Traditional Chaozhou Cuisine at Man Hing, Greater China Club

Chinese cuisinary, Man Hing, Greater China Club, presents a slice of traditional Chaozhou cuisine to guests from now till 23 September, all thanks to the expertise of guest chef Chen Zejia, who counts ex-Chinese Premier Li Peng among his loyal customers.

Marinated goose in Chaozhou style at Man Hing, Greater China Club

At Man Hing, Greater China Club, Chef Chen offers a resplendent 12-course dinner set for 12 people, with such cherished culinary gems on offer as double-boiled sea whelk soup with green olives (HK$10,888 per table) and double-boiled vegetarian shark’s fin soup in pork knuckle soup (HK$14,888 per table).

Steamed cabbage rolls with minced pork and shrimps

For guests visiting in fewer numbers, a good place to start would be the Chaozhou-style goose and goose liver – a perfection in taste and tenderness, that literally justifies that oft-used ‘melt in the mouth’ expression. The steamed cabbage rolls stuffed with minced pork and shrimps are another worthy appetiser, striking a perfect balance between crunchy and savoury, without compromising on nutritional value. Those looking for other healthy options can do far worse than order the braised sweet potato leaves soup in traditional style, said to be declared a ‘national dish’ by a young emperor of the Southern Song dynasty who was fed the dish by monks while fleeing to Guangdong from invaders. Well, it’s easy to understand why the dish met with royal approval, with a hint of garlic and chives, the humble soup has truly been elevated to majestic levels.

Deep-fried pork and water chestnut shrimps dumplings at Man Hing, Greater China Club

Chef Chen’s expertise is equally evident in his dumpling dishes. Both the deep-fried pork and water chestnuts dumplings and the deep-fried mashed shrimps dumplings were free from the oily sogginess associated with deep frying, but while the execution was perfect, the actual flavour of the dishes left something to be desired. This was more than made up for by the next dish, wok-fried squid in Chaozhou style. The squid was soft and fresh, and was perfectly complemented by a mild garlicky, savoury flavour.

To compliment his menu, Chef Chen has also come up with a ‘kung fu’ tea set and a collection of fine Chinese tea from Chaozhou, including Feng Huang Mountain Phoenix Classic and Big Red Robe.

Man Hing, Greater China Club
Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon
(852) 2743-8055
www.greaterchinaclub.com

Text: Suchetana Mukhopadhyay

Greater China Club

Few do China’s cuisine greater then the Greater China Club

GREATER CHINA CLUB

When the D2 Mall opened its doors a few years back, it ushered in a wave of gentrification that has since transformed many of the shops and restaurants in Lai Chi Kok. Whilst the neighbourhood is still best known for its modest wholesale outlets and equally modest dining establishments, there are now several modish restaurants to be found. Actually, amid the bustling clutter of determined shoppers and rolls of fabric that line Cheung Sha Wan Road, there are a surprising number of fine eateries to be had.

Click here to see Greater China Club on video

One notably opulent addition has come in the form of the Greater China Club, the stylish home of dim sum and several other traditional favourites, all served up with a distinctly modern twist. A private members’ club – though joining is not difficult – it caters to what it terms “Hong Kong’s fine dining elite,” offering suitably classic Chinese dishes made with only the finest and most expensive ingredients.

Why settle for cheung funwith char siu when you can enjoy it with the best Iberico pork money can buy? Then, what about the fanciest, richest tasting plate of wok-fried noodles with beef and XO sauce, followed with deep-fried pumpkin and red bean pastry? This, then, is the Greater China Club promise.

Naturally, as with any other truly great Cantonese restaurant, seasonal seafood of the highest quality always tops the menu. While the Club promises premium Cantonese cuisine at its finest, does it always deliver?

The quality of the establishment, though, should not be judged on its fine fare alone though. Its decor and the overall ambience of the club are certainly of the highest calibre. Its stylish and elegant interior makes it suitable for business meetings, lunch time dim sumor just for less formal gatherings. Members also get to confer with the head chef and are given the chance to create bespoke menus for any private gatherings. In all, there are seven private rooms available to members, with experienced event planners on hand to help ensure your chosen occasion passes off flawlessly.

The Club also doubles as an exclusive jazz club. This is largely down to the efforts of Eric Ting, the venue’s founder and an avid jazz fan, ever keen to introduce smooth sounds to his patrons. Very much in keeping with this, the lounge area of has been designed in the style of a 1920’s American nightclub, with a pianist and singer performing there every night, Sunday to Thursday. There is also an outstanding jazz trio appearing there most Friday and Saturday evenings.

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