Kaluga Queen Caviar Dong Ke Ping.

Kaluga Queen Caviar KALUGA QUEEN Caviar x Dong Ke Ping Famous food writer/critic Food consultant for "A Bite of China" = Dong Ke Ping's Table New Tasting Table MEET KALUGA QUEEN Rustic Delicacies · Lingnan Chef's Dinner * Park Hyatt Shenzhen Park Hyatt Shenzhen Ken Zhou, Executive Chef of Chinese Cuisine, personally cooks Garden Pavilion Chinese Restaurant Thank you for attending as a special VIP guest The chef perfectly integrates Hakka cuisine into high-end Cantonese cuisine Very integrated and not out of place, really moved me * Monteperle Australian wine Monteperle Three specially paired wines : YIOGNIER 2016 Perveoni White Wine BLACK GOLD SHIRAZ 2018 Xibo Black Gold Shiraz Red Wine GSM 2018 Monteperle GSM Blended Red Wine ** Kaluga Queen Caviar Pure Moment Open a box to taste 8/9/10 year old caviar at the same time ** Appetizer 1. Rich Shrimp with Runny Yolk : Thai Rich Shrimp with Bursting Roe The shrimp is full of roe in early autumn The meat is full and tender, the shrimp roe is tender and runny after being cooked with wine 2. Zhangshugang Chili with Ground Pepper & Seasonal White Autumn Eggplant : Slightly spicy and salty, the autumn eggplant is fresh, sweet and smooth 3. Kaluga 10 Year Caviar & Crab Cake : Freshly peeled 8 kg of king crab meat made into crab cakes Fresh and satisfying, the caviar is fresh and chewy 4. Rouge Cherry Radish ** Ancient Oyster Stew with Sturgeon Dragon Tendon Soup : Sturgeon dragon fish spine marrow, commonly known as sturgeon dragon tendon Fresh and refreshing, rich in collagen Shandong Rushan oysters are plump and tender Multiple ingredients are added to old chicken, lean meat, and ribs and stewed for 4.5 hours to make the soup base With the addition of sturgeon dragon tendon, the soup is thick and fragrant ** Main Course 1. Emerald Tea Sauce Pan-fried Beijiang Stone Bone Fish : Beijiang Stone Bone Fish from Qingyuan The meat is tender and juicy, rich in collagen Pan-fried cooking, keeping the fish tender and juicy, the skin is fragrant and the meat is smooth The chef personally selects high mountain mei nian tea bud to make tea sauce Fresh and delicious, the color is emerald green and tempting 2. Money Lotus Root Cake with Dried Plum Abalone : —The best taste in life is lotus root Seasonal early autumn Nansha Xinken lotus root, the taste is loose and powdery, the flavor is unique Add autumn wind cured meat to make lotus root cake, crispy and salty The chef's hometown Mei County dried plum Cooked with fresh and plump four-headed abalone, fresh and plump The unique flavor after cooking with plum meat sauce 3. Fresh and Fragrant Baked Pigeon King : Early autumn is a good time for nourishment Choose 22-25 day old Guangming pigeon Ancient lemongrass casserole baking Crispy skin, tender meat, bone fragrance, fresh and juicy 4. Kaluga 9 Year Caviar & 5J Ham Slices with Egg White and Pea Sprouts : Tujia egg white Seasonal fresh and tender Guangdong pea sprouts, sweet and crispy 5. Kaluga 15 Year Cod Caviar with Guizhou Maotai Liquor Particle size 3.2mm, silky and delicate taste, strong buttery aroma, rich taste, long and mellow aftertaste 6. Kaluga 8 Year Caviar & Hakka Pickled Noodles : Upgraded version of Meixian Hakka pickled noodles, paired with Kaluga caviar glutinous rice crisp When eating, mix caviar and pickled noodles The deliciousness of caviar adds a rich taste and deliciousness to the pickled noodles * Dessert 1. Old Chenpi Autumn Pear Stewed Peach Gum with Lotus Seed Paste Lotus Cake Seasonal Crown Pear is not too sweet, moderately sweet and sour Chenpi peach gum stew, full of meat, white, crystal clear Paired with autumn lotus seed paste lotus cake Handmade, melt in your mouth 2. Kaluga 7 Year Caviar Ice Cream I didn't expect this combination to be so wonderful