SING YIN @ W HONG KONG
Located on the first floor of W Hong Kong, in the up-and-coming neighbourhood of West Kowloon, Sing Yin offers a taste that combines glamorous cool with authentic Cantonese cuisine, amazing dim sum, traditional delicacies and an opulent choice of seafood dishes created by Chef Johnny Chan.
Decked out in a Colonial Shanghai style, the 120-seat restaurant, designed by architect and interior designer Steve Leung, recreates the distinctive attributes of Hong Kong’s buzzing streetscapes and captures the culture and vibrancy of the cosmopolitan city creating a chic setting with seating booths and partitioned private dining rooms.
We opted for the chefs signature menu which started off with three tasty bites of succulent barbecued Spanish Iberico pork, roasted pork belly with crispy crust and jellyfish tossed with sesame oil. Next came the soups; we were served with the clear double-boiled fish maw and conch soup with lily bulbs and lotus seeds as well as the braised crab meat and bamboo pith soup with bird’s nest which offered a much richer, meaty taste to the first.
The pan-fried crab claw stuffed with minced shrimp (that sat in a winter melon soup) was refreshing and the sauteed king prawn was light and delicate – which was about the right balance as next up came the sauteed Australian wagyu beef dish. Served in a hollowed-out crispy bun it was covered in a rich black truffle sauce. The beef was melt-in-the-mouth delicious.
Our penultimate dish came on a mini steamer. The rice with a whole abalone wrapped in a lotus leaf was just enough for us to manage to eat after the previous courses.
The whole meal was finished with a strawberry fritter that came with sweetened almond cream and egg white. We didn’t manage to complete that one though.
If you want some truly authentic Cantonese cuisine served up with flair and the usual W stylings then look no further than Sing Yin.
