Evoking sweet memories
The menu features another signature dish by Lin: sea cucumber with egg white. The dish is a combination of the traditional Cantonese dish of steamed egg white, crab and stewed sea cucumber, and a mix of French-style seafood.
Lin chooses shrimp from Ecuador, sea cucumber from Iceland, and organic eggs, pork and vegetables from the farm.
The sea cucumber is stuffed with shrimp mousse, which is cooked with the egg white in the Cantonese way, and Lin uses seafood chowder as the sauce to make the dish more flavorful.
When the dish is served, waiters spray yellow rice spirit on top to smooth out the flavor with the aroma of the liquor. The next chapter is titled Flame, where Lin cooks beef and chicken over an open fire.
There were also two desserts for the autumn season: a bowl of chestnuts with Osmanthus, and Cantonese sponge cake with salted caramel and matsutake ice cream.
"Chestnut is my memory of autumn in Beijing and the Cantonese sponge cake is a childhood memory of mine from Guangdong province," Lin explains. "These fragments of memories are not only mine, and I hope every diner can rediscover their memories during their meal."
