I was glad to recognize celebrity chef Chow Chung when we shot in a TV food show. In a recent Macau 2- day gourmet trip, I have to visit the renowned Cantonese restaurant under the helm of Chef Chow—with highly praised dim sums and lots of innovative Cantonese dishes! Barbecued Duck Liver and Pork Skewers is a signature dish of Imperial Court, it uses duck liver to replace chicken liver, in order to create a more aromatic and smoother palate. This dish is wonderful with no “pomace” mouthfeel of chicken liver, but it embellishes with a sleek of duck liver. The 3 Cantonese rural flaovurs—black olive, black bean sauce and tangerine peel put together for the steam of giant garoupa, in order to create the overall taste of rich rural fragrance and the subtlety of garoupa.
The taste of Imperial Court is a mix of “innovation”and “tradition”, I may use Crispy Fried Chicken for example— The chicken is deep-fried after it is filled with flaxseeds; a crunchy chicken skin appears with toasty aroma of flaxseeds. The new twist of this old traditional dish has an official new name called Crispy Roasted Chicken with Flaxseed. Finest Cantonese cuisine needs new change, so it is usual to mix with western garnish and palate. Lobster Soup with Quinoa, Amaranth, Maitake Mushroom is another great dish with the mixture of East and West and abound with good look, attractive aroma and fine taste. Shunde Styled Fish Broth is a strong tasted dish, according to the essence of concentrated fish soup taste, you can speculate the high proportion of the well use of one fish for one guest!
The name of Sautéed Rice Vermicelli With Olive, Iberico Ham, Celery is very attracted me, but its taste bring me to another level! The concentrated flavour of air-dried olive and prestigious Iberico Ham is a high-end and bravo tasting indeed! The taste philosophy of Chef Chow Chung is as same as his person—dare to speak, open-mind and get rid the old thoughts are his distinctive charisma!