Two Iconic Cities, One Culinary Odyssey: Yue and Cai Feng Lou Unite Cantonese and Shanghainese Culinary Treasures.
In the realm of Chinese gastronomy, Hong Kong and Shanghai have long held distinguished positions, each boasting their own revered culinary traditions. This summer, a tantalizing event is set to captivate food enthusiasts as two accomplished chefs join hands to curate an extraordinary culinary odyssey, blending the flavors of Cantonese and Shanghainese cuisine.
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From the 27th to the 31st of July 2023, the renowned YUE at Sheraton Hong Kong Tung Chung, an esteemed establishment under the stewardship of Shimao Hotels & Resorts, will showcase the “Canto-Shanghai Symphony” menu. This remarkable culinary collaboration brings together the talents of Chef Mike Rong from Cai Feng Lou in Shanghai and Chef Jacky Chung from YUE. Additionally, selected Chef Rong Specialties will be available throughout the month of August, promising an exceptional epicurean adventure that harmonizes traditional techniques with innovative creations from both regions.
Chef Mike Rong, hailing from Shanghai, exudes admiration for Hong Kong’s vibrant and dynamic culinary landscape, which serves as a conduit for cross-cultural exchange between the two cities. He views ingredients as the heart of any dish, and in partnership with Chef Jacky, they are akin to culinary alchemists, expertly transforming ingredients with suitable cooking methods.
According to Chef Jacky, this collaboration transcends mere menu creation; it is an earnest sharing of culinary passion and a profound learning experience. A journey of discovery that birthes novel ideas and limitless potential, it promises an unforgettable dining affair that reflects their culinary artistry.
The Lunch Set Menu of the “Canto-Shanghai Symphony” commences with appetizers that artfully blend Canto-Shanghai flavors. The Four Hands Appetizers boast delectable offerings such as Jasmine Smoked Cod, Barbecue Iberian Pork Glazed with Honey, and Chilled Organic Cherry Tomatoes Marinated in Plum Juice. Following this, a trio of sumptuous dim sum is served. The soul-nourishing Double-boiled Shiitake Mushrooms with Bamboo Fungus and Brassica takes center stage during the soup course, meticulously slow-cooked to perfection. A comforting delight awaits in the form of Grandma’s Braised Pork Belly with Rice Cake in Brown Sauce for the main course. A refreshing touch comes from the Cold Wonton with Opilio Snow Crab Meat and Sesame Sauce. The dessert finale offers Deep-fried Glutinous Rice Balls filled with Egg Yolk Custard and Lychee, accompanied by Lapsang Souchong Pudding.
For the Dinner Set Menu, guests are treated to an elegant fusion of flavors from both regions. The appetizers boast Crispy Chicken in Traditional Style, Barbecue Iberian Pork Glazed with Honey, and Chilled Organic Cherry Tomatoes Marinated in Plum Juice. Crayfish in Huadiao Rice Wine Sauce follows, tantalizing the palate. The soup course features the heartwarming Double-boiled Soup with Duck and Figs, slowly crafted for an exquisite taste.
The main course boasts Steamed Shad in Huadiao Rice Wine Sauce and Chicken Oil, an intricate dish with the lingering aroma of chicken oil and Huadiao wine. A standout delicacy is the Stir-fried Wagyu with Peas in Honey and Pepper Sauce, where tender beef meets a sweet and spicy allure. The Vegetable course offers a choice between Zucchini Noodles with Shrimp Roe or Fried Pea Shoots with Wuliangye liquor. A refreshing touch is provided by the Cold Wonton with Opilio Snow Crab Meat in Sesame Sauce, which perfectly complements the savory ensemble.
The dinner concludes with the delightful Deep-fried Glutinous Rice Balls filled with Egg Yolk Custard and Lychee, accompanied by the gratifying Lapsang Souchong Pudding.
“Canto-Shanghai Symphony” menus will be exclusively available at YUE from the 27th to the 31st of July, with selected Chef Rong Specialties continuing to tantalize diners throughout August. Adventurers seeking this unique culinary encounter are urged to book their tables early to savor the best of both worlds in a single, sumptuous feast.
Pricing for the dinner set menu is set at $988 per person, while the lunch set menu is priced at $488 per person, both in Hong Kong Dollars and subject to a 10% service charge.
About Chef Mike Rong, the Executive Chef at Intercontinental Shanghai Wonderland, whose culinary journey encompasses a diverse spectrum of Chinese cuisines, honed under the mentorship of accomplished chefs, promises guests a remarkable dining experience blending local and Cantonese cuisine.
About Chef Jacky Chung, with a formidable career spanning 35 years and a penchant for subtle innovations, brings his creative finesse to Cantonese cuisine at Yue in Tung Chung, where he has spearheaded culinary operations with a team of 40 chefs.
About Cai Feng Lou, the renowned Chinese restaurant in Shanghai, is renowned for its splendid ambiance adorned with traditional elements, offering patrons an unforgettable dining experience featuring delectable delights from various Chinese regions.
In this extraordinary gastronomic event, Hong Kong and Shanghai merge their culinary legacies, and the result is an unmissable symphony of flavors that beckons food aficionados to embark on this unforgettable epicurean journey.
Topics: Authentic Cantonese and Shanghainese dishes, YUE restaurant, fusion of flavors, culinary collaboration, gourmet experience, Cantonese-Shanghainese cuisine
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