(China Daily) |
Aw Yong likes to exercise traditional ideas with the best ingredients, and recently on the Park Hyatt's 63rd floor, he presented classic Chinese beef noodle using the best Wagyu beef. His version of this northwestern pasta specialty is a bit pricey at 130 yuan ($21) plus surcharges, but it is certainly a cut above the average beef noodle in the capital and would satisfy the most discerning lover of beef.
The expertise of Aw Yong and his team was showcased at a recent media event, where they created four giant ice-carvings of snakes for use as wine coolers and to chill champagne and caviar.
A dazzling starter platter included beautifully presented seafood, meats and vegetables, including lobster, goose liver mousse, and oolong tea smoked duck breast.
Photos: A hard and happy day of a 'gold' confinement