[Hong Kong Cuisine] Mong Kok’s ‘Eagle’s Nest’: A Chinese restaurant born from a former high-end nightclub

When I mentioned to my elders at home that I’d recently been to ‘Eagle’s Nest’ for a meal, they all said, as if in unison, that this ‘nightclub’ must have closed down a long time ago. I found this a bit odd, so I looked into it a bit.

It turns out that as far back as the 1960s and 1970s, ‘Eagle’s Nest’ was a highly popular upmarket nightclub on the top floor of the Hilton Hotel in Central, where many wealthy and famous figures, such as Ho Hung-sun and Chiu Sai-chung, enjoyed dancing and dining. In recent years, the Chinese restaurant at the newly opened Hilton Garden Inn in Mong Kok has taken on the name ‘Eagle’s Nest’. The restaurant has also enlisted the former head chef as a consultant; whilst retaining some traditional signature dishes, it has incorporated elements of modern cuisine to attract younger diners. For example, the ‘Liquid Nitrogen Yangzhi Ganlu Sorbet’ is one such rather unique dessert.

My friends and I all enjoyed several lovely dishes that day.

 

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*The Golden Pig of Wealth and Prosperity*

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If I had to pick the dish that made the biggest impression on me, it would definitely be this one. Just looking at the crispy, flaky skin of the suckling pig was enough to make my mouth water; when I cut into it, I discovered it was stuffed with porcini mushroom glutinous rice, and the aroma wafted up to my nose. The glutinous rice was tender yet chewy, having absorbed the succulent juices and rich aroma of the suckling pig, as well as the distinctive fragrance of the porcini mushrooms, making it all the more delicious. In fact, several restaurants in Hong Kong serve similar dishes; one that does it particularly well is ‘Jun Yi Court’ at the Jun Yi Hotel in Tsim Sha Tsui, but prices there often start at over HK$1,000 per suckling pig. Here, however, it costs just over HK$800 per pig – truly a bargain and excellent value for money.

 

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‘Himalayan Rock Salt-Baked Chicken’

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At first glance, I mistook it for a chicken draped in a pink cape being served! It turned out to be a salt-baked chicken made with Himalayan rock salt and fresh, locally farmed chicken. The rock salt and chicken fat interacted to create a unique aroma, and thanks to the chef’s precise control of the baking time, the chicken retained just the right amount of moisture. Both the skin and the meat were deeply flavoursome yet not at all greasy, and were tender and delicious.

 

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‘The Ultimate Char Siu with Secret-Recipe Candied Beans’

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The char siu is made from the tenderest central cut of premium pork shoulder, which is marinated, then slow-cooked for two hours before being roasted. With its slightly charred edges, the char siu boasts a perfect balance of fat and lean meat; it is tender, full of flavour and deliciously aromatic, whilst the thick slices served on the plate lend an even more sumptuous texture. The candied beans, serving as a side dish, are also delightfully chewy and delicious; the sweetness of the syrup does not overpower the natural flavour of the beans. The chef spends several hours soaking and simmering them, before cooking them for a further few hours in maltose and honey to complete the dish. I was quick, decisive and precise—and managed to snatch a few beans to eat. Trust me, this dish is an absolute must-order!

 

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‘Crispy Eel in Sweet Sauce’

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As well as the ‘King of Char Siu’, the honey-glazed crispy eel here is also a real treat. The eel is cooked to be springy and crispy, with a rich, caramelised honey flavour, and—just like the char siu—is served with a side of delicious candied beans, making it, of course, another dish everyone is clamouring for.

 

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‘Japanese Pumpkin: A Crab-Like Delicacy’

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Autumn is the season for pumpkin, so naturally you’ll want to try the pumpkin dishes here. The Japanese pumpkins in season are dainty and delicate, with flesh that is exceptionally tender and sweet. The egg whites are stir-fried until silky smooth and rich with the aroma of oil, topped with a dollop of pumpkin purée; after finishing the dish, you’re left with a satisfying, contented feeling.

 

Although there’s no dance floor or live band here, and it’s not the ‘Eagle’s Nest’ of old, you can still savour a hint of its former flavour—which is, after all, a way of reminiscing. By the way, if you’d like to try the ‘Prosperity Golden Pig’ or the ‘Himalayan Rock Salt-Baked Chicken’, do remember to book at least a day in advance, otherwise you won’t be able to get them.

 

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Address: 2nd Floor, Hilton Garden Inn Mong Kok, 2 Soy Sauce Street, Mong Kok, Hong Kong
Transport: Exit E1 at MTR Mong Kok Station, approximately a 7-minute walk
Telephone number: 852 22013661
Opening hours: Monday to Sunday, 11:30 – 23:00