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New Cultural-Culinary Hotspot ‘Moon Lok’ Celebrates Official Grand Opening Showcasing China’s Classic Regional Favourites

Culinary journey through China in a serene, theatrical setting at new Xiqu Centre in West Kowloon

New cultural-culinary hotspot Moon Lok Chinese Restaurant has celebrated its official grand opening with a complete menu of dim sum and signature classic dishes from across China at Xiqu Centre in West Kowloon Cultural District

Hong Kong – New cultural-culinary hotspot Moon Lok Chinese Restaurant has celebrated its official grand opening with a complete menu of dim sum and signature classic dishes from across China at Xiqu Centre in West Kowloon Cultural District.

Siu Mai
Siu Mai

Helmed by celebrated Chef Hui Mei-Tak, Moon Lok Chinese Restaurant presents Chinese regional cuisines from Cantonese, Chiu Chow, and Fujian to Beijing, Shanghai, Hakka and Sichuan along with an extensive dim sum menu in a theatrical ambiance evoking the serenity of a Chinese garden at Hong Kong’s new Chinese arts and opera hub.

Especially popular with locals and tourists alike is signature dim sum specialties served for ’yum cha’ from 9 a.m. daily; highlighting traditional and creative new dim sum such as ‘Har Gow’ Steamed Fresh Prawn Dumpling (HK$58), Whole Abalone Siu Mai (HK$108), Cantonese Caramel Sponge Cake (HK$48) and a range of steamed rice rolls and dim sum with a creative twist including Pan-fried Shredded Radish Cake with Sakura Shrimp (HK$38), Pan-fried Pork Bun with Black Garlic (HK$48), Baked BBQ Pork with Aged Orange Peel Pastry (HK$48), Crab Meat, Mushroom & Basil Spring Roll (HK$48), and Mozzarella and Creamy Egg Custard Bun (HK$48).

Diners may also opt for the Dim Sum Platter 6-Kinds (HK$128) to enjoy signature dim sum on one plate – Har Gow, Siu Mai, Fun Guo, Beef Siu Mai, Spring Roll, and Glutinous Rice Dumpling.

Stir-fried Whole Crab with Chilli, Spiced Salt and Garlic
Stir-fried Whole Crab with Chilli, Spiced Salt and Garlic

Moon Lok Chinese Restaurant launches its complete showcase of the best of Chinese cuisine with a headlining menu of spicy Sichuan specialties to beat the summer heat.

Hot & Spicy Pot (HK$388 for 2 persons; HK$568 for 4 persons) is a modified, spiced-up version of Chef Hui’s signature Chiu Chow seafood pot of scallop, chicken, fresh squid, fillet, fish ball, and abalone, perfect with a bowl of rice. Stir-fried Spicy Beef with Dried Orange Peel (Small: HK$108; Regular: HK$138) twins American tenderloin beef and 10-year dried orange peel with the unique spiciness of Sichuan peppercorn.

Signature Peking Duck
Signature Peking Duck

Spicy but surprisingly cooling specialties extend to Stir-fried Diced Chicken with Garlic and Chilli (Small: HK$98; Regular: HK$138); typhoon shelter-style Stir-fried Diced Eel with Spiced Salt (Small : HK$158; Regular : HK$228); traditional Mapo Tofu with Minced Pork (HK$98); Braised Eggplant with Lao Gan Ma (‘Old Godmother’) Chilli Sauce (HK$98); Braised Threadfin with Chilli & Garlic (HK$298); Stir-fried Vegetable with Chilli and Garlic (HK$98); and Pan-seared Chilli Pepper with Black Bean Paste (HK$98).

Cantonese classics also include Baked Crab Meat Stuffed in Crab Shell (HK$118, minimum two orders), Sweet and Sour Pork with Pineapple (HK$148), Baked Prawn with White and Green Peppercorns (HK$198), Deep-fried Bombay Duck Fish with Spiced Salt (Small : HK$78 ; Regular : HK$108), Double-boiled Pig’s Lung Soup with Almond Juice (HK$88 per person; HK$288 for 4 persons), along with signature creations like Steamed Whole Crab with Pork Patty (HK$498), Crispy Diced Bean Curd with Fresh Crab Meat (HK$178), Braised Mixed Mushrooms with Fungus (HK$138) and Fried Rice with Minced Beef, Spring Onion & Garlic (HK$148).

Sweet and Sour Pork with Pineapple
Sweet and Sour Pork with Pineapple

A la carte options additionally feature the restaurant’s entire, classic menu, from roasted specialties such as Honey-glazed Barbecued Pork, Crispy Roast Pork Belly and Roasted Goose with Plum Sauce to Signature Peking Duck (ordered a day in advance).

A promotion from now to 7 June also introduces two traditional Chiu Chow-style glutinous specialty rice dumplings crafted especially with premium fillings to celebrate Dragon Boat Festival – Salty Sticky Rice Dumpling with Gingko & Taro (HK$68) and Supreme Seafood Sticky Rice Dumpling (HK$198), available for enjoying at the restaurant and purchasable with vouchers for gifting.

Reflecting the Xiqu Centre’s modern design inspired by traditional Chinese lanterns, Moon Lok Chinese Restaurant likewise blends traditional and contemporary elements to reflect the evolving nature of its Chinese culinary art form.

At the junction of Canton Road and Austin Road, Moon Lok Chinese Restaurant is near Hong Kong West Kowloon Station and Austin MTR station, China Ferry Terminal and the Guangzhou-Shenzhen-Hong Kong Express Rail Link.

New cultural-culinary hotspot Moon Lok Chinese Restaurant has celebrated its official grand opening with a complete menu of dim sum and signature classic dishes from across China at Xiqu Centre in West Kowloon Cultural District
New cultural-culinary hotspot Moon Lok Chinese Restaurant has celebrated its official grand opening with a complete menu of dim sum and signature classic dishes from across China at Xiqu Centre in West Kowloon Cultural District

The new dining hot spot is operated by Hong Kong-based hospitality group Buick Management, which also runs Pak Lok Chiu Chow in Times Square, K11 and Elements, as well as Chateh in Mira Place and Moon Lok Chiu Chow in Citygate.

Located at Unit 2-4, 1/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, Hong Kong, Moon Lok Chinese Restaurant opens daily from 9:00 a.m. to 11:00 p.m.

For inquiries or reservations, please email [email protected] or call (852) 3622-1449.

For more information, please visit www.buick-hk.com.

Like and connect with us on :
Facebook.com/moonlok.chinese/
Instagram.com/moonlok.chinese/

Also read: OMG: This New Seaweed Tastes ‘Like Bacon’ and Its A Guilt-Free Superfood Too

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Written by Markus Castro

A cat person by day and a writer by night. He loves to travel to his favorite destinations in Southeast Asia.

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