Deep-fried chicken skin stuffed shrimp paste with interlude asparagus and honey ham stick chicken wing. Donna Mah / For China Daily

When deciding where to go for a good Chinese meal, an airport might not be your first idea. Recently, however, I had a chance to check out The Terrace restaurant at the Airport World Trade Centre Club, which is managed by Plaza Premium Lounge Management Ltd.

I've eaten many times at the Hong Kong International Airport. It is usually a quick bite from one of the many fast food outlets, or a family meal before a relative departs on a flight home.

It was my first visit to the World Trade Centre Club located above Terminal 2 and it would be for a meal prepared by chef Sum Wai Kwong and his team. I learned on my visit that they have a number of signature dishes, which have received culinary awards.

Though you do need to be a member of the club to dine at The Terrace, there is a one-day membership that can be processed once a simple application form is completed. However, call first to check if this is possible before your visit.

We began our meal with the seafood and bamboo pith broth, which was really more of a chowder. It was thick and full-flavored, but not at all heavy on the palate. The chowder highlighted the fresh seafood flavors and was a wonderful way to begin a meal on a sunny winter day.

We were then served the sauteed spotted grouper with fresh ginseng. The fish was served filleted, easy to eat with the bones removed. The meat was firm, flaky and moist. The hint of ginseng added a touch of bitterness that did not overpower the fish.