Golden Flower

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Editor’s choice -

hough Chi­nese f ood i s widely known t o in­clude eight cuisines—An­hui, Can­tonese, Fu­jian, Hu­nan, Jiangsu, Shan­dong, Sichuan and Zhe­jiang— there are many more re­gional styles out there. One of these, Tan cui­sine, is an i mpe­rial style from Bei­jing that fo­cuses on the metic­u­lous prepa­ra­tion of prized i ngre­di­ents and ex­tract­ing the essence of each, with ref­er­ences to north­ern and south­ern styles. Tan cui­sine may be lesser-known than the fa­mous eight, but it's on the rise for many a con­nois­seur due to Golden Flower.

Chef Liu Guo-zhu, a master of Tan cui­sine, pre­sents the ad­mired cui­sine at Golden Flower through an abun­dance of top-qual­ity in­gre­di­ents—es­pe­cially dried seafood such as con­poy, sea cu­cum­ber, fish maw, abalone and mush­rooms. The cor­ner­stone of out­stand­ing Tan cui­sine is in the knowl­edge of re­viv­ing these in­gre­di­ents'

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