Cosmic-inspired Melting Chocolate by chef Richard Long
Kicking off in Singapore on 1 November, the Stellar Dining Series from The Ritz-Carlton has gathered chefs, mixologists and patissiers from its Michelin-starred establishments for a four-city tour that ends 1 December.
At The Ritz-Carlton, Millenia Singapore, chef Cheung Siu Kong from Summer Pavilion expressed his delight to host chef Paul Lau of the 2-Michelin star Tin Lung Heen (Hongk Kong) and chef Gordon Guo of 1-Michelin star Lai Heen (Guangzhou). They are united in their use of traditional cooking methods, with modern expressions, to elevate the elements of Chinese cuisine. Chef Guo for instance tops rice wine infused crab custard with rose-scented rillette and caviar, for an elegant perfumed dish. This dish was beautifully paired with a Champagne Barons de Rothschild Brut Reserved, labelled specially for the Ritz. The Six Hands Set Dinner ($258, wine pairing additional $168) is only available till 3 November.
Mexican bartender Oscar Mena from Ozone Bar in The Ritz-Carlton, Hong Kong takes up his residency each evening at Chihuly Lounge till 4 November, to present four craft cocktails ($22) that hit the spot. Jelly Roll Julep brings a peachy twist to the mint julep, using cognac and peach liqueur, while Lower Floor is a highlight of tequila reposado, imperial lapsang tea syrup and chocolate bitters, with the subtle infusion of fresh longan.
Also at Chihuly Lounge, executive pastry chef Richard Long from The Ritz-Carlton, Hong Kong, skilfully conjures up an afternoon tea buffet ($68) from 3-4 November, 2.30-5pm, which features pandan layered cake, Ivory coffee, and passion chocolate choux as well as a live ice cream station.
Almost fully sold out is the closing event. Held at Colony, the Michelin-Starred Vintage Champagne Brunch ($228) on Sunday, 4 November, 12-3.30pm which brings together Oscar Mena, pastry chef Richard Long, and guest chefs Paul Lau and Gordon Guo for with live stations, endless desserts and other delicacies to end with bang.
The Ritz-Carlton, Osaka sees a quartet of star chefs, such as chef Kenji Fujimoto of Tempura Mizuki at The Ritz-Carlton, Kyoto; Shintaro Miyazaki of Azure 45 from The Ritz-Carlton, Tokyo and our own chef Cheung Siu Kong from Summer Pavilion at The Ritz-Carlton, Millenia Singapore.
The Ritz-Carlton, Hong Kong, the tallest hotel in the world, provides a window to the stars when chef Paul Lau of Tin Lung Heen collaborates with Shintaro Miyazaki of Azure 45, joined by head bartender Kentaro Wada of The Lounge and Bar from Tokyo.
For the grand finale, east-meets-west in befitting style at The Ritz-Carlton, Beijing, where Christophe Gibert of La Baie at The Ritz-Carlton, Osaka teams up with chef Cheung to combine their haute French and contemporary Cantonese styles into one menu.
For full details: http://www.ritzcarlton-stellardining.com
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