Renowned chef André Chiang unveiled his latest pop-up project, “Broth by André Chiang,” starting May 11 at Mizumi in Wynn Macau. The new personalized hot pot experience focuses on homemade broths as the “true soul” of the dish, as cited in a statement.
Chiang’s eight Asian-inspired broths were meticulously prepared with bone stock and highlight cooking techniques from China, Japan and France. Signature varieties include a sauerkraut broth with Taiwanese sorghum spirit and a Sichuan green peppercorn soup with kombu and black chicken. A Japanese sukiyaki is reimagined with French truffle and butter.
Unlike traditional hot pots where broths play a secondary role, Chiang has designed a new sequence elevating broths to the spotlight. Guests sample broth flights before choosing one for their seafood and vegetable hot pot. Tableside meat preparation in specialty bouillons and a final noodle course in pure dashi broth conclude the experience celebrating flavor and comfort in Asian soups.
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