Dace Mousse Dumpling, Grouper Fillet, Caviar and Lettuce in Preserved Clam Rice Broth
Believed to beckon in good fortune, the name of this traditional Chinese New Year dish was combined with lettuce (Seng Choi, 'making money') and the sauce of mustard with clams (Hin Kwai, 'being noble'). The lettuce and minced dace dumplings are a perfect match with the congee, complemented by the aromas of rice wine, dried orange peel and mustard with clams. Chef Tam has improved upon this dish, enriching the dace texture by hand slicing, and using the lettuce heart to enhance the flavor of the congee. Chiayi grouper elevates the soup's freshness and whiteness, while gold caviar brings forward its saltiness and nobleness.
Fortune and taste constantly evolve with the times. In the Ming Dynasty, dignitaries appreciated a revered, low-key style in their arts and sculptures. By the Qing Dynasty, a more exuberant, grand and heavily decorated style had become preferred. This deep soup bowl in Jun Glaze and Song wood craft pattern presents the perfect complement for an elegant dish like Seng Choi Hin Kwai.
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