Sun Hung Kai Properties' (SHKP's) Royal Plaza Hotel, situated next to MTR Mong Kok East Station, is conveniently located near a number of bus and green minibus routes connecting it to Hong Kong, Kowloon and the New Territories. Its proximity to MOKO and YATA Supermarket also promotes a great leisure and shopping experience. SHKP Club and Royal Plaza Hotel are now presenting exclusive free room upgrade offer* for members. The delightful accommodation plus fantastic cuisines prepared by renowned chefs enable you to have a perfect holiday getaway with the loved ones.
Royal Plaza Hotel offers approximately 700 elegant appointed guestrooms of various sizes to suit different needs and preference. From now until 31 March 2020, SHKP Club members are exclusively entitled to free upgrade to Plaza Grand Room on higher floor when booking Plaza Deluxe Room. The nearly 350-square-foot Plaza Grand Room features a king bed with Sealy mattress, a spacious bath with rain shower and separate tub, as well as a Nespresso coffee machine, providing you with a premium stay. For members who book Plaza Deluxe Family Room, free upgrade to the specious Plaza Grand Plus Room on higher floor featuring two queen beds that can comfortably accommodate up to four persons can be enjoyed. Guests for both Plaza Grand Room and Plaza Grand Plus Room are granted with complimentary in-room Wi-Fi and broadband Internet access plus complimentary use of gym at Health Club.
Di King Heen, the Chinese restaurant located on the third floor of Royal Plaza Hotel having three beautifully appointed VIP rooms, offers a selection of fine Cantonese cuisine exquisitely crafted with freshest ingredients and creativity. One of the restaurant's signature dishes "Jumbo Tiger Prawn, Cream Peppercorn Sauce, Sautéed" fuses western cooking techniques with Chinese ingredients, providing diners with a wealth of flavours and tastes. SHKP Club has specially invited Ricky Kong, Royal Plaza Hotel Chinese Culinary Director, to demonstrate this signature dish and share tips on cooking tiger prawn and making cream peppercorn sauce. Please click here to view the demonstration video and recipe so that you can prepare such delicious dish alongside our chef at home. SHKP Club members are even entitled to an 18% off* on a la carte menu for lunch at Di King Heen during March 2020.
Wild tiger prawn is sweeter and meatier than hand-raised tiger prawn.
Butterflied and curled prawn meat can be cooked quickly so that its fresh flavour can be preserved.
Cooking tiger prawn over a high heat for a short period of time prevents the meat from becoming tough.
Cream peppercorn sauce goes great with other seafood, such as scallops, sea bass, or black cod.
* Terms and conditions apply