A Modern
Lunar New Year Dinner

“This traditional Chinese dish is typically served with a heavy sauce. For a fresh spin, I have chosen to pair it with curls of colourful vegetables and tuna jus, which is also much lighter than the traditional version. I’ve used a gold plate which, like the abalone itself, is precious.”

“For dessert, I wanted to recreate the cherry blossom in the spirit of a traditional Chinese painting. I used cherry mousse to create the flowers, chocolate for the branches and yoghurt marshmallow. To create the most visual impact, I’ve used a white plate to let the ‘painting’ speak for itself. This is great paired with tea or a sweet wine.”

“Don’t be afraid to reinvent! This is a new take on the traditional candy boxes. Instead of serving traditional candies that can be very rich, too sweet and are never finished, serve up a platter of petit fours. I’ve used Chinese elements to inspire each piece from the smoked chocolate mousse firecrackers to the mandarin panna cotta with dark chocolate sable and red date chocolate bon bons.”