{"id":117906,"date":"2025-01-06T16:50:23","date_gmt":"2025-01-06T08:50:23","guid":{"rendered":"https:\/\/js.test\/?p=117906"},"modified":"2025-01-06T16:50:23","modified_gmt":"2025-01-06T08:50:23","slug":"eagles-garden-from-night-club-to-chinese-restaurant","status":"publish","type":"citadela-item","link":"https:\/\/jonathansin.com\/en\/item\/eagles-garden-from-night-club-to-chinese-restaurant\/","title":{"rendered":"\u65fa\u89d2\u300a\u9df9\u5de2\u300b\u9ad8\u7d1a\u591c\u7e3d\u6703\u5316\u8eab\u800c\u6210\u7684\u4e2d\u83dc\u5ef3"},"content":{"rendered":"

When I mentioned to my elders at home that I\u2019d recently been to \u2018Eagle\u2019s Nest\u2019 for a meal, they all said, as if in unison, that this \u2018nightclub\u2019 must have closed down a long time ago. I found this a bit odd, so I looked into it a bit.<\/p>\n

It turns out that as far back as the 1960s and 1970s, \u2018Eagle\u2019s Nest\u2019 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 \u2018Eagle\u2019s Nest\u2019. 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 \u2018Liquid Nitrogen Yangzhi Ganlu Sorbet\u2019 is one such rather unique dessert.<\/p>\n

<\/p>\n

My friends and I all enjoyed several lovely dishes that day.<\/p>\n

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\n

*The Golden Pig of Wealth and Prosperity*<\/span><\/h3>\n
\n

\"\"<\/a><\/p>\n

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 \u2018Jun Yi Court\u2019 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 \u2013 truly a bargain and excellent value for money.<\/p>\n

 <\/p>\n

\n

\u2018Himalayan Rock Salt-Baked Chicken\u2019<\/span><\/h3>\n
\n

\"\"<\/a><\/p>\n

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\u2019s 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.<\/p>\n

 <\/p>\n

\n

\u2018The Ultimate Char Siu with Secret-Recipe Candied Beans\u2019<\/span><\/h3>\n
\n

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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\u2014and managed to snatch a few beans to eat. Trust me, this dish is an absolute must-order!<\/p>\n

 <\/p>\n

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\u2018Crispy Eel in Sweet Sauce\u2019<\/span><\/h3>\n
\n

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As well as the \u2018King of Char Siu\u2019, 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\u2014just like the char siu\u2014is served with a side of delicious candied beans, making it, of course, another dish everyone is clamouring for.<\/p>\n

 <\/p>\n

\n

\u2018Japanese Pumpkin: A Crab-Like Delicacy\u2019<\/span><\/h3>\n
\n

\"\"<\/a><\/p>\n

Autumn is the season for pumpkin, so naturally you\u2019ll 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 pur\u00e9e; after finishing the dish, you\u2019re left with a satisfying, contented feeling.<\/p>\n

 <\/p>\n

Although there\u2019s no dance floor or live band here, and it\u2019s not the \u2018Eagle\u2019s Nest\u2019 of old, you can still savour a hint of its former flavour\u2014which is, after all, a way of reminiscing. By the way, if you\u2019d like to try the \u2018Prosperity Golden Pig\u2019 or the \u2018Himalayan Rock Salt-Baked Chicken\u2019, do remember to book at least a day in advance, otherwise you won\u2019t be able to get them.<\/p>\n

 <\/p>\n

\n

Address: 2nd Floor, Hilton Garden Inn Mong Kok, 2 Soy Sauce Street, Mong Kok, Hong Kong<\/span>
\nTransport: Exit E1 at MTR Mong Kok Station, approximately a 7-minute walk<\/span>
\nTelephone number: 852 22013661<\/span>
\nOpening hours: Monday to Sunday, 11:30 \u2013 23:00<\/span><\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"

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