China Restaurant Yong Feng Rankweil

Don’t know if the plan was deliberate, but this was such a profound twist of the French classic #canardalorange (orange duck). Dry aged duck seems popular enough these days, but to pair it with traditional Cantonese braised #pomeloskin is pure genius. Chef Tam’s Seasons x Lan Ting Yong #cantonesecuisine #guangzhoueats #hkig #hkchef #cheflife #foodblog #foodporn #asias50best #theworlds50best #michelinstar #oadtop100 @cheftamkwokfung @george_zhang___ @yong_guangzhou Less

Fried #hairycrab custard #大閘蟹戈渣 is, in Chef Tam’s own words, it’s about pushing#戈渣 to the limit—pushing the delicate crab flavour, frying the custard before it explodes, and using the minimum amount of starch to maintain lightness. It is a high wire act. Chef Tam’s Seasons x Lan Ting Yong #cantonesecuisine #guangzhoueats #hkig #hkchef #cheflife #foodblog #foodporn #asias50best #theworlds50best #michelinstar #oadtop100 @cheftamkwokfung @george_zhang___ @yong_guangzhou Less

#yellowskintigergrouper #brownmarbledgrouper can be tricky to cook since the skin tends to be rubbery and the meat tight and unyielding. Chef Tam’s solution is to slice the fish to a precise thickness so that both skin and meat are steamed to the perfect doneness at the same time. Chef Zhang’s sauce was equally thoughtful, by combining Sichuan pickled mustard greens with Cantonese preserved lemon. Chef Tam’s Seasons x Lan Ting Yong #guangzhoueats #hkig #hkchef #cheflife #foodblog #collaborationdinner #4handsdinner #asias50best #theworlds50best #michelinstar #oadtop100 @cheftamkwokfung @george_zhang___ @yong_guangzhou Less

Moray eel #charsiu —jasmine tea smoked Moray eel, glazed with Jasmine blossom syrup and grilled.
#claypotrice w/ braised pork and moray eel skin.
Chef Tam’s Seasons x Lan Ting Yong #cantonesecuisine #sichuancuisine #guangzhoueats #hkig #hkchef #cheflife #foodblog #asias50best #theworlds50best #michelinstar #oadtop100 @cheftamkwokfung @george_zhang___ @yong_guangzhou Less