Business lunch is a good introduction to Lai Ching Heen , flagship Michelin ⭐️ ⭐️ at the Regent .
I haven’t been inside this hotel since I stayed here in 2003 and it has had a very impressive makeover . Lai Ching Heen is located on the ground floor with a great view across the harbour .
High standard of Cantonese cuisine and service is a notch or two above what you usually encounter in Cantonese restaurants in HK.

Chilled South African Fresh Abalone and Jelly Fish

Tender abalone with jelly fish and a cider vinegar jelly . Good start ..

Steamed Crabmeat Dumpling with Assorted Vegetables
Steamed Lobster and Sea Urchin Dumpling with Sarcodon Aspratus Mushroom
Steamed Scallop Dumpling with Homemade XO Chili Sauce

Excellent trio of dumplings , loved the scallop with XO the most .

Double-boiled Sea Cucumber with Russula Mushroom and Conpoy in Supreme Soup- prefer sea cucumber to be soft and giving rather than crunchy but some quality conpoy really stole the show here .

Braised Fish Maw and Tofu Sachets with Seafood in Oyster Jus- this was outstanding , great texture on the fish maw , thick but balanced sauce and tofu stuffed with seafood farce , resembling a softened wonton . Delicious and memorable !

Wok-fried Kagoshima Wagyu and Assorted Mushrooms with Homemade XO Chili Sauce- have had many versions of this dish and here the larger sized cubes of Wagyu really played a significant role . This allowed more beef fat to release on the palate and the interplay of the fat with the XO really made it sing . A new standard for this dish .

Fried Rice with Diced Roasted Duck, Chicken, Crabmeat, Conpoy, Mushroom and Bamboo Shoot
Wrapped in Lotus Leaf- protein ingredients weren’t really all that discernible but not grumbling about fried rice !
Double-boiled Sweetened Dried Lungan Soup with Japanese Ginkgo Nuts and Peach Gum- still have t found a redeeming feature for ginkgo nuts ..

Baked Egg Tartlette with Gum Tragacanth