The Courtyard Marriott Hotel in Shatin is impressive in many ways. Its sleek, high-rise building along Shing Mun River casts an imposing profile over the neighbourhood; the hotel offers a full range of amenities and F&B outlets – unusual in Courtyard Marriott hotels; its presidential suite – an expansive and luxuriously appointed ensemble perched on the hotel’s top floor – commands mesmerising and panoramic views of Sha Tin, Tolo Harbour and the mountains beyond.

The suite is also ideal for party and event gatherings, including private or exclusive dinner offerings – the suite can be reconfigured to accommodate up to 16 guests, with a variety of table and seating options available. There is also a separate sitting area for pre-dinner drinks.

Courtyard Marriott is now offering a special Deluxe Cantonese-Japanese Bespoke Tasting Menu ($1,288/ person) in its presidential suite, for discerning diners and guests, and this was the purpose of our visit. The hotel also offers an Early Summer Deluxe Hand-crafted Tasting Menu ($898), served in the presidential suite.

Our menu choice was the eight-course meal created by Chef Tam, the hotel’s Executive Chef. Chef Tam aims to create a sumptuous meal, combining quality seasonal ingredients, meticulous preparation, and his well-honed cooking craft. We could barely wait!

The meal started with Chef’s Specialties Trio – baked puff pastry with veal and assorted mushrooms, barbecued pork with black truffle, and deep-fried oyster. Each dim sum item is exquisitely crafted and presented.

Sauteed Lobster and Bell Pepper with X.O. Sauce came next. The lobster meat is succulent and tender, its flavour nicely enhanced by the X.O. sauce, which is made in-house. Double-boiled soup, a mainstay of any refined Cantonese meal, is next. The Doubled-boiled Chicken Soup with Fresh Abalone and Matsutake looks and tastes nutritious; the abalone meat is cooked to just the right chewy texture.

Spotted Garoupa in Sour and Spicy Fish Broth is one of Chef’s signature concoctions. The fish broth is nicely prepared; we really liked its zesty, sour taste, which deliciously imbues the tender, fresh fish fillet.

Doubled-boiled Pear with Braised Pork Belly is another innovative dish. The savoury pork blends comfortably with the light, sweet taste of the pear, for a nicely balanced flavour. Next, the Braised Cabbage in Pumpkin and Ginger Soup serves as a healthy interlude before Warm Udon with Assorted Seafood Served with Lobster Soup, another dish in which careful preparation of the soup’s flavour balance is a must.

We wrapped up with a duo of desserts: Doubled boiled Lotus Seed with Dried Red Dates and Peach Resin and Bird’s Nest Egg Tart, both of which are delicious and hit the spot nicely.

We heartily recommend you pair a sumptuous meal like this with a quality wine from Courtyard Marriott’s wide selection.

If you are looking for a somewhere to celebrate a special occasion or are just in the mood for a superb meal in a fantastic setting, treat yourself and your loved ones or friends to an excellent meal at the presidential suite at Marriott’s Courtyard Hong Kong Sha Tin. It’ll make for a memorable occasion.■

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