Among the restaurants in Hong Kong, Sunny Haven has the deepest relationship with Lung King Hin. This hotel is the famous Regent Hotel, the Chinese restaurant used to be called Regent Xuan, and the current chef of Long King Xuan, Chen Yande, once worked here. In 2001, New World Group sold the property to the InterContinental Hotel, and Regent Xuan was renamed Xin Tu Xuan, but the kitchen team is still the Regent team. The restaurant's current head chef, Lau Yiu-fai, has been with the hotel for nearly 30 years, having worked at Hong Kong's Tai Sam Yuen Restaurant and Fu Lam Men with a dazzling resume and pure skills.
The reborn Xintuxuan products have taken it to the next level, which can be seen in the pre-dinner preparation. High-quality Cantonese restaurants usually serve homemade XO sauce and appetizers with tea before a meal, but Yan Tu Heen's sauce is more careful. Once seated, two rows of six sauces were served: minced red vinegar and ginger, tangerine peel and plum sauce, seafood soy sauce, chili sauce, bean paste and Hainan yellow hot sauce. Before the meal, the same amber walnuts as Jialin Lou are also given, and the taste is not as crisp and sweet as Jialin Lou.
The refreshments of Xintuxuan are very good, and many people will be impressed after eating. It is recommended that the pictogram dim sum pear-scented sea cucumber saltwater corner, the finished product looks like a pear, and the light pear-colored appearance is fried just right, and it doesn't look like there is a trace of oil. Take a bite of the glutinous rice skin, the crispy and thin texture is very unique, and it is not sticky to your teeth. Sea cucumber, dried shrimp, mushrooms and other fillings are salty, fresh and delicious, and the whole dim sum is very chewy. The taro duck snow mountain bun is also the original creation of Xin Tu Xuan, which shows the dim sum chef's ability to match ingredients and seasoning. The crispy skin, fragrant duck meat, taro powder, and soft powder glutinous taste blend with each other, which is surprising.
Xintuxuan also has a lot of "luxury" dim sum, such as the best three-color seafood dumplings with the highest value. The dim sum is exquisite, including black truffle scallop dumplings, gold leaf swallow liquid lobster dumplings, and Alaskan long-legged crab vegetable sprout dumplings, which make people appetize. In addition, Xingban Seafood Goldfish Dumplings, Gold Foil Bird's Nest Egg Tart, and Whole Abalone Seafood Crispy Taro Box are also excellent dim sum with both appearance and taste.
In addition to the Jialin Building mentioned above, Xin Tu Xuan also spent a lot of thought on the tea list, and there are many award-winning famous products on the tea list. Phoenix Osmanthus won the 2011 and 2014 Hong Kong Tea Art Fair Oolong Tea Group Champion, Zhilan Narcissus won the 2013 Hong Kong Tea Art Fair Best Aroma Award, Ying Kee Tea House has specially prepared a Shifeng Lixiang Longjing specially for Xin Tu Xuan, the flower and fruit aroma is rich and fresh, as a table tea is very refreshing.
The restaurant's décor is relaxing, with warm jade dotted throughout. 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. Price conscience and real materials are the key words of Xintuxuan's lunch dim sum.
The waiters are humble in their words, but there is a significant lack of manpower during peak hours, and the timeliness of service is obviously not as good as that of Tianlongxuan and Tangge. It's a pity that the beautiful scenery outside the window is blocked by the Avenue of Stars under construction.
