The W Hong Kong is known for its hip vibe and cool creed, but they also want to ensure that guests looking for authentic Cantonese food are not forgotten and their in-house signature Sing Yin restaurant hits the spot. Sing Yin literary translated as “Star Banquet Cuisine”, focusing on true classic Cantonese dishes and maybe throw in the odd dish or two with a twist to excite its patrons to explore this to the max and dine like a star.
The 112-seat Sing Yin restaurant is set in an evocative urban setting, designed by international architect and interior designer, Steve Leung, who recreates the unique features of Hong Kong’s streetscape in a groundbreaking contemporary sense. The triplex ceiling high narrow entrance is decorated with an elegant setting for you to enjoy the peace and harmony at the foot of Lion Rock and discover the culture of the legendary cosmopolitan city.
Sing Yin is helmed by multiple award winning Executive Chinese Chef Simon Wong for his carefully crafted set menu that is re-imagined and elevated Cantonese cuisine to new heights as he has one really good palate and true understanding of food and flavour as well as a mainline to the purity and the balance of food by bringing out the best from the carefully chosen prestige ingredients used through his legendary culinary skill. He just wants the best companion by putting the right stuff with the right skill and excels in it. A hearty a-la-carte menu as well as delicate Dim Sum dishes are among many other signature dishes being mastered to delight your palate through Chef Wong’s gastronomic journey. It’s time to indulge!
This delicate deluxe combination platter comes with three different cold and warm appetizers. We started off with the Jellyfish Marinated In Vintage Vinegar - As expected with such a classic “banguet feast” appetizer dish, this was extremely crunchy jellyfish, but what a clever twist to add the vintage vinegar that offers a pleasant aromatic flavour and this takes it to another level, making it so complex and tasty on the palate. A must try! We then moved on to the succulent Roasted Crispy Suckling Pig that was an absolutely perfect rendition of one of our favourite dishes. The crackling skin was absolutely crispy to the max and the meat was so flavoursome, never too greasy and never enough. The last bite on the plate was the beautifully Crispy Sliced Lotus Stuffed With Crab Meat - Another triumphant creation by Chef Wong that came with a perfect combination of a crispy outer shell and delicate yet meaty crab meat being stuffed inside that is not dominating and extremely satisfying on the palate. It was also such a good counterpoint after the richness of the suckling pig. Put this on your hit list!
This light chicken consommé is packed with flavour and is simply so heart-warming. The lightly cloudy broth was extracted from the additional ingredients that added some texture but never took away from the key highlight, which could have been enjoyed just on its own, but it made for a lovely presentation with the floating wolfberry that adds a hint of sweetness to the taste.
Deliciously cooked and artfully presented food deftly balances contemporary influences with unwavering respect for tradition on a large hollow pasta dish plate. The meaty lobster was so fresh and tender, tasting the sea almost immediately and well paired with the really crunchy diced yam that is full of fibre, absorbing the entire accompanied sauce that is simply umami. The quinoa adds another element that is visual and subtle in flavour on the palate. Overall a winning combination that shows Chef Wong's crafted culinary skill.
Soft, tender, juicy and flavoursome. The meat was sensationally braised in precise cooking with succulent taste, garnished with Bok Choy roots. The gravy was the cherry on top with the added bonus of dried mushrooms, with an all-round quality which cannot be denied. This is a great dish for beef lovers!
Osmanthus Pudding Jelly - Such a classic and all time favorite desert visually admirable and also taste wise. It provides a refresher for the palate after so many of the rich tastes. The Crispy Red Bean Sesame Ball - Another classic and brilliantly executed. Fluffy and a little richer in texture that was packed with flavour with sweet red bean filling and was a nice contrast on the palate after the osmanthus pudding jelly and then to round up with the hearty, warm and creamy Almond Soup - This well-like Cantonese soup base and delicious desert that has such a harmonious and delightful flavour to end Chef Wong’s culinary sojourn and you can’t get better than this rendition.
The whole evening was pleasant and ticked all the boxes of the best dishes and to highlight the meticulous yet complex cooking techniques that Cantonese culinary is renowned for. The service was perfectly timed and they listened to our every request and always attended to our table at just the right time throughout the evening. You simply must make a bee line for Sing Yin and indulge your culinary senses. Chef Wong’s epicurean perfection focuses on high-level selected ingredients. It was indeed a lucky treat to be able to experience the master chef’s creation with realistic excitement and blissful world class gastronomy adventure. As the name suggests, you can dine like a star at Sing Yin or at least savour the star-rated feast from its renown Cantonese dining and taste from many of their signature star dusted dishes that convey a refreshing interpretation of contemporary and a truly quintessential Cantonese gastronomy, the hearty Sing Yin W Hong Kong is where you need to go.