Mansion on One at Bellagio by MGM Shanghai Launches New Menu

By Sponsored, July 29, 2021

Chef Recommendation Menu

The lotus leaves are beginning to bloom, and the summer heat is swelling. The Mansion on One restaurant in Bellagio by MGM Shanghai has selected the freshest and most nourishing ingredients of the season to present guests with a Chef Recommendation Menu. Choose from many delicacies, like steamed wagyu beef with pumpkin and lily, stewed melon with matsutake mushrooms, and fried cod with ginger and olive nuts.

Marinated-pork-belly-with-rice-wine-sauce-and-caviar.jpg

Zaohuo is a traditional Shanghai dish. The Mansion on One Executive Chef Charles Lin has created his own take on it, with 24-hour marinated pork belly and Siberian caviar.

Double-boiled-chicken-soup-with-wax-gourd-sea-snail-and-matsutake.jpg

Winter melon is the ideal summer vegetable, as it’s naturally cooling. In traditional Chinese medicine, snail meat is also considered cooling in nature, with sweet meat that accents the melon perfectly.

This stewed melon with preserved matsutake and snail head sits in a hen-based soup that is simmered for eight hours with scallops, and filtered repeatedly. The soup is rich yet translucent with full-on flavor.

In typical Chinese cooking methods, steaming and boiling are most often used to preserve the original flavor of key ingredients. For the pumpkin and lily steamed wagyu beef, the pumpkin is sliced and steamed with the beef and lily for three minutes, topped with a drizzle of fish sauce.

Wok-fried-codfish-with-Indian-almond-and-marinated-ginger.jpg

Zijiang is a ginger bud, common in Guangdong. Chef Lin marinates his with sugar and white vinegar for a sweet and sour flavor profile. He then stir-fries it with silver cod, chicken, asparagus, red pepper and olives for a fragrant, layered summer bite.

Chef Charles Lin

“We hope to incorporate creative cooking techniques and ingredients from other cuisines on top of the tradition of classic, local dishes, so that guests can have a new flavor journey every time they visit our restaurant,” says Chef Charles Lin.

Hailing from Zhongshan, Guangdong, Chef Lin has more than 18 years of cooking and management experience. Born in a family of chefs, and influenced by his uncle, he is passionate about cooking, and has expanded his experience across the country. He understands the importance of respecting different cuisines, so through research and interpretation of food culture, he cleverly creates new dishes.

Chef Lin firmly believes that choosing high-quality seasonal ingredients, and presenting the original flavor of the dishes, is the best manner of cooking. He also believes that Chinese food is a sophisticated subject, which is transformed into a perfect work of art through the hands of a chef.

His favorite Irish proverb is, "You can always see a bright smile in the place where the best food is served." For Chef Lin, the greatest sense of accomplishment and motivation for being a chef comes from the praise of the guests and their love for the dishes.

In his spare time, Chef Lin likes to travel around the world to find authentic delicacies, or to visit the local vegetable market with his friends to gather inspiration for research and development of new dishes. Now, with all his enthusiasm and unique cooking style, he will bring a different kind of flavor journey to his guests in Shanghai.