When choosing a cut of pork for this dish, Sin recommends the shoulder chop (known as
mui tau
yuk in Cantonese) over the usual pork loin chop often found in Chinese-American eateries thanks to its marbling and fat content. The best way to tenderise this cut is to pummel it with the blunt side of a cleaver in a diamond pattern, until the meat is half as thick.
Every component of the pork marinade serves a function, from the corn starch creating a velvety texture, and the role of Shaoxing wine in removing any unpleasant smell of raw meat, and sugar to balance the salinity of the soy sauce. Sin recommends squeezing the marinade into the pork to force the flavours in.
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Regular guests of Rosewood hotels know that the Manor Suites are always the most spectacular, and this 1,873-sq-ft, one-bedroom suite is no exception. Relish the beautiful design elements; Taiwanese-born, New York-based designer Tony Chi is known for his eye for detail (he also designed Rosewood London’s chic interiors, describing that hotel as a city house and Rosewood Hong Kong as a country house). The marble-clad bathroom is to die for with monochrome diamond-shaped flooring, a giant Arabescotto free-standing tub and hammered-copper, his-and-her sinks. As the Manor Suite is on the 30th floor, the views through the floor-to-ceiling windows are so exceptional that you might struggle to tear yourself away, but that’s okay your butler can arrange a sumptuous dinner in your suite’s dining room. If you’re in town for a little longer, the Rosewood Residences are among the most spacious in Hong Kong with large, luxurious living spaces and private outd