StarWorld Macau presents nationally renowned "DaDong Yijing Cuisine"

HONG KONG and MACAU - Recently, StarWorld Macau has unprecedentedly invited the reputable culinary master DaDong to present his signature "DaDong Yijing Cuisine" (artistic conception cuisine) from 17 May through 15 June 2014 for the weekend lunch at The Grand Ballroom. At a gala dinner on 21 April 2014, the Pavilion members of Galaxy Privilege Club had enjoyed the exclusive privilege to taste the full menu before the official launch. The guests were deeply impressed by the captivating beauty of the poetic food presentation, as well as the delicate taste of each dish.

"DaDong Yijing Cuisine" is inspired by a combination of techniques from freehand Chinese painting to Chinese bonsai grooming, giving rise to the most exquisite culinary interpretation of Chinese culture, as well as the sophisticated experience of tastes and textures. Under DaDong's superb culinary execution, not only is every dish a triumph in flavour, but also is a homage to traditional Chinese art, offering guests with a unique "sonnet" of tastes that will both tantalise and amaze. For this reason, "DaDong Yijing Cuisine" is regarded as a model of Chinese contemporary cuisine, making the DaDong restaurant in Beijing one of the chosen destinations by the First Lady of the United States, Michelle Obama, during her recent visit in China in April 2014.

The highlight dishes at StarWorld Macau's exclusive tasting menu represent the culmination of DaDong's years of culinary experience.

Among them are the famous DaDong "Super Lean" Roast Duck, the signature dish Chef Dong's Braised Sea Cucumber, as well as seasonal summer dishes such as Stuffed Tomatoes with Crispy Mushroom and Lightly Roasted Wagyu Beef with Bolete Fungus, offering guests with a flurry of sensations as they enjoy the food's artistic composition. "It is a pleasure to be invited by StarWorld Macau to introduce the 'DaDong Yijing Cuisine' to Macau, and to share the artistic qualities of Chinese Cuisine with food connoisseurs from around the world," DaDong commented regarding his maiden collaboration with StarWorld Macau.

Sliced Canadian Geoduck Clams with Sichuan Pepper
Crystal clear, moon-like ice balls perfectly preserve the refreshing texture of Geoduck clams, complemented by alluring pepper spice that enhances the clams' sweet and crisp notes for a most memorable taste.

Stuffed Tomatoes with Crispy Mushrooms
Sweet, juicy tomatoes stuffed with crispy mushrooms to create a sophisticated taste palette. Inspired by Chinese paintings, the presentation is refined and elegant.

DaDong "Super Lean" Roast Duck
The "Super Lean" Roast Duck is DaDong's signature dish. Low in fat and virtually grease-free, the roast duck skin retains its crispiness while its flavour shines through with a unique touch of barbecued fruit that melts in the mouth. Combined with sesame bread pockets, the roast duck slices offer a truly exceptional taste.

Chef Dong's Braised Sea Cucumber
Using a secret method, Chef Dong's Braised Sea Cucumber tastes soft and smooth. Combined with the rich and full-bodied scent of green onions, the sea cucumber holds its own in a delicate dance of flavours. The presentation, with its deliberate use of blank spaces and contrasting colours, this dish is inspired by Chinese painting, enriching the poetic nature of the dish.

Braised Shark Fin with Saffron Sauce
Driven by traditional cooking methods, this dish is an original concoction of boiled Saffron sauce. The result is a grease-free, rich bodied and golden-coloured soup. The shark fin, meanwhile, offers both a soft and creamy texture, while providing health-nourishing elements.

Stewed Halibut
Stewing is one of Shandong province's signature cooking methods. This creative dish derived from Shandong cuisine features chicken soup with simmered halibut. Drizzled with fragrant sesame oil and vinegar, this dish offers a tender and deliciously light texture.

Lightly Roasted Wagyu Beef With Bolete Fungus
Featuring the most tender and tastiest fresh sliced Wagyu beef from Australia, this dish is grilled with a flame gun until the scent of delicious grease fills the air. Paired with the rich aroma of Bolete Fungus, this unique dish offers a distinctively flavour.

Frozen Caramel Persimmon
In this dessert dish, persimmons are mashed and frozen, laced with a thin layer of sugar, roasted to a golden colour and decorated with mint leaves. Much like a smoothie, the sweet persimmons taste refreshingly delicate, providing guests with an ideal end to a delicious feast.

Sourced: TravelDailyNews