Rating: ★★★★☆

Address: 3/F, Hyatt Regency Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui 尖沙咀河內道18號尖沙咀凱悅酒店3樓

Telephone: 3721 7788



Before I started my food blog, Chinese meals were almost always eaten with my family, which meant that I only used to visit a few Chinese restaurants that my family was familiar with. I have become more adventurous in the past two years, and have gradually discovered many decent, accomplished Cantonese restaurants around the city.

The Chinese Restaurant, located in Hyatt Regency in Tsim Sha Tsui, is an elegant and luxurious Chinese restaurant which is decorated like a 1920s Chinese tea house with a modern touch. The kitchen is helmed by chef Kwai-kai Lo, who possesses over 30 years of experience in preparing Chinese cuisine.

I went to The Chinese Restaurant for dinner with a few friends, and we all found the food thoroughly enjoyable. The service was polished and deferential, and I completely fell in love with a few dishes there!


(1) We started our meal with some crispy bean curd ($85). Each piece of bean curd was light and crispy on the surface, and delicately moist and velvety in the middle. It was coated in some spicy salt, which lifted the dish’s flavours.


(2) The steamed eggplant with soy glaze and garlic ($85) was moreish – the slightly spicy soy glaze and the hum of garlic were completely complementary with the soft and mellow eggplants.


(3) The marinated fresh baby abalone ($240) had a gorgeously firm and bouncy texture. The soy sauce-based marinade, however, did not give enough room for the fresh taste of the abalones to shine.


(4) We decided to order the roasted pork ($165) as my friend really missed this dish from his previous visit. The pork was wonderfully soft and tender, and the generous honey glaze was sweet and decadent.


(5) The double-boiled crab meat soup with bamboo pith and young papaya ($198) followed, and it was one of the most enjoyable dishes at our dinner. The flavourful crabmeat soup had a lot of depth, but it was the young papaya which was the soul of the soup – the natural, sweet taste of the papaya was simply irresistible. It is worth noting that the restaurant deliberately used a type of Hawaiian papaya for its mouthwatering, distinctive taste.


(6) The claypot lobster with ginger and vermicelli ($598) lifted our spirits. The lobster was heart-warmingly fresh and succulent, and the vermicelli was a work of art – it had just the right level of moistness, and absorbed the lobster’s juices without being soggy at all, which showed off the chef’s mastery of Chinese cuisine.


(7) The stir-fried diced Japanese saga beef with organic black garlic ($980) was not as outstanding as the dishes that preceded it. I adored the enticing taste of black garlic and the crispness of the asparagus, but the dish did not do justice to the extravagant Japanese beef used in it – even though the beef was nicely tender, the seasoning overwhelmed its meaty flavours.


(8) The fried white and red rice with seafood and shredded dried scallop ($180) was a bowl of joy. Apparently, chef Lo is a very health conscious man who enjoys hiking in his spare time, and he would certainly ensure that the dishes he cooks are healthy too! The fried rice was tasty without being oily at all, and the red rice added not only vitamins and fibre but also an extra layer of texture to the rice. The flavours were well balanced, and the dried scallops offered a nice crunch.


(9) The baked egg custard tarts with glutinous dumpling ($38) was a real showstopper! A custard-filled glutinous dumpling was sandwiched between a biscuit tart and a buttery crust – the medley of textures formed a cascade in the mouth, and the symphony of tastes was utterly indulgent and unforgettable.



(10) The chilled black sesame pudding ($38) tasted intensely of black sesame, and was a light and satisfying dessert.


(11) The steamed Hakka style dumplings ($38) was well made. I love ordering these traditional delicacies at Fook Lam Moon, and I was glad that this rendition was scrumptious too, with just the right level of sweetness and stickiness!