胡椒荷包鱔 Double boiled White Eel wrapped in Pickled Sour Veggies, served in Supreme broth with Mushroom, White Pepper, Ham, etc 😍. Although【Legacy House 彤福軒, Rosewood Hotel HK】initially opened to serve mostly Shunde 順德菜 & overall Cantonese, the menu has visibly since evolved to serve other micro Cantonese cuisines.
The above is an Adaptation of a well known Chiu Chow soupy recipe 潮州 清燉荷包鱔. But under Chef Li's hands here, the soup is more condensed to become an Eel dish.
*Most Chiu Chow locals or HK super foodies would say with 100% confidence 荷包鱔 is a Chiu Chow recipe, but Cantonese or Chinese recipes do overlap. Some argue that this is a Chiu Chow living Hakka people inspired dish, especially when both have similar recipes, both carry 鹹酸菜. Except the Hakka ppl use a longer Leafy 鹹酸菜 🌱 which suited this dish more, whereas Chiu Chow 鹹酸菜 uses wider Mustard Vegetables 大芥菜 & 食菜梗多, so it's more likely a hybrid involvement.
Legacy House also seems to believe more in the latter Chiu Chow-Hakkanese theory
