Cuisine: Asian, Chinese
Sampling the Chinese haute and courtly cuisine of Huaiyang invites a complete re-defining of one's reference points for Chinese food. In this refined gastronomic tradition of ancient China, fine... Read More
Sampling the Chinese haute and courtly cuisine of Huaiyang invites a complete re-defining of one's reference points for Chinese food. In this refined gastronomic tradition of ancient China, fine slicing of ingredients is paramount, as are minimal uses of salt and oil. This is one of China's original 'four great cuisines' and it is the elevated prestige of this one in particular that made it the choice of the PRC (People's Republic of China) to be served at their 50th anniversary state banquet. Chef Alfred Leung now proudly bears 5 Michelin stars, 2 for his Shanghai restaurant and one each for Singapore, his hometown, Hong Kong and Guangzhou. What Mr. Leung has brought to this most exquisite of Chinese cuisines is his innovation of using the best of ingredients from around the world. So you may have caviar from Madagascar (which he likes to serve with fluffy egg whites), Iberian ham, steamed Alaskan king crab or cod fished from Brittany that morning - all incorporated in Chinese dishes like dim sum or 'Xiao Long Bao.' Lacquered Peking duck is the house specialty. Mr. Leung's career began in the kitchens of Hong Kong, but now he consults with his chefs daily and oversees his restaurant empire. His son, Kenny, a trained architect, guided the modern; art-filled interior decoration of this latest Paris jewel on their culinary crown.
- Fine Dining: "The Huaiyang cuisine is considered China's courtly cuisine and was a favorite of the 18th c. Qianlong Emperor. Its history dates back to 770 BC and it is considered the haute cuisine of China's four great cuisines (a more common one in the west being Sichuan.) Chef Alfred Leung's family-run restaurant empire brings to this dynastic heritage his love of fine ingredients, sourced from the world over. The Lacquered Peking Duck is raised for at least 40 days and expertly served at table by a specially trained carver. Wines to accompany this meal of lunch or dinner extend from a range of by-the-glass to a Burgundian bottle of Armand Rousseau."
- Best for Fine Dining Because: Paris is considered the culinary capital of the world, along with its close rival, Singapore. And now it has its own courtly, Michelin-ranked imperial treasure.