Seventh Son is a Michelin star in Cantonese dining
The Seventh Son is a Michelin one star restaurant specializing in well-crafted Cantonese cuisine. It is the celebration of a region rich in treasures of the land, water and sky and succulent signature dishes.
It is the latest venture of Chui Wai-kwan, the seventh son of the legendary Fook Lam Moon founder Chui Fuk-chuen, and his establishment has built an ever-growing reputation since its inception in 2013. It now has seven outlets in Hong Kong, the Chinese mainland and Japan.
The Jing’an branch has been awarded one Michelin star, proving its unshakable status as one of the best Cantonese dining venues in town. Its decor is typical Hong Kong style with round tables for small and bigger groups. It’s bright and clean, boasts an attentive service and well worth its one star.
Chui Wan Kwan first began work in his father’s kitchen at the age of 14, mastering the art of selecting the best ingredients, honing his knife skills and most important of all, crafting the finest cuisine. He’s brought all of these skills and knowledge to this venue, where the most valuable treasures of the Cantonese kitchen are presented in an ultra fine way.
The dining space is bright and clean.
On my recent visit, I tried several dishes, which included the finest ingredients and authentic cooking techniques vital to enhance the natural flavors and freshness of the food and they also managed to avoid overpowering sauces and artificial additives. Though treasured ingredients like abalone, fish maw, bird’s nest and natural live seafood are key to premium Cantonese dining, I opted for more homely dishes instead.
Seventh Son is famous for its chicken dishes — the famous crispy chicken, braised chicken flavored with Shaoxing wine, steamed boneless chicken with Jinhua ham and shitake mushroom. I tried traditional baked chicken in rock salt (440 yuan) and it was excellent.
Traditional baked chicken in rock salt
Each bite was juicy, tender and with a slightly salty flavor. Even the inside, baked together like gizzards and livers, was tasty. Braised frog’s legs with preserved Chinese cabbage (205 yuan) was also a flavorsome dish — the notes of preserved Chinese cabbage are infused into every bite of tender frog meat.
The average price at the Seventh Son restaurant is relatively high compared to normal Cantonese restaurants in town, but the quality fare means it’s worth it.
Info
Opening hours: 11:30am-2:30pm, 5pm-10pm
Tel: 6266-3969
Address: E2-03, 2/F, Jing’An Kerry Center Phase 1, 1515 Nanjing Rd W.
Average price: 600 yuan
