Review

Sitting atop the InterContinental Chiang Mai, Hong’s Chinese restaurant has panoramic views across the old city. The oriental décor enhances the mood for Chinese culinary classics, with a menu rich in Sichuan, refined Cantonese and delicately balanced Taiwanese cuisines. Recommended dishes include an elegant appetiser of avocado and crab, with caviar in pandan juice. Alternatively go for an authentic array of dim sum, pot stickers, siu mai or xiao long bao. Poached chicken with spicy Sichuan sauce is served cold with the juxtaposition of the sauce’s heat, whilst crispy roasted pork belly with caviar is a luxe must-try. Live seafood options include Alaskan king crab and scallops, prepared to preference. For main, with advance notice, signature Peking duck is prepared whole tableside, masterfully sliced, and shredded into an ornate presentation of juicy, plump duck meat and crispy skin strips. Fresh cucumber, spring onion and a rich hoi sin plum sauce is wrapped in lightly steamed rice pancakes. Spicy lobster mapo tofu, with minced pork, soybean paste is seasoned with Sichuan pepper. Taiwanese dishes include a subtle superior broth, containing sea cucumber and millet porridge. For dessert, chilled stewed snow pear with snow fungus is refreshing, whilst sweetened sesame dumplings come with savoury red beans. The beverage menu presents signature cocktails and spirits including Chinese specialties and premium wines.