If you ask which restaurant in Hong Kong has the most shadow of Lung King Hin, it is definitely Hin Tu Hin.
This hotel is the famous Regent Hotel, the Chinese restaurant used to be called Regent Xuan, and later the New World Group sold this land to the Intercontinental Hotel, so it was renamed Xintu Xuan, but the kitchen team is still the Regent team. Chef Lau Yiu-fai has been with the hotel for nearly 30 years, having a stellar resume at Hong Kong's Tai Sam Yuen Restaurant and Fu Lam Door.
Lau Yiu-fai prefers contemporary Cantonese cuisine to traditional Cantonese cuisine, and its cuisine is quite innovative. Lau Yiu-fai's signature product is "Steamed Lobster Bird's Nest Protein", a new dish developed by the Yan Tu Xuan team, which won the Best Cooking Gold Medal from the Hong Kong Tourism Board in the autumn of 2012.
In addition, the golden dragon hidden in the snow is also a well-known dish. On one side, the lobster is braised in a soup and then dismantled, placed on top of steamed egg whites and garnished with bird's nest, and on the other side, it is served with crispy dumplings stuffed with lobster meat and Italian cheese. The way of eating is also very special, the egg whites and bird's nest in the teacup are soft and smooth, and the lobster meat is elastic and delicious; Pick up the dumplings with chopsticks and put them in your mouth, and the unique delicious meat sensation bursts out in your mouth.
Every dish of Xintuxuan is remarkable. Stir-fried Wagyu beef with garlic slices and green peppers is worth trying, as it won the Gold Award in the Beef Category of the "Best of Cuisine" Awards by the Hong Kong Tourism Board. The tender and juicy Australian M8 Wagyu beef is slowly fried on an iron plate, and the Japanese green pepper tip is added to make it spicy.
The dragon belt jade pear fragrance must also be ordered. This dish was originally created by Chen Yande when he was at the Regent Hotel, and Xin Tu Xuan has also preserved the traditional and ancient taste. Both in terms of appearance and taste, the performance is comparable to Long Jingxuan.
Xintuxuan's intentions can be seen from the seasoning, and the thick flavor of the sauce is the biggest feature. The soy sauce is from the Kowloon Sauce Garden, the spicy sauce is from Yu Junyi, the sour plum sauce is made with 30-year-old tangerine peel, and the salty and fragrant bean paste is also a chef's special. If you like the spicy XO sauce that comes with your table, Trusted Choices will recommend buying a bottle for your own use or as a souvenir.
A good meal doesn't always go well with a good wine, and tea is also a great choice, many of which are award-winning masterpieces. Phoenix Osmanthus won the champion of the 2011 and 2014 Hong Kong Tea Art Fair Oolong Tea Group, Zhilan Narcissus won the Best Aroma Award at the 2013 Hong Kong Tea Art Fair.
The restaurant's décor is relaxing, with the warmth of jade embellished. The full set of tableware uses the NARUMI bone china series, one of the three major porcelain brands in Japan, which is light and translucent, and very beautiful. In addition, the price of Xintuxuan's dim sum is really conscientious, the materials are real, and it will not bluff, which makes people eat very comfortably. The waiters speak very humblely, but there is a significant lack of manpower during peak hours, and the timeliness of service is obviously not as good as that of the two-Michelin-starred Tianlongxuan and Tang Ge.
