Braised Giant Grouper Skin, Pomelo Peel, Kombu and Venison Tendon
This dish was inspired by the Manchu Han Imperial Feast, named Kunlun Bao Pu that used an exceptionally precious ingredient – the skin of a giant grouper. Ensuring the skin's perfect texture and flavor required meticulous cooking. Its taste was perfectly complemented by abalone sauce, which made it a favorite dish of dignitaries at imperial feasts. Chef Tam has chosen a modern cooking method to present this vintage flavor, complementing the giant grouper skin with venison tendon, kombu and pomelo peel. This collagen-rich dish uses ingredients from the land and sea, and is braised with various sauces, including chicken, beef, dried flatfish and shrimp as well as abalone respectively, for a variety of combinations of flavors.
A magnificent feast requires magnificent tableware. The chinaware of Treasure bowl inspired by "Dragon-well style crack glaze" from the Song Dynasty has been used. Besides honoring the heights of Chinese culture, it also showcases the beauty in Japan's wabi-sabi philosophy. By highlighting the cracks with gold lines, this chinaware celebrates the splendor and beauty in imperfection and impermanence.
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