stir-fried fresh crab with minced garlic and chilli features just a mild spiciness that is an ideal choice for spicy food amateurs. Other not-to-be-missed spicy delicacies include the steamed fresh grass carp head with preserved chilli sauce, deep-fried chicken with chilli, as well as the well-loved deep-fried fresh lobster in chef’s signature sauce served with deep-fried bun.

Chef Suen’s Spicy Cuisine menu is available from now until 30 April 2021.