It’s also a precious taste of a family legacy of the Cheng family. A tribute of deep love by the brilliant young Harvard educated granddaughter Sonia Cheng who honours the Shunde roots and life of her grandfather Dr. Cheng Yu-Tung in the magnificent Rosewood Hongkong.
I feast on HongKong’s glittering, stunning harbour view, as I do on my first time ever experience of Shunde cuisine and both are awesome.
I feast twice. I watch the hugely knowledgeable Chef Li cook up and then taste the amazing wok fried milk with crab and birdsnest. His skill and control of the fire and wok is admirable..And the umami caressed wokfried milk with crabmeat and birdsnest dazzles.
This in the elegant Legacy House.
Here, the Cheng family’s roots in China’s Guangdong province in the Pearl River Delta are reflected in the delicate Shunde cuisine served here.
The Shunde cooking styles date back over 2000 years to the Qin and Han dynasties. With a natural abundance of produce and fish originating from the Southern China, regional Shunde cuisine is justifiably renowned for intricate, elaborate preparations that bring out the inherent flavours of the pristine ingredients.
Home of Shunde cuisine Legacy house also serves the much-loved, Chinese favourites. I trip out on the perfect Peking duck from Chef Li’s wok the most robust and delicious lamb and from his steamer authentic Cantonese dimsum followed by the chilled mango pudding sparkled with citrus.
TARTS TRAMS & CHAMPAGNE
I get a taste not just of the finest iconic egg tart (Hongkong is famous for it) but do so while riding on the rooftop iconic antique tramcar. Its time to celebrate and Waldo Hernandez and his dream team mind read and voila! There is champagne too. All part of Rosewood’s amazing “sense of place” curated experience. And this winds and continues into an amazing, curated, researched “Foodie journey” of Hongkongs hidden gems.
It’s a dream come true. Eating local with a local …for 10 hours. Continuing my passion for Delicious Discoveries Sniffing out hidden gems the best local joints serving the iconic eggtart and pineapplebun, bamboo noodle shop, lotus root cake, dimsum to the black sesame cake and lots more. The lovely Lotus Leung guides me through this nonstop discovery, peppered with wonderful anecdotes and stories and recipes Ending up at the deliciously authentic Sangkee
restaurant (also a favorite of Sonia Chengs).