Spring stepped into Yun House last week, which hosted Chef Neal Zeng of Song, the one-Michelin star Chinese restaurant at Four Seasons Hotel Hangzhou at Hangzhou Centre. It was an exclusive four-hands showcase of Ningbo and Cantonese cuisines together with Yun House’s Chef Jimmy.
Cherry tomatoes in the sweet amuse bouche
It began with sweet cherry tomato amuse bouche and we were on to the standout Chilled South African Abalone with Premium Sturgeon Caviar and Fermented Grains. The marinated abalone trailed a subtle, lovely aroma and offered tender sweet bites, with a tinge of saltiness from black bead of caviar.
Chilled SA Abalone with Premium Sturgeon Caviar and Fermented grains
Chilled Bamboo Clams and Wasabi Aioli left us wanting for more. The palate tingled with wasabi; the clam was crunchy and flavourful.
Chilled Bamboo Clams with Wasabi Aioli
Aromatic Fosh Broth with Crab Claw, Yellow Fungus and Herbal Essence
Aromatic Fish Broth with Crab Claw, Yellow Fungus and Herbal Essence unfurled deep complex flavours in the soup. There are wolfberries and dong quai in it, and a plump meaty crab claw hangs out.
Steamed Coral Grouper with Pickled Vegetables
Steamed Coral Grouper with Pickled Vegetables was so lovely, The finely chopped pickled vegetables ere tangy, a little hot and complemented the perfectly steamed fish.
Golden Butter Lobster with Salted Egg Yolk, Cereal and Egg Floss.
What’s not to like about Golden Butter Lobster with salted Egg, Cereal and Egg Floss? Truly a Malaysian dish with lush lobster meat, the finest rendition..
Hangzhou Style Seafood Noodles with Pickled Radish
Chef Neil Zeng of Song, the one-Michelin star Chinese Restaurant in Four Seasons Hangzhouat Hangzhou Centre in a demo of his Hnagzhou Style Seafood Noodles with Pickled Radish
Subtle and natural flavours of Ningbo came to the fore again with Chef Neal showing how Hangzhou Style Seafood Noodles with Pickled Radish is done. The light clear seafood soup that had been double-boiled for six hours, was sublime with the fine Japanese ramen.
Double boiled Wintermelon served in Snow Pear, Snowskin Dumpling with bird’s nest and coconut milk
The thread of fineness reflected too in the Double-boiled Wintermelon served in Sweet Pear and Snow skin Dumpling with Bird’s Nest and Coconut Milk at the end. A standout dessert – savour first soft wintermelon stuffed in crunchy pear, then the delicate dumpling with bird’s nest and coconuit cream.
While Chef Neal had only three days at Yun House, Chef Jimmy continues with his seasonal menu on the theme Passages of Spring till May 15. Expect Jimmy’s signature dishes channelling deliciously the fresh harvest of spring