Lunch with a View

My increasingly hectic work schedule meant I needed to scale back on sit down lunches (these days I hardly had time to eat during the day), but I felt my lunch at The Legacy House at Rosewood recently gave me the much needed time of refuge, with excellent home-style Cantonese cooking by Chef Li Chi Wai and in the comfort of the private room overlooking the harbor and Hong Kong Island skyline from the high vantage point. (see, I do have photo to show forth)

The excellent experience I had at my first visit to the restaurant a few months ago continued this time with many of the new dishes. We began with an appetizer platter with bamboo shoot marinated with spring onions and sesame oil, steamed garoupa dumpling with salted lemon and pan-fried turnip cakes. I love the garoupa dumpling in my last visit so I was happy to have this again with the salivating salted lemon in the filling made all the differences and made this interesting. We were in the middle to mushroom season so the double boiled chicken soup with seasonal ingredients of Yunnan matsutake mushroom, bamboo pith and Tonkin flower was just perfect with the rich and hearty flavor. 

Steamed crab claw was next, with the gigantic mud crab claw steamed and served with the golden-colored chicken soup and deep-fried tofu. The soup was done in the signature Imperial Tan cuisine style and in slow process to reach a potage-like consistency with the most intense flavor and aroma. The tofu was dipped in a light batter and deep-fried, and worked perfectly well with the soup which doubled like a sauce. 

The steamed spotted garoupa fish was served as fillet in a wooden box in a newer style of presentation, and underneath was the house-made thick rice noodles taken up the flavor from the fish, garlic and sweet soy sauce. The fish fillets were steamed in lotus leaf for the gentle fragrant aroma. The deep-fried duck with taro was another Cantonese classic, with pieces of deboned duck wrapped in mashed taro and deep-fried. I love that crisp crust on top with the duck tender and juicy. 

The mushroom theme continued in our last savory course, with sauteed termite mushrooms (also from Yunnan) and minced wagyu beef served with steamed rice in a mini casserole and an egg fried sunny side up on top. We enjoyed the dessert trio too, which included the chilled taro cream pudding, glutinous rice dumpling with mango filling and the deep-fried milk custard, the classic sweet from the Shunde region, which many of the dishes at the restaurant came from. 

(Lunch was by invitation)

When? August 15 2022
Where? The Legacy House, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsimshatsui, Hong Kong
Menu Highlights? Steamed Crab Claw with Golden Chicken Broth and Tofu
Web: https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house