Sticking to tradition

Celebrating Lunar New Year with puddings is a tradition that sees chefs pull out all the stops.

Cantonese restaurant Cuisine Cuisine offers four puddings, including the new ginger honey and sea coconut flavor (HK$328), which are available until January 22.

Head chef Chau Kin-yan uses two kinds of local ginger: dried and lemon, together with a ginger honey that sweetens the pudding while giving it a slightly spicy punch. Diced sea coconut is added to give the dish texture.

“Ginger is often used in Chinese food therapy, and people usually consume ginger to keep warm during winter,” said Chau. “I wanted to create a festive pudding that implies prosperity but is also beneficial to your health.”

Chau also recommended the osmanthus and coconut pudding with bird’s nest and gold foil (HK$428), a luxurious delicacy enriched with layers of fragrant osmanthus.

A cheaper option is L’Hotel’s lavish water chestnut pudding, also with bird’s nest and osmanthus (HK$248).

L’Hotel is also selling three other puddings until January 24: Chinese turnip with XO sauce (HK$248); Chinese taro (HK$248); and Nina Chinese New Year pudding (HK$218).

Tsui Hang Village has also released its conpoy and yam pudding (HK$268), made from fresh yam and yam bean, available until January 22. Topped with dried scallops from Japan and premium local dried shrimps, it is best enjoyed cut into cubes and pan-fried.

The St Regis’ Run also offers some innovative choices. Made with Okinawa black sugar, its rose-flavored brown sugar pudding (HK$288) is less sweet than its usual cane-sugar counterpart.

Looking for a gift? Duddell’s sweet pudding with coconut milk (HK$298) and turnip pudding with Chinese sausage, conpoy and fried shrimps (HK$348) are presented in boxes by Goods of Desire. Featuring hand-drawn patterns honoring Hong Kong’s heritage, the limited-edition boxes make for a great gift. Orders are available until January 24.

(This article was published at The Standard on January 17, 2020: Weekend Glitz: Sticking to tradition )

Sticking to tradition

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