The collaboration between @jeehongkong and @wildyeast_china in Hangzhou was an inspiring meal by two young chefs who both pivoted from French to Chinese cuisine. Chef @oliverlicuisine of Jee sets out to reinterpret classic Cantonese cuisine while @yestyel of the up and coming Wild Yeast showcases the amazing seafood from his hometown Taizhou. For this meal, local seafood was used - resulting in fantastic flavors which makes me wonder what the original version would taste like. The night weaved together innovative Cantonese and Taizhou dishes with highlights such as the geoduck with homemade chili oil, the fish soup with stinky tofu, the Kung Pao quail legs, and the surprise off-menu finale - an aromatic and delicious orzo with threadfin fish, preserved meat, and 36 month Comte cheese!
The menu:
馬蘭頭香干松子塔 (WY)
Tartlet / Ma Lan Tou / Pine Nut
蜜汁醬燒鱔 (J)
Eel Puff / Honey / Hoisin Sauce
熟醉海膽西風蟹 (WY)
Crab / Sea Urchin / Caviar
龍井茶燻魚 (J)
Tachiuo / Longjing / Foie Gras
紅油蘭花蚌脆藕片 (WY)
Geoduck / Lotus Root / Chili
剁椒醉金線 (J)
Red Mullet / Yellow Wine / Century Egg
頭水紫菜紫蘇臭豆腐魚湯 (WY)
Stinky Tofu / Seaweed / Shiso
宮保鹌鷷腿 (J)
Quail Leg / Chinese Sausage / Kung Pao
姜辣溏心琵琶蝦 (WY)
Bay Lobster / Ginger / Turnip
客家炆豬肉 (J)
Tête de Porc / Red Bean Curd / Pickled Cabbage
苔條花生冰淇淋 (WY)
Kombu / Peanut / Brie Ice Cream
•
Jee x Wild Yeast
Central, Hong Kong
#supermelHK #supermelCentral
