Press Release Detail Page

The first collaboration is with the renowned claypot rice specialist Wing Kee Restaurant, famous for its claypot rice. Regal is launching a limited-time “Regal Claypot Rice” series simultaneously at three of its Chinese restaurants: Regal Riverside Hotel (Regal Court), Regal Hongkong Hotel (Regal Palace), and Regal Airport Hotel (Rouge). The dishes are freshly prepared on-site, allowing guests to savor authentic Hong Kong-style claypot rice in a comfortable setting.

Bo Jai Wing Kee originated from the Tsz Wan Shan Wing Kee Restaurant with a history of over 30 years, gaining popularity recently for creatively combining tradition in their claypot rice and noodles. Regal aims to create a dining platform that gathers and shares authentic Hong Kong flavors, showcasing the unique charm of Hong Kong’s culinary culture by combining the sincerity and craftsmanship of local tea restaurants with high-quality hotel services.

The limited-time “Regal Claypot Rice” series features aromatic, delicate, and fresh flavors. Each hotel’s menu offers unique highlights, providing guests with diverse choices this autumn. Regal Riverside’s Regal Court emphasizes rich and local flavors, featuring the Eel with Special Sichuan Spicy Sauce Claypot Rice and the savory satay beef claypot rice. Additionally, they creatively incorporate one of Sha Tin’s treasures — Sha Tin pigeon — into the claypot rice, crafting the Stewed Pigeon with Sichuan Pepper Claypot Rice, showcasing a classic taste. Regal Hongkong Hotel’s Regal Palace focuses on luxury, using premium ingredients such as abalone, fish maw, and a variety of seafood to present the luxurious Regal Abalone Sauce Claypot Rice (with grouper, goose feet, and shiitake mushrooms) and the Flaming Rose Wagyu Beef Claypot Rice, offering guests a noble version of claypot rice. At Regal Airport Hotel’s Rouge, the highlight is rustic village flavors, from the Dried Shrimp, Dried Mantis Shrimp and Dried Whitebait Claypot Rice to the vegetarian White Truffle, Porcini, Assorted Mushrooms and Yellow Fungus Claypot Rice, satisfying diverse palates while preserving authentic Hong Kong tastes. Furthermore, all three restaurants offer the Assorted Cured Meat and Dried Seafoods Claypot Rice, combining Wing Kee’s signature Claypot Rice and Regal Hotel’s special abalone sauce made with abalone and fish maw — a classic flavor highly praised as one of the signature dishes of this collaboration.

Regal Hotels x Wing Kee Tea Restaurant Claypot Rice Series

Availability Dates:

Regal Airport Hotel – Rouge: From now until February 28, 2026

Regal Hongkong Hotel – Regal Palace: From now until December 30, 2025

Regal Riverside Hotel – Regal Court: From now until February 28, 2026

For menu details, please visit the following webpages:

Regal Airport Hotel – Rouge: https://bit.ly/46yBZsl

Regal Hongkong Hotel – Regal Palace: https://bit.ly/4mk8oYp

Regal Riverside Hotel – Regal Court: https://bit.ly/4oYN4tQ

Terms and Conditions:

• lAll prices are subject to tea charges and a 10% service charge.
• lPlease reserve seats at least 24 hours in advance before dining.
• lMenu items may be adjusted due to hotel restaurant supply conditions without prior notice.
• lImages are for reference only; actual products may vary.
• In case of any disputes, the restaurant reserves the final decision right.

For ordering or enquiries, please contact the Regal Hotels below:

Regal Airport Hotel         Tel: 2286 6238

Regal Hongkong Hotel   Tel: 2837 1748

Regal Riverside Hotel             Tel: 2132 1011

For press images, please download here: https://bit.ly/4gebqMt

－ End －