Best Western Hotel Causeway Bay’s Chan’s Kitchen is ringing in the fall season with two exclusive dining concepts: the Autumn Crab Banquet and the Diechuan Bashu Tasting Banquet. Reservations are now open for these curated menus that emphasize peak seasonal ingredients and robust Sichuan flavors right in the heart of Hong Kong.
Autumn Crab Banquet
The star of the show is the hairy crab, a late-year luxury known for its delicate meat and roe. Each crab, weighing five taels, is steamed with perilla leaves for an aromatic touch. The crab trilogy includes steamed crab, crispy golden crab claws, and silky crab roe noodles. The five-course accompaniment features Sichuan pepper and jellied egg, chilled superior broth on tender greens, sweet and sour pork, nutritious black garlic and scallop chicken soup, and gingered rice ball soup.
Crab enthusiasts can add extra crabs at HKD 168 each. The full set costs HKD 498 per person, requires a table of at least six, and must be booked 72 hours in advance. A 10% service fee is not included.
Diechuan Bashu Tasting Banquet
For those seeking bold pairings, the Diechuan Bashu Tasting Banquet marries eight Sichuan dishes with the distinctive notes of Diechuan malt whiskey. Crafted near Mount Emei, the whiskey draws flavor from oak casks of three continents. The menu runners include sesame oil-dressed lettuce, Sichuan dumplings in red oil, savory pig trotter soup, foie gras-enriched mapo tofu, chili-lacquered beef tongue, green pepper steamed whole garoupa, and handmade dan dan noodles.
The experience is set at HKD 438 per person, inclusive of tea and a half whiskey measure. Like its counterpart, this banquet necessitates six diners and a three-day prior booking.
Details for Reservations
Both banquets unfold at Chan’s Kitchen, tucked in the basement of Best Western Hotel Causeway Bay at 209-219 Wan Chai Road, Causeway Bay. Direct booking is possible by phoning 2892 3388. With limited seats, prompt reservations are suggested.
Implications and Next Steps
As autumn arrives, seasonal dining becomes a highlight in Hong Kong’s diverse food culture. Chan’s Kitchen’s dual-theme strategy offers a choice between celebrating local seafood treasures or diving into Sichuan’s spirit and spice. For diners seeking a plurality of tastes and a social feast, these banquets present structured yet flexible options. Moving forward, such themed menus might inspire more hotel restaurants to craft specialized gatherings, bridging traditional flavors with contemporary dining expectations.
Important Note: Prices and menu items are accurate at the time of publication but may be adjusted. Guests should verify details and terms with the restaurant or platform when booking.