High Life

HIGH LIFE #13 Oct 2017 67 P ink is the favorite color of many feminine ladies. In support of Hong Kong Cancer Fund’s Pink Revolution – an annual campaign that raises awareness and funds for breast cancer research – ultra-talented Executive Chinese Chef Yap Poh Weng designed a beautiful “Pink Menu” to tantalize discerning taste buds at Conrad Macao’s Dynasty 8 as part of the “PINK Inspired 2017” campaign. Chef Yap’s desire in the kitchen is to be innovative and his dishes always showcase a unique balance and finesse when it comes to blending Chinese tradition with western ingredients and presentation methods. The “Pink Menu” is no exception to his constant endeavor to perfectly cook up dishes that please the eye aesthetically and seduce the senses with sophisticated combinations. “As a main theme, you will see the use of flowers a lot in this menu, such as rose, jasmine and hibiscus,” he explains. “I use them not only for their color but also for the delicate taste and aroma they can bring to a dish. Secondly, the use of ingredients is geared towards those which are known to have health and beauty enhancing effects in traditional Chinese medicine, such as bird’s nest and fish maw. Finally, exceptional seafood widely appears in this menu, ensuring guests will get good value for money.” Sumptuously rich avocado is blended with fresh crab meat to create a tartare that sets the mood for decadent dishes to follow. With a thin film of jelly made of rosewater placed on top, the combination is a play on textures and well-balanced earthy and umami flavors. Sauteed prawns coated with bird’s nest and steamed egg is protein-packed with powerful skin beautifying nutrients. A crab meat Xiao Long Bao turns pink with drops of beetroot juice, full of antioxidant properties. For dessert, a chilled rose jasmine tea is served with mixed berries while a hint of honey sweetens the heart as the meal concludes in all its colorfully magnificent splendor.