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Le Meridien Taipei- The Golden Days Of Cantonese Cuisine Cantonese Culinary Maestro Petrick Hsu Recreates Legendary Classic Gourmet Dining Discover Authentic Cantonese Cuisine From The 50’s

October 21, 2013 Lifestyle No Comments Email Email

荔茸釀蟹鉗Deep-fried Crab Dumpling with Taro

A vintage recipe collection dating back more than half a century is filled with precious culinary ideas, and carries the legacy of traditional Cantonese cuisine.

Nowadays, we are seeing more of innovative and experimental cuisine styles, so the rare chance of being able to taste classic gourmet cuisine should be cherished. From 10/1~ 12/30, Le Méridien Taipei invites guest to take a trip down memory lane, as we present “The Golden Days of Cantonese Cuisine”. Executive Chef Petrick Hsu has inherited a vintage recipe collection from his father. Inside, are classic Cantonese style dishes that are so complex to make that the technique has almost been lost in today’s culinary scene.

中餐行政主廚許文光Executive Chef of Chinese Cuisine Petrick HsuChef Hsu recreates a selection of dishes from this recipe book including, Lobster Satay with Asparagus, Chinese Kale and Pork; Deep-fried Squid with Crab Meat Sauce; Braised Baby Duck with Dried Tangerine Peel, Ginkgo Nuts and Assorted Mushrooms, and also a favorite of Cantonese elite back in the day, Fried Duck Tongue with Soft Shell Turtle and String Beans, and many more starting from NT380. We invite you to travel back in time, savor the spirit and essence of Cantonese classics! For reservations or more information, please visit or call (02) 2321-1818.


Le Méridien Taipei Executive Chef of Chinese cuisine, Petrick Hsu, has been leading the culinary team at My Humble House Restaurant since the restaurant’s opening in 2000. Always greeting people with the warmest of smiles, Chef Hsu has been dedicated to exploring Chinese cuisine and bringing the best to the table.

乳豬焗鳳肝飯Suckling Pig and Chicken Liver Fried RiceBorn and raised in Sha Tin (Hong Kong), a city known for its delicious traditional eats such as tofu, chicken porridge and roasted pigeons, Chef Hsu began his culinary journey at the age of 10 alongside his father, who was also a renowned chef. From 1965-1980, his father owned two famous restaurants in Sha Tin, where Chef Hsu learnt his traditional Cantonese culinary skills. Back in the day, restaurants were split into two styles, teahouses that focused on dim sum, and restaurants that provided delightful grand gourmet. As Chef Hsu’s father was devoted to providing the latter, it gave him the opportunity to attain and master exquisite culinary craft.

As today’s dining scene leans toward innovative creations, Cantonese cuisine has gradually taken on new forms. The traditional, elaborate and time-consuming recipes have been replaced by simpler methods. Coming from a family of chefs, Chef Hsu is still deeply passionate about the traditional Cantonese style. He decided to recreate the recipe collection from his father, and lead guests on a journey to discover the essence of Cantonese cuisine and experience the glorious 50’s through taste. 

天龍獻瑞Lobster Satay with Asparagus, Chinese Kale and PorkEXPERIENCE THE SOPHISTICATION OF CANTONESE CULTURE

People say that the evolution of a culture can be illustrated by its cuisine. For Chef Hsu, Sha Tin was a place that lacked resources, which made pig a main ingredient. Every part of the pig was regarded as a precious ingredient and made into delicious gourmet dishes.  Lobster Satay with Asparagus, Chinese Kale and Pork, uses the soft bone from the top of a pig’s jaw, which is boiled first then marinated with rich, flavorful satay sauce. In Fried Pork Intestine Stuffed with Shrimp Mousse, the pork intestine is first braised in Chinese herbs then left to dry for 6 hours before it is stuffed with shrimp mousse.  The mix of al dente and crunchy texture is a very enjoyable pairing.

For Deep-fried Tofu with Shrimp Mousse, Ham and Water Chestnut, the chef must clean the vessels and membrane from the pig’s brain, then wrap it together with tofu, shrimp mousse, and ham using pig’s stomach membrane. It is deep fried to allow the flavors to merge seamlessly. Suckling Pig and Chicken Liver Fried Rice is a luxurious creation inspired by a simple dish; it uses two exclusive parts of the pig’s stomach, and in the process of baking, the natural fat from the skin will simmer into the fried rice, giving it a rich, delectable flavor.

白雪藏龍Deep-fried Squid with Crab Meat SauceTASTE OF 50’s CANTONESE RESTAURANT CULTURAL

Cantonese restaurants have long been a popular venue for important banquets and dinner parties, thus not only does the presentation need to be impressive, the names are most often crafted with great literary meaning in order to show sophistication. The Mandarin name for Fried Duck Tongue with Soft Shell Turtle and String Beans, derives from the history of the “Three Kingdom” (San Guo Yian Yi), and it includes rare ingredients such as soft shell turtle and was very much enjoyed by the elite of the time.

Deep-fried Squid with Crab Meat Sauce is a dish that uses dried squid, a traditional Cantonese ingredient. The surface of the squid is carved with patterns, and then stir-fried with egg, milk and crabmeat, a traditional craft that gives the sauce a fascinating silky texture. Braised Pork with Fermented Tofu, Shrimp Paste, and Leek, is a creation full of rich and savory flavor with tender pork and soft fresh tofu.

舌戰羣儒Fried Duck Tongue with Soft Shell Turtle and String BeansChinese New Year is a big festival in Hong Kong, and it is a tradition for family and friends to come together and enjoy a great feast. Wok-fried Pigeon with Asparagus and Crab Roe Sauce is one of the holiday favorites. Chef  Hsu selects high quality pigeons from Nantou (Taiwan).  They are first boiled, then marinated in ginger and stir fried with asparagus until the meat becomes tender and luscious. Another New Year dish is Pan-fried Pork Neck with Shrimp Mousse and Shiitake Mushroom.   It is required that the chef carve the pork neck into a coin shape, which is symbolic of fortune, then layered with shrimp mousse and shiitake mushrooms.


The rich culinary knowledge and ideas respected chefs have built over the years, has given them the ability to adapt the way they cook  to the ingredients that are available to them. Fried Grass Carp with Foie Gras, Pork and Walnuts uses grass carp, which has a firm texture that pairs nicely with soft foie gras and the aroma of baked walnuts.

Braised Baby Duck with Dried Tangerine Peel, Ginkgo Nuts and Assorted Mushrooms is a dish that originated in Xinhui, Guangdong. Over 7 year old dried tangerines are used to steam with the baby duck, to give it a citrusy, aromatic zest. Adding ginkgo nuts and mushrooms, it is a healthy dish that is perfect for families to enjoy. Deep-fried Crab Dumpling with Taro began in Chaozhou, Guangdong, a city famous for its taro. In order to retain the taro’s delicate silky texture, it is essential for the chef to be cautious during the cooking process.  And finally, favorite of both Taiwanese and Cantonese gourmands, Wok-fried Chicken Kidney with Frog and Sesame Oil, with the strong scent of sesame interweaving with the tasty ingredients, is a traditional heartwarming soup not to be missed.

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