FLOWERY TEMPTATIONS

It’s always wonderful to try French cuisine prepared by Asian chefs. Of course, the French are very good at working their magic in the kitchen, and they can be very innovative, but Asians have different perspectives and endeavors. It is very interesting to see the Asian touch shining through colorful dishes. Personally, I always believe that there are no rules when it comes to exceptional gastronomy. Fusion or not, as long as it tastes good, that’s all that matters.
So what exactly is the Asian touch? “Dishes that combine French classic style with influences,” says Chef Eddy Leung, one of Hong Kong’s leading names in Western cooking. Born in Hong Kong, Chef Eddy is a lifelong lover of food and French cooking. He started his career at The Peninsula Hong Kong’s famous Gaddi’s, and went on to win a number of awards representing the Hong Kong International Chef Team. In 2001, he launched his French private kitchen business, Poison IVY, and later helped transform the buffet offerings of The Ritz-Carlton, Hong Kong, The Mira Hong Kong and EAST, Hong Kong. Currently, he runs the acclaimed Chef Studio by Eddy.
As the grand finale to its 8th anniversary dining promotion, StarWorld Hotel invited Chef Eddy to present his delightful creations at the hotel’s Temptations restaurant along with bottles of excellent wine from the renowned Errázuriz winery in Chile. One of these creations on the menu is the Hokkaido scallop carpaccio, Mafun uni and pomelo with yuzu vinaigrette. This dish takes the popular Hokkaido scallop and infuses it with flavors that are simultaneously medium-sweet and tart, making it a satisfying starter. Equally refreshing is the Errázuriz Max Reserva Chardonnay 2013. With its pale yellow and greenish hues, the wine delivers aromas of fresh tropical fruits with citric notes along with honey and graphite. On the palate, its creamy feeling comes with an intense acidity and strong minerality.
Perhaps the creation with the most prominent Asian influence would be the watercress cappuccino with sautéed blue shrimp. Watercress broth is popular in Chinese cuisine, but Chef Eddy employs traditional French techniques to create a creamier version, with a distinctive, mildly sweet watercress flavor enhanced with fresh leaves. Finished off with seared blue shrimp, it’s an innovative take on an old favorite.
Fall is game season, and therefore Chef Eddy has selected the popular pigeon for his main course. Breast of pigeon has been smoked with cherry and apple wood, pan-fried and then slow-roasted for maximum flavor and succulence. Served with creamy leek stew, luxurious seared foie gras and red wine jus, it’s a perfectly hearty seasonal dish.
To sweeten up our exceptional evening, Chef Eddy concludes the extravagant gastronomic affair with a journey inspired by his love for piña coladas. Caramelized pineapple is enhanced with homemade coconut ice cream and a touch of cinnamon. The exotic masterpiece leaves a silky aroma of coconut lingering inside the mouth, paired with Errázuriz Late Harvest Sauvignon Blanc 2012, the duo is the epitome of elegance, as the coconut flavors intermingle with subtle notes of white flowers and nuts. The finish is flowery, dreamy, and smooth. Life does not really get better than this.