Premium lobster, Alaskan crab, Salmon, Scallop & caviar Yu Sheng with white peach Sauce
Chef Brian Wong’s white peach sauce brings a delicate and floral take to the refreshing raw fish salad.
Recipe by
Brian Wong, executive Chinese chef of Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel
serves
12 persons
prep time
1 hour + 1 hour of simmering
white peach sauce
• 1 lemon, sliced
• 150ml water
• 500g plum paste
• 50g lemon paste
• 180g white peach purée (available from lazada)
» in a pot, add lemon slices and water, and then simmer for 1 hour.
» remove the pot from heat, and take out the lemon slices.
» add the remaining ingredients and stir thoroughly. set aside.
assembly
• 25g pickled red ginger, julienned
• 25g pickled ginger, julienned
• 50g pickled papaya, julienned
• 50g pickled green peach, julienned
• 50g pickled leeks, julienned
• 30g preserved lime strips
• 100g carrots, julienned
• 100g radishes, julienned
• 100g green radishes, julienned
• 80g crackers
• 30g white sesame
• 30g crushed peanut
• 120g fresh salmon
• 120g fresh Hokkaido Scallop
• 300g lobster meat, cooked
• 250g Alaskan crab meat, cooked
• 30g caviar
• white peach sauce
• a few pieces of edible gold sheets
Black caviar and Hokkaido king Scallop Yu Sheng
Prefer something more extravagant than salmon slices and golden crackers? Chef Cheung Siu Kong opts for black caviar and Hokkaido king scallops, and crushed sweetened walnuts to add a luxe touch to the ubiquitous dish.
Bu hikaye Epicure Magazine dergisinin January 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Epicure Magazine dergisinin January 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Plant-Powered Paradise
Exploring Seoul's Burgeoning Vegetarian Food Scene
Brewing tradition, bottling innovation
Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.
Home is where the heart is
The best memories are often made at home, something which Hideaway, Nae:um Group's latest venue featuring a cosy design inspired by nature, is venture, aims to recreate.
The Life Aquatic
On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.
Bright lights, big city
Going to Bangkok for an extended weekend? We've narrowed down a few places for you to swing by.
Sun, sea and banh mi
NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.
Laneway stars
Melbourne shines bright with its bevy of dining gems and new luxe hotels. It's time to revisit this well-loved destination.
Spiced and praised
These spice-centric East Indies Gins from Spice Island Distilling Co. have been acclaimed for their authentic excellence.
Girl power
Seoul's female bartenders liven up the city's drinking scene with their artistry and expertise.
Eye on Asia
After 25 years in Hong Kong and 12 in Singapore, British wine merchants Berry Bros.& Rudd is a seasoned player on the Asian wine landscape. Charlie Rudd, a fourthgeneration family member, now leads the charge in Asia.
