Full of tangerine peel flavor

Although I like to wander around to find food, there are a few places that I often turn around, and Hyatt Place is one of them. Chef Wong's dishes are not fancy (and of course not too rough), but the taste is always surprising, which can be said to be practical and not flashy. Knowing that it has recently launched a series of new dishes with the theme of chan pi, everyone clamored to come and experience it, making this dinner together at the speed of light. The starter is the ancient smoked fish with chan pi, which is full of aroma when served. The master selected the herring with hundred flowers, greedy for its thick enough, good taste, and has been deboned, crispy and bite-sized meat. Next comes the soup, which is 12-year-old chan pi and flower jelly bird's nest soup, with a sweet and rich broth as a base, with chicken puree, flower jelly thread, bird's nest and 12-year-old chan pi slow-cooked. The next dish was not a dish with chan pi, but the master's favorite crispy tea chicken. When you open the lid of the pot, the aroma can really be felt in half the restaurant, no exaggeration. The crispy and fluffy crust and tender and juicy meat are perfect no matter what part of it. You can't help but eat it one by one. Stir-fried beef with wild mushrooms in sansho pepper sauce helps the bones and meat. Although the main beef ribs are loose, the stir-fried wild mushrooms are also indispensable. With the delicious sauce, it is excellent. Steamed tofu with sweet plum and minced meat. The tofu is smooth and full of bean flavor. I believe it is homemade. Such excellent tofu, with refreshing sweet plum, and and minced meat, delicious very. The ending fried rice, also perfectly in line with the theme of chan pi, sand nest chan pi yellow fish shrimp dried fried rice, rice grains distinct, dry and fragrant, each mouth is salty shrimp dried prawns and aromatic chan pi granules, and yellow fish granules, even at this time I was very full, also ate until a grain of rice was not left, to show respect for the master. At Hyatt Place, desserts have always been an important part, and we again ordered a table full of desserts, including the ten-year-old Chan Pi Chicken Head Rice Ice Flower Stewed Pear with Chan Pi. The sweet and juicy duckbill pear appears, the appearance is the first to win, combined with soft and glutinous chicken head rice, ten years of chan pi and ice sugar slow stew, very nourishing, for the author who is having two coughs, is a timely good remedy. Finally, it is the signature creamy lamp that cannot be missed. I believe that friends who have paid attention to my articles will not be strangers. This product, which combines the essence of pineapple buns, melted balls and egg tarts, never disappoints. Another satisfying meal! Restaurant Information: Hyatt Place 3/F, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui