2025 Hilton Chef's Season - The Charm of Local Flavors

Hilton Group's 6th Chef's Season has officially launched, themed around "local flavors" this year. Renowned chefs have crafted a special menu for the 2025 Hilton Chef's Season using seasonal ingredients and exceptional culinary skills. This evening, I visited Golden Leaf, the Chinese restaurant at Conrad Hong Kong, with friends to savor the charm of local flavors. The meal began with four exquisite appetizers: shredded chicken with jellyfish, chilled fresh abalone, crispy roasted suckling pig, and pineapple hawthorn shrimp balls. It's recommended to start with the refreshing and crunchy shredded chicken with jellyfish, followed by the tender and bouncy chilled fresh abalone. The crispy roasted suckling pig, with its fragrant and flavorful meat, is best enjoyed whole for a burst of aroma and richness. The pineapple hawthorn shrimp balls, slightly tangy and spicy, are both appetizing and palate-cleansing. Pairing perfectly with the dishes is the signature sparkling tea from Conrad Hong Kong. This tea features the aromas of Sichuan jasmine tea, Italian bergamot, and Indian sandalwood. Its delicate bubbles and refreshing tea flavor complement the evening's menu beautifully. The ginger rice wine steamed crab claw was my favorite dish of the night. The ginger rice wine seasoning was spot-on, and the steamed egg white was incredibly smooth, absorbing the crab's essence. The crab claw itself was tender and sweet, a true delight. The crab roe and winter melon soup was a vibrant orange, filled with crab meat, crab roe, and seafood bits. Combined with the sweet winter melon puree, it offered a smooth and flavorful experience with generous portions. The stir-fried grouper fillet with lily bulbs featured lightly pan-fried snow-white grouper fillets stir-fried with fresh lily bulbs and wood ear mushrooms, delivering a burst of freshness. The premium chicken soup poached chicken was a standout. The clear and rich chicken broth infused the chicken with flavor, resulting in tender and juicy meat despite being fully cooked. Golden Leaf fried rice was packed with ingredients, especially fish meat. The rice was fluffy yet slightly moist, showcasing excellent culinary technique. For dessert, the mildly sweet and tangy mango sago was a perfect palate cleanser. The refreshing mango chunks added texture and flavor. Price: HK$988 (plus 10% service charge) Address: Lower Lobby Level, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty