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. 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 Gui Hua Lou...
Gui Hua Lou
Steamed Crab Roe with Egg Whites
Decked out in dramatic red interiors, Gui Hua Lou has been stunning Lujiazui diners for years, thanks to an inviting blend of Huaiyang, Cantonese, Shanghainese and Sichuan dishes, prepared by master chef Sam Gao.
One showstopper from the exclusive CFFC menu is his steamed crab roe with egg white. Particularly apt for those who love crabs but can’t be doing with the fiddly mafan of eating them, the preparation of this dish preserves the pure flavors of the ingredients. “I see cooking as an art form,” says Chef Gao.”Using the freshest ingredients as my canvas, I am inspired to bring out pure flavors using delicate and deft strokes to create dishes that are reflections of nature’s gifts to us.”
Price: RMB700 per person
Book the table at Gui Hua Lou by visiting the Chi Fan For Charity booking site.
See listing for Gui Hua Lou. See event listing for CFFC.
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