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Spring is here and the humidity has returned to Hong Kong. To balance our body and relieve dampness during the wetter season, executive chef Suen Kam Sing at the award-winning Dynasty has created “Chef Suen’s Spicy Cuisine” to detox your body and light up your spring. With decades of culinary experience in different regions in China, chef Suen meticulously combines the essence of spicy classics and Cantonese cuisine in crafting spicy delights with different degree of spiciness.
Discover dishes such as stir-fried eel with peppers in spicy wine, a Cantonese classic with Sichuanese twist. The eel slices are fried and then stewed with dried chillies and Sichuan peppercorns together with crispy celtuce, and served in a sizzling hot iron plate. This medium-spicy dish will deliver you fascinating chilli flavour and rich texture in every single bite. Alternatively, opt for poached sea snail in spicy wine if you want to challenge yourself with a higher level of spiciness. The amber col