Xia Fei Society, which is primly located at Century Square at Central, has newly launched a series of seasonal specials which showcases the essence of Zhejiang Cuisine. From appetizer to casserole, all new dishes are the work of art of our elite chefs. Amongst these new dishes, Hangzhou Fish Ball with Sweet Pea in Soup, Ning Po Style Appetiser Combo and Cuttlefish & Chinese Celery Dumplings are the chef's favourites.
Fish Ball with Sweet pea in Soup fully exhibits this element. Sia Fei Society traditionally prepares this dish. It includes delicate and complex steps which all are done manually. The grass carp is deboned, mashed up into paste, sieved and squeezed into balls like the big, round pearls. There unprecedented steps create an airy and silky texture which differs from other fish meatballs. ($78)
Ning Po Style Appetiser Combo (Marinated Chicken, Shrimp & African Abalone in Chinese Yellow Wine) is yet another delectable choice. Ning Po natives like to marinate food with aromatic Shaoxing wine for a long time. The winey flavour then weaves in and out of the food and makes it remarkable. Chefs have chosen three popular ingredients for this authentic plate. ($208)
Cuttlefish & Chinese Celery Dumplings might not look appetizing. However, beyond the black squid ink pastry, it is the juicy filling of squid, water chestnut and Chinese celery. You just want some more after a bit. (8 pcs $108)
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