This season, Chef Silas Li is proud to announce the unveiling of Hong Kong Cuisine’s latest offering – a menu dedicated to the rich and intricate flavours of Shunde, a place he fondly calls his second home.
Chef Silas, born in the UK and rooted in Hong Kong, is known for combining his vast international experience with a deep appreciation for traditional Chinese flavours. Having returned to Hong Kong in the late ’90s, Silas 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, Chef Silas unveils a menu that resonates with memories from his Shunde home, declared a “City of Gastronomy” by UNESCO in 2014. Every dish 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.
“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,” remarks Chef Silas. “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 Chef Silas’ unique journey in embracing and mastering these traditional flavours.
The special Shunde menu will officially launch this October. The menu is priced at HK$5,928 for a set for 6 and HK$11,856 for a set for 12 and a curated wine pairing is available for an additional HK$298 per person. To ensure the best experience, guests are kindly requested to order at least 2 days in advance.
Hong Kong Cuisine 1983, under the adept hands of Chef Silas 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.
