Demonstrating the ingenuity and passion in delivering an unusual Cantonese dining experience, Dynasty's chef Suen Kam Sing has meticulously created a series of beguiling delicacies with a touch of premium Chinese wine to allure your palate. Discover cold marinated crab with Chen Nian Hua Diao 20 Years as an intro to the gastronomic symphony.

For the next course, chef Suen specially selects 20 years old Gu Yue Long Shan Hua Diao for its intense, ripe and aromatic tastes. The unique sweetness is the perfect match for the dish of mud crab. Equally tempting is the cold marinated pigeon with Chen Nian Hua Diao 20 Years, where the fleshy pigeon is beautifully infused with the essence of the special Hua Diao sauce.

The feast further unfolds with stir-fried fresh razor clam with Moutai. The lightly sweet Kweichow Moutai will be sprayed from a specially made perfume bottle to enhance the sweetness of the razor clams. Diners can also savour the vibrant taste of early summer with poached fresh clams with Laojiao Rice Wine. The bright and fruity notes of the Luzhou Laojiao Tequ Chinese Baijiu will harmonise and uplift the natural sweetness of the clams sourced from Thailand.

Pamper your palate and nourish your body with the nutritious chicken soup with glutinous rice wine and herbs, which delivers a wholesome flavour. The premium braised sea cucumber with Red Jiuniang will complete the culinary symphony with a distinctive note. The “Symphony of Chinese Wine Infused Gastronomy” menu is available from now until 30 June 2021.