Due to scheduling issues that are becoming more and more of a problem for us, we had to postpone one of our MNSC dinner from 2016 and push it into 2017. Juliano chose The Chin's (中華匯館), which had recently opened in the same spot that used to house the Central outlet of Sun Tung Lok (新同樂). The chef behind the new outfit is Ringo Chow (周卓雲), who was originally the chef at China Tang (唐人館) in London, so naturally expectations are high.
The Chin's appetizer platter (中華匯館拼盤) - this included four different items:
The dish, though, did get a couple of us to reminisce about the stir-fried lobster dish at Fook Lam Moon (福臨門), and lament about the decline of food quality there after the head chef's departure to Spring Moon (嘉麟樓) at the Peninsula Hong Kong.
Pigeon leg stuffed with bird's nest (燕窩釀鴿腿) - this was pretty interesting. The exterior was nicely done and very tasty. Although I don't care much for bird's nest, it didn't detract from the overall flavors. Curiously there was the distinct fragrance of Mei Kuei Lu (玫瑰露), which made me wonder if the chef had used a little bit of liver sausage in the filling.