More exquisite Chinese cuisine

The queue for the Lunar New Year dinner, at the end of February finally near the end, this time came to my familiar place, Hyatt Place. I haven't been here for a few months, and the restaurant has new dishes. I ordered a few to try. The cold plate of ginseng pork hand ice cream, crystal clear, see through the ingredients inside, the top is then decorated with caviar, accompanied by rose petals plated, very beautiful and noble to eat fresh and appetizing, ginseng taste for me is just right. Another snack of crispy eel with chan pi, slightly crispy and fragrant when you bite it. I like the aroma of chan pi, so I "Ango" ordered a piece. Since it is a Lunar New Year dinner, the dishes will naturally be richer, drinking a sip of beautiful soup is reasonable. Stir-fried scallops with soy sauce asparagus, both of which are my favorite ingredients, the scallops are giant, the heat is just right, plus the crisp and stalk-free asparagus, simple and delicious. Plum and olive bone is Master Wong's specialty. I remember that I had tasted the ribs loosened before, with plum paste sauce and olive horns. Crispy skin tea chicken, crispy skin and tender and juicy meat, most appreciate the rich smoky aroma, more attractive than fried chicken. The single-tailed rice was very surprising. Also came several desserts, after eating such a rich dish, a bowl of fresh iced mangosteen is the best Restaurant information: Hyatt Place 3/F, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui #foodguide