There are 2 IFC residences in Hong Kong, one at Miramar Hotel and one at IFC in Central. The menus of the two are very different, but the tastes are similar, and both have won one Michelin star.
The Miramar Hotel's Chef is Chef Tang Ho Hong, and in 2018 the new menu features 80 delicious dishes, of which more than 20 are from him. Recommended dishes include spicy fried lobster, shrimp roe, pomelo peel, and Okinawa brown sugar, honey, golden garlic, and soy sauce chicken. Instead of the usual cheese baking, the lobster is fried in chili oil, and the elastic teeth of the lobster meat are properly retained, and the spicy taste shows the freshness and sweetness of the seafood. It is also a common practice in Cantonese people to cook with grapefruit peel, which is simmered with shrimp roe, and the soft and flavorful grapefruit peel is sweet and smooth. The practice of brown sugar soy sauce chicken is a bit like roast goose, and brushing the sugar roast chicken can make the chicken skin crispier and the slightly sweet taste better.
There are also some local specialties on the menu, such as Peking Pian Duck. This is a popular Cantonese restaurant in Hong Kong because of the novelty of roast duck and the pleasure of watching the chef slice the duck on the spot. There are also some surprises on the menu, such as the Bone Aroma Fang Balls (pre-order 48 hours in advance), Roasted Bones in Palace Sauce and Stir-fried M9 Australian Beef with Rare Mushroom Kale. After the meal, a stir-fried silver shreds with golden crab and cinnamon flowers, the fragrant and soft vermicelli make the staple food not limited to the single rice.
Dim sum chef Wong Lai Yin is very good at innovating, and creative dim sum such as Golden Rice Pearl Fire Duck Wings, Golden Leg Abalone and Cucumber Wings Belly Tie, French Foie Gras Lycheo Horn, Tianyuan Double Clam Scallop Cheong Fun, Golden Purple Potato Quicksand Bun and other creative dim sum are very popular among diners. Dim sum buffet is HK$328 per person (plus 1 service charge and tea table), and guests who prefer Cantonese dim sum can call the restaurant to make a reservation.
The Miramar Kingdom Golden Pavilion is elegantly decorated, with a total of 7 private rooms and a wine cellar with more than 350 famous wines. The restaurant manager will greet regular customers cordially, the waiter will be soft-spoken, the service will be meticulous, and the children's tableware will be prepared for the children.
In contrast, IFC in Central is more modern and has its own unique specialty.
Mustard prawn dumplings are the signature dim sum of the Central Golden Heen. A traditional shrimp dumpling lies in a small steamer, and the clever thing is that it also has a small dumpling wrapped in yellow mustard mixed with white vinegar sauce on its back, so it has the name "child and mother". One big and one small bite, the taste of yellow mustard and vinegar enhances the deliciousness of shrimp dumplings, but it will not overly steal the taste. Crystal prawn balls are the restaurant's reserved dish, selected more than 6 taels of Thai tiger prawns shelled and carved into a round ball, and then dipped in seasoning and oil consumption to eat, the shrimp meat is fresh and sweet, refreshing and not greasy.
The Central Golden Heen Hall is transparent and bright, and you can see the Central Ferris wheel from every angle of the hall, and you can enjoy the 180° view of Victoria Harbour, but the only 5 tables by the window are very popular and need to be booked a week or two in advance. The service is not as respectful as that of the Miramar Hotel, but it is just as comfortable.
