Posh Nosh

Golf Asia (Malaysia) - - CONTENTS -

Chef Fung Man-Ip is the newly ap­pointed Ex­ec­u­tive Chi­nese Chef at Dud­dell’s and is com­mit­ted to in­tro­duc­ing classic Can­tonese dishes to a new gen­er­a­tion of din­ers. Chef Fung ex­plains that Can­tonese cui­sine re­quires sim­ple in­gre­di­ents and a mas­tery of tech­ni­cal skills, a com­bi­na­tion deeply rooted in his­tory. Chef Fung brings over 35 years of ex­pe­ri­ence to his new role. A re­spected au­thor­ity on Can­tonese cook­ing, he is a tra­di­tion­al­ist at heart. In reaf­firm­ing Dud­dell’s po­si­tion as Hong Kong’s most au­then­tic Can­tonese res­tau­rant, he aims to hon­our the much-loved recipes and time-hon­oured tech­niques while also ex­plor­ing new in­gre­di­ents, flavour pair­ings and pre­sen­ta­tion for­mats. In his shrimp dumplings (shu­mai), Chef Fung bal­ances steamed shrimp fill­ings with a soft-boiled quail egg, ex­pertly con­trast­ing the tex­tures of the two in­gre­di­ents. The Sautéed Lob­ster with Salted Egg Yolk, a sig­na­ture dish at Dud­dell’s, is tra­di­tion­ally made with prawns, Chef Fung el­e­vates the dish with lo­cal lob­ster. The meat is fil­leted and deep-fried then com­bined with stir-fried salted yolk bat­ter and Ja­panese pump­kin to im­bue the dish with a rich colour. The light, crisp shell high­lights the sweet­ness of the lob­ster and bal­ances savoury flavour of the salted egg yolk.

Level 3, Shang­hai Tang Man­sion, 1 Dud­dell Street, Cen­tral Hong Kong, +852 2525 9191, reser­va­tions@dud­dells.co

Braised pork belly

Pri­vate din­ing

Soft-boiled quail egg and pork dumpling, shrimp broth, caviar

Fried wagyu bun

Streamed garoupa, bean curd

Fried lo­cal lob­ster, salted egg yolk

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