CHOP CHOP, the traditional Cantonese siu mei (Chinese barbecue) restaurant in Fortress Hill with a modern twist, launches a new menu of seasonal autumn and winter clay pot rice. One of the most classic delicacies Hong Kongers love to indulge in when the temperature drops, clay pot rice is an age-old remedy for combating the chill of colder months. From now until the end of Feb 2022, Hong Kong “God of Cookery” Chef Dai Lung presents eight flavourful and nourishing interpretations of clay pot rice, available at CHOP CHOP in Fortress Hill for dine-in, takeaway, or delivery via official website, Deliveroo, OpenRice and Foodpanda.
New Chop Chop Clay Pot Rice on Offer till End February 2022
At CHOP CHOP, guests will be able to enjoy Chef Dai’s elevated yet authentic bowls of steaming-hot clay pot rice. New seasonal clay pot rice flavours on the menu include White Eel and Black Bean (HK$125 dine-in, HK$135 takeaway), and Frog Leg with Ginger and Scallions (HK$125 dine-in, HK$135 takeaway).
Other classic clay pot rice and toppings on offer include Chicken, Chinese Yam and Shiitake (HK$85 dine-in, HK$95 takeaway), Black Bean Pork Ribs and Chinese Sausage (HK$85 dine-in, HK$95 takeaway), Minced Pork with Salted Fish and Water Chestnut (HK$85 dine-in,, HK$95 takeaway), Waxed Duck Leg (HK$85 dine-in, HK$95 takeaway), “Sorrow” Claypot Rice (HK$85 dine-in, HK$95 takeaway), and Minced Beef with Japanese Egg (HK$85 dine-in, HK$95 takeaway).
Clay pot rice combo option is also available for 2 persons, priced at HK$178 per two guests for dine-in (or HK$198 for takeaway). The set includes 2 x signature clay pot rice options, lettuce with oyster sauce to share, and 2 x daily soups.
Enhance your clay pot rice with add-ons such as extra Shiitake Mushroom (HK$8), Japanese Egg (HK$10), traditional Liver Sausage (HK$10), Chinese Red Sausage (HK$10), Chicken (HK$15), and Pork Ribs (HK$15).
Clay Pot Rice with a Focus on Quality Ingredients
At CHOP CHOP, the rice is always of supreme quality, from a variety farmed in Wuchang City, Heilongjiang Province, where longer winters allow just one harvest per year – making it famously precious with clear grains and a delicate fragrance. Chef Dai specially selects locally-produced ‘firstborn eggs’, or ‘smart eggs’, which are laid by young hens. The smaller-than-ordinary eggs yield a higher protein and nutritional value, richer yolks, and transparently clear egg white. Finally, the sauces are made from only natural soy sauce, without the use of MSG nor artificial additives, fermented over two years for a rich and aromatic soybean flavour.
About Legendary Chef Dai Lung
Chef Dai Lung, AKA Hong Kong’s ‘God of Cookery’, is nicknamed after the main character in Stephen Chow’s movie, “God of Cookery”. He is a consultant for Zhong Guo Cai Cultural Communication Centre, and President of Hong Kong Golden Food Master Management Company Limited. He is also Honorary Chairman of Disciples Escoffier, GMH Master Chef Association and the World Chinese Association of Healthy Eating, as well as French Martell Cordon Bleu International Cooking Ambassador, honoured as an HKSAR Master Chef with Star Award, Blue Ribbon Award and Top Chef Award from Chaîne des Rôtisseurs Bailliage.
Chef Dai has created numerous unique and original dishes highly praised by food connoisseurs and ordinary customers alike, earning him the nickname ‘God of Cookery’. He shares recognition among the “four greatest Chinese chefs in Hong Kong” with celebrity chefs Yeung Koon Yat, Chan Dong and Hui Poon Dong.
CHOP CHOP features options of dine in, take-away / delivery, or as traditional siu mei shops do, chopped meats to-order.
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