THE MERCHANTS

OUR STORY

The Merchants serves classic dishes from Shanghai and her surrounding provinces of Jiangsu and Zhejiang offering traditional flavors with a touch of modernity. Located at Forty-Five, atop Gloucester Tower in Landmark, The Merchants has sweeping views of Hong Kong’s Victoria Harbour.

A collaborative design between Sean Dix and Victoria Tang-Owen pays homage to Belle epoque Shanghai. Custom Cherrywood banquettes with elegant details of alive and vibrant jade onyx detailing the interiors. Embroidered wallpaper handcrafted by artisans in Wuxi align the walls.

Cuisine

Shanghainese cuisine highlights seasonal ingredients developed under the influences of neighbouring Jiangsu and Zhejiang provinces – two of the eight great cuisines of China. Helmed by Michelin-starred Chef Chen Tian Long, his authentic recipes are beautifully executed with a touch of modern flair. Carefully selected ingredients are prepared in several ways with refined execution that focuses on aroma, color, fresh and flagrant flavours.

Jasmine Tea-Smoked Duck

Shanghai developed during the late Qing Dynasty as with the technique of smoking as a way of cooking. Often prepared for royalty this dish is labour intensive. Our multi-step cooking process begins with marinating the duck in green onions and salted overnight.

Osmanthus Honey Grazed Jinhua Ham with Crispy Bean Curd Sheet

A famous traditional dish from the Jiangsu and Zhejiang regions. The modern take of a fiery red 36-month pork terrine marinated in sweet osmanthus honey sauce, folded into our house made fluffy steamed mantou with a sheet of crispy bean curd.

Deep-fried Mandarin Fish with Sweet & Sour Sauce

Crispy on the outside, moist and tender inside, the Squirrel-shaped Mandarin Fish is a legendary dish in Jiangsu cuisine, which is one of the Eight Culinary Traditions of China. The deboned fish is cut in a cross-hatch pattern before deep-fried, and smothered in a slightly tangy sweet and sour sauce.

Chen Tian Long
Head Chef

ABOUT Chef

Like Shanghai cuisine, Executive Chef Chen Tian Long is young in age but has high hopes in to bring Shanghainese food to the forefront of Hong Kong’s culinary scene. He focuses his craft with a myriad of techniques that enhances color, aroma and flavours through his dishes.

His culinary journey started at the age of fifteen working as a kitchen apprentice in neighboring Shenzhen before being recruited in 2010 to join Liu Yuan Pavilion in Hong Kong. Since then Chef Chen has honed his preparation methods, cooking techniques and skill working in most well regarded Shanghainese restaurants in Hong Kong the Shanghai Fraternity Association. Highly regarded amongst his peers, Chef Chen was offered the position of Head Chef at Jade de Jardine. During his 7-year tenure, he was awarded and maintained one Michelin Star, the only one for Shanghinese cuisine demonstrating consistency in execution and quality.

Most recently Chef Chen debuted and won two ‘Gold Awards’ in the Asian Culinary Exchange cooking competition organised by the Asia Art of Cuisine Society (www.artofcuisine.org.hk). His award winning dish, Braised Mandarin Fish & Cuttlefish Roll with Savory Crispy Beans in Crab Consommé garnered Gold in both the individual and team category.

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Hairy Crab Journey

The Merchants Hairy Crab Journey celebrates the coveted hairy crab season with an exquisite menu that showcases the essence of autumn’s finest delicacy in every dish.

From October 1 to December 30.

OUR STORY

Cuisine

ABOUT Chef

MENU

Hairy Crab Journey

Private Dining