[Macau] RUYI Gastronomy Experience at Wing Lei Palace
A few weeks ago, I came back from Tokyo earlier in order the join the special RUYI Gastronomy Experience 如意宴 at Wynn Palace in Macau! Inspired by local food writer Agnes Chee's new book “Vanishing Flavors of Cantonese Cuisine 消失中的味道", the experience comprised of 6 traditional Cantonese dishes that have been reinterpreted by Chef Tam Kwok Fung which were then served on elegant RUYI tableware by Legle France to enhance the aesthetics. While the event only happened for 3 nights, the 6 dishes will remain on the menu at Wing Lei Palace - thus helping to preserve the vanishing flavors of Cantonese cuisine. What a meaningful initiative and an opportunity not to be missed if you want to learn more about traditional Cantonese cuisine.
Modern-day Chinese food has mostly been only about the food with little attention to the aesthetics but Desmond Chang, Creative Director of Legle France, wanted to change all of that with RUYI tableware - a contemporary collection designed for Chinese cuisine that perfectly encapsulates the historical designs and culture while preserving the temperature and tastes of the dishes.
The first dish is Golden-fried Lace Fat Rolls & Scrambled Egg White with buffalo milk cheese (溫故知新 - 網油卷) which is based on the traditional dish using caul fat netting to wrap pork kidney and liver before deep-frying. The dish is not commonly seen on menus anymore due to the complex process of handling caul fat. Chef Tam has reinterpreted the dish here with healthy seasonal ingredients such as the Toyama white shrimp, French blue lobster and crab claw while serving up the scrambled egg white with a twist by incorporating buffalo milk cheese.
The second dish is the Wok-fried Sea Conch with chicken, gingko, yellow fungus and kale served with ham jus (古今對照 - 雪花雞片). While the dish may look simple, it actually requires expert temperature control as the conch and chicken need different cooking times but must be cooked together in order to bring the flavors together.
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