Cover Braised goose webs, sea moss, sun-dried oyster, conpoy stuffed in turnip (Photo: courtesy of Lai Ching Heen)
Braised goose webs, sea moss, sun-dried oyster, conpoy stuffed in turnip (Photo: courtesy of Lai Ching Heen)
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Lai Ching Heen
Ring in the Lunar New Year at Lai Ching Heen with a festive Cantonese menu and refined dim sum
Lai Ching Heen’s Chinese New Year deluxe set lunch menu will be available from February 17 to March 3, priced at HK$998 per person. Rooted in tradition, the menu features a selection of dim sum and Cantonese specialities, meticulously crafted by executive chef Lau Yiu Fai and head chef Cheng Man Sang.
The Fat Choy dinner menu, available from February 2 to March 3 (excluding February 18), presents a celebratory Cantonese feast of carefully curated seasonal dishes, priced at HK$2,288 per person.
On February 18, Lai Ching Heen will offer an exclusive six-course Chinese New Year dinner set at HK$3,488 per adult. This elevated menu highlights premium ingredients, including dried oyster, fish maw, whole abalone (28 heads), lobster and Kagoshima wagyu, followed by a traditional dessert trio of double-boiled sweetened red bean soup, glutinous rice dumplings and water chestnut pudding, served with bergamot and da hong pao tea pastry.
Above Chinese New Year auspicious signature lo hei (Photo: courtesy of Lai Ching Heen)
Chinese New Year auspicious signature lo hei (Photo: courtesy of Lai Ching Heen)
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Additionally, from February 16 to March 2, The Lobby Lounge presents a Lunar New Year afternoon tea experience, priced at HK$1,388 for two. The set features seasonal savoury bites and refined confections crafted by executive pastry chef Andy Yeung, all enjoyed alongside panoramic views of Victoria Harbour.
For more intimate celebrations, Lai Ching Heen also offers exclusive private dining venues designed for bespoke culinary experiences with discreet luxury.
Lai Ching Heen
Cantonese
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$ $ $ $
G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
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