- HK Island, Sai Ying Pun
- Starts : January 1st, 1970
- Ends: January 1st, 1970
Baller Broth: Classic Chinese dishes are the name of the game at Island Pacific Hotel’s Centre Street Kitchen this CNY. For instance, Centre Street Kitchen’s head chef has created a mini-version of the popular winter soup: Buddha Jumps Over the Wall, using only locally sourced ingredients from Dried Seafood Street nearby. Packed with nutritious and auspicious-sounding ingredients such as abalone, conpoy, Yunnan ham, chestnuts, mushrooms, bamboo piths, chicken, fish maw and sea cucumber, this double-boiled broth can take up to two to three days to prepare, and is considered among the most expensive soups in the world.
Then there’s the Yu Sheng Lo Hei, an auspiciously festive salad that is popular in Singapore and Malaysia. The salad is made from Yu Sheng (read: raw fish), which also sounds like “an abundance of wealth” in Chinese. The salad is accompanied by pomelo, shredded carrots, green radish, crushed peanuts and many more auspicious-sounding ingredients.
When? January 28 to January 31, 2017.
Where? Centre Street Kitchen, Island Pacific Hotel, 152 Connaught Road West, Sai Ying Pun, 2131-5908.
How much? : $428+10% per person. Bookings of four persons or more will receive one complimentary Yu Sheng Lo Hei per table. From now until the end of January, group bookings of 12 persons or more can enjoy a 20% discount.
How can I book? Easy. Go here.
Written by The Loop HK for Island Pacific Hotel.