Savour the vibrant flavours of summer at One Harbour Road

Take in sweeping views of Victoria Harbour while exploring executive Chinese chef Chan Hon-Cheong’s new line-up of seasonal Cantonese dishes at One Harbour Road. This summer curation blends classic technique with refined flavours, set against one of Hong Kong’s most cinematic backdrops.

Among the standouts is a delicately layered bird’s nest soup, where hand-deboned Patagonian toothfish is paired with winter melon, lotus seeds, and sweet peas in a slow-simmered broth. The fish lends depth to the stock, while the lotus seeds, steamed to a soft consistency, create a natural thickness that gives the soup its signature silkiness. Night-blooming jasmine adds a whisper of floral perfume, offering a soothing, appetite-awakening respite from the summer heat.

(Photo: courtesy of One Harbour Road)

(Photo: courtesy of One Harbour Road)

Another standout on the summer menu is the steamed golden threadfin fillet, presented in a bamboo basket with flat glass noodles, ginger and spring onions. Sourced from Taiwan, the threadfin is lightly cured in sea salt to draw out its natural sweetness, then topped with a fragrant ginger-shallot relish chopped by hand. It’s gently steamed over lotus leaves and silky rice noodles, which soak up the fish’s oceanic flavour.

Lift the basket lid and a wave of warming herbal aromas escapes, revealing oil-laced, delicately cooked flesh and noodles perfumed with ginger and lotus. It’s an elegant, comforting dish that captures the essence of seasonal Cantonese cooking.

The menu is available from May 16 to August 15.