Standouts from our splendid dinner recently at China House, Hyatt Regency, were the Rambutan Wood-fired Peking Duck, Sunflower Chicken and Qinghaitan Braised Lamb. It’s a showcase of Northern China cuisine, by master chef Alan Shao.
China House Chinese Executive Chef Alan Shao
Peking Duck skin dipped in sugar — ambrosiac, The Peking Diuck is roasted over rambutan wood
The Peking Duck (2.2kg) is roasted for 75 minutes over a blend of rambutan and mangrove wood. It imparts a smokiness to the duck skin while keeping its meat juicy. I am wowed by the rich aroma of the crispy skin dipped in sugar – the Beijing way — as it crumbles at the bite.
Peking Duck Rolls with garlic paste — so good
Salt and pepper fried Peking Duck bones
The meat is in the pancake rolls with cucumber and melon strips, with the special sauce and a choice of garlic paste or spring onions. It’s garlic for me! We chose duck bones fried salt and pepper style – all good.
Foie Gras Terrine Tartlette, mango jelly — so delightful
But even before duck, chicken and lamb, we had fallen in love with the cherry tomato in passion fruit juice and the prettiest foie gras terrine tartlet with mango jelly, on edible paper. They were unforgettable small bites, especially the tart, sweet fruity casing with the creamy foie gras.
Preserved egg, roasted pepper, rice vinegar
Beijing style Spinach, sesame sauce, mustard oil dressing
Yellow century egg filled with roasted chilli pepper in rice vinegar is yet another unusual appetiser. Then there is the cold Beijing-style Spinach with sesame sauce and mustard oil dressing. Tingly mustard bursts dive in with the sesame and fermented bean sauce, with sesame seeds wrapping round the chilled spinach – vegetables don’t get better than this.
Sunflower Chicken — savour the crunchy skin, sweet and juicy meat
Enter the Sunflower Chicken from Nansha, Guangzhou. It’s boiled and chilled, so that you can enjoy the texture and flavour of the chicken. It’s fed on diet of sunflower plants, milk powder and wild honey, while music is turned on. The yellow chicken skin is crunchy, the meat sweet, silky and juicy.
Chinese Executive Chef Alan serving him the lamb and soup
Qinghaitan Braised Lamb
Executive Chinese Chef Alan Shao also served up an exceptional Qinghaitan Braised Lamb, one of his Northern China specialties. The lamb comes from high grazing grounds near Qinghai Lake in China, where glacier meltwater and cordyceps help produce meat with mild, sweet and clean flavours. The lamb is cooked in just mineral water and salt; the soup is clear and sweet, the meat not at all gamey. It’s packed with nutrients.
Barbecued honey-glazed M9 Wagyu Beef — caramelised edges, creamy meat
The Barbecue Honey-Glazed Wagyu Beef wraps around your palate lusciously, with its caramelised edges, and a juicy, fatty feel. The Australian M9 Wagyu is grilled to perfection.
Double-boiled fish maw soup, dried scallop, chicken, papaya soup
The striking main courses put the soups in the shade. We had Double-boiled chicken soup, abalone, sea coconut and dried matsutake mushroom; Double-boiled fish maw soup, dried scallop, chicken and papaya, and Hot and Sour Seafood Soup.
Wok fried Long Beans with minced beef, pickled vegetables, dried chilli
French beans fried with minced beef, olive leaves, dried chillies and Sichuan peppercorns were another welcomed, delicious vegetable dish that master chef Alan wanted us to try.
The chef, who is from Qingdao, is passionate about sourcing unique ingredients from China, respecting their culinary origins and reimagining them for the modern palate in the most delicious way.
China House Dessert Plate
We have the pick of desserts presented prettily in a round frame in the China House Dessert Plate – mango puree, almond jelly, jelly bunny, pastry with pandan filling, sesame ice cream and durian pastry.
A refreshing melange of bird’s nest, fruit, jelly
Chef Alan appears again with a dessert to crown it all – of chilled wintermelon jelly, bird’s nest, shredded pear, pomelo, grape, kaffir lime and lemon zest.
The Tea House
We enter China House through its remarkable teahouse, where 50 fine teas from China and beyond are for your selection, to elevate your dining experience.
Contact +603 3093 1234 or visit www.hyattregencyklmidtown.com.