{"id":5892,"date":"2018-12-26T01:10:49","date_gmt":"2018-12-25T17:10:49","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=5892"},"modified":"2018-12-26T01:10:52","modified_gmt":"2018-12-25T17:10:52","slug":"elite-dining-hong-kong","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/elite-dining-hong-kong\/","title":{"rendered":"Elite Dining, Hong Kong"},"content":{"rendered":"

Elite Dining Celebrates the Essence of Cantonese Cuisine<\/strong><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

The historical Chinese publication <Food Literature V: What\u2019s Inside a Chef> has once mentioned the spirit of the art of dining, that color, aroma <\/em>and flavor<\/em> are always the three most quintessential souls of a dish regardless of the cooking ingredients. For the color will enhance the appearance of the dish, while the aroma appeases the sense of smell and the flavor directly uplifts the taste.<\/p>\n

\"\"<\/a><\/p>\n

Bearing this in mind, Head Chef <\/em>Leung Yiu Yuen<\/em>\u00a0 has chosen to handpick the freshest and most exquisite food materials and turn them all into the most sought-after specialty dishes, together bringing diners the most authentic and original flavor of a Cantonese menu.\u00a0 In addition, Head Chef Leung’s dishes are guaranteed color<\/em> for an attractive appearance, aroma<\/em> for a gratifying smell and flavor<\/em> for a delicious taste \u2013 a complete demonstration of the art of dining.<\/p>\n

\"\"<\/a><\/p>\n

Double boiled 4 treasure soup in papaya.<\/strong><\/p>\n

This soup is really, really sweet. It combines the sweetness of shark’s fin, diced prawn, diced chicken and papaya. the sweetness of the meats is balanced out by the fruity sweetness of the papaya.\u00a0 As such, the soup was rich, but not sickeningly so.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Steamed prawn with spring onion<\/strong><\/p>\n

This is light, perfect Cantonese cuisine.\u00a0 The population is exactly how I like it— simple and elegant.\u00a0 A fresh and fresh prawn is steamed with clear, savoury sauce.\u00a0 Two sprigs of tender asparagus add a touch of colour and fragrance.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Scrambled eggs with vermiceli and crabmeat<\/strong><\/p>\n

The vermicelli is very dry, just the way it should be.\u00a0 They were generous with the crabmeat.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Stewed chicken with “Hua Dial” wine in clay pot<\/strong><\/p>\n

A very authentic dish. You can taste the “Hua Dial” wine.\u00a0 The chicken was very smooth.\u00a0 The portion was very generous.\u00a0 I really liked this one.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Elite Dining is set in a traditionally elegant ambiance that promises to elevate Chinese dining experience. The restaurant holds keys to 8 spacious private rooms and all of them embrace a 180-degree panoramic view of the<\/p>\n

Victoria Harbor – a perfect venue for private functions or wedding receptions.<\/p>\n

\"\"<\/a>
\nLocated on the highest floor of iSquare right in the heart of Tsim Sha Tsui, the location could not be better.&nbsp; iSquare is connected to Tsim Sha Tsui MTR station by a short underpass so you are always protected from the elements of the weather.&nbsp; You can always arrive smartly for your appointment, be it heavy or blazing sun.<\/p>\n","protected":false},"excerpt":{"rendered":"

Elite Dining Celebrates the Essence of Cantonese Cuisine The historical Chinese publication <Food Literature V: What\u2019s Inside a Chef> has once mentioned the spirit of the art of dining, that color, aroma and flavor are always the three most quintessential souls of a dish regardless of the cooking ingredients. For the color will enhance the appearance of the dish, while the aroma appeases the sense of smell and the flavor directly uplifts the taste. Bearing this in mind, Head Chef Leung Yiu Yuen\u00a0 has chosen to handpick the freshest and most exquisite food materials and turn them all into the most sought-after specialty dishes, together bringing diners the most authentic and original flavor of a Cantonese menu.\u00a0 In addition, Head Chef Leung’s dishes are guaranteed color for an attractive appearance, aroma for a gratifying smell and flavor for a delicious taste \u2013 a complete demonstration of the art of dining. Double boiled 4 treasure soup in papaya. This soup is really, really sweet. It combines the sweetness of shark’s fin, diced prawn, diced chicken and papaya. the sweetness of the meats is balanced out by the fruity sweetness of the papaya.\u00a0 As such, the soup was rich, but not sickeningly so. Steamed prawn with spring onion This is light, perfect Cantonese cuisine.\u00a0 The population is exactly how I like it— simple and elegant.\u00a0 A fresh and fresh prawn is steamed with clear, savoury sauce.\u00a0 Two sprigs of tender asparagus add a touch of colour and fragrance. Scrambled eggs with vermiceli and crabmeat The vermicelli is very dry, just the way it should be.\u00a0 They were generous with the crabmeat. Stewed chicken with “Hua Dial” wine in clay pot A very authentic dish. You can taste the “Hua Dial” wine.\u00a0 The chicken was very smooth.\u00a0 The portion was very generous.\u00a0 I really liked this one. Elite Dining is set in a traditionally elegant ambiance that promises to elevate Chinese dining experience. The restaurant holds keys to 8 spacious private rooms and all of them embrace a 180-degree panoramic view of the Victoria Harbor – a perfect venue for private functions or wedding receptions. Located on the highest floor of iSquare right in the heart of Tsim Sha Tsui, the location could not be better.&nbsp; iSquare is connected to Tsim Sha Tsui MTR station by a short underpass so you are always protected from the elements of the weather.&nbsp; You can always arrive smartly for your appointment, be it heavy or blazing sun.<\/p>\n","protected":false},"author":1,"featured_media":11159,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[398,400,26],"tags":[694,330],"class_list":["post-5892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-china-restaurants","category-hong-kong-restaurants","category-restaurants","tag-chinese-fine-dining","tag-tsim-sha-tsui"],"yoast_head":"\nElite Dining, Hong Kong - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/elite-dining-hong-kong\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elite Dining, Hong Kong - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"Elite Dining Celebrates the Essence of Cantonese Cuisine The historical Chinese publication <Food Literature V: What\u2019s Inside a Chef> has once mentioned the spirit of the art of dining, that color, aroma and flavor are always the three most quintessential souls of a dish regardless of the cooking ingredients. For the color will enhance the appearance of the dish, while the aroma appeases the sense of smell and the flavor directly uplifts the taste. Bearing this in mind, Head Chef Leung Yiu Yuen\u00a0 has chosen to handpick the freshest and most exquisite food materials and turn them all into the most sought-after specialty dishes, together bringing diners the most authentic and original flavor of a Cantonese menu.\u00a0 In addition, Head Chef Leung’s dishes are guaranteed color for an attractive appearance, aroma for a gratifying smell and flavor for a delicious taste \u2013 a complete demonstration of the art of dining. Double boiled 4 treasure soup in papaya. This soup is really, really sweet. It combines the sweetness of shark’s fin, diced prawn, diced chicken and papaya. the sweetness of the meats is balanced out by the fruity sweetness of the papaya.\u00a0 As such, the soup was rich, but not sickeningly so. 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