Friday, January 6, 2012
During the holiday season, I took a spin to Sha Tin and was pleasantly surprised. Chef Ngai Hong-kin is now heading the kitchens at Sha Tin 18 at Hyatt Regency Hong Kong, Sha Tin. The Cantonese-trained chef has also worked in Shanghai, Wuhan and Taipei, and he has also started up restaurants in Tokyo and Macau. He has revamped the menu at Sha Tin 18 and don't worry -- the famous Peking Duck and other favourites are still on the menu, though the restaurant does focus on Dongguan cuisine.
For starters, the beef shank, mushrooms, spring onion, garlic and chilli is slightly spicy, but this can be complemented with another appetiser of marinated black fungus and lettuce hearts dressed with Chinese vinegar and soy sauce. This dish was very crisp refreshing, and would be good to eat during the summer months.
Next came an interesting soup, a clear broth of beef, tomato and cucumber soup. The soup was very flavourful and hearty for winter.
The prawns that were stir fried with candied kumquat were on the large side and perhaps too much so as the meat didn't seem very fresh. Nevertheless, the wok fried pork knuckle was very good when paired with fresh bamboo shoots and soy sauce.
Aside from the pretty food, we liked the modern decor of the long narrow restaurant that includes four show kitchens and five private dining rooms.
Sha Tin 18
4/F, Hyatt Regency Hong Kong, Sha Tin
18 Chak Cheung Street