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2025-05-13
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Time flies, and my last visit to this Michelin restaurant was almost five years ago. Located in The Rosewood Hong Kong, The Legacy House has got its name in tribute to the founder of New World Development, the owning company of the hotel, Dr. Cheng Yu-Tung. Today, we return to see what seasonal cuisine Chef Li has prepared.Seated at a spacious round table looking out to the balcony and the Victoria Harbour, the décor has not changed since the last visit, with the nice wooden partitions, ceiling
Time flies, and my last visit to this Michelin restaurant was almost five years ago. Located in The Rosewood Hong Kong, The Legacy House has got its name in tribute to the founder of New World Development, the owning company of the hotel, Dr. Cheng Yu-Tung. Today, we return to see what seasonal cuisine Chef Li has prepared.
Seated at a spacious round table looking out to the balcony and the Victoria Harbour, the décor has not changed since the last visit, with the nice wooden partitions, ceiling panels, and the wooden tables and chairs giving a nice traditional vibe, at the same time offering comfortable and cozy ambience for diners.
I ordered a bottle of Domaine Marcel Deiss, Engelgarten ($1,080) from Alsace tonight. This is a field blend of different varieties, including Riesling, Pinot Gris, Pinot Beurot, Muscat, and Pinot Noir. A complex wine with good minerality, fruity and is versatile to match with food.
We decided to order a la carte, starting with Crispy Frog Leg, Ginger 脆薑酥炸田雞腿 ($200). The meaty frog legs are coated with a thin batter, deep-fried to appetizing golden brown colour, and seasoned well but not overly salty. The chef has added some deep-fried ginger too, providing a bit of spiciness. Nice appetizer and perfect with some icy beer.
Next comes one of the chef’s signature dishes, Pan-Fried Dace Fish, Preserved Meat, Dried Shrimp 家鄉煎釀鯪魚 ($520). The chef removes meat and bones from the dace fish while keeping the skin intact, before stuffing the minced meat with coriander and other ingredients back into the skin and pan-fry. With the homemade sauce using black pepper and green peppercorns, it is an amazing demonstration of artisanal skills and very tasty.
Then we have Stir-Fried Sakura Shrimp, Crabmeat, Vermicelli, Clay Pot 櫻花蝦蟹肉粉絲煲 ($388). Served in a sizzling hot clay pot, the vermicelli has a nice dry texture, not soggy or oily. The Sakura shrimps add umami flavours to the delicate sweet crab meat, when mixed the two complements very well on each other. Another wonderful dish.
The last dish we have is Poached Mantis Shrimp, Sponge Gourd, Fish Maw 水瓜魚鰾煮富貴蝦 ($580). The fish maw has a good bite, picking up the rich and delicious flavours from the stock. The sponge gourd and mantis shrimps are equally good. With finely shredded Chinese celery and red chili it is great in presentation and taste.
For dessert, we have Deep-Fried Milk Custard 脆皮炸鮮奶 ($60). Wrapped in the crispy skin is the soft milk custard, providing a contrast in texture. The milk custard is not too sweet as well.
The other dessert we have is Black Sesame Rolls 香滑芝麻卷 ($60). Very nicely done, the traditional dim sum has a smooth velvety texture, intense on the sesame flavours, and not too sweet.
The bill on the night is $3,278. Service is good, with the staff professional, attentive and friendly. While they introduce each dish upon serving, I hope they can elaborate more which will make the whole experience even more engaging and interesting. Overall it is a wonderful experience and well deserved its accolade.
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