Starting from June 13, we cordially invite Chef Wan Tat Kong, a distinguished The Master of Chinese Food Culture, to serve as the Guest Chef at Neptune’s Restaurant. He will present the new menu "A New Taste of Classic Cuisine," featuring an exclusive selection of twenty limited-time dishes. With years of exceptional culinary expertise, Chef Wan masterfully blends the essence of traditional Chinese classics with the rich flavours of high-quality Japanese ingredients, infusing them with new elements and elevating them to new heights. Each dish is a brilliant interpretation of Master Yin's unique style, allowing guests to savour the nostalgic flavors that have been cherished through their generations.
"A New Taste of Classic Cuisine" New Menu presented by Chef Wan Tat Kong, The Master of Chinese Food Culture
The Highlights of Signature Food Dishes
Prosperity Chicken * - Also known as Beggar's Chicken, this dish is a traditional delicacy with a rich history, characterized by its unique cooking method and belonging to the Jiangsu-Zhejiang cuisine. The chef selects a three-yellow chicken weighing approximately 2.5 pounds, known for its intense flavor. A variety of premium ingredients such as fish maw, sea cucumber, abalone, and shiitake mushrooms are stuffed inside the chicken. It is then wrapped in fresh lotus leaves, butter paper, and clay, before being slow-cooked for three hours. When the clay shell is cracked open with a small golden hammer, it releases an aromatic fragrance of lotus leaves. The chicken is tender and infused with flavor, offering a rich and satisfying taste that is truly irresistible.
*Due to the time required for preparation, please place your order two days in advance. Available all day.
Steamed Seabass Fillet with Yunnan Ham - Fresh, tender, and sweet sea bass fillets are paired with savory Jinhua ham and succulent chicken thigh mushrooms. Steamed to nearly 80% doneness, the dish is infused with the refreshing aroma of lotus leaves and finished with a rich broth to ensure the fish is perfectly cooked. Every step in the preparation is executed with precision.
Stir-fried Minced Wagyu Beef with Mushroom in Lettuce Wrap - Premium A3 Japanese Wagyu beef, rich in flavor, is stir-fried with diced ham, lotus root, carrots, celery, shiitake mushrooms, and minced shallots. Wrapped in crisp lettuce leaves, this dish boasts a delightful combination of textures and flavors that is a must-try.
Deep-fried Shrimp Toast - Australian prawns are coated in an egg mixture and served on small squares of bread, then fried until golden and crispy. Light and not greasy, this dish has become a favorite among discerning diners!
Additionally, we also offer Set Dinner Menu for four persons for your enjoyment.
The dinner for four features a selection of ten exquisite dishes, beginning with four delicate appetizers: "Deep-fried Shrimp Toast," "Cucumber Wrapped with Poached Pork Belly in Spicy Sauce," "Crispy Bean Curd Sheets Filled with Vegetables Julienne," and "Preserved Egg and Pickled Young Ginger." The nourishing "Double-boiled Sea-Cucumber and Fish Maw in Supreme Broth" is a must-try! The main course consists of four dishes crafted from high-quality ingredients, including the tender "Braised Japanese Beef Short Ribs with Turnip," the aromatic "Stir-fried Seafood with Wild Bamboo and Rattan Pepper," the sweet and succulent "Poached Seasonal Vegetables with Alaska Crab Meat," and the richly flavored "Stir-fried Egg Noodle with Barbuce Kagoshima Pork, Ginger and Scallion." Finally, the smooth and sweet "Homemade Almond Pudding in Coconut Milk with Deep-fried Milk" perfectly concludes this culinary journey.
Don’t miss the chance to experience Chef Wan’s outstanding culinary skills – only at Neptune’s Restaurant!
Available Date：From now until November 30, 2025
Booking Link :
https://bookonline.foodcloud.hk/m6104/b0001/tms/en/outlet
For Enquiry : (852) 3923 2161 / 3923 2323
Stir-Fried Assorted Seafood with Wild Bamboo and Rattan Pepper
About Chef “Wan Tat Kong”
Known as the "Master of Chinese Food Culture", Master Wan Tat Kong enjoys a high reputation with nearly 50 years of Chinese culinary experience in Japan, Hong Kong and Canada.
Master Wan is a successor of traditional Cantonese cuisine passed down from the first generation of authentic Cantonese chefs in Hong Kong. Having lived in Japan for over 30 years, he is skilled in the application of seasonal ingredients as well as the integration of Chinese and Japanese culinary cultures. He fuses traditional Cantonese cuisine into Kaiseki cuisine, creating “Double Kai Cuisine” to healthily feature Chinese and Japanese essences. Devoted to the study of Chinese food culture and health, Master Wan advocates "seasonal harmony and healthy diet". He has hosted more than 100 large-scale food culture talks and research activities. He was in charge of two major banquets for the Hong Kong Jockey Club Sha Tin Club House. His publications include The New Style of Cantonese Cuisine (Japanese and Chinese editions), Exploring the Sources of Herbs - Medicinal Cuisine Demonstration and others. Master Wan often hosts cooking demonstrations for the Japan External Trade Organisation (JETRO) and large-scale food events. He is also a Food Promotion Ambassador for Japanese prefectural governments with the theme of "Chinese cooking with Japanese ingredients". In 2021, Master Wan received from the Japanese government "The Order of the Rising Sun, Gold and Silver Rays" to commend his efforts in promoting the application of Japanese ingredients to Chinese cuisine.