Lady’s Light @ Lion’s Cuisine

The recent popular TV cooking competition featured my favorite Chef Bosco and Master Chef Siu Yee, making my mouth water! It turns out that the hotel has combined the competition dishes into the Royal Plaza Hotel x Royal Park Hotel 'Star Partner Joint Feast.' As a fan, I had to go and pay homage. That night, I gathered a group of beautiful ladies and went to Lion’s Cuisine at the Royal Plaza Hotel for a night of Lady’s Light to enjoy star-rated cuisine. Such a wonderful atmosphere calls for a bottle of fine wine to enhance the mood! Luigi Righetti Amarone della Valpolicella Classico 2019, with its charming woody aroma and notes of chocolate and jam, pairs perfectly with the star-rated dishes, making the experience intoxicating. The first dish, named 'A Taste,' was crafted by Master Chef Siu Yee using six different wines! This included Beer Fish Maw Jelly, Sake Flower Crab with Lettuce Shreds, Cognac Lobster Salad Roll, Moutai Pepper Squid, Aged Huadiao Braised Sea Cucumber, and Burgundy Slow-cooked Winter Melon. The Beer Fish Maw Jelly, with its beer-scented smooth foam, was a delightful surprise. The beer honey jelly tightly embraced the smooth and nourishing fish maw, making even a non-beer lover like me surrender. The Sake Flower Crab with Lettuce Shreds was also very appealing with its fresh crab meat, sweet and sour pomelo, and savory dried scallops, paired with crisp lettuce shreds and a special sake yuzu sauce. Each bite was refreshing and delightful. The Cognac Lobster Salad Roll featured fresh lobster in a homemade crispy cone, accompanied by Caesar salad. A spray of fragrant cognac before serving elevated the lobster salad to a new level. The Moutai Pepper Squid was super to my taste! The squid was pan-fried to a crispy perfection, then seasoned with Moutai, pepper oil, fried garlic, and salt and pepper, making this appetizer irresistibly delicious. The Aged Huadiao Braised Sea Cucumber was perfect for those who love rich flavors! The braised sea cucumber from Kansai was smooth and flavorful, paired with aged Huadiao and a special sauce, making it a delight to eat. The Burgundy Slow-cooked Winter Melon, made with beetroot and red wine, imparted a unique grape and vegetable aroma to the winter melon, making it so delicious that even the sauce was completely consumed. After the rich first appetizer, we were greeted with 'Serenity' Agaricus Blazei Murrill and Bitter Melon Tea! The tea, served in a purple clay teapot, had a rich and sweet aroma from the Agaricus Blazei Murrill and dried longan, with no bitterness from the bitter melon. Even those who don't eat bitter melon could enjoy it without worry. Next, we tasted three dishes by Chef Bosco. 'Garden' Pumpkin Bamboo Fungus Vegetarian Mille-feuille, combining pumpkin, bamboo fungus, and tofu, offered a multi-layered texture of smooth, crisp, and tender, paired with sweet and green spinach sauce, making it a truly spectacular dish. 'Clouds' Applewood Smoked Goose Toast! Featuring roasted goose pieces, toast, and crispy goose skin, topped with goose meat floss and crispy roasted goose skin, mixed with homemade snow vegetable sauce and smoked with applewood, this dish was a perfect combination of color, aroma, and taste. 'Flying Orioles' Boiling Pan-fried Boneless Horsehead Fish! The dish, filled with a mysterious peppery aroma, used rich horsehead fish, pan-fried to a crispy skin and tender meat, accompanied by pickled vegetables and a special sour and spicy fish soup. This layered version of pickled fish was incredibly delicious. 'Encounter' Alaskan Crab Meat Cauliflower Rice was Master Chef Siu Yee's specialty! Made with finely chopped broccoli and cauliflower to create faux rice, paired with flavorful Alaskan crab meat, it allowed us to enjoy this 'rice' dish without any guilt. At this moment, two desserts, 'Frosty Beauty' and 'Imperial Black,' were served! Just the appearance was enough to make dessert lovers' hearts flutter. Master Chef Siu Yee's Taro Rice Noodle Roll looked incredibly realistic! Made with glutinous rice flour, wheat starch, cornstarch, coconut milk, and milk, filled with a thin layer of smooth taro paste, and topped with chocolate sauce and peanut butter, it became a sweet version of rice noodle roll, smooth and sweet, simply adorable. Chef Bosco's Pink Guava Yogurt Soup was also impressive! Made with pink guava and yogurt into a sweet soup, with guava pieces and sago added for texture, it was a delicate sweet and sour dessert, perfect after a meal. The Star Partner Joint Feast is priced at $880 per person, now available at a discounted price of $780 per person (for four or more people). It is available from now until September 30, 2024, at Yat Heen of Royal Park Hotel, Lion’s Cuisine, and Royal Plaza Hotel’s Royal Plaza Chinese Restaurant (remember to book three days in advance).