Chef Silas Li of Hong Kong’s acclaimed Hong Kong Cuisine 1983 presents a new seasonal menu dedicated to the rich flavours of Shunde.
Chef Li is known for combining his vast international experience with a deep appreciation for traditional Chinese flavours, and despite being born in the UK and rooted in Hong Kong, Shunde, located in southern China, is a place he fondly calls his second home.
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At Hong Kong Cuisine 1983, Li seamlessly blends Western techniques with traditional Chinese preparations, creating dishes that are both familiar and fresh. Delving deep into his personal connection with the region, Li has unveilled a menu that resonates with memories from his Shunde home, declared a “City of Gastronomy” by UNESCO in 2014.
Hong Kong Cuisine 1983, under the adept hands of chef Li, continues its legacy of presenting authentic Cantonese flavours with a touch of innovation. The Shunde menu, drawing from both Chef Silas’ personal connection to the region and the rich culinary history of Shunde, offers diners a chance to embark on a flavorful journey that bridges the past with the present.
Every dish on the new seasonal menu reflects the ethos of Shunde: turning simple, honest ingredients into dishes of profound depth and flavour that tell tales of the land and its people.
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“Shunde has been, for centuries, a beacon of culinary innovation, drawing from its bountiful produce and the ingenuity of its people to elevate the ordinary into something extraordinary,” says chef Li. “This menu is our tribute to that ethos and a chance for me to share my memories and learnings from my home in Shunde to our guests.”
Dishes like the Fish Head Soup; Daliang-style Stir-fried Fresh Milk and Egg White; Peng Gong Goose; Pan-Fried Stuffed Dace Fish; and the Shunde Double-Layer Milk Custard are a testament not just to the region’s unparalleled emphasis on freshness, but also to the chef’s unique journey in embracing and mastering these traditional flavours.
The special Shunde menu officially launches this month and is priced at HK$5,928 (US$763) for a set for six courses and HK$11,856 (US$1,515) for a set for 12 courses. A curated wine pairing is available for an additional HK$298 (US$38) per person and advanced bookings are required.
