Chef de Cuisine Paul Lau of two-star Michelin Tin Lung Heen has crafted a spring tea degustation menu featuring Chinese tea-infused dishes to welcome spring, the season of rebirth, fertility and abundance. Tea is a time-honored beverage with a history dating back to the Han Dynasty. It is deeply rooted in Chinese dining culture and is believed to have health benefits ranging from aiding digestion to preventing heart diseases. “Rainy and humid, spring is the best season to enjoy tea, as Chinese tea is vital in removing toxins and excess water from the body, leaving the body and mind refreshed and energized,” said Chef Lau. Inspired by their diverse and subtle aromas, Chef Lau blends a selection of six different premium teas: Pu-erh, jasmine, Long Jing, Iron Buddha, chrysanthemum and peach, using different cooking styles, presenting a medley of spring pleasures throughout the months of March and April.
Deep-Fried Mashed Potato and Minced Pigeon with Pu-erh Tea marks the beginning of the sensory tea adventure. The savory pigeon meat is poached in the equally strong Pu-erh tea to leave a complex and sweet aftertaste. The meat is then wrapped in mashed potato and deep-fried for a golden dumpling shell. Crispy on the outside but flavorful and mellow on the inside, this tasty appetizer is served with Chilled Conch with Lychee Black Tea and Red Date to offer an interesting twist in temperature and texture. Delightfully scented with the sweet and smooth fragrance of jasmine blossoms, jasmine tea is often paired with desserts. Chef Lau skillfully infuses jasmine tea into Double-Boiled Chicken Soup with Fish Maw, making it a comforting treat for the season.
Holding the first place among the Top Ten Chinese Teas, Long Jing tea is celebrated for its rich aromatic profile and mellow aftertaste. Sautéed Lobster with Long Jing Tea and Yellow Carrot is one of the not-to-be-missed items on the menu. Without one overpowering the other, the light and delicate flavor of Long Jing tea and savory lobster marry in harmony on the plate. Stir-Fried King Razor Clam with Iron Buddha Tea in Chili Sauce is a bold and enticing creation. The Iron Buddha tea leaves are deep-fried in chili sauce followed by stir-frying with razor clams and termite mushrooms. Termite mushrooms absorb the hotness and mild nuttiness of the spiced Iron Buddha tea, while its meat-like taste adds a new dimension to the flavor profile of the dish.
Baked Fried Rice with Chrysanthemum, Scallop and Pineapple is characterized by the fresh and pleasing scent of chrysanthemum water. The fruitiness of pineapple flesh complements the delicate flavors of Japanese scallop. Deep-fried dough dices are sprinkled on top of the rice to whip up a world of textures on one plate. Peach tea is one of Chef Lau’s favorite western teas, which he normally enjoys with honey on Sunday afternoons. The Chilled Peach Tea Jelly with Superior Bird’s Nest is paired with his homemade Baked Snow Pea Puff with Osmanthus to wrap up the dinner on a satisfying warm sweet note. For the full menu, please refer to the appendix.
Date: March 1 to April 30, 2016
Time: Lunch 12:00nn to 2:30pm (Monday to Friday)
11:30am to 3pm (Saturday, Sunday and Public Holiday)
Dinner 6pm to 10:30pm
Price: 6-course menu at HK$1,888 per person (Pairing wines at an additional HK$1,000 per person)
Venue: Tin Lung Heen, Level 102, The Ritz-Carlton, Hong Kong