Opulent Chinese Dining Destination Chinesology Celebrates 2nd Anniversary With New Exquisite Culinary Specialties and Revolutionary Chinese-Herb-Inspired Cocktails

(3 May 2024, Hong Kong) – CHINESOLOGY, the opulent Chinese dining destination located in ifc mall, Central, proudly celebrates its second anniversary this Spring. With a dedication to the revival of ‘glorious Chinese cuisine’, Culinary Director Saito Chau presents a collection of exquisite new creations, seamlessly joining its already illustrious a la carte menu and Chinese-inspired cocktail list.

Chef Chau’s exciting new dishes join his unmissable signatures in saluting the grand dining traditions of the Tang Dynasty and sharing the beauty and depth of China’s culinary heritage. In perfect harmony with the celebration, he also presents distinctive lunch and dinner menus served from 4-12 May 2024, creating an exceptional culinary experience to honour Mother’s Day.

“Embracing the milestone of our second birthday, we are delighted to present a curated collection of new enticements that truly capture the splendours of Chinese cuisine,” says Chef Saito Chau, Culinary Director of CHINESOLOGY. “We extend a warm invitation to diners to embark on this extraordinary journey, which pays tribute to our Chinese roots while celebrating the remarkable era of creativity among Chinese chefs in Hong Kong, China and beyond.”

Delectable New A La Carte Culinary Creations to Inspire Memorable Get-Togethers

Chef Chau’s new culinary masterpieces are led by the sensational Goose, Supreme Soya (HK$1,488 for a whole bird, 4-day advance order required, serving 8 to 12 persons), a gastronomic delight that undergoes meticulous preparation spanning 4 days. Drawing inspiration from the renowned Nanjing Salted Duck recipe, the skilled culinary team marinates Chaozhou’s native lion-head goose, hailed as the “king of the geese”, with a harmonious blend of sea salt and Sichuan peppercorns for 24 hours, followed by 12 hours of air-drying for a complete infusion of these salty and savoury essences. The bird is then slow-cooked for 6 hours in a traditional Cantonese-style marinade featuring aromatic spices such as Sichuan peppercorn, star anise and fragrant leaves, resulting in an incredibly tender and flavoursome triumph.

Presenting another exquisite goose dish, Goose Wing, Crabmeat, Conpoy, Preserved Sausage, Salty Egg Yolk, Lotus Seed, Scallion, Preserved Vegetables, Celery (HK$298, 4-day advance order required), Chef Chau showcases his interpretation of the auspicious 8-treasures culinary feat. After deboning, the wing of the renowned giant geese from the Chaozhou region is generously filled with prized ingredients like conpoy, crabmeat, preserved sausage, salted egg yolk, and treasured aged tangerine peel, accompanied by shiitake mushrooms. With the addition of abalone and chu-hou sauce (fermented soybean sauce), the meat is braised for 4-5 hours until tender, allowing a wondrous array of textures and flavours to be unveiled with each bite.

A delightfully delicate steamed dish, King Crab Claw, Crab Meat, Egg White Custard, Young Coconut (HK$388 per person, for 2 or more diners) is an exotic harmony of diverse tastes. At its heart is a delicious custard of egg white elevated by the addition of sweet coconut water and coconut flesh; on top is the claw of king crab plucked from Vietnamese waters. The finishing touch is a fragrant sauce made of clear chicken broth, coconut, egg white and crab meat.

With muskmelon from Shandong at its ripest in late spring, Chef Chau creates a nourishing new soup reflecting the amazing attention to detail and depth that characterise his cooking. Fish Maw Soup, Chuanbei, Almond, Scallop Marshmallow, Melon (HK$298 per person) is a blend of three different almond tastes – sweet almonds, US whole almonds and bitter Himalayan apricot kernels – along with the medicinal Chinese herb of chaun bei (fritillaria), fish maw, cantaloupe, chicken, pork and whelk. Sweet and flavoursome, it boasts an array of nutritious benefits, including removing excess heat from the body, controlling blood pressure and easing coughs.

Experience the Magic of New Chinese Medicinal Herb-Inspired Cocktails

The Tang Dynasty was famed for its vibrant drinking culture and this exuberant spirit is instilled throughout CHINESOLOGY’s eclectic list of cocktails fusing Chinese tradition with contemporary Western mixology. The restaurant’s in-house mixologists are inspired by the revered Chinese medical text, Bencao Gangmu (Compendium of Materia Medica), to create vintage libations that not only enchant with their aromas and flavours but also boost wellness with herbal essences and therapeutic potions taken from the Bai Zi Cui (Hundred-Drawer Cabinet).

To mark the second anniversary, 4 new recipes join this innovative menu of unique Chinese cocktails. Licorice (HK$108) is an infusion of Gin, Lillet Blanc Vermouth, homemade preserved plum liquor and the medicinal liquorice root, topped up by tonic water for a long, refreshing and potent cooler with a subtle hint of bitterness. It pairs perfectly with Goose, Supreme Soya (HK$1,488/whole).

Herbal bitterness meets tropical allure in Monk Fruit (HK$108), a blend of monk fruit Vodka and Tequila ginger juice, with pineapple completing the fruity punch. Served in a teapot with Ba Xian Guo – the sweet, minty dried fruit snack made with ‘8 Immortal’ ingredients – this instantly memorable concoction also alleviates body heat and common ailments such as a cough or sore throat. Enjoy it with meaty delights like Free Range Chicken, Osmanthus, Oolong Tea Leaf, Crisp (HK$398/half; HK$788/whole).

The hero ingredient of Ginseng (HK$118) is a careful preparation of ginseng sous vide Gin, with the bitter-sweet duo of Vermouth and Campari upping an impressive alcohol profile.  A clever Chinese version of the Negroni cocktail, its subtle, cleaning ginseng taste energises flagging spirits and pairs well with starters like Caramelised Lotus Root (HK$188); and Jumbo Razor Clam, Chili Sauce (HK$328).

Dried Tangerine Peel (HK$125) is a smooth, complex cocktail with floral and citrus notes, starring 15-year tangerine peel Whisky and ably supported by South American spirit Pisco, tangerine Pu’er tea, and red bean liqueur. Its bubble-like texture heightens the sensory sipping experience, especially when paired with rice or noodle dishes or desserts like Young Coconut Jelly, Konjac Ball (HK$108).

Indulge in Culinary Excellence with New Degustation Menus

CHINESOLOGY’s new Degustation Menu, priced at HK$1,388 per person (2-person minimum) with the option of wine pairing for an additional HK$800 per person, is the perfect way to celebrate the second anniversary and savour Chef Chau’s singular brand of glorious Tang-ren cuisine.

The 10-course tasting indulgence opens with the signature Jumbo Razor Clam, Chili Sauce, then offers a trio of appetisers in Iberico Pork, Puff Pastry; Tofu Gold Coin, Seaweed; and Sergestid Shrimp, Salted. The nutritious broth course is the nuanced and nourishing Abalone, Seaweed, Conpoy, Peach Gum, Double Boiled Soup. 

The next delicacy is either Goose Web, Shrimp Paste, Tofu, Secret Recipe Sauce – or for an extra HK$288 per person, the even more refined offering of 33 Heads Premium Dried Abalone, Preserved Vegetable, Secret Recipe Sauce (left).

The premium dried abalone is carefully selected from a renowned abalone retailer in Hong Kong with almost a century history, who collaborates with the South African government to cultivate abalone with a steadfast dedication to sustainability. The Japanese-managed abalone farm in South Africa provides the star attraction, which is fed on more than 10 types of kelp and dried in the traditional kippin method. The temperature and humidity of the cultivation are strictly regulated to ensure the quality.

Prepare in the time-honoured manner, the goose web and abalone showcase the skill and cooking techniques acquired by Chef Chau’s over the years. Cooked in a clay pot to capture the essence of the ingredients, the gorgeously gooey sauce used for braising is a reduction of old chicken, pork, Jinhua ham and fish maw broth replete with secret seasonings, revealing a rich and tender texture with a lingering taste sensation.

Following a refreshing Homemade Sorbet, playfully presented in a lollipop-style, the culinary journey continues with two delicate seafood dishes – Lobster with Hua Diao, Chicken Oil, Lobster Sauce, followed by Wild Catch Tilefish with Yuzu Sauce. For the subsequent chicken course, guests are presented with two enticing options. The first features Free Range Chicken with Fresh Oyster, Chives, Ginger, and Chinese Wine, perfect for serving 2-3 people. Alternatively, larger parties of 4-6 people can indulge in the signature Free Range Chicken with Osmanthus, Oolong Tea Leaf, and Crisp. Bringing the feast to a satisfying conclusion, guests are treated to Rice in Fish Broth, Scallop Marshmallow, Preserved Vegetable, Celery, and Sesame. The dining experience ends on a tangy and indulgent note with the exquisite sweetness of 20-year-old Tangerine Ice Cream.

Celebrate Mother’s Day in Style with Exclusive Lunch and Dinner Menus

Available in the week leading up to Mothering Sunday (4-12 May 2024) are two further artfully curated enticements, Mother’s Day Special Lunch Menu (HK$1,180 per person) and Mother’s Day Special Dinner Menu (HK$1,488 per person). Both require 3 days’ advance reservation and a minimum of 4 diners. An attractive standout at both lunch and dinner is the Chilled Cuttlefish, Beetroot appetiser, which presents as a floral gift for mothers.

Lunch highlights include a house-signature dim-sum trio of Minced Chicken, Chinese Yellow Wine Dumpling; Sergestid Shrimp, Minced Pork Dumpling; and Har Gow, Tiger Prawn, Minced Pork, Chinese Herbal; followed by Lobster, Sea Salt, Homemade Rice Rolls. A special dish of Free Range Chicken, Rose, Crisp is a heartfelt reinterpretation of the house signature chicken with jasmine. Premium Dried Abalone, Goose Web, Shrimp Paste, Tofu, Secret Recipe Sauce; Giant Grouper, Soy Sauce; and Sea Cucumber, Dried Shrimp, Pork Belly, Chinese Wine, Preserved Vegetables, Bean Curd are also eye-catching main dishes.

Mother can be serenaded at dinner with Chef Chau’s outstanding new creation of Goose Wing, Supreme Soya, as well as a variation on the new king crab egg-white custard treat in Lobster, Egg White Custard, Young Coconut, and a different spin on prized fish maw soup in Fish Maw Soup, Chuanbei, Aged Tangerine, Crocodile Meat. Other highlights on the 10-course dinner celebration are Wild Catch Tile Fish, Yuzu Sauce; and Premium Dried Abalone, Golden Oyster, Secret Sauce Recipe. 

The a la carte menu is also available from 4-12 May 2024, and those who come for dinner and depart by 7:30 p.m. can enjoy a 20% saving on their favourite a la carte dishes.

CHINESOLOGY is located at Shop 3101-3107, Level 3, ifc mall, 1 Harbour View Street, Central, Hong Kong, and is open daily from 12 noon to 3 p.m.; and 5 p.m. to 10 p.m.

For more information, please visit www.chinesology.com; for reservations, please call (852) 6809-2299, email inquiry@chinesology.com or visit https://inline.app/booking/chinesologyhk/chinesology-reservation.

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