World Gourmet Summit 2014: Eu Yan Sang's Herbal Dinner, 31 Mar
Last week, I was invited to a preview of World Gourmet Summit 2014's Eu Yan Sang Dinner featuring the cuisine of International Masterchef Arron Huang and Hosting Chef Yong Bing Ngen.
The six-course wine-paired dinner menu, featuring high quality premium herbs, was put together by celebrity Masterchef Arron Huang from Taiwan and Majestic Restaurant's Chef Yong Bing Ngen. It will be available for one night only, 31 March 2014, at Majestic Restaurant during World Gourmet Summit 2014.
Fried Roast Duck Breast and Shrimp with Chinese Angelica and Licorice 嫩煎鴨胸鮮蝦佐當歸甘草醬汁 by International Masterchef Arron Huang Paired with 2010 Pinot Gris, Hugel Tradition美国泡参炖干贝生蚝汤
by Hosting Chef Yong Bing Ngen
陈皮甘草酱烧大虾皇 International Masterchef Arron Huang 2011 Gewurztraminer, Hugel Classic
This was my least favourite dish as I didn't like the sweet sauce that overwhelmed the natural sweetness of the King Prawn. It's all a matter of preference as some of the other diners at the lunch seemed to really enjoy this dish.
Baked Sea Perch with Notoginseng Root and Astragalus Root田七黃耆焗烤鮮魚 by Hosting Chef Yong Bing Ngen
Paired with 2007 Riesling, Hugel Jubilee
Served on an Opeh leaf that has been fashioned after the bow of a traditional fishing boat, this was my favourite dish! The succulent chunk of Sea Perch had a touch of delicate bitterness from the Notoginseng Root, an ingredient that makes excellent tea, and a slightly caramelized soy crust. A Must-Try!
Stuffed Black Bone Chicken Roll with Eu Yan Sang Gold Label Bak Foong Pill,Codonopsis Root, Brown Rice and Solomon's Seal Chicken Jus 白凤丸竹丝鸡卷糙米饭伴党参玉竹鸡汁
by Hosting Chef Yong Bing Ngen Paired with 2009 Pinot Noir, Hugel Classic
The pièce de résistance featured Eu Yan Sang's flagship product, the Gold Label Bak Foong Pill. Stuffed within the skin of the black chicken was brown rice and juicy chunks of chicken that had been perfectly infused with the bittersweet flavour of Chinese herbs. I found myself savouring every drop of the chicken jus too. A Must-Try!
White Tremella Mushroom Herbal Tea with Eight Treasures Coix Barley, Gingko Biloba, Euryale Seed, Honey Date, Boat-fruited Sterculia Seed, Wolfberry, Longan and Fresh Lily Bulb
银耳炖八宝茶银耳/ 薏仁/ 芡实/ 圆肉/ 蜜枣/ 杞子/ 海榄/ 银杏/ 鲜百合 by Hosting Chef Yong Bing Ngen
Paired with 2005 Gewurztraminer, Hugel Vendange Tardive