Phoenix Spring Chicken (龙凤童鸡）
Our take on the Christmas turkey came about when Chef Hooi Kok Wai stumbled upon the dish prepared by his colleagues in the Western Kitchen of Cathay Hotel.
Trio Cuppa Chicken（三杯鸡）
AIt was one of the last meals of Wen Tianxiang (文天祥), a politician in the Southern Song dynasty (1127–1279) who was captured by the invading Yuan armies of Kublai Khan.
Wok-fried Chicken with Honey Ginger Sauce (蜜汁子姜鸡)
A dish from Sichuan that originally used the local Pixian bean paste (郫县豆瓣) with Sichuan pepper, young ginger, spring onions and cut chillies.
Beggar’s Chicken (古法叫化鸡)
In the early Qing dynasty (清朝), a beggar in the Jiangsu (江苏) province was gifted a raw chicken. But without utensils to cook it, he wrapped the chicken with mud and baked it in a naked fire.
Steamed Chicken with Yunnan Ham and Oyster Sauce (经典金华玉树鸡)
This dish is a quintessential favourite in Cantonese banquets, and consists of pieces of
de-boned chicken sandwiched by Yunnan ham (金华火腿) before they are dry-cured—a
method dating back to the Tang dynasty (618–907).
Conqueror's Braised Duck (经典霸王鸭)
A deboned duck weighing 3 kg is stuffed with 10 salted egg yolks, chestnuts, barley, lotus seeds, mushrooms, and lily buds. It is then steam-braised for more than two hours until the stuffing becomes soft and rich in the flavor of the yolks.
Classic Jiangsu Crispy Duck (古法香酥鸭)
The duck is braised for two hours until the meat is soft enough, and then air-dried in
preparation for deep frying.
Canton Roast Duck（粤式明炉烤鸭）
The Chinese have been roasting ducks since the Northern and Southern dynasties (南北朝)(420–589 AD) at its capital in Jinling (金陵), today’s Nanjing (南京).
At first, barbecue forks (叉) were used to skewer the bird through its thighs and wings. It was then roasted over a naked flame, giving rise to its name叉烧鸭.