Cantonese Delights

For me, private dishes are not only beautiful, fragrant and tasty, but also creative. This evening, we came to Yixuan at Royal Plaza Hotel to enjoy a sumptuous feast prepared by Chef Bosco; Yixuan Chef's Banquet III uses top-quality ingredients and combines cooking techniques and creativity to create Cantonese delicacies that are pleasing to the eye and delicious to the taste. "Yi.Pin" has 3 appetizers. First, the fried prawns with red pepper sauce. The shelled mantis shrimps are lightly fried and sprinkled with special Sichuan red pepper sauce. The mantis shrimps are sweet and tender with a slightly spicy aftertaste, which is delicious. Abalone and kelp cooked in spicy sake. The spicy sake and the sweetness of the kelp add a lot of color to the tasteless abalone. It is soft and chewy when eaten, very enjoyable! Nv'erhong, fermented bean curd and boneless crispy chicken. The fermented bean curd and crispy chicken is already attractive enough, but this dish is even more attentive to remove the bones first, then drizzle with mellow Nv'erhong before serving, and light the herbs at the bottom on the spot, which is full of aroma. The chicken is tender, smooth and juicy when eaten, awesome! praise! praise! "Yi Tang" uses whole coconut soup to stew thick fish maw. The extra thick fish maw has a great texture. While sipping the sweet coconut soup, you can also dig out the slippery coconut meat to beautify your skin! "Art of Ease" Pan-fried grouper with tamarind juice and lemongrass foam. The pan-fried grouper is served with sweet and sour tamarind juice and lemongrass foam. The overall taste is refreshing, the fish meat is firm and the layers are distinct. The seafood soup, Benwan lobster white jade, is a creative dish full of freshness. The bottom is made of slippery steamed egg whites and soft mochi, and on top is the snow-white, sweet lobster meat, accompanied by a soup made from the essence of seafood. Perfect score! The dry-fried crispy fish maw with various kinds of flowers is served with hothouse baby carrots. The first bite reveals the chewy shrimp paste, and the fish maw is cleverly hidden in the crispy batter. You can also soak up the hot and sour sauce and eat it with the chewy chicken head rice. It is a delicious choice. "Yi‧Jiang" Double Garlic A5 Wagyu Beef Rice with Simmered Blue Egg. The simmered egg is loved by everyone, paired with the fragrant A5 Wagyu beef, accompanied by lard, purple onion, garlic slices and other delicious ingredients. Who can resist it? "Easy and Taste" Okinawa brown sugar Hokkaido red flesh melon ice jelly. The red flesh melon itself is very sweet, so just add a little brown sugar. This bowl of cool and smooth ice jelly is the most suitable dessert. Yixuan Master's Banquet III 💰Average Consumption: HK$1,180 per person Availability: From now until June 30, 2025 (booking required 72 hours in advance) 📍Address: 1 Yuen Hong Street, Shatin, New Territories, Hong Kong