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2014-11-13
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To cut the long story short, this is the best new Peking Duck in town. And upgraded, too: with caviar and foie gras!Roasted Peking Duck with Caviar (HK$495 for Half; HK$988 for Whole)I never liked caviar in my life but went so well with the Pecking Duck it was incredible! I've never seen peking duck served this way. Instead of using thin wraps for the duck, the serve the duck meat on top of a slightly sweet white Chinese bun/bread + the crispy skin on top (they removed the FAT! YES!) and CAVIAR.
Roasted Peking Duck with Caviar (HK$495 for Half; HK$988 for Whole)
I never liked caviar in my life but went so well with the Pecking Duck it was incredible! I've never seen peking duck served this way. Instead of using thin wraps for the duck, the serve the duck meat on top of a slightly sweet white Chinese bun/bread + the crispy skin on top (they removed the FAT! YES!) and CAVIAR. Alright, now that I've got that out of the way, let's talk about the restaurant. Empire City Huaiyang, the high-end brand of the popular SEAFOOD SUPERSTAR Restaurant Group, was just opened a few months ago in an expansive space next to the Hong Kong Exhibition Centre in Wan Chai. Just in time as well, since the beloved Dynasty restaurant is closed for renovation at the moment.
The interiors are incredibly spacious, well laid out, and all brand new. There was a bit of an absence of charm but anyway, everything was obviously designed with modern luxury in mind, fusing with traditional Chinese elements.
Although lunch will set you back HK$300 per person and dinner $500, I would eat here over Seafood Superstar anyday. Definitely taking visitors here Now I was never too familiar with Huaiyang cuisine but apparently it's slightly sweet and never spicy. Perfect.
Roasted Peking Duck with Crystal Duck Foie Gras (HK$345 for Half; HK$688 for Whole)
My favourite out of everything we ate here. Absolutely flawless! The peking duck was smoked with lychee wood removing the game-y taste and instead making it succulent and full flavoured. I always love foie gras but what made the flavour extra special was the apple chutney/sauce wrapped around with it, adding a tiny fruity zing to the bite. IF you order anything in this restaurant, GET THIS.
You can see the foie gras and caviar they used above.Stewed Fish Head with Green Onion (HK$288)
The flavour of this was excellent but I couldn't manage to get a piece with a texture that I liked. It was also a bit too oily.Below are other things we had at the restaurant:
Sauteed Shrimps w/ Chinese tea
This dish had a wow-factor when it came to presentation, but after the oh-so-rich duck anything else just fell short.Pan-fried pork dumpling & Chinese radish dumpling
The pork dumpling was really good, with hot soup inside like the favourite xiao long bao. The swan dumpling I didn't like so much.Dessert
Super star has really come a long way from its generic chain. They pulled out all the stops at this restaurant with upgraded top-class Chinese food, inventively presented as you can see. These include some of the ornamental chocolates on this platter, created by famous chocolatier Gogo Ma (I'm not sure if I took that down correctly). My favourite was the purple chocolate ganache ball. All in all, my experience at Empire Huaiyang City was surprisingly good even if I wasn't expecting much of the work dinner, having known nothing about the cuisine. I would definitely come back and predict great things for this restarant as it makes its way up the ladder of fine Chinese dining in the city.
张贴
