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(28 February 2025) Shunde cuisine is one of the most representative styles amongst China's four major regional cuisines, characterised by its emphasis on "clarity, freshness, crispness, tenderness, smoothness, and authenticity". The Atrium Chinese Restaurant at the Hong Kong Convention and Exhibition Centre (HKCEC) proudly presents “A Flavourful Feast of Shunde Cuisine” menu. Created by Head of Chinese Culinary Operations, Chef Ng Cheung-kong and Executive Sous Chef Kon Chu-kwong, this a-la-carte menu features a careful selection of fresh ingredients and meticulous culinary techniques, which embodies the “exquisite yet rooted” essence of Shunde cuisine.

Braised Giant Mottled Eel with Roasted Pork Belly, Radish and Mushroom (HK$468) is Chef Ng’s signature creation. This dish is handled with utmost care, where live eels are kept in seawater for at least three days, not only for removing the muddy odor but also ensuring their firm and tender texture. Chef Ng then debones the fish and combines it with homemade marinade, ginger, scallions as well as roasted pork belly and simmered the mixture over medium low heat and braised over high heat afterwards until the sauce reduced. A unique addition to the recipe is radish, a rarely used ingredient in this dish, which not only balances the richness of the flavours but also absorbs the jus during the slow-cooked process. The eel's springy yet deeply-infused texture creates a complex and rich interplay of flavours, making an unforgettable culinary experience.

Another renowned Shunde dish, Sautéed Egg White with Crab Meat and Milk in Shunde Style (HK$238), also involves meticulous preparation. Fresh Hokkaido milk was poured into a scorching hot wok, where it is continuously stirred and flipped, to maintain a silky and delicate texture. The dish specially added Snow Crab Legs for their sweet and delicate flavour, pairing perfectly with the creaminess of the milk. Each and every satisfying bite leaves the diners wanting more.

The nourishing and health-enhancing Double-boiled Fish Head Soup with Chinese Herbs (HK$498) combines ingredients known for their medicinal properties, including chuanxiong (Sichuan lovage), baizhi (angelica root), and tianma (gastrodia). These are paired with a pan-fried big fish head and boiled for over 3 hours to create a soup that is not only intensely flavourful but also subtly aromatic. The result is a milky, sweet, and refreshing broth that is both nourishing and revitalising, an unmissable dish for those seeking a wholesome treat.

Steamed Chicken with Red Dates and Chinese Herbs (HK$268), specifically uses free-range Loong Kong chicken for its tender texture. Paired with red dates, pickled mustard greens, celery and onions, the chicken’s naturally rich and silky mouthfeel is further enhanced after steaming, perfectly showcasing the rustic and authentic farmhouse style of Shunde cuisine.

Hailed as the “crème de la crème“ of Shunde cuisine is the Pan-fried Stuffed Mud Carp with Black Bean Sauce (HK$198), aptly showcases simplicity and precision of its traditional culinary styles. Mud carp, known for its abundance of bones, requires an intricate preparation process. The fish skin is carefully kept intact while the flesh is removed and blended with dried tangerine peel, preserved sausage, dried shrimps to create the fish paste, which is then stuffed back into the fish’s original shape—a true testament to the chef’s skillful artistry. The whole stuffed fish is then cooked using a combination of frying and steaming, resulting with a crispy exterior, tender interior, and a delightful layering of textures.

A duo of delightful Shunde street snack, Pan-fried Pancake with Peanuts, Shredded Coconut,and Pan-fried Pancake with Preserved Sausages, Dried Shrimps and Dried Radish (HK$88), comes in contrasting green and red colours. Irresistible at first glance, the sweet pancake is dyed with beetroot juice, and filled with a blend of peanuts and shredded coconut, offering a balanced sweetness that is not overly rich. The savoury pancake, on the other hand, is coloured with spinach juice and a filling of preserved sausage, scallions, dried shrimps, and barbecued pork, delivering a crispy and aromatic bite.

In addition, The Atrium Chinese Restaurant also introduces “Shunde Delicacies Special Combo”. Priced at just HK$628, the set menu is a perfect way to savour the essence of Shunde cuisine. Patrons can choose between theDouble-boiled Fish Head Soup with Chinese Herbs and Steamed Garoupa Fillets with Black Olives and Pickled Ginger, which pairs with one of the three following main dishes, Steamed Chicken with Red Dates and Chinese Herbs, Sautéed Egg White with Crab Meat and Milk in Shunde Style or Braised Lion Head Goose with Yam.

The menus are available starting today during lunch and dinner.

All prices are subject to tea and condiment charges and 10% service charge. For enquiries and menu details, please call 2582 7332 or WhatsApp 9212 3087; or visit: https://www.tablecheck.com/en/hkcec-the-atrium/reserve/message.

The Atrium Chinese Restaurant Information
Address: Level 1, Hong Kong Convention and Exhibition Centre, 1 Harbour Road, Wanchai

Opening Hours:
Lunch
Monday to Friday - 11:30am to 3pm
Saturday, Sunday and Public Holidays - 11am to 3pm

Dinner
Monday to Sunday and Public Holidays - 6pm to 10pm

Telephone: 2582 7332 or WhatsApp 9212 3087

Website: https://restaurants.hkcec.com/TheAtrium

Social Media: Instagram (@theatrium_hkcec)

About the Hong Kong Convention and Exhibition Centre
This award–winning 306,000–sqm building, first opened in 1988, offers 91,500 sqm of rentable space. An iconic Hong Kong landmark, the Hong Kong Convention and Exhibition Centre (‘HKCEC’) is located on a prime waterfront site in the central business district of Hong Kong. It is owned by the Hong Kong SAR Government and the Hong Kong Trade Development Council.

About Hong Kong Convention and Exhibition Centre (Management) Limited
Hong Kong Convention and Exhibition Centre (Management) Limited (‘HML’) is a professional private management and operating company responsible for providing day–to–day management for the HKCEC, where it oversees administration, marketing, booking, scheduling, event co–ordination, maintenance and security. It also manages food and beverage operations at the HKCEC, including restaurants and catering services. HML provides world–class services for users, visitors and guests of the HKCEC, a venue which has been consistently awarded the title of ‘Best Convention and Exhibition Centre in Asia’ by leading industry professionals. Events at the HKCEC, including exhibitions, conferences, corporate meetings, entertainment events, seminars and banquets, contribute significant economic benefits to the city and help raise the international image of Hong Kong.

HML is a member of CTF Services Limited. Listed on The Stock Exchange of Hong Kong Limited, CTF Services Limited (Hong Kong Stock Code: 659) is a conglomerate with a diversified portfolio of market-leading businesses, predominantly in Hong Kong and the Mainland. The Group’s businesses include toll roads, insurance, logistics, construction and facilities management. Through the Group’s sustainable business model, it is committed to creating more value for all stakeholders and the community. 

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