Sha Tin 18 presents a nostalgic feast with seasonal ingredients this spring

This spring, chef de cuisine Ho Chun Hung from Sha Tin 18 is set to delight gourmets with a menu that celebrates nostalgic dishes nearly forgotten by time. Using a diverse range of seasonal ingredients, chef Ho has crafted a spring feast inspired by nostalgic dishes.

One beloved dish making a return on the new menu is the stir-fried pomelo Pith with preserved baby crab. Pomelo pith holds a special place in Cantonese cuisine, and chef Ho sources the finest pomelo pith from Guangxi, renowned for its exceptional flavour and texture. Instead of the traditional braising method, chef Ho deep-fries the pomelo pith in homemade lard, giving it a beautiful golden hue and a delightful contrast of crispy exterior and tender pomelo meat.

In addition to the classic stir-fried pomelo pith, another highlight includes fried rice with scallops, preserved pomelo pith, and spring onion. The dish might seem humble but the flavours are elevated by the tangy notes of preserved pomelo pith and the delicate sweetness of the scallops.

The spring menu is available for both lunch and dinner. Indulge in the culinary treasures created by chef Ho Chun Hung at Sha Tin 18 and rediscover the joy of these nostalgic dishes and make your reservation here.