Based on its colorful and respected culinary history, Cantonese cuisine, which originated from the province of Guangzhou, is considered China’s “haute cuisine” because of its vast popularity especially in the West. And now, bringing the flavors of Guangzhou to the Philippines, preeminent Master Chef Choi Wing Ki welcomes guests into the heart of the Renaissance Hotel Makati where he opens his new Cantonese restaurant, Jasmine.
Master Chef Choi Wing Ki takes lead from the great tradition of Cantonese cuisine known for its uncompromised use of fresh and flavorful ingredients, choosing simple and clear flavors over complicated heavily seasoned dishes. Cantonese cuisine of Southern China along with Sichuan (western china), Shandong (Northern China) and Huaiyang (Eastern Chine) compose what the Chinese refer to as the “four great traditions.” These cuisines are not only notably defined by their regional origin but also by their distinct style and taste of food. The trademark of Cantonese cuisine is the preserved natural flavor of its ingredients. With a particularity on freshness, the Cantonese are known for their steaming and stir-frying technique which is the least intrusive and healthiest means of cooking.
A connoisseur of this cooking style, Chef Choi Wing Ki, who has worked in world class restaurants in Southeast Asia such as Hongkong, Beijing, Malaysia, Thailand, Singapore, Brunei and Korea, flexes his wok-working talent and impresses us with his parade of delish dishes as he gives us a “hands-on” experience in Chinese culinary history. Sitting comfortably in our private dining table at the restaurant, we lend ourselves completely to the experience, enjoying the fragrant rice wine with champoy warm in our tummies, and the soothing ambiance of Jasmine’s chic art deco interiors.
From the soft lights to the warm romantic mauve colour of the walls to the plush cushion of seats and carpet, Jasmine is decked to assure you nothing but the best of dining experiences. And as we exchange laughter and cheerful conversation, our mouths water as we inhale the aroma of the first dishes- appetizers comprised of steamed scallop dumpling, shrimp dumpling and vegetable dumpling with bamboo pith and celery. This is followed by a Cantonese favourite, a slow-cooked braised seafood soup with conpoy and bamboo pith.
A traditional Chinese banquet would not be complete without the sweet and succulent Imperial Peking duck. It is roasted to golden perfection and sliced into delicate slivers that are a wonderful contrast to the stewed broccoli with Shimeji mushrooms and conpoy and the crunchy wok-friend minced duck in lettuce wrap. The lighter dish of steamed stone fish with soy sauce melts in your mouth and the savory light taste of the infused delicate herbs leaves your palate wanting. Dish after dish, Jasmine continues to awe us as we are served sumptuous viands of wok-fried diced beef tenderloin with sweet walnuts in XO sauce, deep fried spare ribs with chang-kong vinegar sauce and mayonnaise, and diced chicken and Chinese sausage. The feast seems never-ending and the fascinating combination of herbs, spices and meats are impressive, with each dish exquisite and different from the next.
Jasmine is truly a must try for food junkies who are in the pursuit of authentic Chinese food and great ambiance!
First published in PeopleAsia Magazine
Photos courtesy of Jasmine Restaurant
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