FEASTING REDEFINED

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It’s the first time ever. In less than twenty four hours, I experience the true taste and meaning of “feast” in all it’s multi-dimensional glory. Not just of gourmet  flavours, authentic  local cuisines but much much more. 
 I revel in the taste of the indomitable spirit and unrivalled cultural vibrancy of a city, of HongKong. 
It’s also a precious taste of a family legacy of the Cheng family. A tribute of deep love by the brilliant young Harvard educated granddaughter Sonia Cheng who honours the Shunde roots and life of her grandfather Dr. Cheng Yu-Tung in the magnificent Rosewood Hongkong.
I feast on HongKong’s glittering, stunning harbour view, as I do on my first time ever experience of Shunde cuisine and  both are awesome. 
I feast twice. I watch the hugely knowledgeable Chef Li cook up and then taste the amazing wok fried milk with crab and birdsnest. His skill and control of the fire and wok is admirable..And the umami caressed wokfried milk with crabmeat and birdsnest dazzles.
This in the  elegant Legacy House. 
Here, the Cheng family’s roots in China’s Guangdong province in the Pearl River Delta are reflected in the delicate Shunde cuisine served here. 
The Shunde cooking styles date back over 2000 years to the Qin and Han dynasties. With a natural abundance of produce and fish originating from the Southern China, regional Shunde cuisine is justifiably renowned for intricate, elaborate preparations that bring out the inherent flavours of the pristine ingredients. 
Home of Shunde cuisine Legacy house also serves the much-loved, Chinese favourites. I trip out on   the perfect Peking duck from Chef Li’s wok the most robust and delicious lamb and from his steamer authentic Cantonese dimsum followed by the chilled mango pudding sparkled with citrus. 
TARTS  TRAMS & CHAMPAGNE 
I get a taste not just of the finest iconic egg tart (Hongkong is famous for it) but do so while riding on the rooftop iconic antique tramcar. Its time to celebrate and Waldo Hernandez and his dream  team mind read and voila! There is champagne too. All part of Rosewood’s amazing “sense of place” curated experience. And this winds and continues into an amazing, curated, researched “Foodie journey”  of Hongkongs hidden gems. 
It’s a dream come true. Eating local with a local …for 10 hours. Continuing my passion for Delicious Discoveries Sniffing out hidden gems the best local joints serving the iconic eggtart and pineapplebun,  bamboo noodle shop, lotus root cake, dimsum  to the black sesame cake and lots more. The lovely Lotus Leung  guides me  through this nonstop discovery, peppered with wonderful anecdotes and stories and recipes Ending up at the deliciously authentic Sangkee 

restaurant (also a favorite of Sonia Chengs)

Should you want a list of the names and addresses please email me Rashmiudaysingh18@gmail.comhappy to share them with you.
TO THE MANOR BORN
In this magnificent vertical  65 storey estate
which pays homage to Hong Kong’s impressive
verticality, there are  also  beautifully landscaped lawns, verdant gardens and
terraces with fabulous harbour views. It’s a 
 homage to Rosewood’s origins as an aristocratic manor. And crowning it, is the exclusive Manor club
 I not only begin my day with the authentic Hong Kong breakfast, explore Hongkong all day, trip out on Shunde cuisine but taste the most deeply delicious hot and sour soup. And it is in The Manor club too thatI happen to meet the brilliant chef Sandro Gamba who heads up the exciting and diverse restaurants here.
And also (by a serenditpitious coincidence) the India connection.  Marc Brugger who helms the Rosewood HongKong is an Indophile who has not only spent time in India, (cooks a great fish curry too) but is also married to an Indian. 

And spearheading this amazing global Rosewood group and powering it with it’s unique magnetism is our very own dapper dynamic Radha Arora. Jai ho!

BOX

Hot and Sour Soup

Condiments:

10g Bean Curd – cut into Julienne

5g Wood Ear Mushroom – cut into Julienne

20g Dried Mushroom – Soaked with Water and cut into Julienne

10g Bamboo Shoot – cut into Julienne

50g Lobster Meat(optional)

10g Fishcake (optional)

 

 

Soup Base:

Paste Chili Bean           2 – 3g Vinegar       8g (Season to Taste)

Sugar                           3g

Dark Soy Sauce            2g

Chili Bean Paste           2g

Corn Starch                  5g

Salt                                 Season to Taste

Chicken Powder             3g

Sesame Oil                     1g

Water                              230g

Egg                                 10g

 

Method: 

Blanch all the condiments ingredients, keep aside.

Boil up all the ingredients of the soup base, add all the condiment ingredients and adjust the thickness with Corn Starch.

Finally add the Egg into the soup..

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