At the height of Summer, Lai Heen at The Ritz-Carlton, Macau is drawing upon its unparalleled expertise in creating authentic Cantonese cuisine, to offer a novel fusion menu that takes guests on a sophisticated and extraordinary gastronomic journey. Created by Chef Bill Fu, the “Taste of Innovation” menu flawlessly combines the restaurant’s level of service and sublime dining environment, with unmatched culinary craftsmanship that centers on superb ingredients and masterful cooking techniques.
These innovative and delectable dishes, created from French ingredients and enhanced by distinctive Cantonese cooking finesse, immerse guests’ palates in an unforgettable ‘east-meets-west’ experience. Complex textures, offering surprises in every bite, is the result of high-quality and classic French ingredients perfectly crossed over with time-honored cooking methods such as steaming, double-boiling, braising, stir-frying, and baking that have evolved from 5,000 years of Chinese cooking.
The first delicacy is the Sautéed Garoupa Fillet and Scallop with French Blue Mushroom. Leopard coral garoupa absorbs and enhances the flavors of any accompanying ingredient. When paired with the French Blue Mushroom, the intense scent of the fungi is infused with the aroma of the exquisite fish. To add yet another layer of taste, the garoupa-mushroom combination is lightly fried, before being tossed with fresh, succulent scallops in a superior stock.
Chef Bill Fu’s second creation is the Mashed Potato Accompanied with Duck Liver in Snow Date Puree and Ginger. Hand-picked to balance out the more intense flavor of duck liver, the snow date offers a sweet flavor and fresh sensation that perfectly complements the subtle aroma of ginger. Two delicate slices of duck liver will be plated, with the first being the epitome of French gastronomical luxury – rich and buttery goose liver – and the second slice, a testament to Lai Heen’s mastery of Chinese cooking, is made of potato and fermented beancurd. This re-creation will undergo an intricate process of blending, freezing and frying, in order to match the sensation of the original. Tasting the two slices at the same time will truly tickle guests’ taste buds like never before.
In true Cantonese cuisine, no meal would be considered complete without noodles, a humble Chinese invention. The third highlight of this French-Chinese fusion menu, Tan Tan Noodle in Lobster Bisque Topped with Brittany Lobster, offers guests a truly unique fusion dish, set to become an instant classic. The lobster meat is first stripped from a premium-grade Brittany lobster and the shell is baked with other ingredients for two hours. The stock is made from a mixture of lobster shell, Chinese spices, cinnamon, brandy, and lobster roe, which is then cooked for three hours, before being carefully hand-blended with a vegetable and tomato stock. This meticulous cooking method brings out the full taste of the ingredients, and harmoniously pairs the worlds of French and Chinese cuisine. The dish is topped off with a freshly steamed lobster claw, which is only placed on top of the noodles right before the dish is served, to retain maximum moisture.
This enchanting gastronomic experience culminates with the Fresh Fig Stuffed with Blueberry Puree, an exquisite dessert that refreshes the palate and offers a sweet ending to the meal.
To ensure that the fine dining experience is truly exceptional, guests can opt to pair contemporary wines with classic vintages from 1989 with each course. Lai Heen’s master wine sommelier will craft the perfect pairing experience that will indulge guests’ senses.
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