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My Humble House Introduces New Menu 2013 A New Trend In Cantonese And Chinese Cuisines

July 6, 2013 Lifestyle No Comments Email Email

The charm of today’s Cantonese cuisine lies in its devotion to tradition while embracing the western context, so that connoisseurs have a taste of the world through the flavors it offers.

My Humble House at Le Méridien Taipei strives to open up a new page for guests to see the world from a different perspective. Wen-guang Hsu, the Executive Chef, led a team of chefs to visit Hong Kong and Macau to discover the latest trend in cuisine. The result is a new menu incorporating the delicate skills of renowned chefs as well as catering to the local preferences  including: Chef ‘s Special Spice Marinated Roasted Duck and Seafood with Aged Rice Wine that are served at the table, Fried Abalone Tossed with Crispy Minced Garlic and Braised Baby Duck with Pearl Barley and Goose Liver that follow the concept of simple yet sophisticated food presentation in Hong Kong and Macau, Sea Cucumber with Multi Grains Coated with Milky Egg White Omelets, Squid with Fermented Bean Curd and Fermented Rice, Agar Jelly Cake with Yellow Bean Powder and Steamed Buns Stuffed with Black Rice and Butter that reflect the trendy health-conscious concept, and Beef with Assorted Mushrooms and Spicy Chili Sauce, Sautéed Chicken with Diced Goose Liver and Peppercorn, Braised Lobster with Tofu, Chili and Minced Pork, we invite you to experience again the new charm of Cantonese cuisine. For more details, please contact the reservation center at 02-2321-1818 or visit www.lemeridien-taipei.com

Leading the trend in the culinary world

Hong Kong and Macau are gourmet lover’s heaven for the blend of traditional and modern food cultures as well as being the stepping stone for international chefs to enter the Asia market. My Humble House’s chefs visited the two neighboring areas earlier this year for a special gourmet tour to bring the latest culinary trend back to Taiwan. 

Tableside service: a delicious dialogue with guests

Serving food at table side has become a popular trend. After the chef introduces the ingredients and features of the recipe, the food is cooked in front of the guest, turning the table into a stage for an interactive dialogue with the guests.  The Chef‘s Special: Spice Marinated Roasted Duck is a new addition to the menu.  The chef uses cherry duck from Yi-Lan that is only 28- to 30- days old and marinated with a dozen spices. A new adventure begins when hearing the sound of cutting the duck at the table side and watching the succulent juices slowly come out of the roasted meat. Another highly-recommended dish is Seafood with Aged Rice Wine, which offers three choices of fresh seafood: fresh abalone, prawn or lobster. The dish is also cooked at the table for guests to enjoy: the aroma of the wine, the smoke, and the delicate flavor that can only be enjoyed when the food is served right after being cooked.

A surprising taste that combines the East and West

Food presentations in Hong Kong and Macau have evolved over the years through the creativity of top chefs from the region with superb ingenuity in combining western plate display with traditional Cantonese cooking.  Fried Abalone Tossed with Crispy Minced Garlic follows the delicate and simple presentation concept of the region. The chef dips the abalone in the Chef’s Special Fritter and fries the abalone only to medium rare to maintain the tenderness of the abalone. Braised Baby Duck with Pearl Barley and Goose Liver is a perfect interpretation of the West and East cooking aesthetics, which is inspired by the poetry written by the famous writer Tung-po Su. The tender duck meat, fully cooked pearl barley and the goose liver is a combination of tastes one can never forget.

Sichuan and Chiuchow cuisines are also very popular in Hong Kong and Macau in the past few years. Beef with Assorted Mushrooms and Spicy Chili Sauce uses US boneless short ribs for the tenderness of the meat. When fried with mushrooms and chili paste, the taste will linger in your mouth. Braised Lobster with Tofu, Chili and Minced Pork is slightly spicy with the uniquely flavored chili tofu and lobster to present a new zest that will surprise your taste buds. Sautéed Chicken with Diced Goose Liver and Peppercorn is a revised version of the traditional Chiuchow dish:”Fried Chicken in Sichuan Chili”. The chef adds sautéed goose liver to add a sweet aroma and creamy texture while enhancing the flavor with honey and peppercorns.

The modern concept of healthy food

It is now a global trend to eat healthy and be environmentally-friendly.  Blending in the health elements in cuisines is so welcomed by connoisseurs nowadays.  Sea Cucumber with Multi Grains Coated with Milky Egg White Omelets is inspired by a traditional dish from Shun-Te in Guangdong. The chef makes 8 layers of omelets to enrich the texture and combines sea cucumber and multi-grains, the healthy nutrition from both land and sea. Squid with Fermented Bean Curd and Fermented Rice is created out of a traditional Chinese recipe using seafood. The fermented rice is fermented for 28 days mixing lees, glutinous rice and red yeast rice that carries a unique flavor with a hint of wine, transforming the seafood into a healthy dish.

Agar Jelly Cake with Yellow Bean Powder uses agar, also called “birds’ nest from the sea”, to fill the cake with dietary fibers while maintaining the chewy texture. The yellow bean powder brings a refreshing scent for the summer.  Steamed Buns Stuffed with Black Rice and Butter combine bamboo charcoal powder and flour to make the pastry which is stuffed with black rice of higher nutrition value to replace custard. The smooth and warm taste of the filling enhances the traditional and appearance of the dessert.

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