The main reason for our visit to @fshangzhou was to partake in the annual Chef’s Table Gala Dinner where Chef Wang Yong of Jin Sha #金沙厅 took us on a gastronomic journey through the seasons while paying homage to the cuisines around the Yangtze River Delta. Chef Wang had spent months thinking up the concept for each of the dishes before setting on the themes of “belonging” and “locality” - integrating the seasonality of ingredients and the changing of the seasons from summer to autumn as inspiration. The dishes were created just for this event with highlights such as the geoduck marinated with yellow wine, the crispy chicken leg stuffed with ganba mushroom, the fried rice with chicken & scallion, and the most luxurious jianbing ever. Paired with a fantastic wine line up, the meal was an unforgettable journey through Jiangsu and Zhejiang’s rich culinary heritage and a great night spent with old and new friends!

The menu:

西湖蒓菜，松油藕丁海膽凍
Water shield, sea urchin jelly, lotus root, pine oil

紹興乾糟象拔蚌
Yellow wine marinated geoduck clam

蕭山陳年菜頭湯，敲蝦
Double-boiled aged preserved vegetable soup, river shrimp

糟溜南瓜花，瑤柱六月黃
Steamed pumpkin blossom stuffed with pork, water chestnut, hairy crab meat and dried scallop, yellow wine vinasse sauce

鱘龍魚籽醬，苔條九肚魚煎餅果子
Pancake rolled with crisp fritter, Bombay duck, sea sedge, lettuce and caviar

花膠千巴菌，脆皮鴿腿
Crispy pigeon leg stuffed with fish maw and Ganba mushroom

姜香焗深海魚皮，西蘭花苗
Braised fish skin, ginger, broccoli

拍姜茸，土雞菌菇飯
Fried rice, chanterelle mushroom, chicken meat, mashed ginger, scallion oil

琉璃綠豆鳳梨糕
Crystalline pineapple cake, mung bean

茅台，燕窩風梨露
Chinese liquor, bird nests, pineapple dew
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Four Seasons Hangzhou
Hangzhou, China
#supermelChina