(Hong Kong) – Master Chef Chen Zejia is bringing a flavor of southern China’s traditional Chaozhou cuisine to Greater China Club’s signature Chinese dining room Man Hing from 4 – 23 September 2018.

Steamed Cabbage Rolls stuffed with minced Pork and Shrimps
Steamed Cabbage Rolls stuffed with minced Pork and Shrimps

The guest chef is ranked among China’s leading masters of the delicate coastal culinary style of Chaoshan in eastern Guangdong. As a director of the Chaozhou Cuisine Research Centre and representative of the Guangdong Cuisine Association at numerous food festivals, his nationwide renown has extended to Beijing’s Diaoyutai State Guesthouse – invited to present his native traditional cuisine to Chinese leaders including former Premier Li Peng and other celebrity elites like Deng Xiaoping, Li Ruihuan and Tian Jiyun.

White Swimming Crab (bottom) and Ark Shell (top) marinated with preserved fish sauce and garlic
White Swimming Crab (bottom) and Ark Shell (top) marinated with preserved fish sauce and garlic

Master Chef Chen is presenting a wide range of exquisite Chaozhou cuisine showcasing his exceptional skills at Lai Chi Kok’s epicurean ‘social salon’ for dining, art, and music lovers during the culinary promotion.


Looking for a Place to Stay? Visit Agoda for a wide range of accommodation options with great hotel deals and best price guarantee.
Braised goose from Chenghai is also a signature of the cuisine, showcasing various specialties of the entire bird, including head and neck, webs and wings, liver, gizzard, intestines (from top left to right) and blood (bottom).
Braised goose from Chenghai is also a signature of the cuisine, showcasing various specialties of the entire bird, including head and neck, webs and wings, liver, gizzard, intestines (from top left to right) and blood (bottom).

Headlining the showcase is an impeccable 12-course set dinner for 12 persons, reservations are limited and require advanced booking of at least two days, priced according to main course choices such as Double-boiled Sea Whelk Soup with Green Olives(HK$10,888 per table) and Double-boiled Vegetarian Shark’s Fin Soup in Pork Knuckle Soup (HK$14,888 per table).

Deep-fried Boneless Chicken Stuffed with Glutinous rice, Dried Shrimps and Black Mushrooms
Deep-fried Boneless Chicken Stuffed with Glutinous rice, Dried Shrimps and Black Mushrooms

A selection of traditional appetizers includes Chao Zhou-style Marinated Goose, Deep-fried Pork and Water Chestnuts Dumplings and Deep-fried mashed Shrimps Dumplings; famous soups such as Double-boiled Sea Whelk Soup with Green Olives or Double-boiled Vegetarian Shark’s Fin in Pork Knuckle Soup.

Regional specialties extend to Steamed Silver Pomfret, Sauteed Hemp Leaves with Pu Ning Fermented Yellow Bean Sauce, Fried Rice with Preserved Leaf Mustard and Fried Chao Zhou Noodles with Pork, Bean Sprouts, and Chives; and dessert of Traditional Handmade Sweety Pancake.

Red Coral Crab
Red Coral Crab

Chaozhou is known as the “Capital of Giant Conch”, and Master Chef Chen is presenting two classic recipes on his a la carte menu including Grilled Whole Giant Conch with Superior Soup (Market Price) and Poached Sliced Conch in Superior Soup (Market Price).

Deep-fried Pork and Water Chestnuts Dumplings (left) and Deep-fried Mashed Shrimps Dumplings
Deep-fried Pork and Water Chestnuts Dumplings (left) and Deep-fried Mashed Shrimps Dumplings

Other hand-crafted dishes also include Steamed Cabbage Rolls stuffed with minced Pork and Shrimps (HK$108 for members and HK$118 for non-members), Baked Fresh Chicken with Pu Ning Fermented Yellow Bean Sauce in Casserole (HK$588 for members and HK$688 for non-members), Double-boiled Teal Soup with Myrobalan (HK$188 for members and HK$198 for non-members), Double-boiled River Snail Soup with Basil (HK$168 for members and HK$178 for non-members), Steamed Silver Pomfret in Chao Zhou Traditional Style (HK$2,688 for members and HK$2,888 for non-members), Braised Pork Intestines with Preserved Leaf Mustard (HK$98 for members and HK$108 for non-members), Stewed Boneless Pork Knuckle with Pickled Plums (HK$108 for members and HK$118 for non-members), Fried Chinese Yam tossed with Sugar (HK$128 for members and HK$138 for non-members), Deep-fried Boneless Chicken Stuffed with Glutinous rice, Dried Shrimps and Black Mushrooms (HK$688 for members and HK$788 for non-members) and Steamed Egg White Dumpling stuffed with Crab Meat (HK$188 for members and HK$198 for non-members).

Authentic soups are similarly unique, including Braised Sweet Potato Leaves Soup in Traditional Style (HK$118 for members and HK$128 for non-members), honored as a ‘National Dish’ by a young emperor of the Southern Song Dynasty who was fed the dish by monks when fleeing to Guangdong from invaders. Other options of soups include Double-boiled Pork Stomach Soup with Preserved Turnip (HK$158 for members and HK$168 for non-members) and Double-boiled Fish Maw Soup with Hemp Leaves (HK$238 for members and HK$258 for non-members).

As a director of the Chaozhou Cuisine Research Centre and representative of the Guangdong Cuisine Association at numerous food festivals, his nationwide renown has extended to Beijing’s Diaoyutai State Guesthouse – invited to present his native traditional cuisine to Chinese leaders including former Premier Li Peng and other celebrity elites like Li Ruihuan and Tian Jiyun.
As a director of the Chaozhou Cuisine Research Centre and representative of the Guangdong Cuisine Association at numerous food festivals, his nationwide renown has extended to Beijing’s Diaoyutai State Guesthouse – invited to present his native traditional cuisine to Chinese leaders including former Premier Li Peng and other celebrity elites like Li Ruihuan and Tian Jiyun.

Braised goose from Chenghai is also a signature of the cuisine, showcasing various specialties of the entire bird, including head and neck (HK$168 for members and HK$188 for non-members), webs and wings (HK$158 for members and HK$178 for non-members), liver (HK$188 for members and HK$208 for non-members), gizzard (HK$138 for members and HK$148 for non-members), intestines (HK$168 for members and HK$188 for non-members) and blood (HK$138 for members and HK$148 for non-members).

Traditional comfort food specialities feature Shan Tou Traditional Hand Made Beef Balls and Beef Tendon Balls (HK$68 for members and HK$73 for non-members), Deep-fried Pork and Water Chestnuts Dumplings (HK$168 for members and HK$178 for non-members), Deep-fried Mashed Shrimps Dumplings (HK$168 for members and HK$178 for non-members), Pan-fried Chao Zhou Oysters Pancake (HK$178 for members and HK$188 for non-members), Stewed Bitter Melon with Pork Belly (HK$178 for members and HK$188 for non-members), Steamed Pork Belly with Mashed Glutinous Rice Wrapped in Lotus Leaf (HK$228 for members and HK$248 for non-members), Sauteed Minced Pigeon with Water Chestnuts and Chopped Flounder (HK$138 for members and HK$148 for non-members), Sauteed Hemp Leaves with Pu Ning Fermented Yellow Bean Sauce (HK$238 for members and HK$258 for non-members) and Braised Leaf Mustard with Black Mushrooms (HK$178 for members and HK$188 for non-members).

Greater China Club is an opulent club-style destination to enjoy finest Cantonese and French cuisine while appreciating art, wine and cigars. Opened in July 2015, Greater China Club is located at the revitalised and creative West Kowloon landmark D2 Place One.
Greater China Club is an opulent club-style destination to enjoy finest Cantonese and French cuisine while appreciating art, wine and cigars. Opened in July 2015, Greater China Club is located at the revitalised and creative West Kowloon landmark D2 Place One.

Cold seafood dishes extend to White Swimming Crab (HK$288 for members and HK$328 for non-members) and Ark Shell (HK$168 for members and HK$188 for non-members) marinated with preserved fish sauce and garlic, Red Coral Crab (Market Price), Bay Lobster (Market Price) and Seasonal Fish (Market Price) sea bream or mackerel, Sauteed Clams with Preserved Fish Sauce (HK$228 for members and HK$248 for non-members), Wok-fried Squid in Chao Zhou Style (HK$238 for members and HK$258 for non-members), Baked Female Mud Crab with Garlic and Pu Ning Fermented Yellow Bean Sauce (HK$488 for members and HK$538 for non-members), Braised Silver Pomfret with Preserved Vegetables and Cucumber (HK$688 for members and HK$778 for non-members), Stewed Eel with Preserved Leaf Mustard and Pickled Plums (HK$338 for members and HK$378 for non-members), and Braised Yellow Snapper or Leather Jacket Fish with Pu Ning Fermented Yellow Bean Sauce (HK$588 for members and HK$658 for non-members).

Traditional rice and noodles specialties are Fried Rice with Preserved Leaf Mustard (HK$168 for members and HK$178 for non-members) and Fried Chao Zhou Noodles with Pork, Bean Sprouts and Chives (HK$178 for members and HK$188 for non-members), and famous congees are represented by Congee with Preserved Turnip and Minced Pork (HK$88 for members and HK$98 for non-members), and Congee with Oysters, Minced Pork and Chopped Flounder (HK$98 for members and HK$108 for non-members).

Completing the rare showcase are traditional desserts including Deep-fried Banana Stuffed with Shopped Peanut and Diced Persimmon (HK$68 for members and HK$78 for non-members), which are known in Chinese as “not enough time” – from a Qing Dynasty legend of a Chaozhou chef asked to hurriedly prepare a lunch for guests from whatever he could find in the garden. Desserts also include Sweetened mashed Taro with Ginkgo (HK$48 for members and HK$54 for non-members), Chao Zhou Grass Jelly (HK$44 for members and HK$50 for non-members) and Traditional Handmade Sweety Pancake (HK$15 for members and HK$18 for non-members).

Steamed Silver Pomfret
Steamed Silver Pomfret

To compliment his menu, Master Chef Chen is also presenting a “kung fu” tea set and collection of fine Chinese tea from Chaozhou to pair with his delicacies, including Feng Huang Mountain Phoenix Classic (HK$38) and Big Red Robe (HK$32).

Signature Chaoshan beverages also include sour Black Soya Bean (HK$25), sweet and salty Preserved Kumquat (HK$25), and two homemade fruit wines of Chao Zhou Olive Wine 3 years (HK$280) and Chao Zhou Bayberry Wine 3 years (HK$280).

“This is a rare treat for Hong Kong foodies – an exceptional culinary showcase of great skill from one of the most celebrated masters of Chaozhou cuisine,” said Greater China Club founder and CEO, Mr. Eric Ting. “Master Chef Chen is taking diners on a culinary journey with a history of thousands of years exploring the rich history of Chaoshan food culture, and hospitable Chaozhou people.”

Greater China Club is located on Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. It opens from Monday to Thursday, Sunday and Public Holidays, 12:00 noon to 12:00 midnight and Friday and Saturday, 12:00 noon to 1:00 am.

Baked Female Mud Crab
Baked Female Mud Crab

For inquiries or reservations, please call (852) 2743-8055. For more information, please visit www.greaterchinaclub.com or www.facebook.com/GreaterChinaClubHK.

Greater China Club offers Corporate and Individual memberships entitling members to exclusive offers at the Club’s dining outlets, waived service charges and exclusive benefits. Priced HK$18,888 for corporate membership with 3 nominees and exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 3 bottles of Champagne (HK$1,080 each), HK$15,000 cash vouchers which can be used at all restaurants under Bird Kingdom Group; and HK$6,888 for individual members with exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 1 bottle of Champagne (HK$1,080), HK$5,500 cash voucher can be used at all restaurants under Bird Kingdom Group, while monthly membership fees (which can be used for spending in the Club) are HK$600 and HK$300, respectively.

Members enjoy special benefits, but the Club is also open to guests and tourists at D2 Place, a revitalized industrial building now buzzing with eclectic bars and restaurants, named after its MTR exit at Lai Chi Kok.

Also Read:

Comments

comments

Book Trains, Buses, Ferries, Transfers & Flights
Powered by 12Go Asia system

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.