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 Club Jin Mao...
Club Jin Mao
Steamed Fish with 50-Year Aged Yellow Wine Sauce and Shrimp Dumplings
At Grand Hyatt’s in-house Shanghainese restaurant, Club Jin Mao, head chef Beck Chen has devised a luxurious menu that touches on Cantonese traditions too. Just like sister restaurant On56, Club Jin Mao’s menu is chock full of natural ingredients sourced from China.
For example, steamed fish with scallions and yellow wine sauce, which uses non-farmed fish caught from Ningbo. Chef Chen explains that they use simply whichever happens to be the catch of the day, meaning it could be trout one day, and carp on another.
A riff on the classic Cantonese dish qingzheng luyu (清蒸鲈鱼), Chef Beck uses a 50-year aged yellow wine in the sauce, giving this dish a beautiful aroma that allows the fish’s pure flavors to shine through. Dotted around the side are light and juicy shrimp dumplings, with a touch of celery and sesame oil.
Price: RMB800 per person.
Book the table at Club Jin Mao by visiting the Chi Fan For Charity booking site.
See listing for Club Jin Mao. See event listing for CFFC.
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