For their first collaboration, chefs Chan Yau Leung and Andrew Wong aim to reimagine traditional Cantonese recipes, surprising guests with creative twists and modern flair. The menu is separated into four sequences, where each sequence features all-new dishes designed to share amongst the table.
The 1st sequence procession of dishes (total of 6 dishes) kicks off with innovative Cantonese appetisers, starting with spherified olives with pork jerky, created as an homage to Albert Adria’s iconic dish; marinated oysters with fish fragrant aubergine sauce; cumin lamb with marinated tomato and split buttermilk; lardo with abalone caviar; thinly sliced stuffed sea cucumber paired with crisp BBQ suckling pig skin; and salt and pepper fish maw with chilli and spring onion.
The 2nd savoury sequence (total of 6 dishes) includes a mouth-watering combination of char siu mille feuille with freeze-dried raspberry; bamboo pith stuffed with bird’s nest and salty Yunnan ham; stuffed crab claw with roasted vermicelli; crispy pork belly with black truffle and plum sauce; prawn cheung fun with tamarind, soy, cashew nuts and You Tiao; and Duddell’s signature crispy chicken wing stuffed with glutinous rice and fish sauce dressing.
The 3rd savoury sequence (total of 5 dishes) features mains of crispy Cantonese pigeon with frozen foie gras shavings; winter melon with crab meat and Thai basil dip; steamed grouper with egg white, 20-year-old Hua Diao and fermented bean curd; sautéed a4 wagyu with black pepper termite mushrooms, crispy rice, and seared foie gras; and fish maw steak with pickled capers and garlic flowers. All guests are served a bowl of steamed rice to enjoy with the dishes.
Finally, dessert sequence (total of 3 dishes) to conclude the meal include “Shanghai Cherry”; candied walnut with blue cheese and prune vinegar; and classic custard buns.