Savour the Seasonal Menu in Collaboration with Long Tin
Executive Chinese Chef Chan Hon-cheong, a native of Macau, has partnered with Long Tin, a well-established cured meat brand based in the Red Market in Macau for over half a century. Together, we have curated a tasting menu featuring high-quality preserved sausages that showcase traditional flavours with innovative recipes.
 |
 |
|
30 years aged sun-dried tangerine peels preserved duck’s liver sausage, suckling pig, caviar, rice cracker
- 30-year-aged tangerine peel preserved duck liver sausage, elegantly paired with suckling pig, caviar, and a crispy rice cracker. The rich umami of the caviar harmonizes beautifully with the duck liver, while the crunchy texture of the rice cracker provides a delightful contrast, making it a perfect start to your meal.
|
Wok-fried assorted preserved meat, leaf mustard, Champignon mushrooms
- Chef Cheong has specially sourced champignon mushrooms from Taiwan. This dish highlights the delightful mix of textures from each ingredient, including preserved sausage, duck liver sausage and preserved pork belly, creating a harmonious culinary experience.
|
 |
 |
|
Baked bird’s nest preserved pork sausage egg tart
Crispy 30 years aged sun-dried tangerine peels preserved duck liver sausage, fermented beancurd and lotus paste pastry
- This time, Chef Cheong specially incorporated bird’s nest sausage into the egg tart mixture, while adding 30 years aged sun-dried tangerine peels preserved duck liver sausage into the fermented beancurd pastry. The innovative combination of ingredients not only excites the palate but also offers a uniquely rich flavour.
|
Steamed Chinese rolls, bird’s nest preserved pork sausage,
30 years aged sun-dried tangerine peels preserved duck liver sausage, abalone
- Elevating the original steamed rolls, we employ a new technique to prepare the dough using a mix of colours: the red dough is made from red rice, while the brown dough incorporates dark soy sauce. The preserved sausage is dipped in abalone sauce before being rolled, enhancing both the flavour and texture. Each roll features a piece of abalone, adding an exquisite touch to the dish.
|
Chef Cheong has crafted a special Chinese tea to balance the richness of the dishes. This unique blend features 30 years aged sun-dried tangerine peels, hawthorn, and preserved plum, all simmered for six hours to achieve a harmonious flavour. The seasonal menu is available this winter, please ask our staff for details.
In addition to the highlighted dishes, this collaboration introduces gift box packaging available on our eshop and at C!tySuper Tsim Sha Tsui store. After savouring these unique delicacies at One Harbour Road, guests can also purchase gift packs to enjoy at home.
 |
 |
|
Premium bird’s nest preserved pork sausage
- Chef Cheong has selected premium bird’s nest for the preserved sausage, replacing the fatty pork traditionally used. This innovative choice enhances the texture while also making the sausage healthier.
|
30 years aged sun-dried tangerine peels preserved duck liver sausage
- The unique feature of this duck liver sausage is the addition of 30-year aged sun-dried tangerine peel, which adds richness and helps to balance the flavours. Long Tin continues using fresh duck liver to enhance the overall taste.
|
Click here for eshop
Click here to book your table
