What an evening it was at The Lantern – The Ritz Carlton, tasting the Chiu Chow Cuisine specially crafted by visiting Chef Haiming Luo from The Ritz Carlton, Shenzen, China.
For the people
who don’t know about the Chiu Chow cuisine, it is originated from the Chaoshan
region in the east of Guangdong province, which includes the cities of
Chaozhou, Shantou and Jieyang. Teochew cuisine bears some similarities to
Fujian cuisine, while also being influenced by Cantonese cuisine in its style
and technique. It is famous for its healthy seafood and vegetarian dishes.
Talking about
the food presented to us by Chef Luo, it was sheer class. We asked Chef Luo to
decide on what comes to the table from the menu and he didn’t disappointed a
bit. There were few thinks which no one else but only Chef Luo could have made
it. Food knows no boundaries and what better example than this.
What better
than Hot
and Sour Szechwan Style soup to start with. It was a bowl of goodness
with shrimp, scallops, chicken, sour bamboo, Chinese black mushroom, egg and chili.
Appetizing its
way on the table was Seafood and
Chicken Taro Spring Roll. It is made with Taro used to absorb the rich
flavor, deep fried crispy spring roll sheet and freshness of the shrimp and
chicken.
Did I smell
some pork? Yes it is. Baked Barbeque Pork Bun. This is the class I was
talking about, an absolute ripper from the kitchen of Chef Luo. The cookies
topping was so brilliantly cooked, so crispy I almost thought it was a biscuit.
And those filling of Char sui Pork was heavenly. Take a bow Chef.
Next up was Sautéed Pork and
Turnip Cake with XO Sauce. It is made by a very special Chinese sausage
which is used a lot in the winters, steamed turnip and a delicious XO sauce is made
with dry shrimp and dry scallop. It is mixed with the rice flour, cooled down
for some time and then pan fried.
The Fried Rice
Noodles were along. It is one of the most famous dish in south china
i.e. Hoofan, prepared with choice of meat.
Spicy King Prawn was
next up on the table. It was a king
prawn in shell, deep fried making the shell crispy and the prawn wok was fried
with garlic and green pepper.
Next up was Pan Fried Seasonal
Fish with Honey Jus. It was an Indian salmon with reduced Chinese wine
and soy sauce. It had the aroma of the wine, sweetness from the honey and
saltiness from soy sauce. This was a perfect example of balancing it the Messi
way.
And next up
was another ripper by Chef Luo, the best I have ever tasted and probably one of
the best I will ever. This beauty is called Braised Lamb with Garlic Shoot. The
lamb is braised with Chinese star anise, cinnamon and bay leave, cooked for 2
hours. The meat just melts in your mouth. Sautee with garlic shoot is used to
give some freshness in the dish.
And
to conclude the proceedings, Chef Luo chose to present Mango Pudding and Chinese Herb Tea
with Honey, Fig and other fruits. It is a healthy dessert with Chinese
herb that helps your body cool down mainly in summer season and has a little
bitter after taste but that’s what makes this dessert stand out. Have never
tasted a dessert like this, which is very unique.
You never want
the things to end if it has to be this way.
Verdict: 4/5
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