Tag Archives: Chinese
The Four Seasons Macau- located on the Cotai Strip, a mere 10 minutes away from the Macau International Airport, is home to Two Michelin-Star Cantonese restaurant- Zi Yat Heen 紫逸軒.
Nestled at the corner of the lobby level, the marbled entrance of the restaurant, designed purposefully with an oriental flair greets diners with statue and elegance. A floor-to-ceiling wine cabinet takes centre stage in the restaurant lending its regal presence to the matching motif of the upholstered chairs that were complimented by the heavy drapes, completing the restaurant’s warm and welcoming disposition.
Priding themselves for serving authentic Cantonese fare, the fine-dining restaurant boasts of an extensive list of a la carte items, quirky Dim Sum creations and seasonal specialities. When in doubt, go for either the Two-Star Michelin Menu or the Chef Tasting Menu for a degustation experience of the best Zi Yat Heen has to offer.
Wine connoisseurs will also be pleased to know that Zi Yat Heen has recently been awarded the ’Best of Award of Excellence’ honour by the world-renowned Wine Spectator Magazine- an affirmation of their elaborate wine collection of 8,000 bottles with close to 1,200 labels of quality premium wines from four different countries so do ask the friendly servers for some wine pairing recommendations if you wish to elevate your dining experience.
A few Hong Kong bloggers whom we met recently at the inaugural OpenRice Bloggers Luncheon introduced us to Capital Cafe (華星冰室) in Wan Chai (灣仔) when we asked for recommendations for brunch on our last day in the city. ‘Better scrambled eggs and much better service’ were their exact words as they tried to dissuade us from going to the highly raved Australian Dairy Company (one of the legendary Hong Kong Cha Chaan Tengs (茶餐廳) famous for their eggs and toast, ham and macaroni, steamed milk puddings and the usual suspects) and convince us to try Capital Cafe instead. ‘Trust us. It’s really good!‘ they said. And so we did.
Taking the MTR to Wan Chai and exiting at A4, our map and instincts brought us for a ten minute walk down Hennessy Rd before we turned into a little lane (Heard St) and found this Hong Kong diner. The place was not empty but neither was it insanely crowded and we were quickly ushered to a table without much of a waiting time. With walls decked with multiple signatures and posters of Cantopop singers (word has it that one of the owners was the former manager of Capital Records- thus explaining where the name of the cafe was derived from) and a floor made up of black and white tiles, the retro setting made it hard to not feel nostalgic.
The annual Hairy Crab Season is back again! This year from the 19 October to 30 November 2013, Cantonese restaurant- Peony Jade celebrates the palm-sized crustacean gourmet festival with new creations that will showcase the sweet luxuriousness of the hairy crab that hails all the way from the Yang Cheng Lake in China’s Jiangsu province.
Marrying both tradition and taste, the Peony Jade’s Steamed ‘Xiao Long Bao’ with Hairy Crab Meat & Golden roe $18++ for 3 pieces portrays this concept beautifully by taking the classic pillowy ‘xiao long bao’ and making it more indulgent and flavorful with the addition of hairy crab roe and meat. Do not be disappointed if you bite through the skin and fail to slurp up any broth, this version is meant to be thick, rich, substantial and hence not that soupy.
A healthier choice, the Steamed Fresh Scallop with Hairy Crab Meat and Egg White $38++ makes an elegant and less cholesterol-laden item that both the young and old will love. Layers of soft egg whites, golden roe and spinach broth that sit distinctly on top of each other, the key to thoroughly enjoying it is to spoon through those layers and get a bit of everything.
The award-winning Chinese restaurant of The St Regis Singapore- Yan Ting, brings fine Cantonese dining up a notch with the introduction of a new executive chef. Chef Mak Kip Fu, whose stellar credentials boasts of Lung King Heen (Hong Kong) and Zi Yat Heen (Macau), both Michelin-starred restaurants no less, makes a timely arrival to the restaurant with the upcoming festivities. And despite being only one month into the job, Chef Mak has already revamped the set dinner menus, all while keeping the signatures of Yan Ting and bringing in his own specialities as well.
We started with a Trio of Appetizers, made up of two pieces of Crispy Suckling Pig which had a thin beautiful crackling skin, tender and moist meat that was an absolute breeze to bite into, a refreshing Marinated Jelly Fish With Sesame Oil served chilled and Barbecued Pork Glazed In Honey- best char siew ever!
The Pan-Seared Crab Claw Stuffed With Shrimp Mousse is a new addition to Yan Ting- a Chef Mak creation. As its name describes aptly, the crab claw was first de-shelled before being wrapped snugly with sweet succulent freshly made shrimp mousse. Topped with some roe for an extra ‘pop’, this seafood item was bursting with flavor in every bite.
Moving on to a quintessential double-boiled soup that completes every Cantonese meal, the Double-Boiled Duck With Cordyceps Flowers And Wolfberries was delicate, clean and bore hints of sweetness. Nourishing and gentle without being too intense, the consommé warmed the belly and heart so effortlessly. Everyone at the table had full praises for it.
This October, Executive Chinese Chef Liu Ching Hai together with Summer Palace present an exquisite 8 Course Dynasty Feast. Each of the eight dishes in the Feast is inspired by a legendary Imperial tale that has been passed down through the ages and as each story unfolds through century-old traditional Cantonese culinary techniques, Chef Liu seeks to take you on an engaging journey traversing the five major dynasties in Chinese history.
Drunken Dong Po Pork
The well-loved Dong Po Pork is given a textural makeover with its fried till crisp exterior that crackles open to reveal a contrasting meltingly-tender pork belly that had been slow braised till all the flavors have been thoroughly absorbed by the meat. With a sprinkle of gold leaves and dash of premium Chinese rice wine added to the mix, the royal factor is upped a notch.
Doubled Boiled Treasures Soup
Chef Liu’s version of the famous “Buddha Jumps Over the Wall” soup nourishes the senses with the addition of quality ingredients such as fish maw, conpoy, cordyceps and sea whelk. This iconic soup was believed to be concocted by the Chefs of the Qing Dynasty and impressed the poets so much that they drew an analogy of Buddha wanting to jump a wall just for a taste after getting a whiff of its aroma.