|Fine Chinese dining in a very classic English environment|
|Stewed sea cucumber was the highlight of the meal|
For him the temperature of the food is very important and even calculates the amount of time it would take for the dish to go from the kitchen to the diners' table, because the food is still technically cooking on the way there.
Not only that, Cai tries to create interesting flavours with a dish. He doesn't want to cook, say abalone in the typical Chinese way; he decides how he wants the ingredient to taste and the figures out how it should be cooked, mainly to bring out the natural flavours and not hide it under heavy sauces.
|Deep-fried crab meat cake with seaweed was creative|
|Delicate simmered seasonal vegetables in bouillon|
|Homemade noodles are in this hot and sour soup|
At the end of the meal I was just full, and this is the point Cai wants his diners to be at -- not too full and their taste buds sated.
It was such an elegant treat to be eating such a fine meal in a traditional English-style surroundings designed by David Tang. Who knew he could be such a great interior decorator?
5/F, CCB Tower
3 Connaught Road Central