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Only the freshest ingredients make it to your plate, perfectly encapsulating the essence of each season
This is the chef’s confident creation at “La Chine” in Waldorf Astoria New York, which was once rated as one of the signature cuisines of the two-star restaurant by The New York Times. U.S. Wagyu tenderloin with excellent marbling is selected and marinated for 6 hours in “Chu Hou Sauce”, a famous sauce derived from a secret recipe, and then gently pan-fried. It is then quick-fried with the chef’s special black pepper sauce, and finished with golden-fried onions and roasted pecans, where the juicy and fatty aroma flood the palate with each bite, making it irresistibly delicious with rice.
The “Scallion Oil” is the key to achieving deliciousness through complex processes, which involves deep-frying red shallots, green onions, and ginger, the oil resulted from this is then blended with the green parts of Sanxing scallions to produce a unique emerald green scallion oil, it is then drizzled over the tender and chewy quality corn-fed chicken, and topped with chopped fragrant scallions, where the refreshing and elegant aroma of scallions elevates the depth of the cuisine with flavorful yet non-greasy taste, making one feel as if being in the mountains to enjoy nature’s purity.
This cuisine deviates from the convention to reinterpret authentic Sichuan and Hunan cuisines with a fresh touch. Loong Kong chicken with thick skin and rich fat is selected and marinated for over 6 hours in a secret-recipe stir-fried salt taught by an experienced chef, it is then brushed with a special glaze and roasted, and then drizzled with hot oil once taken out from the oven to create a crispy, red-colored skin. The chicken is then deboned and hand-shredded while it is still hot, and then mixed with the classic “Pepper Sauce” and served alongside crisp jellyfish head marinated in aged vinegar, creating a layered texture and a mixed spicy with aromatic flavors in the mouth.
The chef adds interesting touches to the classic Asian dish “Kung Pao Chicken” by blending it with the globally popular “Thai Sriracha Chili Sauce”, “Zhenjiang Vinegar” – one of China’s four famous vinegars, and the exclusively created Sichuan chili oil. When these ingredients are quick-fried over high heat with the tender chicken meat, cashew nuts, and aromatic spices, a traditional yet innovative cuisine is created with a refreshingly sweet, sour, and spicy taste.
Stringently selected Taiwanese free-range chicken is steamed for 4 hours to fully release its fresh and aromatic essence, which is then simmered over low heat for 2 hours with Hakka black gold – “aged preserved radish” made following the ancient three-step process of “sun-drying, pickling, and storing”, while the addition of tender, sweet radish results in a labor-intensive broth that is aromatic, mellow, and refreshing, perfectly boosting the appetite during the sweltering summer.
This is a signature soup of Beijing’s Tan Family Cuisine. Food ingredients rich in collagen are selected, including old hen, pork knuckle, and chicken feet, while pumpkin and radish are used to substitute large amounts of chicken fat. The traditional and healthy creamy soup is achieved via carefully simmering for 8 hours, which is served with seafood such as fresh Penghu shrimp balls, snow crab meat, and dried scallops to present an impeccable and extraordinary charm.
Fresh, sweet and crisp prawns are carefully selected and delivered directly from Penghu, which are paired with the chef’s special fresh citrus sauce, along with the soul ingredient of basil and aromatic spices such as hot pepper, and simmered over low heat until the intense flavored essences are perfectly infused. The cuisine gives a fresh salty taste with a hint of spiciness, followed by a sweet and sour fruit aroma that complements the rich seafood flavor. It is served with hot, freshly fried golden buns that are crispy on the outside and soft on the inside.
It was originated from the “Shunde Cuisine” of the world-famous culinary capital. The cooking process meticulously controls the heat, while oil is used to soak the sweet and crisp Penghu prawns, and then mixed with milk, premium light cream, and free-range chicken egg whites to present the century-old classic cuisine in an innovative approach, perfectly demonstrating the essence of Cantonese cuisines characterized by its “clarity, freshness, lightness, tenderness, and smoothness.”
Inheriting the unique seafood preparation techniques that were popular in the 1970s with the infusion of timeless culinary intention, this cuisine is crafted with precision where the fish is meticulously deboned and filleted using the double-knife technique, and then soaked in scallion and ginger water until fully cooked. It is then decorated with julienned scallions and ginger, and drizzled with boiling hot chicken oil to instantly seal in the fresh sweet taste. The cuisine is served tableside with a pour of thick and fresh fish broth, which further enhances the softness, tenderness, and freshness of the seafood.
Inspired by the classic Hakka cuisine of “Hakka Stir-Fry”, it blends the Cantonese classic “Crispy Roast Pork” and “Pork Liver Sausage” into the cuisine, and then paired with green bamboo shoots, dried squid shreds, and dried shrimp…etc., which is then stir-fried with the chef’s homemade tangerine peel and black bean sauce, presenting the full wok hei and captivating sauce aroma while giving multiple textures including crispiness, crunchiness, and chewiness, adding layers of delicacy to the taste.
Capturing the quintessence of authentic summer Cantonese cuisines, it adopts time-consuming and labor-intensive innovative cooking techniques, where pork belly is finely sliced into thin strips, hand-rolled, lightly coated in flour for deep-frying. The sweet and sour sauce retains the traditional proportions and ingredients, with the creative incorporation of crisp green plums, giving a crispy exterior and a soft interior, where the sweet and sour taste boosts appetite while leaving an enchanting fruit aroma lingering in the mouth.
Carefully selected quality old hen is simmered with peppercorns for 4 hours to extract the original taste of the food ingredient. The chicken is then sautéed until fragrant and used to prepare a rich, creamy white chicken broth, while fresh zucchini, crisp Japanese lily bulbs, mushrooms, and goji berries are added and simmered together to skillfully present the genuine and wholesome flavors of the fresh vegetables.
The famous Wen’s Rice Noodles from Hsinchu is selected and pan-fried to bring out the aroma, it is then paired with rich ingredients of shrimp, scallops, calamari, bean sprouts, and leek flowers…etc., and stir-fried over high heat with a quality spicy sauce – the “Secret Sakura Shrimp XO Sauce” to give a chewy, fluffy, and dry texture where the wok hei and rich aroma fill the mouth, evoking a sense of pure happiness.
This is the transformation of the popular “Pork Ribs King” – a must-order cuisine from the street food heaven “Dai Pai Dong”; meaty and moderately fatty black pork spare ribs are selected and marinated for over 12 hours with fresh orange, bay leaves, and other spices before deep-frying to achieve a golden crispy texture. The spare ribs are then simmered over low heat in a secret sauce made with Lea & Perrins Worcestershire sauce, Hsinchu’s famous “candied kumquats”, and kumquat oil. The pleasant fruit aroma balances the rich and fatty taste, giving the classic cuisine a fresh and innovative touch.
