FOLLOWING executive sous chef Scott Xu’s return from successfully representing China at the 17th Montreal en Lumiere, Grand Hyatt Shenzhen is proud to present his special festival menu at China Lodge.

    Through May 31, guests can savor the exquisite dishes that chef Xu served to gourmets while he was the guest chef at Montreal’s famous Toque! restaurant.

    As an apt tribute to Xu’s culinary and cultural roots, his menu highlights the use of fresh ingredients and Cantonese cooking methods, which accentuate the flavor of the ingredients.

    The five-course menu begins with a platter of five delicate bite-sized appetizers that titillate the taste buds and provide a sense of the dishes to follow.

    In the typical style of Guangdong, where a meal is not considered complete unless it includes a soup, the star of Xu’s menu is his signature “kung fu” soup. Based on the foundations of traditional Chinese nutrition, this soup is prepared with select ingredients tailor-made for male and female diners according to the season — duck in spring, partridge in summer and moorhen in autumn and winter.

    The next dish on the menu is pan-fried Wagyu beef with dried chilies and Sichuan peppers, a dish that is bold in its simplicity, challenging the chef to ensure the beef is perfectly prepared.

    Xu rounds off the savory courses with springy, hand-pulled noodles topped with a fragrant scallion sauce and served with wok-baked Canadian lobster.

    (SD News)