The last few weeks have been especially exciting as we’ve been working on some new concepts for the menu. It’s reaffirmed me about having a great team of chefs who are not only passionate about the food but highly skilled at what they do. Their effortless way of delivering excellent dishes has proven to be an art in itself. Apart from our daily lunch and dinners, there are those occasions when a special event calls for the traditional dishes that are essential to Chinese celebrations. Working with delicate foods like turbot, lobster, crab, even jellyfish require patience and care and a competent chef who understands how it is to be served.
Chinese cuisine is undoubtedly more complex than it might seem. The finer foods require attention to subtle details that elevate the dining experience, by finding ways to keep the dishes delicious without compromising on the nutritional benefits. For instance, we don’t use any artificial food colouring. If you see a bright ochre, we will have used turmeric which not only provides that golden yellow which forms the aesthetic colour palette of a dish but has significant health benefits at the same time.
Chef Chiu, our dim sum and pastry chef, has mastered his art by keeping things simple and organised in the midst of its sophistication. In addition to being gluten free, this handcraft requires dexterity working with every section of the palm of the hand, and I am proud to say that it has been gaining a reputation of being one of the finest in the business.
Also, using quality ingredients like rapeseed oil for its omega fats and vitamin E; sea salt to bring out the nuances of flavours in meats and seafood, accents of enoki mushrooms, hints of rice wine and homemade chilli oil in the right places make all the difference.
Our big focus has been a trinity of factors – taste, nutritional value and aesthetic and I’ve been comforted greatly to know that the team are working to refine these continually.
Here is a snippet of Chef Chiu working his craft.
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