All About Dried Tangerine Peel

You couldn’t help but feel the passion Chef Li has for his favorite ingredient Dried Tangerine Peel (陳皮) whenever he started talking about it. From the different types of tangerines that were used, to the way they were prepared in his hometown of Xinhui 新會 in Guangdong Province near Guangzhou and Shunde (which arguably produced the best dried tangerine peel), to how they were dried and aged and different flavor and aroma profiles developed, Chef Li is like a living encyclopedia for these all. And a few months ago, he even came up with a Dried Tangerine Peel-themed special menu at his restaurant The Legacy House at Rosewood Hong Kong, which was quickly sold out.

Getting My Own

“I got the booking on my own!” is probably not something people would brag about but it’s my first time being able to secure a table in this ultra-popular restaurant CHAAT inside Rosewood through their website instead of tagging along someone’s booking or got invited to one of their dinner tastings as I did previously. People who tried to make a reservation there would understand the sense of achievement. 

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)

BluHouse The Sequal

Just a month after my first visit to BluHouse, I returned for dinner, but this time at their more formal section called the "Dining Room" which opened its door in mid-July. 

Italian Food Hall

The new BluHouse was like one of those fancy food halls we came across whilst in Milan - the likes of Peck or Princi or Eataly Smeraldo were the one came to mind, featuring serious cooking, high-quality ingredients in a casual, laid-back setting.

Steakhouse Treats

Turn of the year saw a new chef on board at Henry, the steakhouse at Rosewood Hong Kong with Bay Area native Mario Tolentino giving the place a West Coast twist with some new dishes on the menu. Fast forward a few months later we were there to check out some of the new dishes over dinner in early June. 

The Legacy House

With the elegantly designed private room and the gorgeous harbor view from the window at the far end of the room, The Legacy House certainly made a great first impression to me as I went out to eat there just before the Lunar New Year festivities.

Unlimited Servings

We caught up with our friends A and C over Sunday Brunch at Henry of Rosewood Hong Kong a few weekends ago, as we knew they were always up for good food. I enjoyed my last visit when this Texas-inspired smokehouse first opened more than a year ago and I would be interested to see how Chef Nate and his team evolves over what’s been a challenging times in restaurant industry in the past year. 

Chaat It Out

It did take some twist of my friend G’s arm to get a last-minute booking at the ever popular Chaat at Rosewood Hong Kong in Tsimshatsui. And even with that what we got is a table booking at 3pm – certainly not a complaint but that made it another late lunch/early dinner for us on a Sunday afternoon. 

Fine-Dining Indian

I am actually surprised that Chaat, the new fine-dining Indian restaurant at Rosewood Hong Kong, turned out to be quite a success with the waiting list for a table grew to 3-month long. Certainly a bright spot as local restaurant industry is still slowly recovering and I just didn't know locals have such an appetite for Indian cuisine.