Kai Tak's Siete Ocho: Sichuan meets Spanish cuisine, with the same team behind Wen Yuan Restaurant at the helm? 🦐🔥

As I said before, I bought Dorset. This restaurant is a newcomer in Kai Tak. It focuses on a fusion of Sichuan and Spanish cuisine, as well as traditional Cantonese cuisine options, truly realizing the family wish of "mother wants to drink soup, children want to eat tapas"! The environment is so cool, the floor-to-ceiling glass overlooking the street view of Kai Tak, the lighting is soft and stylish, sitting down immediately has a sense of class, perfect for friends or other half to hea! I heard that the Chinese kitchen is run by the staff of the former Man Yuen Restaurant (Michelin-recommended), retaining the soul of Cantonese cuisine and adding new-style elements, even fusion dishes are played superbly! I tried a few signature dishes, the steamed shrimp balls with chicken oil and royal egg whites are really amazing! The egg white is so smooth that it looks like eating clouds ☁️, the shrimp balls are big and bouncy, and the best part is the chicken oil and wine aroma, which is rich and doesn't steal the spotlight. The other caramelized pineapple sweet and sour pork is also worthy of praise, using caramelized pineapple instead of canned pineapple, sweet and sour balance just right, the crispy syrup thin like a female star foundation so natural, definitely a work of sincerity! Stewed soup is even more real work, deer antler mushroom yellow jade ginseng snail head stewed chicken, drink to know no MSG added, real ingredients boiled out, drink the whole person warm ❤️. In terms of environment, the hotel's Chinese restaurant is quite stylish. The ceiling is high and spacious, and the seating is comfortable and not crowded. Friendly service. Overall, the Cantonese cuisine is very surprising. The comment section has menus and addresses #Register for September hotel sleeper