The Legacy House, the Michelin-starred restaurant at Rosewood Hong Kong, which is known for its dedication to Cantonese cuisine, has unveiled a new dried tangerine peel menu, expertly curated by Chinese Executive Chef Li Chi Wai.
The new Dried Tangerine Peel Menu was created because of the success of the restaurant’s first dried tangerine peel menu, which was launched in the winter of 2023.
From December 2024 until the end of February 2025, guests will once more get an opportunity to treat their palates to the richness and versatility of chenpi, or Dried Tangerine Peel—a highly prized ingredient from the Guangdong province that Chef Li is deeply passionate about.
Dried tangerine peel is a highly prized ingredient in Chinese cuisine, with current market prices for 500 grams being as follows:
- 6 years: HK$1,100
- 10 years: HK$2,500
- 13 years: HK$2,900
- 15 years: HK$3,200
- 24 years: HK$3,600
- 50 years: HK$75,000
Two main types of tangerines are harvested to produce chenpi – small green tangerines and large red tangerines. The small green tangerine is picked during the pruning season to keep the yield productive so its skin remains dark green.
The peels from these underripe tangerines are harvested, sun-dried, and aged, believed to possess cooling properties in Chinese medicine and teas. On the other hand, the large red tangerines are thoroughly ripened before their peels are harvested and processed slightly before Winter Solstice.
These peels create fruity chenpi with a reddish-brown terracotta colour and are known to aid dry coughs and digestive issues, with milder and harmonising effects on the body.
The Legacy House’s Dried Tangerine Peel menus feature the best chenpi from the city of Xinhui in China, sourced from various core production areas, including Dongjia, Xijia, Tianma, Meijang, and Chakeng, ageing between 10 to 50 years.
This treasured ingredient from Xinhui takes centre stage in a sumptuous feast of limited-time dishes designed and crafted by Chef Li, who was also born and raised in the Xinhui District.
Drawing inspiration from the ancient Chinese wisdom and celebrated gastronomy passed down through generations, Chef Li recognised the untapped potential of Dried Tangerine Peel as an ingredient to elevate Cantonese cuisine.
“As part of our Cantonese culinary culture, we are used to being surrounded by Dried Tangerine Peel in our daily lives. At The Legacy House, I reinvent Cantonese cuisine by showcasing this prized ingredient that adds depth to savoury dishes. Dried Tangerine Peel has often been neglected and taken on a supporting role, mainly used for enhancing other ingredients,” said Chef Li Chi Wai.
“As the winter season is approaching, I have taken the opportunity to highlight its potential throughout every course when curating this seasonal menu to let this ingredient take centre stage, elevating Cantonese dishes to new heights.”
The New Dried Tangerine Peel Tasting Menu
This unique menu begins with a Dried Tangerine Peel Appetiser Platter, featuring a dish of dried tangerine peel sandwiched with minced fish and chopped preserved sausage, deep-fried to achieve a golden, lacy crust, and accompanied by a tangy passion fruit sauce.
All of the dishes are thoughtfully crafted to bring out the dried tangerine peel’s nuances, with standouts such as Marinated Mantis Shrimp paired with a rich black garlic sauce and 10-year dried tangerine peel. The warming and collagen-rich Braised Fish Maw Soup, steeped with the head and hooves of a lamb, uses a remarkable 50-year dried tangerine peel for depth of flavour.
The Braised Bamboo Pith Roll with lobster offers a luxury twist using a 13-year dried tangerine peel, showcasing the balance of the tangerine aroma with treasures of both land and sea. The menu continues to impress with the Braised Spotted Garoupa Fillet featuring preserved vegetables and 6-year dried tangerine peel and the Braised Sun-Dried Oyster served with sea moss and stuffed 12-year citrus.
To round off this one-of-a-kind experience, enjoy a comforting bowl of Poached Congee, Deep Sea Rabbit Fish, 10-Year Dried Tangerine Peel, followed by a soothing Double-Boiled Pear dessert with snow fungus, chrysanthemum, and 24-year dried tangerine peel.
Enhancing the experience further, The Legacy House is introducing curated tea pairings which include the “12-Year, Aged Mandarin Orange Peel, Puer Tea”, the “8-Year, Aged Mandarin Orange Peel, Puer Tea”, or the “10-Year, Aged Mandarin Orange Peel Tea”.
These carefully selected teas showcase the rich and aromatic flavours of aged Dried Tangerine Peel, perfectly complementing the prized Cantonese delicacy.
New Dried Tangerine Peel and Winter À La Carte Specials
The dried tangerine peel menu at The Legacy House features two distinct offerings. First, guests can explore the nine brand-new Dried Tangerine Peel Specials, where this prized ingredient shines and exemplifies the versatility in pairing with meats, dried and fresh seafood, and desserts.
Chef Li has carefully crafted each dish to showcase the transformative properties and magical flavours of Dried Tangerine Peel. Highlights of the specials menu include:
- Double-boiled eel, Jinhua Ham, Mushroom, White Pepper, Supreme Broth, Preserved Vegetable (HK$320 per person)
- Crispy Chicken, Glutinous Rice, Preserved Meat, Dried Shrimp, Conpoy, Mushroom (HK$488 for two persons)
- Braised Spotted Garoupa Fillet, Preserved Vegetable, 6-Year Dried Tangerine Peel (HK$980 per person)
- Clay Pot Rice, Minced Wagyu Beef, Coriander, 24-Year Dried Tangerine Peel (HK$420 for two persons)
The Legacy House is open for lunch from noon until 2:30 p.m., and dinner is available from 6 to 10 p.m. For more information on The Legacy House and the Tangerine Peel menus, click here.
You must be logged in to post a comment.