[Hong Kong] New Summer Dishes at Tasting Court 天一閣

Rating: ❤❤❤❤❤ (5/5)

Tasting Court has become my go-to restaurant when it comes to Cantonese food in Hong Kong! It's a private kitchen located in Happy Valley, and I go there every now and then to satisfy my craving for the steamed flowery crab with aged shaoxing wine. Tasting menu is the way to go here and when you make your reservation through WhatsApp, they will send you 3 standard menus to choose from - price ranges from HK$698 - $798 per person. All menus include the signature steamed flowery crab and you can also customize the menu if you don't like any of the standard ones. On my most recent visit, my friend had curated a special menu for us to try the latest summer dishes at Tasting Court along with signatures that can't be missed!

If you can't get enough of the salted egg yolk fish skin from Singapore, then you would love this Deep Fried Fish Skin with Salted Egg Yolk (鹹蛋黃金不換炸魚皮)! I enjoyed this more as it wasn't as eggy and a tad more spicy.

It was my second time having this Baked Abalone & Babylon Shell with Aromatic Ginger (沙薑焗鮑魚伴東風螺) and it's one of those dishes where it's hard to stop eating once you started.

The Spicy Stir-fried Clam with Peppercorn & Chili (椒香炒蜆) was another irresistible dish which used five different spices to create this peppery taste. I also had mantis shrimp here before with the same spices and it was equally delicious. 

Slow-cooked Whole Winter Melon Stuffed with Wild Duck & Dried Peel (冬瓜水鴨燉湯)

The Spicy Stir-fried Tiger Prawn with Chopped Chili Pepper (剁椒大虎蝦) was another delightfully spicy dish. The spice flavors were different from the ones used in the clams - this one was more aromatic and more intense.  

The ever signature Steamed Fresh Flowery Crab with Aged Shaoxing Wine served with rice noodle (香醉紅蟳) is not to be missed - I don't think I can ever get sick of this dish!

Baked Chicken with Sea Salt (鹽焗雞)

Another signature that shouldn't be missed is the Slow-cooked Meatball in Chicken Soup (葵花斬肉)! You can read the origin story on my previous post.

Prawn Roe Stirred Noodle with Prawn & Shallot Essence Oil

For desserts, instead of the usual jujube and coconut jelly, we got treated to a more refreshing version - Osmanthus & Coconut Jelly!

*By Invitation

Tasting Court 天一閣
M/F, 63-65 Wong Nai Chung Road, Happy Valley
Tel: +852 2493 1133 
WhatsApp: +852 9339 0172


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