Celebrity Life

Taste the wondrous potential of the humble grape.

The post Explore balsamic vinegar and Rhone wine at these dinners appeared first on The Peak Magazine.

Taste the wondrous potential of the humble grape.

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Jereme Leung, a pioneer of modern Chinese cuisine, explains catch-up to European fare was long overdue.

The post Expert chef Jereme Leung on changing face of Chinese cuisine appeared first on The Peak Magazine.

Jereme Leung, a pioneer of modern Chinese cuisine, explains catch-up to European fare was long overdue.

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Ambiece is half the reason people dine out – and these restaurants know that.

The post What spending a 7 figure sum on your restaurant’s interior gets you appeared first on The Peak Magazine.

Ambiece is half the reason people dine out – and these restaurants know that.

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Having younger children doesn't mean you're doomed to eating burgers and pizzas when dining out.

The post Why more upscale restaurants are relaxing their no-kids policy appeared first on The Peak Magazine.

Having younger children doesn't mean you're doomed to eating burgers and pizzas when dining out.

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As the new season sweeps the city, award winning chef Vicky Lau of Michelin-starred Tate Dining Room is clearing the decks for a refreshed eight-course menu that not only celebrates the season's best produce, but couples the intricacies of French cooking and premium Chinese ingredients with touches of nostalgia, too. We took a peek at the new menu (priced at HK$1,680 +10% per guest) and we're liking what we've seen so far.

Bringing her edible stories to life once more, Lau's new dégustation is a continued chapter of odes to ingredients of the season. They display distinct Chinese traditions and flavours with the flair of French cuisine. Take the Ode to conch in the first course for example, which is dedicated to the fresh sea conch. This seafood is thought to have healing properties and widely used in soups, and sometimes medicine, for Chinese food therapy. Here, the fresh, tender conch meat is combined with the umami of seaweed jelly, sweetened with pumpkin purée and presented in the shell itself.

[gallery size="full" ids="162264,162266,162267"]

Other highlights at Tate Dining Room include a signature dish; the Ode to pâté en croûte, which takes the French classic of meat terrine baked in a pie crust, and adds a Chinese twist. A layer of fresh abalone sits between a pork and Chinese mushroom filling. It's then topped with a Chinese Xiaoxing wine jelly, sliced to reveal the centre and served with white asparagus and black garlic.

Meanwhile, the Ode to kumquat makes use of the orange fruit that is Native to Northern China and bears an auspicious meaning of good fortune across the country. In this dish, plump servings of Hokkaido scallop are paired with pickled daikon and a traditional French Grenobloise brown butter sauce before the tang of kumquats and dried scallop finish off the dish.

Of course, with some of the finest French produce to back you up, you almost can't lose. The Ode to Challans duck is exactly this. Pan-roasted duck breast, which makes use of the hand-reared ducks recognised for it's lean meat with bags of flavour, is served with a fig and red date compote, as well as a savoury duck jus.

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The creative marriage of French-Chinese cuisine can also be found in the Ode to Brillat-Savarin. Taking on the soft, buttery, white-crusted triple cream brie from Burgundy, this dish is escorted by rye toast and plum gel along with a variety of Chinese condiments such as ginger, hawthorn bar, dried plums and bergamot. To follow, the dessert takes the humble chestnut -- commonly used in Chinese and French cuisine -- to blend classics from both regions. Inspired by Hong Kong's baked sago pudding with chestnut cream, the Ode to chestnut envelops those flavours into a chestnut sago soufflé served with Pu'er ice-cream.

We also hear that the final chapter, an Ode to chinoiserie, is quite the spectacle. Where guests can open a customised chest of drawers that reveal an assortment of small pastries inspirited with the memories of Lau's Chinese upbringing. Think Rose chocolate fans, chocolate bon bons infused with red date, ginseng, green tea and sesame, guava marshmallows, mini mango kaffir lime gateaus, and much, much more.

[caption id="attachment_162259" align="alignnone" width="6500"] Chef Vicky Lau's seasonal ode is an innovative French x Chinese eight-part menu.[/caption]

Wine pairing options are also available and offer blends from France and China’s notable wine regions for an additional +HK$190 for a glass of Ruinart Blanc de Blancs, +HK$480 for three glasses and HK$780 for six glasses.
For the full menu, visit the the Tate Dining Room website here.

The post Tate Dining Room’s New Seasonal Menu Revels in French Cooking and Chinese Nostalgia appeared first on Prestige Online - Hong Kong.

Thought-provoking new dishes from Preludio, Kimme, and El Mero Mero.

The post Three new restaurant menus to explore this month appeared first on The Peak Magazine.

Thought-provoking new dishes from Preludio, Kimme, and El Mero Mero.

For more stories like this, visit www.thepeakmagazine.com.sg.

Macau has long had a reputation for being slightly over the top, and that's certainly the case when it comes to fabulous food and wine. (Among its restaurants, 30 Michelin stars can be found in Macau.)

Of these, only three restaurants possess the covered three-star accolade; one of them, Jade Dragon, has solidified its position as a destination for traditional Chinese food executed at the highest level.

Helmed by one of the greatest (and youngest chefs) in Asia with such recognition is 39-year-old chef Kelvin Au Yeung, who had some big shoes to fill after his predecessor, chef Tam Kowk Fung, led the restaurant to earn two Michelin stars. Last year, under the culinary direction of  chef Au Yeung, Jade Dragon pulled in its third star.

Borrowing techniques and influences from other cuisines to amplify the flavours while maintaining the authenticity and character of traditional Cantonese fare, Jade Dragon continues its heavy emphasis on making seasonal and premium ingredients the star of the show. This is how the genius chef sets Jade Dragon apart from its competitors in both Macau and Hong Kong.

After a hearty meal in the elaborate private dining room, we caught a moment with chef Au Yeung to discuss his inspirations, his go-to restaurants and what’s next for Jade Dragon.

[caption id="attachment_160544" align="alignnone" width="682"] Chef Kelvin Au Yeung of three-Michelin-starred restaurant Jade Dragon.[/caption]

Every dish we had was so unique, yet so familiar. What on the menu excites you the most?

My favourite is the fish maw soup. The use of different ingredients really brings out the flavours. To complement something as delicate as fish maw, I used spring onions, fish, and also caviar. Caviar is needed because it really gives it a punch and pairs perfectly without being excessive. I also really like the crab shell made with local mud crabs from Zhuhai.

[caption id="attachment_160536" align="alignnone" width="8688"] Baked crab shell with black truffles[/caption]

What's the most underrated dish on your menu?

I personally really love the sea cucumber and pomelo dish. It might not be very apparent to the diners, but a lot of love and dedication goes into this dish. In order to get the texture of the sea cucumber just right [with a crisp exterior and a bouncy and juicy interior], we need to master the preparation perfectly. There are a lot of steps to this dish and sometimes it takes us a whole week to prepare and cook it. If any one of these steps is slightly off, the dish can’t be served.

[caption id="attachment_160546" align="alignnone" width="8683"] Crispy Japanese sea cucumber filled with shrimp paste[/caption]

The Chinese fine-dining landscape has changed a lot in the recent years. What do you think has made the biggest impact in the increasing interest?

The palate of our guests is evolving and customers are becoming more discerning when it comes to taste and appetite. Dining has really become more of an outlet for relaxation and experience instead of just getting fed. Chefs are also getting more involved in the menu creation, bringing forth new and seasonal ideas. For example, when I’m on holiday, I’m still very much “working” as I’m constantly on the lookout for inspiration. Nowadays, Chinese chefs are getting more creative and using new ingredients while still keeping the heritage and history of Chinese cuisine intact.

Aside from the seasonality of ingredients, what is the main inspiration behind your dishes?

I have two -- the use of the most premium and everyday ingredients. I like using ingredients such as fresh seafood and dried seafood like lobster and sea whelk. I also like to challenge myself and the team to come up with something that will showcase our skills and techniques. Things like catfish, pomelo skin and bitter gourd aren’t popular, but we have a way of making these items delicious and luxurious.

Macau being such a fine-dining paradise, how does Jade Dragon come out on top given all the competition it faces?

I credit our success to our teamwork. We’re very much aligned in our goal, which is to maintain our reputation and credentials. Our products and services are really top of the line. We are attentive to each and every guest, we personalise everything in order to provide an unforgettable experience for them. After years of working together, we’re very compatible. I am also extremely lucky to be able to source some of the most amazing ingredients and create dishes that are incredibly special and iconic to Jade Dragon. Macau is a food mecca, and it’s our honour to be a part of that.

Where does a three star Michelin chef like yourself go to for a meal in Macau?

I don’t really eat Chinese food outside of our restaurant. I like trying different cuisines because it gives me inspiration. I am a fan of local Portuguese food and Sichuanese food. I like to go to A Lorcha as it’s really good and simple food with a lot of heritage. The former gentleman’s club Clube Militar de Macau also serves great Portuguese food.

I am also a huge fan of midnight supper. After service, I will take the team out for a late bite. Sometimes those meals don’t end until 3 or 4am! We like to recap what we’ve gone through that day, hang out and share a good meal.

The post In Conversation with Chef Au Yeung of 3-Michelin-Starred Jade Dragon in Macau appeared first on Prestige Online - Hong Kong.