Freshwater Fish Creations at The Chinese Restaurant at Hyatt Regency Hong Kong

For the months of March and April, the restaurant’s head chef Kwai-Kai Lo is showcasing the versatility of fresh river catches

Best known for its versatility, freshwater fish are considered a delicacy and best enjoyed via traditional ways of Cantonese cooking. Kwai-Kai Lo, head chef of The Chinese Restaurant at Hyatt Regency Hong Kong is preparing delicacies featuring these lively catches, served during the months of March and April.

Steaming preserves the best flavour of the fish itself, and chef Lo is enhancing dishes with traditional condiments such as dried tangerine peels, olives, and preserved young ginger. Freshwater signatures served during the promotional period include:

- Steamed marble goby with premium soy sauce
- Fried mandarin fish with pine nuts and sweet and sour sauce
- Steamed bream with olives and young ginger
- Steamed eel and rice with tangerine peel and soy sauce
- Simmered yellow fish with chili sauce
- Catfish with garlic, shallots and premium soy sauce

Chef Lo’s freshwater fish creations are available at The Chinese Restaurant from now until end of April.

The Chinese Restaurant; 3/F Hyatt Regency Hong Kong; 18 Hanoi Road, Tsim Sha Tsui; +852 3721-7788