Jazz up your dine-in lunch or takeaway meals with these comforting winter favourites. From chicken soup served in a baby coconut to classic claypot with a twist, these crowd-pleasers are sure to warm you up from the inside out.
A Chinese delicacy with a history that traces back to Qing Dynasty, Buddha Jumps Over the Wall is a classic winter warmer in Fujian cuisine. Traditionally, this dish is a shark fin soup but chef Hung of one Michelin-starred Rùn has decided to replace it with premium ingredients from the sea, including South African abalone, sea cucumber, fish maw and conpoy. Each serving requires to be boiled for over four hours for the flavours to set in.
2/F, The St. Regis Hong Kong, One Harbour Drive, Wan Chai, Hong Kong, +852 2138 6808, marriott.com
Double-boiled chicken soup with fish maw in baby coconut at Tin Lung Heen
Escape the cold this winter at sky-high Chinese restaurant Tin Lung Heen, where its signature double-boiled chicken soup with fish maw in baby coconut is served on 102 floors above ground. Its nourishing properties come from coconut water, which is added to simmered chicken stock for its natural sweetness. The soup is boiled twice to allow excess oil to be removed. Rich in collagen, the meaty and flavourful yellow croaker fish maw will not only keep you warm but also gives your skin a healthy glow.
Level 102, International Commerce Ctr. 1 Austin Road West Kowloon, Hong Kong, +852 2263 2270, ritzcarlton.com
Sichuan-style stewed chicken pot with abalone and pearl garlic at Chilli Fagara
‘Tis the season for claypot and Chilli Fagara has us sorted with seasonal creations to suit every taste. Specialising in ‘fiery’ Sichuan cuisine, the restaurant has given the traditional chicken and mushroom claypot rice a twist with abalone and pearl garlic in mala flavour to warm you up throughout winter. Available until the end of February 2021, the limited-time menu also includes two vegan options: stewed trio mushroom with fresh Asian basil and ginger in Chinese wine-infused sauce and braised tofu with Chinese mushroom and carrot – best paired with a steaming bowl of fluffy white rice.
An all-time family favourite, the hearty and comforting Superior Pottage with shredded chicken is a signature dish at three Michelin-starred Lung King Heen. Packed with nutrients that instantly warms up the body, this collagen-rich soup is boiled for eight hours before being served on a silver holder with a burning candle underneath to keep it hot the whole time. This soup is best enjoyed with other wintry dishes such as abalone casserole and braised superior bird’s nest.
4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong, +852 3196 8880, fourseasons.com
While Chinese dry pot is a must-have year-round, Duddell’s gives the traditional dish a wintry makeover with braised South African abalone, premium fish maw, Kanto sea cucumber, goose web, braised marrow stuffed with whole conpoy, king oyster mushroom, shiitake mushroom, bamboo pith, flat noodles (basically poon choi without the broth). The pot takes two days to prepare and is freshly made to order, so be sure to order a day in advance to avoid disappointment.
This Japanese winter delight is not your regular hot pot, as it features a nutritious selection of seasonal ingredients such as spring onion, cabbage, maitake mushroom, shiitake mushroom and Japanese tofu, complete with a simple, nourishing Japanese soy sauce and prawn soup base. This winter delight is available for takeaway or delivery, so you can get extra cosy in the comfort of your own home.
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