Sha Tin 18 at Hyatt Regency Hong Kong (Sha Tin) is switching on its spring mode with a lineup curated under Executive Chinese Chef Ho Chun Hung. Think familiar Cantonese-leaning comforts, but dialed up with sharper seasoning, brighter textures, and that “chef’s touch” that makes every dish feel intentional.

The headline dish is Fermented tofu claypot with salted fish, seafood and pickled chilli (HK$588). It’s bold and layered: traditional fermented tofu anchors the savoury depth, house-made fish broth—simmered daily—adds extra richness, and a tangy-spicy pickled-chilli sauce brings the lift. Seafood stays fresh-forward, from thick-cut garoupa to prawns, oysters, and squid, all working together without going heavy.

Chef Ho also puts rare-cut ingredients on a pedestal. One standout is Wok-fried diced lamb with cashew nuts, chilli and Sichuan pepper (HK$368)—tender lamb fillet meets smoky, numbing heat from carefully controlled stir-frying. For something more delicate, there’s Poached pork tendon with bean sprouts, chive, chilli and soy sauce (HK$288), prized for its scarce supply (only two tendons per pig) and served with a special bird’s-eye-chilli soy accent.

Beyond savoury, spring shows up in refreshing bites: tossed yam noodles with pearl oyster and sha cha sauce (HK$288), plus homemade pickled young ginger with preserved egg (HK$188), and a dessert duo that includes coffee milk tea tiramisu (HK$88) and lemongrass & ginger specialty sherbet (HK$68).

Main venue: Sha Tin 18, Hyatt Regency Hong Kong, Sha Tin. Chef: Executive Chinese Chef Ho Chun Hung.