Buick Management’s critically acclaimed contemporary Chiu Chow restaurant, Chateh, welcomes the summer with a curated menu by Chef Hui Mei-Tak, one of Hong Kong’s most respected Chinese chefs, with over 30 years of experience in the culinary industry. Starting from today, the anticipated menu features Chiu Chow classics and favourites, with a twist, complementing its much-loved daily dim sum yum cha menu.
Featuring the popular Chiu Chow cuisine in tapas style, “Chateh” translates to “jek tea”, which in Chiu Chow dialect means “eating tea,” an homage to the importance of tea in the culture.
Double-boiled Seafood Soup in Whole Winter Melon (HK$268), a delightful classic featuring the Chinese staple, winter melon, known to counter heat and humidity wrought by summer.
Baked Virgin Crab in Aged Orange Peel and Peppercorn (HK$168 / piece) brings a taste of the ocean to the table with two essential Chiu Chow ingredients: aged orange peel and peppercorn. A seasonal gem, the cooked virgin crab meat is juicy, has a smoother texture, and appears noticeably white, a sign of its purity.
Baked Prawn in Green and White Peppercorn (HK$188 / 4 pieces). Blending two types of peppercorn together to enhance the flavour of the prawns, the dish brings diners a spicy and zesty shrimp dish, fried to crisp perfection.
Stir-fried Water Spinach and Beef in Fermented Bean Sauce (HK$128), highlighting fermented bean sauce, commonly used in Chiu Chow cooking.
Chateh’s Stir-fried Pork Ribs in Fresh Orange Sauce (HK$128), which showcases the refreshing citrus flavour of orange, while offering a succulent taste of soft pork ribs.
Streamed Sponge Gourd, Squid and Glass Noodle with Garlic (HK$128), known for its cooling properties, the steamed sponge gourd is a great way to counterbalance the summer heat.
Pan-fried Glutinous Rice Roll Stuffed in Intestine with Pan-fried Shredded Taro Roll (HK$138). Handcrafted by Chateh’s culinary team, this classic dish of yesteryear involves a complicated preparation and cooking process.
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