CULTURE Taste the spring in your food


Taste the spring in your food

22:50, April 05, 2019

Spring is the season for germination and blooming, and for fresh vegetables after the long cold winter. On traditional Chinese tables, spring dishes are full of wild vegetables, especially Chinese toon and bamboo shoots. For the Western menu, spring is the best season for black truffles. (Photos:

Two special new dishes worth tasting are fox nuts and Chinese toon cheese balls. Fox nuts are known as “Ginseng in water” in China. A selection of raw materials grown in Suzhou, matched with fresh shrimps.

Chinese toon cheese balls combine golden crispy mozzarella cheese with fresh Chinese toon. You will smell strong cheese and pure toon, and have fun while biting into it.

The Meat at Kerry Hotel Pudong, Shanghai is famed for its steaks and seafood. It is kicking off this culinary season with everything beef. Inspired by rare cuts and exquisite flavors from around the world, chef Otto Goh has introduced a new seasonal six-course beef menu.

The king’s meat serves to be first main dish, only to satisfy Epicurean eaters’ appetite.

Vue Restaurant at Hyatt on the Bund, on the banks of the Huangpu River, adds to its elegant assortment of fine food with the introduction of special new dishes.

The freshly created spring menu includes delicacies from soft octopus with fennel, orange salad and rouille sauce to pan-fried “rougie” foie gras with corn mousseline and port wine cherry glace, and a renewed Vue flaming sensation.

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