Yuen Long’s revered Teochew institution, Chiu Ting at K11 Place I, has fully reinvented its culinary identity with an audacious new menu that splices traditional Teochew cooking with the bold punch of Sichuan heat and the elegance of Western techniques. Available now for dine-in, the launch is paired with a compelling incentive: dinner guests spending $600 per table will receive a complimentary Crispy Sesame Chicken, while desserts and drinks are on a Buy-One-Get-One-Free basis.
Tradition Meets Transcontinental Creativity
The revamped line-up marks a dramatic departure for the long-standing restaurant. Take the Wellington Preserved Vegetable Pork Pie ($128), which reimagines the classic English staple by swapping beef for an umami-packed Hakka-style pork patty, enhanced with water chestnuts and dried squid, all encased in a delicate, golden puff pastry.
Another boundary-pushing highlight is the Red Wine Goose Liver ($118). Sourced from the prized Chenghai Lion Head goose, the silky liver is gently seasoned with brandy and black pepper before being finished with a rich red wine glaze, resulting in a starter that is as visually striking as it is luxuriously smooth.
For theatrical flair, the Flaming Pineapple and Mango Sweet and Sour Pork ($108) elevates a Cantonese crowd-pleaser. The dish is flambéed tableside, the burst of heat releasing caramelised fruit aromatics and coating every crispy piece of pork in a deeply layered, tangy-sweet glaze.
Anchored by a 40-Year Legacy
Despite the modern flourishes, Chiu Ting holds firmly to its roots. The centrepiece of the new menu remains the Chenghai Lion Head Goose Platter ($288). Featuring slices of goose, liver, kidney, and intestine, it relies on a legendary 40-year-old master stock—a complex elixir of star anise, cassia bark, and galangal—that delivers profound, concentrated depth in every bite.
Sichuan Fire Joins the Party
The kitchen’s embrace of Sichuan heat adds another dimension. The Spicy Beef Duo ($198) tosses tender braised beef tongue and brisket in a screeching-hot wok with Sichuan chillies, while the Dahongyou Oil-Splashed Grouper ($368) douses fresh fish in sizzling Sichuan peppercorn oil, creating a full-bodied mala sensation.
Seafood lovers should look to the Swatow Seafood Platter with Baguette ($368). A daily shipment of squid, flower crab, clams, and razor clams arrives direct from Guangdong, served with a choice of sour-spicy or aromatic broth. The accompanying crispy baguette is perfect for soaking up every last drop of the intensely flavoured sauce.
Limited-Time Launch Offer
To celebrate the new menu, Chiu Ting is running a special promotion.
- Free Crispy Sesame Chicken: Dinner dine-in guests spending $600 per table will receive a complimentary Crispy Sesame Chicken (valued at $168).
- Buy-One-Get-One-Free: All desserts and beverages are on a BOGO free offer (the lower-priced item is free).
Validity: From now until 30th November 2026.
For diners willing to venture up to Yuen Long, this menu offers a compelling reason to rediscover a classic kitchen confidently writing its next chapter. The thoughtful convergence of authentic Teochew techniques with global inspirations promises a dining experience that honours its legacy while embracing a bold, exciting future.
Chiu Ting
Shop 1035, L1, K11 Place I, 9 Long Yuk Road, Yuen Long
Hours: Mon–Sun, 9:00 AM – 4:00 PM & 5:30 PM – 10:30 PM
Phone: 3596 3078