Shrimp Feast

Today, I had to go to Tsim Sha Tsui to pick up a Christmas Panettone, so I decided to have a meal with friends at Hyatt Regency, as it had been a while since our last visit. Looking at the chef's recommendations, they recently launched a series of shrimp dishes that seemed quite appealing, so we decided to have a shrimp feast, adding a few other dishes to make it a satisfying meal. Starting with the cold dishes, the spicy sauce mixed with shrimp and kale was visually pleasing. The two main ingredients, the tender shrimp and the crispy kale, paired with the homemade, mildly spicy sauce, made for a perfect appetizer. After warming up, the dishes started arriving one after another. The stir-fried tiger prawns with three types of onions and Sichuan pepper were large and bouncy, with the Sichuan pepper adding a fragrant and spicy flavor. The base ingredients, including green onions and red onions, were also delicious. After two shrimp dishes, we switched flavors with the chicken with shallots, black garlic, and fermented black beans. As expected, the chicken was tender, and the black garlic was the best supporting ingredient, accompanied by fermented black beans and green and red peppers, making it flavorful and delicious. After the chicken, we returned to the shrimp. The double-colored chopped chili shrimp was a first for us, usually paired with fish heads. The red and yellow chili pieces looked intense, but from experience, the yellow chili was actually more stimulating. The base ingredients, including cordyceps flowers, wood ear mushrooms, and vermicelli, made the dish colorful and rich. For some reason, we always crave some roasted meat, so we ordered the char siu and roasted pork belly. The char siu was tender with slightly charred edges, very tasty. The roasted pork belly had distinct layers and crispy skin, equally delicious. Of course, we also had to have some vegetables. The cordyceps flowers and goji berries soaked in shrimp broth made the spinach and cordyceps flowers feel even healthier. The fried rice also had shrimp. This pot of glutinous rice was actually a mix of two types of rice, stir-fried with river shrimp and preserved meat, making it very flavorful and satisfying with every bite. By this time, we were quite full, so we ordered the signature custard buns and sesame cake for dessert to share. The custard buns, a long-time favorite, had layers of flavor, and the sesame cake was rich, satisfying our sweet cravings. Restaurant Information: Hyatt Regency 3/F, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong