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Dragon Food
ONCE UPON A TIME we took a fun gourmet dining trip around the world to celebrate Chinese New Year – The Year of the Dragon. Our first stop was the 5-star hotel and spa Altira in Macau where we devoured the Chinese New Year pudding from 38 Lounge.
Next stop was the Peninsula Hotel in Hong Kong for a lunch course that included stewed abalone with pigs’ knuckles, bird’s nest soup with crab roe and bamboo fungus, and stir-fried shrimp balls stuffed with asparagus.
What’s a trip to Asia without a stop in Shanghai? We had Sunday brunch at Shangri-La’s Jade on 36. The Chinese New Year seafood spread included Alaskan king crab legs and fresh oysters flown in from France. Champagne flowed copiously throughout the meal with main dishes cooked to order. We selected lobster, wagyu beef, and lamb. Our meal was completed with symbolic nian gao (pudding).
Back in North America, we stopped at New York’s Red Farm where chef Joe Ng, a Hong Kong native, whipped up some whimsical Pac-Man dumplings, yuzu wasabi shrimp, and mushroom springs rolls.
To the West Coast, we flew to Vancouver for the unique house-smoked salmon tartare at Wild Rice, a contemporary restaurant serving modern gourmet Chinese cuisine in Vancouver’s historic Chinatown.
Our final stop was for dim sum at James Beard award winner Yank Sing in San Francisco. Among the many dumpling dishes, we were blown away by the dumpling with lobster meat, Chinese broccoli, and Tobiko roe. For dessert we had the coconut cream roll filled with delicious custard.
