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Hong Kong SAR China World Chaîne Day

April 25, 2021

Fine dining in the heart of Nine Dragons

" an exquisite eight course 'eggs-travaganza' "

"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf

Dined well we certainly did. Our palates were sensually teased with an exquisite eight course “eggs-travaganza” to celebrate the World Chaîne Day (WCD). All whisked up by Hong Kong’s star Chef de Cuisine Oliver Li, who excels at fusing modern French cuisine with Japanese ingredients.

Sea Dragon
We cleared our minds with Champagne and luscious Enshui Murasaki iodine-rich sea urchin gonads with clarified lobster jelly crowned with a dollop of French farmed caviar.

Ice Dragon
Umami - chilled a bit with “crystal sushi”, i.e. minced tuna toro sprinkled with chives, served on a light crispy potato flour cracker.

Fire Dragon
We then charged up with intimately tender Australian gastropods (simmered for 18 hours at exactly 80 degrees Celsius). Excellent for sustaining stamina, not to forget that abalone is a selenium laced mood booster. Accompanied by egg mimosa and paired with award winning Born Gold Junmai Daiginjo sake. 100% made from Yamada Nishiki rice with an elegant nose comprised of green apple, plum skin and peach, and exuding tones of grapes and pears with a hint of citrus.

Hidden Dragon
Too charged up! Time for reflection with a secret recipe. Signature twice-fermented bread made with Junmai Ginjo sake. Confrère Li’s recipe remains a mystery!

Gold Dragon
Ikejime: the masterful Japanese preparation technique for preserving the ultimate freshness of the fish and its perfectly tender texture. Result: a coral trout, pan-seared and golden brown. It spotlighted the technical combined with artistry required to prepare ocean fresh fish. Magically complemented with glistening pearls of salmon roe (ikura). A masterpiece!

Sky Dragon
We dined like emperors on soft, tender, succulent Imperial pigeon, with caramelised crispy skin. A culinary delicacy memorialising traditional cured recipe techniques that brings out complex flavours.

Earth Dragon
Wow! Our minds were etched with the memory of the intense flavour of the melt-in-your-mouth Ozaki A5 dry-aged pedigree Wagyu from Miyazaki prefecture fed with a proprietary blend of 13 kinds of grains for up to 36 months. Matched perfectly with gold medal winning 2016 Argandens from Bordeaux, predominantly Merlot with a complex bouquet of dark red fruits and elegant oaky notes that was sweet and rich on the palate.

Moon Dragon
Fly me to the moon with white asparagus flavoured koji sorbet. Our tastebuds were tantalised by the unique intertwining of savoury and sweet.

Magic Dragon
Puff on the Montecristo cigars.

The entire restaurant was exclusively ours for the evening. An evening of camaraderie led by our Bailli Délégué Steven Kahn. We raised a toast in the true spirit of the Confrérie de la Chaîne des Rôtisseurs. After the sumptuous dinner we all went home dreaming as dragons on Cloud 9!

Vive la Chaîne!

Leta Ng
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