Nostalgic Handcrafted Cuisine @ Dragon Pavilion.

The masters of nostalgic handcrafted cuisine are indeed a rare find these days! Fortunately, for those who wish to savor this traditional taste, there are still restaurants that offer it, and it's a real treat to enjoy a nostalgic handcrafted dinner when everyone is in the mood for a taste of the past. The Dragon Pavilion at the Kowloon Hotel has recently introduced a nostalgic handcrafted dinner with a lavish spread of ten courses! Among them are many of my favorite nostalgic dishes, which I am really looking forward to. The first dish is the splendid red mango suckling pig! Ripe mango and crispy suckling pig are beautifully presented on a bed of crispy rice. The restaurant has its own roasting facility, so the suckling pig's skin is crispy and the meat is fragrant and very fresh. Paired with the sweet and slightly tart mango, it reduces the greasiness and adds a fragrant aroma, bringing a refreshing new flavor that's quite an interesting new try. The soup dish, braised sea cucumber with conch and vegetable marrow, is truly rich in ingredients! In addition to conch, chicken feet, and vegetable marrow, the most extravagant is the whole large sea cucumber – it's just too luxurious. This clear vegetable marrow and conch braised sea cucumber soup is wonderfully sweet and nourishing, leaving a warm and moist feeling after drinking. The pan-fried American oysters look golden and plump, very appealing! The plump American oysters are fried to a crispy exterior, with a rich and savory juice inside, sure to satisfy oyster lovers. The osmanthus fried shark fin is definitely a dish that showcases stir-frying and knife skills, and the product here is more than qualified. The vegetarian shark fin, egg crisps, cured ham, and crab meat are also stir-fried to a fragrant perfection, not greasy at all, and definitely a successful handcrafted dish. The baked fish maw in a clay pot is a dish without expensive ingredients! But precisely because it requires a lot of effort, it's now hard to find in many Chinese restaurants! The baked fish maw served hot in a clay pot has an extraordinary aroma! The fish maw is cleaned very thoroughly, releasing bursts of fish oil aroma. A little bit of dried tangerine peel is used inside to dispel any fishiness without overpowering the aroma of the fish maw and eggs, all combined just right so that it's still very delicious even when cold. This unassuming dish is braised star grouper with beancurd and bamboo pith. The star grouper is fresh and very flavorful, and the accompanying tofu and bamboo pith have also become everyone's favorite. The green shrimp roe with pomelo peel is a traditional, low-cost dish that requires a lot of effort! This pomelo peel has no hint of bitterness! It's thick, soft, and melts in the mouth. The seasoning of the sauce is also excellent, and the sweet fragrance of the shrimp roe is really memorable. The ancient-style eight-treasure duck is a dish with a grand presence! Hidden inside are ingredients like salted egg yolk, lotus seeds, barley, and glutinous rice, which, along with the crispy duck skin, make for a harmonious taste. The final dessert is also very nostalgic! We got lotus seed paste and sago baked pudding and nostalgic sesame rolls. The former is soft, sweet, and the latter is refreshing and richly flavored, both very attractive. The original price of the nostalgic handcrafted dinner is $6388/8 persons, an additional $636/person, but booking through the hotel's official website only costs $5088/8 persons (including service charge and tea condiments), which is very suitable for honoring parents on Father's or Mother's Day.