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Sha Tin 18
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Address:
4/F Hyatt Regency Hong Kong - Sha Tin, 18 Chak Cheung Street, Shatin
沙田澤祥街18號香港凱悅酒店 - 沙田 4/F - Telephone: 3723-1234
- District: Shatin District
- Cuisine:
- Website: View
Restaurant Info
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Credit Cards:
- Visa
- Mastercard
- American Express
- Diners Club
- JCB
- Opening Hours: 11:30-15:00, 17:30-22:30
- Nearby Parking: Yes
- Valet Parking: No
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: No
- Corkage Fee: 200
- Can accommodate large group: Yes
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: Yes
Signature Dishes
Houjie pan-fried fish cake with Chinese dried; Wok-fried garoupa with winged beans and preserved black beans; Traditional Peking Duck
Vegetarian Dishes
Horned water chestnuts with salsify and sweet potato leaf casserole; Chilled spinach with spicy sesame sauce; Dongguan vegetable stew with water chestnuts, mushrooms, bamboo shoots, lotus root, and horned water chestnuts
Signature Drinks
Fresh juices, Champagne, old and new world red & white wine aperitifs, malt whiskies, port and sherry, liqueur and dessert wines from France, Italy, Spain, Australia and China
Restaurant Ambiance
Featuring mirrors, glass and wooden panels with Chinese elements, Sha Tin 18 is a combination of granite and raw wood flooring, enhancing the Oriental flavour of the space, while the beige-toned furniture in a contemporary setting creates a feeling of modern elegance. The spacious outdoor terrace is the perfect backdrop for leisurely weekend gatherings.
Articles
Sha Tin 18
08.07.2009
Sha Tin 18 is one of those new places you just have to make it to – as a foodie, tycoon or just a casual diner, this is one place that will not bust your wallet. Majestic Chinese doors open to the unique Oriental experience, as developed on the Beijing open kitchen model. The kitchen itself is split into four parts: noodles, barbecue, dumplings and dim sum.
5 October 2009
05.10.2009
Pierre's New Chef, Oysters Galore, Stylish Business Lunch, $99 Breakfast, Temple Street Celebration, Weekend Breakfast Dim Sum, Chocolate Afternoon Tea, Thanksgiving the Mandarin Way
7 December 2009
07.12.2009
Romantic Wednesdays, Party to Go, Black Truffle Menu, M at the Fringe - Final Weeks, BLT Burger Opens, Sha Tin 18's New Menu
Georgeanna Mok
17.08.2010
Georgeanna Mok, winner of a recent weekly competition to send in the most reviews is a big fan of Asian cuisines. She tells us about her favourite restaurants and the dishes she indulges in when she visits them and where to go for romance.
18 May 2010
18.05.2010
Summer Menu, Dumpling Time, Healthy Summer Dishes, Casa Lisboa Opens, New Dim Sum
In the Kitchen: with Nelson Zou
07.07.2010
The vivid dream I had in the early hours of the morning on the day I was to step In the Kitchen with, chef de cuisine, Nelson Zou, indicated that I was nervous. My racing pulse as I approached the kitchens of Sha Tin 18 later that day confirmed my feeling. Not only was I going to attempt to create a signature dish from Dongguan to restaurant standard, I was entering cuisine territory that to say I was unfamiliar with cooking would have been an understatement.
6 July 2010
06.07.2010
Ethical Coffee, Sha Tin 18's Sunday Brunch, Abalone Tuesdays, Goose Liver Mooncakes
17 August 2010
17.08.2010
New Chef, New Menu; Permanent Sake Saturday; Whisk's Brunch; Great Value Sets; Lotus Lunch $98; Olive's New Menu; New Chef @ Blue Smoke BBQ; Sha Tin 18 Extends Brunch
Michael Chow
16.12.2010
Our Member's Choice interviewee for December is Michael Chow. He tells us about his favourite cuisine, his favourite restaurant, his last memorable meal, and his love for Chinese cuisine.
Reviews
Desserts at Sha Tin 18
Lemon | Aug 29 2011
I'm not going to write about the Peking Duck at Sha Tin 18, given that its quality has already garnered enough praise from diners alike. Instead, I'm going to praise about the dessert selections they have. How delightful was I when I ordered their Chocolate Wuliangye Ice cream, or even then Huadiao-preserved plum sorbet...those were some good times indeed.
Yet, with desserts, Sha Tin 18 has some fusion flavours added in too. The Preserved Tofu Cheesecake comes in a stack of 4 cubes, much like the preserved tofu from a glass jar. It smells sweetly of the preserved tofu, with a syrupy glaze on the top and topped further with a single Chinese wolfberry. The texture is dense but not as much of a NY cheesecake. The filling, creamy with reminders of the preserved tofu, is also sweet and savoury at the same time.
The Tangerine Creme Brulee is signature as well. With tangerine infused, the creme brulee is custardy and light, and creamy at the same time. The fruitiness is accentuated by the bite with strong notes of citrus aroma. It's indeed a magnificent dessert!!
$130 (only desserts)
Good
Hidden location
to-the-point-reviewer | Sep 22 2010
Almost like a secluded location, this Hyatt has a great Chinese restaurant!
Split into a few open cooking stations, the highlights include peking duck, country dishes from Dongguan and obviously Shatin-famous pigeon!
Very cool spot!
250 per head
Good
Peking ducks!
Co-M | Aug 26 2010
One of the best ducks in Hong Kong. Great oven specialising in roasting peking duck. The duck has fine crispy skin, and juicy meat.
250
Good
Nice interior with good array of food
oink oink! | Oct 14 2009
Many rave about the Peking duck, I was slightly disappointed as the pancake, another equally important ingredient for this dish, dry up too quickly. Other dishes were good like homemade noodles and localized specialities. The cha cheung mien was not saucy/tasty enough though. The desserts selection are creative and different. You can tell the chef did put some thoughts into that.
The open kitchen creates entertainment for their diners and the interior is bustling and warm. Staff are friendly.
I heard you can spend the night there too for a special rate if you dine in their restaurants. A way to deter people from drunk driving back to the "city".
450
COOL
delicious | Oct 12 2009
Cool open kitchens. Yes, kitchens plural, cos there are different stations for different types of food.
The best surprise is the dessert selection. So innovative. So good!
300
Duck to die for
foodieben | Sep 24 2009
The Peking duck is out of this world, certainly the best I have tried in HK and my first time to have it served 3 ways. The duck is worth the journey. Make sure to try the mustard oil, but go slowly it is hot!
The other dishes were also excellent. There are also a selection of homestyle dishes that you don't see on many menus.
1,100 for two
Cool location, but quite out of the way...
Tim | Sep 14 2009
The food is also very good, with some very good Dongguan cuisine. Their desserts are very innovative, not really available anywhere else. Peking ducks are hang-roasted in their own oven, and the skin is very crispy. However, the skin of the pancake is a bit poor... too thin and it breaks.
260
Great Food, Lovely Setting
star888 | Jun 18 2009
The restaurant has a lovely outdoor terrace and most views from the floor-to-ceiling glass windows are of green.
There are a variety of open kitchens, with peking duck, dumplings, handmade noodles and wok cooking on display.
All the dishes I tried were delicious and look forward to trying more.
An oasis in a food desert that is this part of the NT.
Attentive Service and Authentic Dongguan Dishes
Hot Milk Tea | May 30 2009
This new hotel is opened with a special purpose. It provides on-going real-life training for the hotel management students of the nearby Chinese University.
The Chinese restaurant, Shatin 18, offers some authentic Dongguan dishes that couldn't be found elsewhere. Their handmade noodles are definitely worth a try! They also have a wide selection of desserts that you haven't heard before!
Plus, it's a nice excursion out to the New Territories for the weekend!