CAN­TON STARS AT LI BAI

The Peak (Singapore) - - The Peak Expert -

Re­fined Can­tonese food is en­hanced with Ja­panese in­gre­di­ents this month, when ex­ec­u­tive chef Chan Yung from two-Miche­lin-star Sun Tung Lok in Hong Kong joins forces with Li Bai’s Chung Yiu Ming.

The menus will show­case Chung’s pas­sion for tra­di­tional Chi­nese culi­nary cul­ture and Chan’s ex­per­tise in in­cor­po­rat­ing premium Ja­panese pro­duce – such as in a dish of braised premium Ja­panese Yoshi­hama abalone and Kan­sai sea cu­cum­ber.

To­gether, the two chefs will pro­duce a plethora of lux­u­ri­ous ren­di­tions of well-loved clas­sics. Think a fa­mil­iar dish of crispy noo­dles, amped with suc­cu­lent pan-seared Hokkaido King scal­lops; ten­der steamed egg white paired with sweet sauteed lob­ster; and unc­tu­ous braised shred­ded veni­son with baby spinach – a dish that is com­fort­ing and lux­u­ri­ous all at once.

Con­nois­seurs crav­ing an ex­trav­a­gant gourmet ex­pe­ri­ence can opt for the six-course grand din­ner set menu with wine pair­ing, which high­lights dishes such as stir-fried bird’s nest with crab roe, and dou­ble-boiled chicken soup with mat­su­take mush­rooms. The four-hands col­lab­o­ra­tion will be from Nov 6 to 8, Li Bai Can­tonese Restau­rant, Sher­a­ton Tow­ers Sin­ga­pore.

01 VIS­UAL FEAST Lob­ster, with black truf­fle, pan-seared scal­lop, and cold tomato.

03 DOWN TO THE CRUNCH Pan-fried Hokkaido king scal­lop with crispy noo­dles.

02 TALK­ING STARS Chef Chan Yung from Sun Tung Lok in Hong Kong is on the Miche­lin pan­theon.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.