InterContinental Grand Stanford Hong Kong proudly presents “Pearls by the Fragrant Harbour” — a distinguished four-hands collaboration between Chef Yu Chiu Kwan, Executive Chinese Chef of the hotel, and Chef Sean Xiao Junwei, Executive Chef of Cai Feng Lou at Hualuxe Xi’an Tanghua and Black Pearl Award Winner.
This exclusive menu, curated by Chef Sean and Cantonese cuisine virtuoso Chef Kwan, is a celebration of refined culinary artistry. Each dish showcases thoughtfully selected ingredients, elevated through masterful techniques, local culture and a creative mindset—crafted with unwavering passion and a deep respect for tradition and innovation.
Mr. John Drummond, General Manager of InterContinental Grand Stanford Hong Kong, remarked: “This collaboration transcends a mere culinary exchange—it marks a pivotal moment in the evolution of Cantonese cuisine. Chef Kwan’s deep-rooted mastery of traditional techniques, harmonised with Chef Xiao’s visionary approach enriched by diverse regional influences, has given rise to a bold new gastronomic narrative. It is where time-honoured heritage meets contemporary innovation, forging a path toward the future of Cantonese dining with elegance, creativity, and purpose.”
As Executive Chef of Cai Feng Lou Chinese Restaurant at HUALUXE Xi’an Tanghua as well as Executive Chinese Chef of Northen China, IHG Group, Chef Sean brings with him 25 years of culinary expertise, with a deep focus on Cantonese cuisine. A proud Hakka native born in Guangdong province, his mastery of regional flavours is rooted in years of tutelage under a renowned Cantonese culinary master. He has held positions at several prestigious hotels across China, including Sheraton Xi’an North City Hotel, The Westin Ningbo, and Sheraton Hohhot Hotel. Under his leadership, Cai Feng Lou Chinese Restaurant at HUALUXE Xi’an Tanghua has been awarded the Black Pearl One Diamond honour for four consecutive years, from 2022 to 2025.
Driven by a relentless pursuit of excellence, Chef Sean has expanded his repertoire by exploring the rich traditions of Sichuan, Hunan, and Huaiyang cuisines. He adheres to the principle of integrating local culture and ingredients. His culinary philosophy is best captured in his own words: “Treat food like your first love and cooking like a date.” This sentiment reflects not only his passion, but also the care and artistry he brings to every dish.
Chef Kwan, Executive Chef of Hoi King Heen at InterContinental Grand Stanford Hong Kong, is widely regarded as a legend in Cantonese cuisine. With over four decades of culinary excellence, he has earned a reputation for crafting some of the city’s most celebrated Cantonese dishes, captivating diners both locally and internationally.
Since joining the hotel in 1994, Chef Kwan has led Hoi King Heen to numerous accolades, including the prestigious Silver and Gold Awards in the Hong Kong Tourism Board’s Best of the Best Culinary Awards in 2015 and 2016. Following the restaurant’s renovation in February 2025, he unveiled a new menu inspired by the traditional Siheyuan courtyard concept—an elegant fusion of cultural heritage and modern culinary artistry.
Chef Kwan’s global perspective is shaped by his culinary journeys to Paris, France, and Guyana, where he explored diverse gastronomic traditions and enriched his repertoire with international influences. His enduring commitment to innovation and authenticity continues to define the future of Cantonese fine dining.
Highlights of the Four-Hands Menu
Among the menu’s exquisite starters is the Crab Jelly with Chinese Liquor Sauce, a visually striking and flavour-packed appetiser. Succulent crab meat and rich roe are layered in a crab-shaped mold, complemented by a sweet and sour sauce, ginger, and finely minced thousand-year egg. The dish is crowned with a crystal-clear jelly infused with aromatic Chinese liquor, creating a shimmering, jewel-like mosaic, offering a harmonious interplay of briny crab, tangy sweetness, and subtle liquor notes.
The Shunde Style Minced Fish Soup begins with a silky carp broth layered with seasonal ingredients like black fungus, water bamboo, sponge gourd, and cherry tomato, adding the gentle freshness and texture. Tender marble goby is added for depth, while a touch of finely minced citrus leaf lifts the entire profile with a refreshing, aromatic finish. This light yet complex soup beautifully showcases the finesse of Shunde cuisine.
Crispy Glutinous Rice Chicken is a masterful showcase of chef’s skill and dedication. The chicken, crisped to perfection after roasting, deep-frying, air-drying and lastly ladling with hot oil, encases a fragrant glutinous rice filling with roast pork, dried scallops, Chinese sausage and mushrooms, hearty and indulgent.
Fried Wagyu Beef with Minced Lime is a bold blend of Cantonese tradition and modern flair. Slow-steamed with aromatic herbs including star anise and fresh lemongrass with rich sauces, then deep-fried to a golden crisp, the beef reveals a tender core beneath its crunchy shell. A final touch of crushed pistachios and finger lime pearls adds a refreshing citrus lift.
This Hakka-style dish of Braised Squid, Hakka Sweet Potato, Vermicelli offers a delightful balance of savoury depth and tangy brightness. The chewy squid and silky-soft noodles soak up the rich chicken broth infused with aromatic pork and Chaozhou pickled vegetables. Finished with fresh scallions and corianders, it is a comforting and distinctive creation.
Glutinous Rice Ball with Red Wine and Egg is a comforting dessert that blends warmth, sweetness, and silky textures. The tender rice balls soak in a fragrant syrup made from fermented red rice wine and ginger-infused brown sugar, while the soft-boiled egg adds a delicate finish. A nostalgic yet refined experience.
Promotion Details:
Date: 12 November 2025 – 19 January 2026
Time: Lunch and dinner periods
Venue: Hoi King Heen, B2, InterContinental Grand Stanford Hong Kong
Price: A la carte and four-hands menu – HK$928 per person (minimum two persons)
Hotel official online shop - HK$828 per person (minimum two persons)
3 Glass wine-pairing – HK$368 per person
All prices are subject to a 10% service charge.
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