Phoenix 'Spreads' Wings @ Atrium.

Chinese people can't do without chicken dishes during festive celebrations! I also really like the taste of fresh chicken. The Atrium at the Hong Kong Convention and Exhibition Centre has recently launched a 'chicken' feast menu, using five kinds of quality chicken to create ten classic dishes. Tonight, I have made plans with friends to enjoy a proper chicken meal together. Once everyone has arrived, we can start the meal with the Atrium platter! It's a delightful mix of steamed, baked, and fried items all in one dish. The savory codfish dumplings have a black and white chewy dumpling skin, with a filling of snow-white fresh codfish meat, topped with two-colored fish roe for a full-circle flavor experience. It's visually appealing and also very tasty. The tender Jia Mei sea treasure dumplings are filled with bouncy Jia Mei chicken meat, along with smooth sea cucumber and shiitake mushrooms. The combination of meaty, mushroom, and rich textures is something I really enjoy. Then there's the crispy mushroom segments! The deep-fried shiitake mushrooms are fragrant and sweet, very delicious. And there's also the chicken pecking rice-shaped Portuguese chicken puff! The cute little chicken-shaped puff is fried to a crispy texture without being greasy, and the inside is filled with flavorful Portuguese chicken bits. After the rich starters, we tasted the hot American ginseng and dendrobium chicken soup! This stewed soup is sweet in flavor and beneficial for nourishing yin, clearing heat, and producing saliva, which is very suitable for people like me who often stay up late. The crispy nori batter-fried oysters have a crunchy nori coating that adds a lot of umami flavor, and the plump oysters inside are sweet and juicy. Next, the main chicken dish makes its entrance! We chose the Hakka scallion oil Pingyuan Prince Chicken. The chef uses a secret brine to soak the fresh chicken, and when served, it's topped with scallion oil made from olive oil, sand ginger, red shallots, and scallion pieces, which is very fragrant. The scallion oil chicken is tender and sweet, and the aromatic scallion oil should not be wasted, so we ordered some good rice to go with it. Following that, the foie gras Sichuan pepper free-range chicken combines Western-style foie gras with bouncy free-range chicken, and the numbing Sichuan pepper makes this dish very appetizing. After the excitement, we had the refreshing dried shrimp and minced meat in spinach soup! The tender amaranth absorbed all the seafood flavor, and the broth was not greasy at all, making it very comfortable to eat. For dessert, we had the Gleditsia sinensis lotus seed coconut milk dessert with butter pastry egg tart. The small butter pastry egg tart was satisfying to taste in one bite. Gleditsia sinensis is an algal food containing seven essential amino acids for humans, which is very nutritious and beneficial. Paired with the sweet and smooth coconut milk, it's very appealing.