The head chef at Zhejiang Xuan is the highly accomplished Chef Pan, who previously served as head chef at Night Shanghai in the Marco Polo Hotel, Tsim Sha Tsui. Alongside him is a former head chef from the Shanghai Lu Lu Restaurant at the Nanyang Hotel. A dinner here costs around three to five hundred yuan per person, which is absolutely brilliant value for money for a Michelin-starred restaurant!
Some say that when dining at Zhejiang Xuan, choosing the right dishes is the key to a successful meal. If you’re not familiar with the menu, it’s difficult to fully appreciate the quality of Zhejiang Xuan’s cuisine. First and foremost, I’d recommend the Pine Nut Chicken and Rice Crust Roll. This is a dish that requires considerable skill to prepare and isn’t something you come across every day. It looks rather charming, resembling an ice-cream tub. Take a bite of the crispy rice crust, followed by a bite of pine nuts and diced chicken, seasoned with a hint of chilli – it’s incredibly flavourful. You can also mix the remaining diced chicken with rice.
Another recommended dish is the ‘Beijing-style Scallion-Braised Duck’, which requires advance booking. The duck is prepared using a cooking method unique to Jiangsu and Zhejiang provinces, where the duck is first deep-fried, then scallions and ginger are stir-fried until fragrant, before stock and sauce are added, and the duck is braised over a low heat until tender. The duck meat is tender and flaky, whilst the sauce, stock and sweetness of the spring onions blend perfectly with the duck’s natural flavour, creating a dish that is both complex and delicious. This dish, which requires advance booking, truly showcases the chef’s skill!
Address: 2nd–3rd Floors, Kiu Fook Commercial Building, 300–306 Lockhart Road, Wan Chai
Tel: 852 2877 9011
Directions: A ten-minute walk from Exit A1 of Wan Chai MTR Station
Chinese (Hong Kong) 
Chinese (China) 
English 
Japanese 
Korean