Brought to you by the CP Group, THE C·HOUSE is a high-end farm-to-table concept that utilizes premium ingredients sourced by its parent company. Chef Jackson takes Australian beef, Beijing eggs, Nantong fruit and vegetables, Qingdao chicken, Thai prawns and turns them into inspired dishes at this culinary destination.
When the starters hit the table, Chef Jackson grins and says, “I had to do these Bund classics, but it’s my take on those.” The first example is smoked salmon with blini served with house-made potato crisps on slightly sweet mini pancakes, dill yogurt, chopped egg, pickles and capers.
As local diners don’t appreciate the taste of raw meat, he takes the beef carpaccio to medium-rare before slicing. New Zealand mussels come in a basil, shallot and Sauvignon Blanc sauce that is packed with umami – no salt or pepper necessary.
Next comes a story of first love with a Scandinavian salsify soup. The chef tells of an apple lip balm-flavored first kiss, sweethearts and loss. Those memories are captured in the flavors of apple, French carrot and pickled lemon skin enriched with nutmeg, brown butter and honey.
The presentation of beurre blanc CP prawns with tomato mango salsa and coriander recalls Van Gogh’s ‘The Starry Night,’ while slow-roasted sinanano miso cod with fragrant CP rice, shiso chips and sea grapes demonstrates the fastidiousness of the kitchen – exactly six drops of soy sauce on each pile of lemongrass, ginger, garlic and lime leaf flavored rice.
Uni pasta and smoked Wagyu beef are also delicious options.
Don’t forget to save room for dessert, because the pineapple rice pudding is a subtle combination of flavors and textures you can't miss.
[All images courtesy of THE C·HOUSE]
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