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HUNDRED HAPPINESSES AND EIGHT TREASURES IN A BEAN CURD SKIN POUCH
In this dish, we used our specially made Thailand rosewood box as a container. This box has a faint wood aroma, and the inside has 101 different versions of the Chinese character for ‘happiness’ from various eras. The eight treasure pouch is made of bean curd. In China, this pouch symbolizes a bag of money. Inside the pouch is eight different types of ingredients. The meaning behind the hundred happinesses is that you will make a lot of money and your family will have a fulfilling life.
THE BUTTERFLY LOVES THE FLOWER
This course is called ‘The Butterfly Loves the Flower’. It is made of beef, chicken breast, squid, flavored roasted seaweed, carrot, radish, prawns, cucumbers, broccoli, and dozens of natural ingredients. These express a wish for you to lead a happy and fulfilling life and that everything will have a successful start. When you eat this course, it is best to start on the bottom and eat upwards as well as from left to right to maintain this appetizer’s beautiful appearance.
PAN FRIED FOIE GRAS AU JUS
This dish is made of French goose liver (foie gras), which is also one of the world’s ‘three main culinary treasures’. It is the best choice for enriching your blood. Our method of making it differs from other restaurants since we fry it to eliminate the liver’s excess fat. At the same time, we maintain its softness, smoothness, fragrance, as well as its internal crispness and external tenderness. Those who enjoy eating foie gras will find that this luxurious and delicious dish is incomparably amazing.
SILVER COD STEAKS
This dish is our chef’s modified version of famous Chinese baked carp. Its main ingredient is superior quality silver cod that is marinated for 8 hours to enhance its flavor. It is covered with house-made dragon beard noodles and flavored with sweet and sour seasonings. These noodles are crisp and tasty, crunchy on the outside and tender on the inside, sour and sweet, and have a rich aftertaste.
PORTOBELLO MUSHROOMS AND MORELS
Morels are one of the world’s most precious culinary ingredients and were given as tribute to several dynasties of Chinese emperors. In Italy, they are known as ‘Lamborghini Mushrooms’. They have an unusually large amount of nutrients, can enhance your immunity, and are able to prevent aging. These mushrooms also symbolize your honorable status!
TOFU AND CAVIAR
This dish includes caviar, one of the world’s ‘three main culinary treasures’ and the edible version of ‘liquid gold’. We cooked the tofu on the bottom at a low temperature for 8 hours to enrich its flavor and combine the tofu with the caviar. When you eat the caviar, your mouth will feel like it is exploding, while the tofu has a sweet and aromatic aftertaste.
BRAISED BLACK GOLD LION HEAD (MEAT BALL)
This dish is ChefGuo’s modified version a famous Chinese dish (braised meat ball in brown sauce). It was well known as Lion Head in China because of the shape, named by a Tang Dynasty Duke – Wei Zhi (韦陟). It uses high-quality organic black pork, organic flaxseed, water chestnut, cuttlefish meat, salted egg yolk, cuttlefish juice and other ingredients. The taste is layered & clear, but also a perfect combination of delicious taste & rich nutrition. Edible gold leaf as garnish.
AUTHENTIC AND TRADITIONAL WAGYU BEEF
This dish is made of AAAAA wagyu (Japanese beef). While making this dish, besides adding some salt, we do not add any extra seasonings, which maintains its original flavor. When eating it, you put it in your mouth and taste it from the top of your tongue to your palate. This beef melts in your mouth, which is an enjoyable aspect of this gourmet dish.
MUSTARD GREEN,BLACK RICE, AND PREMIUM LOBSTER TAIL
In this dish, we have used wild-caught Australian lobster tails. When eating this mustard, you will experience a spicy sensation in your nose. To emphasize the lobster’s freshness, when making the mustard sauce, the mustard greens enrich the lobster’s aftertaste, which strengthens its flavor.
GUO SE TIAN XIANG
This dish is made of prawn meat and grouper paste, it looks like a peony flower, and tastes very elastic and tender.
CHEF GUO’S BLACK BEAN NOODLES
This dish is made based on a secret recipe passed down from the imperial palace of the late Qing dynasty’s House of Aisin-Gioro. It is very different from Beijing-style black bean noodles, as Chef Guo does not add any extra ingredients, which enables him to fully blend the ingredients with the black bean sauce while emphasizing the sauce’s main aroma.
TRICOLOR SEA SWALLOW
This dish is one of the world’s most precious ingredients, known as the sea swallow. This is a cartilaginous fish that lives more than 4,000 meters below the surface of the Pacific Ocean, and it has an unusually high nutritional value. There are two ways of eating it: 1) Put it into three types of fruit juices to create three different flavors. 2) This is our recommended method that uses a combined flavor to create a layered taste that constantly changes.
FLAME SMOKED DUCK BREAST
For this dish, we have selected high-quality duck breast meat and smoked it over an open fire with stones. This can more effectively integrate the fuel’s flavor into the ingredients. It also enriches the duck meat and makes it more aromatic while enhancing its flavor and leaving a pleasant aftertaste.
TAIJI BLACK TRUFFLE
This dish is made of chicken and beef soup, and is called ‘Taiji Black Truffle’. We use France’s best black truffle. Truffles are the best of the world’s ‘three main culinary treasures’. They are a fungus that has been acclaimed as ‘the ghostly gourmet food’, and cannot be artificially cultivated. Moreover, they have a uniquely aromatic scent, can strengthen immunity, prevent aging, and fight fatigue.
CHEF GUO’S PORK CHOPS
Chef Guo created this classic combined Chinese-Western dish during a cooking-related cultural exchange with French chefs, and it won the ‘Special Gold Medal’. This dish has a golden luster with a crisp taste as well as a crunchy exterior and tender interior, along with a delicious and delightful flavor. When biting into it, you can taste a crisp lotus root and chew fragrant pickled mustard. Its aftertaste is a lingering odor of pickled orange peels.
