Chinesology 唐述 — Restaurant in Hong Kong Island

The restaurant’s interiors are tastefully designed, with expansive floor-to-ceiling windows framing a captivating sea view. The seating offers excellent privacy, making it an ideal setting for a relaxed yet refined Cantonese dinner among friends.

Chilled Jumbo Razor Clam With Thai Basil And Cumin An elegant cold starter showcasing razor clam at its best—fresh, snappy, and subtly briny. The pairing with Thai basil and cumin introduces a refreshing herbal lift and a whisper of spice, enhancing the clam’s natural sweetness without overwhelming it.

Appetiser Trio: Pickled Radish • Chilled Jellyfish • Braised Goose Wing The pickled radish is bright and crisp, cutting through the palate with a gentle acidity. The chilled jellyfish, paired with strands of vegetables and roe, offers a cool, crunchy contrast. The braised goose wing is richly marinated, with a deep, savoury aroma and a touch of heat that brings warmth to the trio.

Minced Silkie Chicken Thick Soup With Gum Tragacanth And Jinhua Ham A nourishing, luxurious soup featuring silkie chicken, its richness enhanced by the umami depth of Jinhua ham. Gum tragacanth adds a silky, glutinous texture, while finely ground black sesame in the broth base introduces a nutty undertone that lingers pleasantly.

Crispy Sea Cucumber With Secret Recipe Sauce And Goose Web A standout for texture contrast—the sea cucumber is cloaked in a delicate, crispy shell, likely coloured with bamboo charcoal. Its gelatinous interior plays against the crunch, while the house-made sauce, simmered to a collagen-rich gloss, enrobes both the sea cucumber and the tender goose web in savoury indulgence.

Homemade Sorbet The house-made strawberry sorbet is clean and naturally sweet, free from added sugars. Served with peach gum, the dish contrasts icy freshness with a soft, jelly-like texture, offering a delicate interlude before the next course.

Steamed Cod Fillet With Preserved Vegetables The cod is buttery and tender, its subtle ocean sweetness enhanced by the umami of aged preserved vegetables. Small cubes of pumpkin add a gentle earthiness, contributing both flavour and visual warmth to the dish.

Sautéed Free Range Chicken With Black Pepper And Chives In Casserole A sizzling claypot dish layered with aromatics—ginger, scallions, and white pepper—creating a bold, fragrant base. The free-range chicken thigh is juicy and well-seasoned, while the chives lend a garden-fresh finish that lifts the heavier flavours.

Sliced Fish Maw With Inaniwa Udon In Shrimp Broth The shrimp broth is intense and deeply comforting, extracted through long simmering to highlight the crustacean’s sweetness. Generous slices of fish maw and dried mantis shrimp add richness and gelatinous texture, while the smooth Inaniwa udon noodles absorb the bisque-like broth effortlessly.

Black Sesame Panna Cotta Silky and refined, the black sesame panna cotta is luxuriously smooth with a toasted, nutty depth. Its understated sweetness and elegant mouthfeel make it a quiet yet memorable final note in the progression...

A Culinary Delight Hindered by Noise

😊Culinary offerings were nothing short of spectacular

☹️However, the evening was somewhat marred by a noisy event that made it difficult to enjoy the ambiance and hinder me to visit again❌️

🗒Menu Highlights 🍄Assorted Mushrooms With Golden Spoon Featuring a variety of mushrooms in different textures including crunchy, crispy and springy

🫚🐷Ginger Jelly and Iberico Pork With Barbecue Sauce The combination of the mildly sweet and hot ginger jelly, savory and tender Iberico pork, grilled and pleasant slightly burnt sliced white raddish with a puece of small yet strong flavor cilantro was simply divine

🥣Double Boiled Fish Maw Soup with Chuanbei and Almond Nourishing fish maw, combined with the sweetness of the honeydew melon and aromatic almond juice, created a nourishing experience. The scallop marshmallow was a highlight with a light and pleasant umami flavors

🌊Crispy Sea Cucumber With Secret Recipe Sauce The contrast texture of crispy and tender were nicely presented. Like the nuts flavor unleashed from the crispy skin cause the chef did consider about the details

🍭Homemade Sorbet The longan and red dates sorbet in a lollipop style was fun yet too sweet for me to clean my taste buds

🦞Stir-Fried Lobster In Sergestid Shrimp Sauce With Handmade Rice Flour Rolls Lobster was springy and umami. The sauce was full of shrimp flavor and easily sticked on the lobster to enhance flavors. Yet, rice flour rolls were quite plain with no rice flavor and difficult to add flavors from the sauce due to the cripsy skin

🐟Deep-Fried Wild Catch Tilefish With Homemade Yuzu Sauce Cripsy and not oily scales with a slightly overcooked fish meat. Nicely paired with Chinese style shredded scallion and soy sauce. Can't taste any yuzu at all

🌶Stir-Fried Seasonal Vegetable With Minced Pork And Chili Vibrant and packed with flavor. The combination of cruncy cauliflower and minced pork was both satisfying and delicious

🍡Secret Jewelry Box Visually delightful. Crispy outside in moderate temperature with cold pistachio ice-cream inside....

Chinesology is able to offer the perfect view of ICC light show and the ferris wheel near the Central Pier. Together with the food, vibe and service, Chinesology is most likely to be one of our favourite places for special celebrations.

The menu has a wide range of dishes to choose from. For only the two of us, it is the best to order the set dinner so as to try out the 10 dishes without overloading ourselves.

The appetiser comes in a very instagrammable way with all the smoke and transparent presentation. The jumbo scallop is big and soft because of its slow cook method. The sauce is infused into the centre but the chilli doesn’t scare anyone. For those who can’t eat spicy food will be able to accept it.

The BBQ puff pastry is a representative from its dim sum collection. The pork inside is nicely marinated. What is underneath is the sweet sauce that matches the BBQ pork. Beancurd with seaweed surprises us with its taste and crunchy surface. The tiger prawn is evenly covered with salted egg, which gives a double sensation towards the freshness of the prawn and the Chinese signature salted egg.

The winter melon soup is beautifully carved in a flower shape. This soup is perfect for summer as it cools down our body. The generous amount of crabmeat inside also adds an extra texture and satisfaction to all crab lovers.

The abalone is the highlight of the day. Its tenderness gives an extra luxury to the celebration.

The sorbet is made with fresh strawberries. It is perfect to clear our tastebuds.

What comes after is the prawn, chicken, and fish. A must try is the final dish using stone fish to make soup for noodles. The stone fish soup is particularly sweet with its natural flavour.

The dessert gives us the most memorable ending. The tea theme it creates together with the touch up using tangerine wins over all western desserts. This tea jelly and ice cream are very light...