The Hyatt Centric Victoria Harbour Hong Kong has inaugurated a new, upscale Chinese restaurant, Cruise Xuan (尚萃軒), located in North Point, specializing in masterfully prepared Beijing-style open-flame roast duck alongside an extensive menu of classic regional dishes. Positioned to draw both local gourmands and international visitors, the expansive, sea-view establishment officially opened its doors, promising a sophisticated dining experience prioritizing traditional techniques, high-quality ingredients, and stunning visual presentation.
The new venue offers a refined culinary anchor for the hotel, emphasizing time-honored dishes. Key menu highlights include the signature Peking Duck, an innovative “Tantan Duet Chicken” (擔擔鴛鴦雞), premium duck soup rice, delicate crabmeat dumplings, and savory black pepper Wagyu puffs.
Redefining Traditional Chinese Fine Dining
Situated on the second floor of the hotel’s West Tower, Cruise Xuan provides a spacious and elegant setting capable of seating 130 guests. The design incorporates an eye-catching open kitchen, allowing patrons to observe the chefs’ meticulous preparation processes firsthand. For private occasions, the venue also features dedicated private dining rooms, catering to intimate gatherings and corporate entertaining. The restaurant’s setting is further enhanced by its enviable North Point location, offering picturesque views of Victoria Harbour. Operating hours are scheduled from 12:00 PM to 3:00 PM and 6:00 PM to 10:00 PM, Tuesday through Sunday.
The culinary focal point is its Signature Beijing-Style Open-Flame Roast Duck, priced at HK$888 for a whole duck or HK$448 for half. The preparation involves a rigorous, 45-day rearing process, followed by an exacting 72-hour air-drying period before the duck is roasted in a specialized oven designed to achieve perfectly crisp skin. Beyond the traditional accoutrements, diners can elevate the dish with an optional house-made black truffle and duck liver sauce (HK$48 supplement), lending an extra layer of richness to the experience.
A popular “two-course” option includes the Superior Duck Broth Poached Rice, where the remaining duck bones are slow-simmered to create a deep, comforting broth. This savory soup is combined with diced duck meat, seasonal mushrooms, crispy rice, sea cucumber, and bamboo fungus (HK$268 à la carte or HK$188 when utilizing the duck for two courses).
Diverse Menu Showcases Regional Classics
While the roast duck is the star, the menu expertly balances Northern Chinese specialties with Hong Kong favorites and inventive seafood dishes. Notable classics include the flavorfully spiced Cumin-Scented Lamb Rack (HK$288) and the rich, seafood-forward Red Crab and Crispy Rice dish (HK$168 per person).
Further demonstrating the kitchen’s versatility are creative takes on conventional poultry, such as the Tantan Duet Chicken (HK$138), which ingeniously pairs free-range yellow chicken and silky black silkie chicken, served with a nuanced Sichuan-style sauce.
Seafood aficionados are catered to with premium live selections, including fresh Western Australian Lobster, Steamed Eastern Star Grouper with rattan pepper, and Pan-Seared Scallops with duck liver and crispy rice crust. The dim sum selection maintains the restaurant’s commitment to refinement, featuring visually appealing items like the Star Garoupa Goldfish Dumpling, Crabmeat Soup Dumplings, and Black Pepper Wagyu Puffs.
To complement the rich flavors of the cuisine, Cruise Xuan offers a curated selection of beverages, ranging from traditional Chinese teas and Hong Kong-style iced milk tea (奶茶) to inventive cocktail pairings. The inclusion of bespoke cocktails is part of a growing trend in high-end Chinese dining, aiming to modernize the pairing experience for contemporary palates. The debut of Cruise Xuan solidifies North Point’s position as a destination for sophisticated culinary experiences, combining panoramic harbor views with meticulously executed heritage Chinese cuisine.