Di King Heen Review

There are not many writers whose works can be used in cuisine, and Eileen Chang is one of them. The Eileen Chang banquet launched by Royal Plaza Hotel in Mongkok combines nine stories from the novels. The presentation is beautiful and moving. Even if you have never read Eileen Chang's novels, it is enough to make you linger on the taste!

You can taste authentic Hong Kong-style Cantonese cuisine here. The products are very refined and elegant, and the taste is very good. Recommended signature dishes include salt-baked chicken, abalone, goose feet, braised vegetable gall, pine nut, chrysanthemum and mandarin fish, crystal shrimp dumplings, braised pork, etc.

The Chinese restaurant is still very popular, with a solemn and old-fashioned decoration. The black truffle foie gras tofu skin rolls, the subtle fragrance of truffles, and the taste of foie gras, together make it a bit greasy. The signature barbecued pork is large in portion, a bit fatty, and sweet. The soup is delicious. I can drink two more bowls. The dim sum is very delicate and cute in shape. The name of each dish is announced before it is served. The dessert after the meal is the signature red bean paste, which has just the right sweetness and a crunchy feeling. The service is first-class and it is suitable for business negotiations.

The dishes are modern, with Chinese ingredients fused with the French cooking tone. This high-quality Chinese-French hybrid is indeed refreshing, but retains the Cantonese flavor. It is a must-try Chinese restaurant. I tasted some dim sum including bitter melon beef sausage, radish beef brisket pot, honey barbecued pork, blanched seasonal vegetables, fried radish cake and shrimp dumplings. The food quality is good.

The grouper was the best, must try the big pieces, well seasoned overall. Can taste the freshness of the fish, firm and meaty.

As autumn arrives, hairy crabs are in season again. Dijingxuan offers a crab/palace/banquet set menu, which includes two steamed Taihu hairy crabs, crab roe soup dumplings, snow bird's nest stewed with pine mushrooms and crab roe, barbecued pork with black pork, six-headed tiger prawns, Phoenix glutinous rice, brown sugar ginger tea and five-nut walnut cakes, and can be paired with a special rose Huadiao cocktail. It feels great.