Mandarin Oriental is the hotel group with the largest number of Michelin-starred restaurants in the world, including traditional French, modern French, Italian, classic British, Spanish and Chinese cuisine. As of the 2018 Michelin Guide, the Excelsior Hotel Hong Kong has been featured by Michelin for many years, and finally won a new star, becoming one of the 14 restaurants in the group to receive the Michelin award.
Excelsior Heson's menu is complemented by traditional Cantonese cuisine and new Cantonese cuisine, which caters to the needs of business dining, with both aesthetic and delicious dishes, as well as a small number of national specialties.
On the menu of Yi Dong Xuan, the roasted Wenchang chicken with flaxseeds, the beef ribs in the sauce, and the shredded eel with sweet and sour are all done well. Flaxseed roasted Wenchang chicken changed the traditional white sesame seeds into white flax seeds in one fell swoop, which is more healthy and special, the chicken skin is crispy, very fragrant, the chicken juice is rich after biting, and it is still steaming when you tear it off with chopsticks. The sauce roasted beef ribs are made in the old method of stewed beef, and the special sauce is thick and flavorful, and the beef is very tender, stewed soft and flavorful, and the aroma is rich. Shredded eel with sweet and sour is an appetizer with just the right ratio of sweet and sour, the eel is fresh and refreshing, and the slightly crispy surface is delicious.
There are also quite a few specials on the menu. Such as style Xisha crayfish, pan-fried pepper sesame Australian Wagyu beef sirloin, Wada cherry blossom abalone rice, slow-cooked Kobe beef ribs, etc. After ordering a hot dish, it is also excellent to have the signature crab meat and green onion risotto as the main dish.
The restaurant claims to be famous for its refreshments in Hong Kong, and in fact there are quite a few award-winning dim sums, but most of them put their heart into styling, such as potted carrot-shaped saltwater corners, Wagyu beef crisps with Bull Demon King's face, and soup-filled dumplings in the shape of goldfish...... The appearance is exquisite but the taste is average, and there is a suspicion of showing off skills, which is really in vain. In contrast, traditional dim sum is better done and tastes satisfying.
The restaurant is elegantly decorated, with a lot of porcelain furnishings on the wooden shelves, which is a combination of antique and modern. The carved partitions in the room divide the hall into five areas, but the spacing between the tables is not large enough, and there are many round tables for 10 people, so the meals are often overcrowded and noisy, not suitable for intimate conversations. Many people bring their families to dine, and there is a shortage of waiters during peak hours. It is worth noting that Monday to Saturday starts at 12 noon, and Sunday is divided into two rounds, namely 10:30-12:30 and 13:00-15:00.
