The week in pictures: Hong Kong

dbHK was invited to savour the latest a-la-carte menu at Duddell’s Hong Kong designed by new head chef Li Man-Lung with a focus on seasonal and sustainable ingredients. Chef Li joined Duddell’s Hong Kong in the summer of 2019, bringing over 14 years of experience in fine Cantonese and Michelin-starred kitchens throughout Hong Kong and Macau. Prior to this, Li honed his skills at world-class establishments such as one-Michelin starred Lai Heen at The Ritz-Carlton Macau in 2018 and two-Michelin starred Tin Lung Heen at The Ritz-Carlton Hong Kong.

The young and passionate chef creates authentic Cantonese dishes with a modern flair, using seasonal ingredients sourced locally where possible. The menu includes alluring dishes, such as fresh crab claw steamed with Huodiao wine and egg white, Traditional double boiled soup fish maw, coquito nuts and chicken, and 90-days-old roast goose re-invented in the Chef’s signature style.

Alongside Li’s new dishes is a range of intricate dim sums curated by local dim sum master Chef Lau Chi-Man, the restaurant’s latest head dim sum chef whose career spans 40 years of dedication in crafting Cantonese dim sum in lauded eateries including The China Club and Man Wah at Mandarin Oriental Hong Kong.

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