{"id":106540,"date":"2017-08-31T13:45:42","date_gmt":"2017-08-31T05:45:42","guid":{"rendered":"https:\/\/culinarycapital.hk\/?p=106540"},"modified":"2017-08-31T13:45:42","modified_gmt":"2017-08-31T05:45:42","slug":"hong-kong-food-tst-cuisine-cuisine","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/hong-kong-food-tst-cuisine-cuisine\/","title":{"rendered":"[Hong Kong Cuisine] Tsim Sha Tsui: Guo Jin Xuan \u2013 Savour the finest Chinese cuisine"},"content":{"rendered":"

\"\"
\nLocated on the 3rd floor of The Mira Hong Kong in Tsim Sha Tsui, Guo Jin Xuan has long been regarded as a mecca for fine Chinese cuisine in Hong Kong. It is renowned for its unique, contemporary culinary techniques used to create exquisite Chinese dishes of the highest standard, and regularly updates its menu to reflect the seasons. so every visit brings me plenty of pleasant surprises. I recently returned for dinner and sampled several dishes that were both flavourful and exquisitely presented; allow me to introduce them to you.<\/p>\n

\n

\u2018Spicy Garlic Frog Legs\u2019<\/span><\/h3>\n
\n
\"\"
Spicy Garlic Frog Legs $288<\/figcaption><\/figure>\n

The first dish to arrive, \u2018Spicy Garlic Frog Legs\u2019, prepared using a method similar to the \u2018Bai Feng Tang\u2019 style. The deboned frog legs are deep-fried until crispy on the outside, whilst the meat remains tender, chewy and juicy on the inside. They are served with a generous helping of golden, fragrant garlic cloves, chillies and spring onions, along with a dash of lime juice to balance the flavours. The heat is just right\u2014it\u2019s incredibly appetising and flavourful without being too greasy. I think it\u2019s perfect both as a side dish with rice or as a snack to accompany drinks. $288<\/p>\n

\n

\u2018Australian Wagyu Shoulder with Matsutake Mushrooms, Chilli Peppers and Garlic Slices\u2019<\/span><\/h3>\n
\n

\"\"
\nThe second course, \u2018Australian Wagyu Shoulder with Matsutake, Chilli Peppers and Garlic Slices\u2019, features Wagyu shoulder selected by the chef for its rich, meaty flavour; it is tender and smooth on the palate, with a rich, buttery jus that fills the mouth. It is accompanied by fragrant garlic slices and crisp, slightly spicy pointed chillies, complemented by the prized matsutake mushrooms\u2014rich in vitamins, with plump caps and a sweet, aromatic flavour\u2014which lend the dish greater depth and complexity. It is a dish that is both exquisite and highly nutritious. $528<\/p>\n

\n

\u2018Lobster Simmered with Black Pepper Porcini and Brown Mushrooms\u2019<\/span><\/h3>\n
\n

\"\"
\nNext up was \u2018Lobster Simmered with Black Pepper, Porcini and Brown Mushrooms\u2019. This dish features seasonal wild porcini mushrooms, which are crisp, sweet and bursting with flavour. The whole lobster, including the claws and tail, is rich in umami, with firm, meaty flesh. The black pepper is perfectly balanced, never overpowering the natural flavour of the lobster\u2014it is just right. Accompanied by large, savoury salmon roe, the dish is taken to a whole new level. $288<\/p>\n

\n

\u2018Black Garlic, Snow Lotus Seeds and Fish Maw Soup\u2019<\/span><\/h3>\n
\n

\"\"
\nNext up is the \u2018Black Garlic, Snow Lotus Seeds and Fish Maw Soup\u2019, a nourishing and refreshing dish. This soup is undoubtedly designed especially for women and is generously portioned. Black garlic, which has become highly popular in recent years, has a delicate, sweet flavour and offers antioxidant and anti-ageing benefits; the fish maw, which is tender, smooth and free from any fishy odour, is rich in collagen and helps nourish yin and replenish blood; whilst the chewy, soft and glutinous snow lotus seeds and peach gum both help to protect and beautify the skin. This soup is moisturising and beautifying, promotes saliva production and quenches thirst, making it ideal for summer consumption. $278<\/p>\n

\n

\u2018A Different Kind of Dan Dan Noodles\u2019<\/span><\/h3>\n
\n

\"\"
\nThe main course that came last was a real treat: piping hot \u2018Beidong Dan Dan Noodles\u2019. The dan dan noodles had a rich sesame flavour and a wonderful aroma, whilst the broth wasn\u2019t too spicy. The noodles were smooth and springy, cooked to perfection, and the portion was generous. Topped with plenty of crushed peanuts and chopped spring onions, they were incredibly tasty; I quickly polished off the whole large bowl, broth and all. $128<\/p>\n

\n

\u2018Protein Glutinous Rice Balls with Almond Tea\u2019\u00a0<\/span><\/h3>\n
\n

\"\"
\nWe rounded off the meal with a bowl of \u2018Egg White Tangyuan with Almond Milk\u2019. The thin tangyuan wrappers were stuffed with a generous amount of sesame paste, and each one was plump and full. Served alongside the smooth, fragrant almond milk\u2014which was just the right level of sweetness\u2014it provided the perfect finale to the meal. $78<\/p>\n

To sum up, every dish we sampled on this occasion was prepared using fresh, seasonal ingredients; not only were they delicious, but they were also highly nutritious and beneficial to one\u2019s health, making them highly recommended.<\/p>\n

\n

Address: 3rd Floor, The Mira Hong Kong, Miramar Plaza, 118 Nathan Road, Tsim Sha Tsui<\/span>
\nTelephone number: 852 2315 5222<\/span>
\nOpening hours:<\/span>
\nMonday to Saturday, 11.30\u201314.30 and 18.00\u201322.30<\/span>
\nSundays and public holidays: 10.30\u201315.00, 18.00\u201322.30<\/span><\/p><\/blockquote>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

\u4f4d\u65bc\u5c16\u6c99\u5480 The Mira Hong Kong \u9152\u5e97 3 \u6a13\u7684\u570b\u91d1\u8ed2\u4e00\u5411\u662f\u9999\u6e2f\u7684\u9ad8\u7d1a\u4e2d\u83dc\u6bbf\u5802, \u7d20\u4ee5\u7368\u6709\u7684\u65b0 […]<\/p>\n","protected":false},"author":1,"featured_media":111440,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_citadela_custom_class":"","footnotes":""},"categories":[85],"tags":[],"class_list":["post-106540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hong-kong"],"_links":{"self":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/posts\/106540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/comments?post=106540"}],"version-history":[{"count":0,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/posts\/106540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/media\/111440"}],"wp:attachment":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/media?parent=106540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/categories?post=106540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/tags?post=106540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}