【Sheraton Hotel's Black Pearl Refined Chinese Cuisine】

I often come to Sheraton Hotel for Western food or afternoon tea. Finally, I had the opportunity to try the highly acclaimed Chinese cuisine at the Tianbao Palace, which has won the "Black Pearl Restaurant Guide" one diamond for five consecutive years and has been recommended by the Michelin Guide Hong Kong and Macau 2023. The restaurant has launched the "Black Pearl Set Menu" with different wine pairings, and the experience was truly unforgettable. 🔹Pan-fried Foie Gras with Scallops Using delicate scallops as the first dish was a wise decision. The dense and salty French foie gras was added bit by bit onto the fresh and succulent American scallops, creating a distinct taste. The crispy and salty fried dried scallop on top was the finishing touch, adding another layer of freshness to the dish. The wok cake remained crispy even at the bottom, and the essence of different seafood sauces made it not too dry, but flavorful enough. The first wine pairing was the Parisian Flower Extra Brut Champagne from France. This champagne was very refreshing, not too sweet, and had a lot of bubbles that could awaken the taste buds. The light golden color was charming and matched well with the Chinese cuisine. 🔹Fish Roe and Egg White with Lobster Ball The lobster ball made with fresh lobster meat was chewy and bouncy. The lobster meat was firm and not powdery, giving a truly fresh feeling. The smooth egg white tasted like tofu pudding, mixed with precious sturgeon caviar, and the salty taste was fully replenished. Paired with the Kinhiraka Daiginjo from Niigata Prefecture, the fresh taste of the sake magnified the flavor of the lobster. This sake was easy to drink and had a taste that made you want to keep drinking. Highly recommended! 🔹Braised Bird's Nest Soup with Crab Meat and Bamboo Piths The bird's nest soup, which is nourishing and beautifying, was topped with salty Jinhua ham shreds. The soup had a strong Jinhua ham flavor, and there was fresh crab meat inside. The best part was that the crab meat was large pieces, not shredded, giving a fresh taste and texture. The crispy bamboo piths and generous amount of bird's nest made it very satisfying. 🔹Braised South African Abalone with Oyster Sauce The South African Jumbo Abalone was covered with a thick and flavorful sauce. The abalone had a chewy texture, and the spinach sprouts on the side were very tender. The mild taste of the spinach and the sauce matched well, and when paired with the fruity Chateau de la Marquetterie, the outstanding flavor of the abalone was brought out, leaving a lingering aftertaste in the mouth. 🔹Snowflake Stuffed Codfish A lot of effort was put into making this codfish dish. The crispy outer layer was stuffed with fresh shrimp paste, making the texture more solid. The codfish was not easy to fall apart, and the fresh seafood flavor mixed with the sweet sauce was not greasy at all. The broccoli and fried rice fish slices on the side were crunchy and unique, adding a lot of points to the dish. The dish was paired with the Italian Ramazotti Red Wine, which had a strong grape aroma due to being aged in a large wooden barrel for three years. Its sweetness made the taste of the fish more distinct, and the wine was smooth and transparent. This was my favorite wine pairing. 🔹Fried Pork Sauce with Minced Meat and La Mian The Inaniwa udon noodles were thinner than the usual fried sauce noodles, giving a smoother feeling when eaten. It was not too filling, and the homemade fried pork sauce was salty and sweet with a hint of spiciness. Even for someone who doesn't eat spicy food, it was still acceptable and could help to relieve greasiness, making it more appetizing. The overall combination was surprising. 🔹Dessert Collection The four most popular desserts for girls were served together: Mango Pomelo Sago, Coconut Pumpkin Cake, Mini Bird's Nest Egg Tart, and Gold Foil Sesame Roll. Start with the Coconut Pumpkin Cake, which has a flowing filling that is slightly sweet with a milky fragrance. The outer layer is not too thick, and I really like it. The Gold Foil Sesame Roll has a sticky texture and a strong sesame aroma. Each dessert has a distinct contrast, and after finishing them, the perfect ending to the dinner was achieved. 📍Tianbao Palace, Sheraton Hotel 📍Address: 2/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui 📍Opening Hours: Monday to Saturday 11:30 - 15:00, 18:00 - 22:00 (Sunday 10:30 - 22:00) #TianbaoPalace #SheratonHotel #winepairing #BlackPearlRestaurantGuide #MichelinGuide #TsimShaTsuiFood #hkfoodhunter #hkeats #hkfood #hkfoodies #hkfoodsnap #hkfoodstagram #hkfoodblogger #hkrestaurant #HongKongFood