A number of Asia's top chefs gathered in Hong Kong for a Cantonese culinary immersion and tasting tour.
Together we set out on a Cantonese culinary immersion where iconic restaurants, beloved local food producers and some of the world's finest Chinese dining experiences assaulted our senses in the best possible ways.CHAR SIU AT THE CHAIRMAN
If you are lucky enough to get in, then what awaits is a frankly brilliant take on classics, all underpinned with the finest ingredients and a single-minded devotion to deliciousness. Their signature dish of a huge flower crab is steamed with aged Shaoxing wine and fragrant chicken oil for a greater umami hit, all atop flat rice noodles.
"The Chairman’s char siu was the perfect balance of sweetness, flavour and texture. It's cut at the right thickness so you can appreciate the slight bounce of fat and lean. The marinade wasn't too sweet at all which accentuated the natural sweetness of the local pork." There are dried mussels, oysters, shrimp and scallops, while dried cuttlefish had been flattened and placed on bamboo racks before being used in soups. Fish maw, the swim bladder which helps fish to float, can command almost unbelievable prices, namely upwards of S$9,000 each. Flavourless, it is soaked in water but thereafter becomes a beloved texture and a collagen source like few others.
Holding a Michelin star and based in Wan Chai, the import from Beijing, China ‒ where they also hold a star ‒ celebrates Taizhou cuisine from Zhejiang. While signatures include, the vast majority of diners order one dish: Peking duck.As part of the Hong Kong culinary immersion, Xin Rong Ji’s Peking duck sifu generously revealed to the chefs some of the approach behind their famed dish which has to be pre-ordered.
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