Menu to Taste

The Legacy House

Cantonese · Hong Kong · Michelin One Star · Chef Li Chi Wai

Awarded one Michelin star, The Legacy House in Hong Kong features refined Cantonese and Shunde cuisine under Chinese Executive Chef Li Chi Wai. Set within Rosewood Hong Kong overlooking Victoria Harbour, the kitchen highlights traditional handcrafted dishes such as minced fish soup.

TO_BE_FILLED, Hong Kong

Menu

Tasting Menu

  • DIM SUM SET / 點心套餐 (728) — Steamed Mantis Shrimp Dumpling, Pork, Crab Roe, Coriander; Steamed Vegetable Dumpling, Termite Mushroom, Chilli Oil; Steamed Sea Cucumber Dumpling, Matsutake Mushroom, Pork, Shrimp; Minced Fish Soup, Fungi, Dried Tangerine Peel, Ham, Olive Seed; Deep-Fried Duck, Mashed Taro, 24-Years Dried Tangerine Peel; Poached Mustard Green, Fish Curd, Fish Maw; Stir-Fried Fish Noodle, Dried Sole Fish, Bean Sprout, Mushroom, XO Chilli Sauce; Chilled Mango Pudding, Bird’s Nest
  • TA S T I N G M E N U / 臻味彤福 (1280) — Passion Fruit Compote; Marinated Shredded Abalone, Young Ginger, Crispy Dough, Cucumber; Roasted Crispy Suckling Pig; Double-Boiled Partridge Soup, Dried Mussel, Fig; Steamed Spotted Garoupa Roll, Green Chili Pepper, Preserved Vegetable, Tomato Sauce; Braised Wagyu Beef Cheek, Spring Onion, Black Pepper; Braised Porcini Noodle, Fish Maw, Spring Onion, Ginger; Sweetened Red Bean Cream, Red Yeast Rice, 15-Years Dried Tangerine Peel
  • TA S T I N G M E N U / 細味彤福 (1780) — Marinated Pomelo Pith; Barbecued Pork, Honey Glazed; Deep-Fried Spicy Beef, Peanut, Honey; Minced Fish Soup, Fungi, Dried Tangerine Peel, Ham, Olive Seed; Wok-Fried Milk, Mantis Shrimp, Crabmeat, Ham, Egg White, Olive Seed; Braised 6 Head South African Abalone, Goose Web, Supreme Oyster Sauce; Deep-Fried Duck, Mashed Taro, 24-Years Dried Tangerine Peel; Stewed Water Bamboo Shoot, Fish Curd, Lily Bulb, Conpoy; Shredded Chicken, Inaniwa Udon, Chicken Soup; Sweetened Red Bean Soup, Red Yeast Rice, 15-Years Dried Tangerine Peel; White Sugar Pudding
  • 細味彤福 / TA S T I N G M E N U (1780) — 柚香水晶柚皮、蜜汁鮮梅頭叉燒、果仁酥香牛肉粒 / Marinated Pomelo Pith, Barbecued Pork, Honey Glazed, Deep-Fried Spicy Beef, Peanut, Honey; 彤福生拆鮮魚羹 / Minced Fish Soup, Fungi, Dried Tangerine Peel, Ham, Olive Seed; 金腿欖仁蟹肉鮮奶炒富貴蝦球 / Wok-Fried Milk, Mantis Shrimp, Crabmeat, Ham, Egg White, Olive Seed; 原隻六頭南非鮮鮑魚扣鵝掌 / Braised 6 Head South African Abalone, Goose Web, Supreme Oyster Sauce; 二十四年東甲陳皮芋蓉香酥鴨 / Deep-Fried Duck, Mashed Taro, 24-Years Dried Tangerine Peel; 瑤柱魚腐寧夏鮮百合煮茭白 / Stewed Water Bamboo Shoot, Fish Curd, Lily Bulb, Conpoy; 嫩雞濃湯煨稻庭烏冬 / Shredded Chicken, Inaniwa Udon, Chicken Soup; 十五年陳皮紅豆沙、懷舊白糖糕 / Sweetened Red Bean Soup, Red Yeast Rice, 15-Years Dried Tangerine Peel, White Sugar Pudding
  • 珍味彤福 / TA S T I N G M E N U (3980) — 糖漬百香果、魚子醬大紅乳豬件、五香燻鯧魚 / Passion Fruit Compote, Roasted Crispy Suckling Pig, Caviar, Deep-Fried Pomfret, Chinese Herb; 椰皇鮮角螺燉花膠 / Double-Boiled Fish Maw Soup, Sea Whelk, Young Coconut; 金湯蟹鉗酥豆腐 / Steamed Fresh Crab Claw, Tofu, Saffron, Chicken Broth; 瑤柱桂花炒龍蝦 / Wok-Fried Shredded Lobster, Egg, Conpoy; 蠔皇二十八頭日本吉品鮑魚扣鵝掌 / Braised 28-Head Yoshihama Abalone, Goose Web, Supreme Oyster Sauce; 竹燕帶子扒菠菜苗 / Braised Baby Spinach, Scallop, Bamboo Fungus; 薑蔥刺參撈牛肝菌麵 / Braised Porcini Noodle, Sea Cucumber, Spring Onion, Ginger; 芋圓椰皇鮮奶凍 / Chilled Panna Cotta, Taro Pearl in Young Coconut
  • Tasting Menu (food, per person) (215)
  • 臻味彤福 / TA S T I N G M E N U (2480) — 蔥油海蜇鬚、脆皮燒腩仔、百花椒鹽羊肚菌 / Marinated Jelly Fish, Spring Onion, Sesame Oil, Roasted Crispy Pork Belly, Deep-Fried Stuffed Morel Mushroom, Shrimp Mousse, Pork in Spiced Salt; 珍珠貝鷓鴣燉花膠 / Double-Boiled Fish Maw Soup, Partridge, Dried Mussel; 蒜蓉陳村粉蒸星斑球 / Steamed Spotted Garoupa Fillet, Rice Noodle, Garlic; 黑椒蔥爆澳洲和牛粒 / Wok-Fried Australian Wagyu Beef Cube, Spring Onion, Black Pepper; 蠔皇遼參伴柚皮 / Braised Sea Cucumber, Pomelo Pith, Supreme Oyster Sauce; 十五年茶坑陳皮鹹檸檬筍衣煮蟶子 / Stewed Razor Clam, Bamboo Shoot, Salted Lemon, 15-Years Dried Tangerine Peel; 西甲十年陳皮飄香荷葉飯 / Steamed Rice, Chicken, Conpoy, Crabmeat, Duck, Mushroom, Bamboo Shoot, 10-Years Dried Tangerine Peel; 楊枝甘露、脆皮炸鮮奶 / Chilled Sago Cream, Mango, Pomelo, Deep-Fried Milk Custard

Dishes

  • Chef's Seasonal Set Dinner (3980) — Multi-course set dinner featuring roasted suckling pig, double-boiled soup, lobster, abalone, braised noodle and dessert (per person)
  • 香蔥子薑涼拌鮮鮑魚 / Marinated Shredded Abalone, Young Ginger Crispy Dough, Cucumber (280)
  • 寧夏百合芹香啫啫鮮蟹肉煲 / Wok-Fried Fresh Crabmeat, Lily Bulb, Celery in Clay Pot (568)
  • 化皮乳豬件 / Roasted Crispy Suckling Pig (380) — 例 Regular; 半隻 Half: 1,180 HKD
  • 果仁酥香牛肉粒 / Deep-Fried Spicy Beef, Peanut, Honey (270)
  • 彤福生拆鮮魚羹 / Minced Fish Soup, Fungi, Dried Tangerine Peel Ham, Olive Seed (290)
  • 五彩炒魚麵 / Stir-Fried Fish Noodle, Dried Sole Fish Bean Sprout, Mushroom (330)
  • 魚塘公煎焗魚嘴 / Deep-Fried Fish Head, Ginger, Spring Onion (330)
  • 魚子醬金磚豆腐 / Deep-Fried Tofu, Caviar (380)
  • 西紅柿青椒菜甫醬蒸星斑卷 / Steamed Spotted Garoupa Roll, Green Chili Pepper Preserved Vegetable, Tomato Sauce (820)

Cocktails

  • Michter’s (410)
  • Lagavulin 16 YR (240)

Wines

  • 侍酒師推介套餐配酒 / Sommelier Pairing (380) — 兩杯 2 Glasses; 額外每杯 Extra Glass: 160 HKD

The Experience

With an urban view. The meal is structured around classic service. A good fit for celebrations.

Phone: +852 3891 8732

Related restaurants