Inspired by the Chinese characters that make up the word ‘鲜’, or fresh in English, acclaimed executive chef Alan Chan explores Haute Cantonese cuisine by adding his own unique flairful twist to time-honoured recipes. Bringing with him 30 years of culinary experience at prestigious fine-dining destinations, he reflects his deep appreciation for his roots in Cantonese cuisine summed up in a stunning six-course signature menu ($188). While you sip on the melon tea, take a gander around the space designed by renowned architect André Fu. Ornate chairs and elegant wallpaper add to their elegant charm and reflects the same contemporary influence as the cuisine.
The gastronomic experience commences with a trio platter of Chan’s signatures of chilled fresh South African abalone with kombu sauce, deep-fried prawn coated with kumquat sauce, and the irresistibly tender charcoal barbequed honey-glazed Iberico pork char siew. Up next was a double-boiled chicken soup with fish maw and conpoy. It arrived as clear as day and drinks smooth without an undesirable surface layer of grease – a true testament to Chan’s double boiling technique. “I’ve spent my career perfecting this dish and the entire process takes about two days. Here, I simmer it for over six hours to achieve clarity while coaxing and retaining the rich flavour and nutrients of the fine ingredients,” shares Chan.
Then came shiny succulent cubes of wok-fried Japanese Miyazaki A5 Wagyu coated with an aromatic black pepper sauce. Every gnaw of the jaw released more beefy juices while it tangoed well with the mild peppery sensations. It was an elevated dish reminiscent of Hong Kong’s Cha Chaan Teng pepper beef.
Other dishes were equally exquisite. The delicate sauteed Italian spinach received royal treatment lightly perfumed with truffle oil, ribbons of black truffle shavings and silky egg whites. While the stewed Australian lobster came paired with silky Inaniwa udon doused in a mouthwatering golden superior broth with sweet and savoury hints of carrots and pumpkin. The conclusion was a refreshingly innovative almond jelly dessert meticulously shredded into silky strands of noodles and spiked with superior bird’s nest and toasted almonds.
