Oct. 16
Hilton
William Wu (Executive Sous Chef)
A trip to
the
lamb shank braised in chicken stock with garlic, ginger, yellow wine and cardamom
or some three hours, then sautés pasta and-ve Love getables with olive oil, and finally pours well mixed hotpot sauce on the shank. An authentic Beijing-style delicacy is ready to serve. Be sure to have a try.
Oct. 17 (morning)
Blaine Wilkinson (Chef de Cuisine)
Herbed Croutes with Beef Carpaccio and Marinated Olives, even the name sounds yummy. Marinate olives in the mixture of rosemary, thyme, lemon grass, oregano, bay leaf, caraway seed, chili flakes, garlic, and olive oil for 24 hours. Rub beef tenderloin slices with olive oil, salt and pepper (carpaccio), then layer the beef carpaccio on herb croutes and serve with marinated olives and shaved Parmigiano cheese. The herbal twist adds to the attraction of this appetizer.
Oct. 17 (afternoon)
Robert Stautner (Executive Chef)
Pepper pork and grill with fresh mushrooms… The result is Pork tenderloin with Brie cheese, a flavorful meaty delight going perfect with red wine. Delicious food is irresistible. We guess you’re already on your way for Robert’s masterpiece?
Oct. 18
Law Wui-Wing (Executive Chinese Chef)