Taking friends visiting from Paris to this famous establishment for the first time.
Of course we had the steamed flowery crab, plus the smoked goose, and the signature char siu. This time we also had a new dish that was created after Asia's 50 Best in Seoul earlier in the year, with pine nut 'gazpacho'.
Full account of dinner on my blog: https://www.diarygrowingboy.com/2024/10/the-chairman-in-transit.html
Cold squid noodle and lily bulbs with pine nut gazpacho (魷魚涼麵百合配松子凍湯)
Ginger and vinegar pig trotter terrine (甜醋子薑豬手豬耳凍)
Crispy taro cake with smoked duck (茘甫鴨盒)
Crispy taro cake with smoked duck (茘甫鴨盒)
Thick cut Chairman style char siu (炭火厚切叉燒)
Fresh water crab roes with pomelo skin and winter melon (蟛蜞膏柚皮冬瓜)
Slipper lobsters poached in rice broth (魚米粥蝦籽琵琶蝦)
Steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil and flat rice noodles (雞油花雕蒸花蟹配陳村粉)
Camphor wood smoked black foot goose (樟木煙燻黑腳鵝)
Stewed pork belly and preserved vegetable claypot rice (梅乾菜扣肉煲仔飯)
