Flowers on dishes are by no means a new concept, but they are usually used as a garnish. Adding flowers to dishes for their actual flavours and fragrances, on the other hand, is relatively innovative. At this early time of spring when flowers blossom, Toh Lee at Hotel Nikko in Tsim Sha Tsui is serving up a wide selection of refreshing dishes, which makes use of flowers and tea leaves. Highlights from chef So Kei-pak's creations include:

- smoked silver cod flavored with tulip and osmanthus
- sautéed diced wagyu with rose petals and honey
- smoked duckling with herbs and fragrant oriental tea pearls
- steamed fillet of east spotted garoupa with Jinhua ham and Lung Ching tea leaves

For reservations, please call +852 2313-4225.