BANQUET for 2 - Imperial Chinese Feast
We feel this menu is a great showcase of all the things we love about Chinese cuisine - the range of textures and flavours is why we are so excited to share this banquet of imperial delights, with flavours from all the regions of Chinese cuisine we enjoy taking inspirations from at Lee Ho Fook, this menu is best prepared banquet style and eaten together. Happy cooking!
THIS ITEM REQUIRES SOME COOKING AND ASSEMBLY
(Please note we are unable to cater for dietary alterations for this menu)
5 Course Menu
THIS ITEM REQUIRES SOME COOKING AND ASSEMBLY
RAW KINGFISH, chilli, salted black bean and orange dressing
One of our favourite flavour combinations of traditional Cantonese chilli and black bean with a springtime addition of citrus freshness – served with the superbly firm flesh of Spencer Gulf kingfish, light, fresh, full of flavour - this is the perfect start to any banquet.
FRIED BREAD, charred spring onion and soft curd
A mainstay on our tasting menu, slow fermented and double proofed, pan fried and brushed with cold pressed sesame seed oil, served with soft milk curds and a paste made from charred spring onion and toasted seaweed, like a bagel meets a spring onion pancake.
SICHUAN PORK AND OCTOPUS MA PO TOFU
A Sichuan classic sauce of braised pork mince in spicy chilli and numbing Sichuan peppercorns, together with chilli bean paste and the addition of Fremantle octopus for added richness and umami, cooked together with silken tofu and aromatic chilli oil.
TWICE COOKED DUCK leg with cinnamon and star anise master stock sauce
Enjoy the classic technique of twice cooked duck in a traditional rich aromatic master stock, flavoured with cinnamon, star anise, fragrant ginger and aged Shaoxing is first deep fried and then slowly cooked for 12 hours – to be served with the earthy flavours of the taro rice.
TARO RICE with caramelised onions cooked in tamari soy sauce
A classic Teochow pairing of taro and duck has been reimagined as a fragrant rice accompaniment to the richness of the twice cooked duck, from Chef Victor’s childhood holidays to Singapore and the flavour memory of braised duck rice at People’s Park hawker centre in old Chinatown.
JADE SALAD of textural vegetables and fragrant herbs
Showcasing early spring’s bounty, our mix of chrysanthemum leaves, baby cos lettuce, marinated celery, coriander leaves and spring onion julienne, dressed with a light and flavourful dressing of rice vinegar, white soy sauce and ginger oil, stir fry flavours in a light early springtime salad.