Hangzhou cooking is considered the prime representative of Zhejiang cuisine, one of the eight major schools of Chinese cuisines. Characterized by beautiful presentations, Hangzhou dishes use fresh ingredients that offer sweet and delicate flavors. While increasingly popular as nouvelle cuisine in Mainland China, it has remained relatively understated here.
In Hong Kong, Hangzhou Restaurant (杭州酒家) serves traditional and authentic dishes such as Braised Pork Belly (東坡肉), Steamed Chicken with Stuffing (富貴雞) and West Lake Fish in Vinegar Sauce (西湖醋魚). Each dish carries its own historical legend, which is tied to the folklore and culture of China. Owner and Chef Ng Sui Hong (吳瑞康) originates from Hangzhou. His father Ng Kwok Leung (吳國良), a highly respected guru of Hangzhou cuisine, was the General Manager of the famous Hangzhou Restaurant in Hangzhou and Executive Chef of Tin Heung Lau (天香樓) in Hong Kong.
We shall savour a special menu from the Chef's recommendations in this relatively low-key restaurant whose business flourishes solely by the word-of-mouth from its satisfied clients. Celebrating its 5th anniversary, the Hangzhou Restaurant was awarded a one star rating by 'Michelin Guide Hong Kong & Macau 2010'. For our culinary evening, Chef Ng will share with us some of his superb culinary tips.