Sheraton Tin Po Court's Wong Ho-kan Launches New Signature Dishes: Golden Broth Lobster and Jasmine Tea-Smoked Char Siu

Wong Ho-kan, Chinese cuisine executive chef at Tin Po Court in the Sheraton Hong Kong Hotel in Tsim Sha Tsui, has launched a new à la carte menu, including smoked honey-glazed Spanish Iberian pork char siu (from $398) and steamed egg white with lobster balls and fish roe in a rich golden broth (from $398 per person). The golden broth is made by pan-frying chicken feet, duck wings, pork knuckles, old chicken and lean pork, then simmering over low heat for more than 4 hours. Also available are pork knuckle rolls stuffed with Kanto sea cucumber in golden broth (from $538 per person) and aged Shaoxing wine lobster with rice sheets (from $888).