Taking place in Beijing, Hong Kong, and Shanghai for one night only (November 12), top restaurants across the city dedicate one table for 10 to the Chi Fan For Charity (sponsored by Epermarket) cause and put on a one-of-a-kind multi-course menu, which can be bought by any group of people. Afterwards, a legendary after party with free-flow drinks takes the celebrations long into the night.
This year’s line up is nothing short of stellar, including some of our favorite chefs and restaurants, from high-end classics and veteran chefs to up-and-coming movers and shakers. Over the next few days we'll be highlighting key dishes which will be featured on the menu of CFFC venues.
Today's sneak peak is from Baoism..
Baoism
24-hour slow-cooked pork shoulder with yuzu radish slaw, steamed baos and pancakes
Equally rooted in Cantonese and Shanghainese culture, Baoism’s chef-owner Alex Xu is undoubtedly one of the city’s brightest talents, bringing modern, chef driven Chinese food with exceptional ingredients to the fore.
For CFFC, Xu will be putting on a one off menu with influence from all over Asia. Dishes include crispy beet fries with lemon yuzu aioli, shiitake and porcini tortellini, poached salmon with dashi, dill, scallions and crispy tofu, and a juicy slow-cooked pork shoulder glazed with gochujang, sesame and scallions.
Says Xu of the pork dish: “I love big cuts of meat that can be shared with friends, and my CFFC dinner is the perfect opportunity to do it. The pork itself is from a heritage breed of black pig – some of the tastiest in China – and I pair it with a zesty yuzu-spiked slaw salad to cut through the rich fattiness.”
Book the table at Baoism by visiting the Chi Fan For Charity booking site.
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