Tastebuds Blossom in Spring 滋养春日的美妙味蕾绽放
Tastebuds Blossom in Spring
Spring is the season of renewal and starting afresh, and it’s also a time when eating habits change and become a little lighter. Let us see what a Michelin-starred chef has to recommend for the new season.
Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong
With the coming of spring and the change in atmosphere it brings, chefs like to renew their menus. “MAG 誌” invited Michelin-starred chef Daniel Wong to share his more than 20 years creative experience of research and innovation in the kitchen and to introduce us to two fresh, springtime dishes. He recommended coconut crab fish stew conch brimming with Cantonese soup
and honeyed grilled cod as the ideal treat to set our taste buds in bloom this spring. Daniel Wong has headed the culinary team for several years at one of the first 26 restaurants in Mainland China
to receive a star rating from the world authority on dining, the Michelin Guide. The honour was bestowed on Daniel and his team at the Jin Xuan Chinese Restaurant at the Ritz Carlton Shanghai, Pudong hotel. As a flagship of authentic Cantonese cuisine in Shanghai, the experienced chefs at Jin Xuan ChineseRestaurant spend a great deal of time combining the flavors on their menu to create an unforgettable dining experience. Chef Wong takes pride in mixing innovation and creativity with the traditional cuisine of his Cantonese forebears. He demands high quality ingredients and passion in his kitchen, and says that the key to creating authentic Cantonese cuisine is to let the true flavours of the food reveal themselves by cooking delicately. After over 20 years in the industry, Chef Wong has found nothing to change his thoughts on this simple adage for bringing a smile to his guests’ faces.
随着春季的到来，各大餐厅的主厨们都开始更新菜单。美味在诱惑着我们的味蕾，浓郁的气息在空气中散布，本期《MAG誌》邀请了拥有20 余年的实践经验，并持续专注于研究和创新创意菜单的米其林星厨黄英杰为我们献呈这道道春季大菜。他向所有钟爱米其林的美食拥趸们特别推荐融汇粤菜靓汤精华的椰皇蟹钳花胶炖海螺和蜂蜜烤鳕鱼等时令招牌菜肴，为我们带来滋养春日的美妙味蕾绽放。黄英杰多年来服务于中国大陆26 家率先入选世界美食权威地图《米其林指南》的餐厅之一，获得米其林一星餐厅荣誉的上海浦东丽思卡尔顿酒店金轩中餐厅。作为主打地道粤菜的“云端餐厅”，餐厅在各种菜单的设定上颇费心思。在这里，不同的口味偏好都被经验丰富的大厨顾及，并留下前所未有的深刻记忆。主厨黄英杰对高品质的食材几近严苛的要求与热情，以及他
Jin Xuan Chinese Restaurant
Address: L53, The Ritz-Carlton Shanghai, Pudong,
8 Century Avenue, Pudong District, Shanghai
Tel: +8621 2020 1717
地址：上海市浦东新区世纪大道8 号 ，
电话：+8621 2020 1717
Yee Garden at Hangzhou Xixi Hotel
There is an eco-island which grows seasonal green vegetables in Xixi Hotel Hangzhou, brings the spring limited dishes to their guests. Chef David Liu selected these fresh vegetables into a 6 course set menu dinner especially to feel the bite of green spring.
The Color of Spring
Fired Fish and Prawn with Chinese Toon
Spring is also the best season to have wilds, just like the Chinese Toon. Chopping it and mix into flour, coat the fish with them, then fry into oil. Each fried fish tastes like it will melt in your mouth. The fried prawn bcovered with nori also brings the same feeling.
Spring Hot Pot (Fish soup, Fish, Vegetable)
Healthy and fresh hot pot with fish and vegetables, the fish bone soup is super delicious.
Braised Beef Brisket with Taro and Perilla
It takes 2 hours to simmer the beef brisket in a slow fire. Together with the tori which grows from the hotel’s eco-island and perilla , please open your mouth to feel the taste of spring!
The wonton skins were made of milk, pumpkin and spinach which makes you feel the color of spring. The filling inside is the pork and radish from hotel’s ecoisland.
Yee Garden @ Hangzhou Xixi Hotel
Address: No. 803,Wen Er Xi Road, Hangzhou, Zhejiang
Tel: +86571 8539 6666
电话：+86571 8539 6666