Those claws enticing much? Well, the invitation to this dinner at Dynasty was, because a.) it's one of those fine Cantonese "classics" I hadn't been to, and b.) I hadn't been to any of the famous foodie meetup dinners organised by KC Gourmet before. There would be about 50 foodies in one room. Whoah.
These were the wines on our table. (Don't judge!) You can read Diary of a Growing Boy's notes about them, but may I point out the first bottle on the right - it's Chateau Dynasty, courtesy of Growing Boy, fitting for our dinner at the eponymous restaurant (but no, the winery and restaurant aren't related). It's a Michelin 1*, whatever that means in HK (as I've said too many times).
|Mushroom marinated in oyster sauce, served cold|
|Roasted chicken livers|
|Marinated pig's trotters, served cold|
|Crab claws steamed in egg white|
|Frogs' legs with fish maw in garlic and spring onion claypot|
|Sweet and sour pork|
|Minced pork, egg and crab roe bake|
|Braised pomelo in abalone sauce|
|Minced beef and rice in parsley (?) egg soup|
Desserts were all served piping hot, in true, good Canto style. The mala ("Malay") sponge was pretty good, with a bit of glutinous stretch; the steamed buns were interesting in that the filling was made of white sesame and not the usual lotus seed paste - a little less "gloopy" and cloyingly sweet - a nice surprise, and the fried sesame balls were filled with a super runny (hello lard!) black sesame filling - it's never been my thing, but it was fine.
Overall a pretty decent Cantonese restaurant, but I don't get why it's seen as the tycoon's hangout. Aside from the barbecued livers there were no real standouts, but then again, what's not to like about all-round above-averageness, hey.
KC mentioned in his post that they charged us some kind of special "banquet" supplement in addition to the normal menu prices, which is kind of cheeky, and so 80s tycoon-style (cos they'd just pay whatever for "face" and stuff)...
3/F, Renaissance Harbour View Hotel
1 Harbour Road
+852 2584 6971
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