Inheriting the Essence of Classic Cantonese Cuisine Carefully Selected Premium Seafood Creates a Sustainable Dining Experience
Hong KongMay 11, 2026 /PRNewswire/ — Sheraton Hong Kong Hotel & Towers is delighted to welcome seasoned Cantonese culinary master Chef Wong Ho Kan as the new Chinese Executive Chef at Tien Heung Lau, a Chinese restaurant that has been honored with the Michelin Recommended award for 18 consecutive years. He has meticulously selected sustainable seafood and other premium ingredients to launch his first signature menu, the “Chef Wong’s Epicurean Voyage Tasting Menu”.
The new Tien Heung Lau “Chef Wong’s Epicurean Voyage Tasting Menu” carefully selects sustainable seafood ingredients, using new recipes to inherit the essence of classic Cantonese cuisine.
Chef Wong began his culinary apprenticeship at the age of 15, dedicating himself to the study of Cantonese cuisine. Over the years, he has held key chef positions at numerous award-winning hotel Chinese restaurants, accumulating over 35 years of profound expertise. He is particularly skilled in handling premium ingredients such as abalone, sea cucumber, and fish maw. He has poured his years of mastery into this tasting menu centered on sustainable seafood, selecting top-tier sustainable ocean treasures certified by the internationally renowned Aquaculture Stewardship Council (ASC). Guided by the philosophy of “Honoring tradition while embracing innovation,” Chef Wong adheres to the essence of classic cooking while boldly incorporating innovative dishes developed over many years, offering a refreshing new interpretation of each classic Cantonese dish. We cordially invite all diners to come and savor this new-style Cantonese feast, where freshness and flavor converge.
【Chef Wong’s Epicurean Voyage Tasting Menu – Six-Course Set】（HK$1,288 per person）
Exquisite Trio of Appetizers awakens the palate. Crispy Roasted Suckling Pig uses tender young piglets, roasted over an open flame in a traditional hanging oven. The skin is crispy and aromatic, the subcutaneous fat melts in the mouth, and the meat is tender. Scallop with Sichuan Pepper and Lettuce features premium Australian scallops, lightly steamed to retain a silky texture, paired with hand-cut lettuce strips and finished with Sichuan green pepper oil for a refreshing aroma without numbing the mouth, offering a clean and appetizing taste that highlights the ocean’s freshness. Smoked Vegetarian Goose with Ginger involves wrapping stir-fried shredded shiitake mushrooms, wood ear mushrooms, and carrots in tofu skin to form a roll, then lightly smoked with jasmine tea leaves, enveloping it in smoky fragrance. It is served with crunchy young ginger, whose mildly sour and spicy flavor perfectly sets the stage for the seafood feast.
The second course is the captivating Wok-Fried Australian Greenlip Abalone with Local Garlic Sprouts and Chinese Yam in Chef’s Secret Shrimp Head Oil Sauce, showcasing Chef Wong’s years of dedication to crafting secret sauces. Chef Wong excels at using homemade sauces to highlight the natural flavors of ingredients. This dish uses fresh shrimp heads to extract shrimp head oil, which is then combined with a proprietary recipe to create the soulful sauce. The star ingredient is ASC-certified Australian nine-head greenlip abalone, grown in unpolluted waters, with tender, sweet, and delicious meat. Thick-cut abalone is paired with seasonal local tender garlic sprouts and soft, starchy Chinese yam, then quickly stir-fried over high heat with Chef Wong’s secret shrimp head oil to lock in the abalone’s freshness, delivering an intense wok hei. The oceanic savoriness of the shrimp oil intertwines with the natural sweetness of the abalone, fully showcasing the charm of Cantonese cuisine’s “fresh, aromatic, and enticing” flavors.
The third course is Double-Boiled Soup with Mandarin Peel, Sea Coconut, Fresh Groper Fish Maw, and Conpoy, reflecting a dual pursuit of top-tier ingredients and sustainability. The soup’s star ingredient is ASC-certified Australian wild fresh groper fish maw, prized for its “original gel quick-freeze” process: the maw is extracted immediately upon catch and kept refrigerated before being shipped directly to Hong Kong. This method not only saves the days of soaking time and water required for traditional dried fish maw but also preserves the maw’s complete natural collagen to the greatest extent. The fish maw is thick, plump, and as wide as a palm, offering an exceptionally rich and sticky texture. The golden, clear soup base is made by slow-simmering fresh chicken for over three hours, resulting in a clear yet rich broth. Japanese whole conpoy is added for umami, and it is double-boiled with sun-dried sea coconut and aged mandarin peel, imparting a hint of citrus fragrance. This nourishing and beautifying soup is a殿堂级 (hallmark) delicacy.
Next is the highly anticipated fourth course: Crispy-Scaled Blue Cod with Salted Lemon and Soybean Paste Sauce. This dish features ASC-certified blue cod from the pristine deep waters of New Zealand. The fattiest belly and back portions are selected, carefully deboned, yielding firm, snow-white flesh. Chef Wong employs the Japanese “crispy scale” technique, precisely controlling oil temperature and pouring method to make the scales stand up like a phoenix tail, incredibly crispy, while the fish beneath remains tender and juicy, creating a perfect contrast of crispy exterior and tender interior. He specially crafted a secret sauce for this dish, using aged Guangdong salted lemon and Puning soybean paste as a base, blended and stir-fried with several secret ingredients including peanut butter. The sauce offers layers of saltiness, umami, sourness, and aroma, elevating the fish’s sweetness while showcasing a rich fishing port character.
The grand finale of the feast is Lo Mein with Tai O Shrimp Roe, Shrimp Wontons, Ginger, and Spring Onion in Rich Chicken Broth, brimming with the local fishing village charm of Hong Kong. The wontons are filled with whole fresh shrimp, wrapped in thin, delicate skin, and generously sprinkled with sun-dried shrimp roe from Tai O, Hong Kong, releasing an aromatic saltiness. The broth is made by simmering three-yellow chicken for over three hours, then boiled vigorously until thick and velvety, packed with intense chicken flavor. To enjoy, the concentrated chicken broth is poured over Hong Kong-style alkaline noodles. The saltiness of the shrimp roe, the sweetness of chive blossoms, and the rich chicken broth instantly meld together, offering a luxurious tribute to traditional Cantonese noodles.
Finally, the classic Hong Kong dessert Mango Pomelo Sago provides a perfect ending. Made with ripe Philippine mangoes at their peak, bursting with fruity aroma, paired with sweet pomelo segments and sago, it is sweet, delicate, and brings this feast to a satisfying close.
【Chef Wong’s Epicurean Voyage Tasting Menu – Eight-Course Premium Set】
For diners seeking the ultimate tasting experience, an upgraded eight-course premium set is available (HK$1,588 per person), allowing you to savor the following two signature dishes that showcase Chef Wong’s mastery.
Stir-Fried Miyazaki A4 Wagyu with Seasonal Mushrooms and Sichuan Peppercorn perfectly embodies the cross-border philosophy of “top-tier ingredients, Cantonese interpretation.” Carefully selected Japanese Miyazaki A4 wagyu beef, with its fine, frost-like marbling, is cut into thick pieces and quickly stir-fried over high heat to instantly seal in the juices, achieving an ideal doneness of slightly charred exterior and medium-rare interior. Seasonal fresh mushrooms are then stir-fried until fragrant, and green Sichuan peppercorn powder is sprinkled in. Its unique fragrance and mild numbing sensation cleverly balance the richness of the wagyu, creating a harmonious blend of meaty aroma, mushroom umami, and peppercorn fragrance.
Another highlight is Poached Seasonal Greens with Fish Broth, Conpoy, and Fox Nuts. The broth is made by pan-frying fresh crucian carp until fragrant, then simmering until it turns into a milky white, rich stock. After straining out the solids, the broth is pure white and intensely flavorful. Suzhou’s specialty fox nuts (also known as Qian Shi), hailed as “ginseng of the water,” and shredded Japanese conpoy are added for umami. Finally, tender seasonal greens are lightly blanched in the broth. The greens and fox nuts absorb the essence of the fish broth and conpoy, resulting in a mild, elegant flavor. This dish also benefits the spleen and kidneys, making it highly nutritious.
【Chef Wong’s Epicurean Voyage Tasting Menu】
Price: Six-course HK$1,288 per person / Eight-course HK$1,588 per person
Add HK$450 per person for 3 glasses of sommelier-recommended wines, or HK$600 per person for 4 glasses of sommelier-recommended wines
Book Now: https://bit.ly/3ORBKTo (Limited-time online booking offers a 10% discount on the menu)
Availability: Available in limited quantities from now on (advance reservation of one day is required)
Serving Hours:
Monday to Saturday
Lunch: 11:30 AM – 3:00 PM (Last order at 2:30 PM)
Dinner: 6:00 PM – 10:00 PM (Last order at 9:00 PM)
Sundays and Public Holidays
Lunch: 10:30 AM – 3:00 PM (Last order at 2:30 PM)
Dinner: 6:00 PM – 10:00 PM (Last order at 9:00 PM)
Terms and Conditions:
- A 10% service charge applies to the above prices (calculated on the original price).
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- In case of any dispute, Sheraton Hong Kong Hotel & Towers reserves the right of final decision.