[2024 Hong Kong Restaurant] Travel Guide for The Chinese Restaurant (Updated Sep)

Sustainable Seafood Feast.

It's rare for everyone to gather together, so we decided to have a meal to celebrate Mid-Autumn Festival and give thanks! We chose The Chinese Restaurant at Tsim Sha Tsui's Hyatt Regency because we are regulars and have great confidence in their dishes. Looking at the menu, there's a section dedicated to sustainable seafood dishes, all certified by the Marine Stewardship Council. It seemed quite appealing, so we decided to give it a try. After ordering a bunch of dishes, as usual, the cold dishes arrived first. The chilled chicken mushroom with king crab and French beans was neatly arranged. Before eating, we mixed all the ingredients together. The light sauce was acceptable to everyone, and the crab meat was fresh and sweet, making it a refreshing appetizer. The crispy rice fish balls were made to look like lychees, a common preparation in many places. Here, the advantage was that they were crispy but not hard. Made with dragon fish fillets and mixed with shrimp paste for a bouncy texture, they were served with a sweet and sour sauce, making it another appetizing dish. Next came the pine nut Boston lobster with fresh milk. It was quite impressive when served. Essentially, it's a luxurious version of the traditional Daliang stir-fried fresh milk. The chef's skills were undeniable; the fresh milk was tender and smooth, mixed with bouncy lobster meat, pine nuts, and crispy cups, making the texture much richer than the traditional dish. No festive meal is complete without soup, so we had the crab meat wonton chicken soup with vegetable hearts. The broth was rich and sweet, definitely made with real ingredients. The wonton skins were thin, and the filling included crab meat in addition to pork. Even the vegetarian shark fin was well-seasoned, elevating the traditional clay pot wonton chicken to another level. I personally love fried minced meat for its fragrant taste. This version included scallops, lotus root bits, and olive vegetables, making the texture even better. The chef probably knew I liked crispy things, so instead of the usual lettuce wrap, they used crispy cones, which were truly crunchy and definitely to my liking. A simple stir-fried vegetable dish to balance things out. The final dish was the braised noodles with seafood in pickled vegetable soup, featuring shrimp balls, scallops, and mushrooms. I particularly appreciated the slightly sticky texture of the braised noodles, which is the hallmark of a good braised noodle dish! The crispy custard cups were an essential dessert, and everyone chose their favorite sweet treat. Mine was mango sago, perfect for cooling down during this record-breaking hot Mid-Autumn Festival. Restaurant Information: The Chinese Restaurant 3/F, Hyatt Regency Hong Kong, Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong