Powerful collaboration "Sichuan-Cantonese" Time and Space @ Sea View Pavilion

On the last day of July, we bring you a delicious four-hand dinner of "Sichuan-Cantonese" time and space, where good friends gather to enjoy fine wine and exquisite dishes in one joyful night. The restaurant is none other than Sea View Pavilion located inside the InterContinental Grand Stanford Hong Kong! The elegant siheyuan design is very thoughtful and worth savoring repeatedly. That night, I came with a group of friends to taste the four-hand joint "Cantonese-Sichuan Delicacies" feast prepared by two outstanding chefs. Just looking at the menu made my mouth water, and I was really looking forward to it. As soon as we sat down, a glass of Champagne, Moët & Chandon Impérial Brut, NV $988, was served to cool off! The golden champagne with delicate bubbles is very refreshing, complemented by bright fruit flavors that are mature and elegant. On the left is Chef Yu Zhaojun, Executive Chinese Chef of InterContinental Grand Stanford Hong Kong, and the other is Chef Liang Guihong, Executive Chef of InterContinental Shenzhen International Convention and Exhibition Center. These two chefs will bring us a night of "Sichuan-Cantonese" time and space with their exquisite skills. While enjoying the delicacies, everyone can also add $368 for three kinds of fine wines! Besides overseas selections, there are also fine Chinese wines. Dr. Burklin-Wolf Riesling Trocken 2021! This Riesling from Germany has a smooth and delicate taste, exuding elegant and refreshing rich tropical fruit aromas. The full-bodied wine with a long finish pairs perfectly with refreshing dishes. Perilla Melon! The melon is a small cucumber variety with a delicate texture and plenty of moisture. Its small and cute appearance is very appealing. The thick flesh with few seeds is juicy and super crisp. The perilla adds a refreshing and charming flavor—delicious! Osmanthus Honey Crispy Eel! The plump and crispy white eel has tender and sweet meat, with osmanthus honey bringing out a fragrant aroma. The honeydew melon underneath adds a refreshing chemical reaction, making this delicious flavor irresistible. Hakka Style Shredded Chicken! At this moment, the whole shredded chicken is placed in front of us. Chef Yu is about to show his skills by preparing this Hakka-flavored shredded chicken. The salty and fragrant shredded chicken combined with various flavorful ingredients tastes delicate and fresh, making it a very appetizing dish. Sour Radish Soup with Cross-Bridge Clams! Next, Chef Liang performs for us, cooking this very attractive dish right in front of us. Fresh geoduck clams are lightly blanched in a golden broth infused with Chef Liang’s homemade sour radish. The soup is savory and fresh, perfectly blended, leaving a lingering aftertaste. Chardonnay, Tiansai Vineyards, Skyline of Gobi, Selection, 2023! This white wine from Xinjiang, China, has a bright golden color and emits tropical fruit aromas I like. The medium-bodied wine is crisp and lively—quite enjoyable. Golden Crab Box and Spicy Xiao Long Bao! Next, we get to taste these two exquisite dishes. The bright red spicy Xiao Long Bao is very eye-catching! The thin and smooth skin melts delicately in the mouth, while the meatball inside is full of meaty aroma with bursts of spicy and numbing flavor. The perfect blend of fragrant, fresh, and spicy tastes is wonderful. The Golden Crab Box is definitely not to be underestimated! The piping hot crab box is crispy with a rich lard aroma. The filling is packed with fresh crab meat bursting with flavor. The texture and taste are simply adorable. Steamed Star Grouper with Hainan Yellow Chili Sauce! The plump and thick meat of the star grouper is very firm. Paired with my favorite salty and spicy Hainan yellow chili sauce, it brings out a unique fresh seafood flavor. Malbec, Xige Estate, N28, 2022! This red wine has lively floral aromas with hints of candied fruit and rich fruitiness. The full-bodied taste and lingering finish are pleasantly surprising. At this moment, the waiter brings us a golden hammer! What on earth is this about? Flaming Bamboo Charcoal Wagyu Beef Rib! The beef rib is delicately wrapped in bamboo charcoal, then doused with high-concentration white wine and set aflame beautifully. Everyone’s phones and cameras are busy capturing the brilliant flames. After the flames subside, we use this exquisite golden hammer to break open the bamboo charcoal! Inside, the lotus leaf wraps the flavorful Wagyu beef rib. Unveiling the lotus leaf releases a rich sauce aroma! The tender Wagyu beef rib is enjoyed by all friends present, making it a truly wonderful experience. Tianfu Dan Dan Noodles! This spicy Dan Dan noodles dish is just to my liking. A bowl of rich Dan Dan noodles contains the numbing, spicy, fresh, and fragrant flavors. Combined with smooth noodles, it leaves you wanting more. Those who love bold flavors will definitely adore this tempting Sichuan taste. For dessert, we have Jasmine Peanut Pudding and Crispy Snow Swallow Almond Egg Tart! The crispy snow swallow almond egg tart has a flaky crust and sweet, smooth filling. One bite is enough to satisfy any sweet tooth. Trying Jasmine Peanut Pudding for the first time amazed me! The delicate and smooth peanut pudding is full of peanut and rice fragrance. Combined with the floral jasmine jelly, it gave me a sweet taste I had never experienced before—superb! À la carte dishes and the four-hand joint menu are available from now until September 30. The four-hand joint menu is priced at $988 per person (minimum two people). Booking through the hotel’s official website offers a special price of $888 per person (plus service charge).