At 10 Shanghai, two executive chefs will create a ‘Glamorous French-Huaiyang Flair’ menu by using various French ingredients in traditional Huaiyang cooking techniques, including caviar, foie gras, white asparagus, langoustine, quail, frog leg, morels and more. The focal point of this set menu is braised beef cheek and sea cucumber with haricots verts in brown sauce, rich in collagen.
The chefs choose live langoustine to make another delicacy steamed langoustine and threadfin with sweet fermented rice. The eight-course menu also includes an appetiser platter (smoked soft-boiled eggs with caviar, deep-fried frog legs with salt and pepper, chilled pork knuckles marinated in sweet fermented rice and ham and glutinous rice cake stuffed in jujube), double-boiled silkie chicken soup with sea conch and morels, wok-tossed white asparagus, honey peas and Jinhua ham with salty egg yolk, crispy smoked quail with Chinese pancakes, signature fried rice with foie gras.
A Decade Of Innovation In Just One Year: Seven Surprising Ways The Pandemic Has Changed Hotels Forever
hospitalitynet.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from hospitalitynet.org Daily Mail and Mail on Sunday newspapers.
National Burrito Day 2021: Where To Wrap Your Hands Around the Best Deals
gobankingrates.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from gobankingrates.com Daily Mail and Mail on Sunday newspapers.