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Almost Spring

March Junzi Chef's Table

 

Junzi Chef's Table is a monthly collaborative dinner series by Chef Lucas Sin that extends Junzi flavors beyond our everyday menu, and explores the narrative of Chinese cuisine.

This month, our Chef’s Table menu borrows from the seminal 14th century text 饮膳正要 (or _Proper and Essential Things for the Emperor’s Food and Drink_) as an emblem of Chinese food therapy and East-West intellectual exchange.

 Chef Lucas welcoming guests to our spring Chef's Table.

Chef Lucas welcoming guests to our spring Chef's Table.

 2nd-course: king oyster, arrowhead, bamboo, burnt parsnip, XO

2nd-course: king oyster, arrowhead, bamboo, burnt parsnip, XO

 5th-course: ice-poached pear, lotus, apricot kernel, black sugar

5th-course: ice-poached pear, lotus, apricot kernel, black sugar

- Menu, March 2018 -

WOOD, ACID
snap peas, tofu, shiso seed, kumquat, patchun vinegar

METAL, SPICE
king oyster, arrowhead, bamboo, burnt parsnip, XO

WATER, SALT
sea scallop, job’s tears, black sesame, black goji

FIRE, BITTER
lamb breast, longan, leek, fennel, sesame bing

EARTH, SWEET
ice-poached pear, lotus, apricot kernel, black sugar

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 Chef Lucas telling the story behind the FIRE course

Chef Lucas telling the story behind the FIRE course

 sea scallop, job’s tears, black sesame, black goji

sea scallop, job’s tears, black sesame, black goji

Tickets for our April Junzi Chef's Table dinner are now open. Make your reservation and we'll see you there.

 

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