Huaiyang cuisine, sometimes called Jiangsu cuisine, is one of the four major cooking styles among Chinese. Generally, it can be referred as haute Shanghainese because they have quite a lot of similarity in flavors and common characteristic.
At Empire City Huaiyang, they have interpreted this specific cuisine in a fashionable approach with high-end presentation. Situated near to the Convention Center, the restaurant is dominated by a gorgeous surrounding, spacious area and modern design. As I know it’s sister to restaurant Empire City Roasted Duck in K11, it is no doubt that they serve traditional roasted Peking ducks that are hanged and roasted upon order in a lychee wood oven from the back of both restaurants.
The signature duck is surely the star of the show. Carved between duck meat and skin along with condiments like purple radish, melon, cucumber strips and green onion, there are the typical peking barbecue sauce and caster sugar that intends to elevate the flavorsome crispy duck skin.
Despite the sweet and sour pork is given a picturesque effect with dry ice poured over to create the somewhat smoky waterfall; considering its portion and ordinary taste, we feel it is quite steep on the price.
What follows is the surprising fried rice with more than just shrimp and egg yolk. It is deliciously stir-fried with a total of ten ingredients including shredded conpoy and Chinese ham to give multiple flavors.
Steamed xiao long baos are also excelled well in shape and packed with great amount of soup filling.
Whilst the favourite parts of the night are the shredded turnip pastry crafted similar to a stunning swan, which reminds me of the one from Tangs Cuisine; cute and fluffy mushroom buns that are filled with assorted mushroom.
In contrast to its wacky taste, the lychee dessert actually looks better in apperance as it is filled with gojiberry and osmanthus agar jelly. We also round off the meal with two large birthday bun in celebration of our friend’s big day!
All in all, we are disappointed by the delivery time but still appreciate their “camera eat first” concept featuring a novelty in the cuisine.
Empire City Huaiyang
Lychee Wood Roasted Peking Duck
Traditional Roasted Peking Duck
Served with Purple Turnip, Shredded Melon, Shredded Cucumber, Green Onion, Barbecued Sauce, Sugar & Pancake
配: 紫蘿蔔絲, 蜜瓜絲, 青瓜條, 京蔥, 京醬, 沙糖, 荷葉餅
Deep-fried Kurobuta Pork with Iced Fruit & Coral Shape Sugar
Coral Shape Sugar
Fried Rice with Shrimp & Salty Egg Yolk
Steamed Pork Dumpling with Supreme Soup
Mushroom Bun in Mushroom Shape
Baked Turnip Pastry
Chinese Longevity Bun