A Complete Transformation

Gathering with this group of friends at the Chinese restaurant in the atrium of the Convention and Exhibition Center has become an annual tradition. However, this year felt different, as the atrium underwent months of renovation and now exudes a more elegant and sophisticated ambiance. The organizer was very thoughtful, coordinating the menu with the chef in advance and ensuring everything was well-prepared. Unlike the previous atrium, the current one even offers cocktails and mocktails. Not only are they visually appealing, but some also incorporate Chinese elements, such as Huadiao wine and preserved plum, making them a perfect match for Chinese cuisine. The appetizers came with a dry ice effect, creating a dreamy atmosphere. The three options included spicy chicken with fish maw cubes, char siu, and local Matsusaka pork. The first dish was the most luxurious in presentation, adorned with caviar. The staff recommended starting with the chicken skin and caviar, which were crispy and savory. The fish maw cubes underneath, paired with spicy sauce, were quite appetizing. The char siu was tender, with a subtle sweetness from osmanthus honey. The local Matsusaka pork was crisp and paired with refreshing cantaloupe to balance the slight greasiness. A sumptuous feast is never complete without soup. That evening, we enjoyed double-boiled sea whelk soup with dendrobium and walnut mushrooms, which was richly flavored and comforting. Honey-glazed ham is a common dish, but here it was elevated with a unique square pastry featuring a purple twisted pattern, making it feel like a premium version. The stir-fried milk was as silky as expected, mixed with an abundance of seafood like shrimp and scallops. Though served in a small portion, it was immensely satisfying. The previously mentioned dishes were served individually, followed by two shared dishes. First was the braised whole six-head fish maw in abalone sauce. It had been years since I had such a large piece of fish maw. Rich in collagen and paired with a thick sauce, it was the most impressive dish of the night. The other shared dish was black pepper vermicelli with shrimp balls. The shrimp balls were plump and bouncy, as expected, and the flavorful black pepper sauce was delicious. The vermicelli underneath absorbed all the essence, making it a must-try. Returning to individual servings, the steamed lobster with garlic and fermented garlic was grand in presentation. The cooking was spot-on, resulting in tender and sweet lobster meat. Paired with the flavorful garlic, it was outstanding. The winter melon and sweet potato noodles underneath were delightful, but I could only have a taste as I was already full. Instead of rice or noodles, the meal concluded with a light vegetarian dish of pumpkin, bell peppers, and gorgon fruit. The vibrant ingredients were served in crispy seaweed cups and lettuce wraps, offering two distinct textures and flavors. As someone who enjoys crispy snacks, I naturally preferred the seaweed cup combination. The savory dishes were exquisite and high-quality, and the desserts were equally meticulous. The "Lotus Pond with Carp" avocado milk mousse was so beautiful that I hesitated to dig in. The taste was indescribably delicious, and for the first time, I saw everyone at the table finish their dessert completely. Honestly, I wanted seconds! The renovated atrium is truly a sight to behold. Restaurant Information: Atrium 1/F, Hong Kong Convention and Exhibition Centre, 1 Harbour Road, Wan Chai