What’s highly recommended here is their “Crouching Tiger, Hidden Dragon” dish. This dish is not actually named after Taiwanese director Lee Ang’s Oscar-winning movie.
That title is itself a Chinese idiom which refers to a hidden talent or power. Here, it is a euphemism for the ingredients in the dish as well as the way it is presented. The dish, which won chef-owner Tonny Chan an award in a cooking competition some years back, is egg white fried with scallops and lobster and served in a golden basket made from deep fried wonton skin.
The mastery of the dish lies in how the egg white is cooked laboriously over very low heat so that it gets wondrously smooth. The pieces of seafood are sweet and blend well into the colour and texture of the egg.
The wonton-skin basket, holding the snowy-white mousse, adds a nice crunch for a different texture. Sha Tin looks like a humble neighbourhood eatery but its version of this dish beats that of many upmarket restaurants.