Chef Haiming Luo demonstrates class with ‘Chiu Chow’ cuisine at The Ritz Carlton


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


Suman

Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

No comments:

Post a Comment