Top chef dishes up fusion cuisine across four Wanda properties
Main courses consist of Tandoori Boston lobster with carrot puree and chicken jus, braised pork belly, pickled carrot, ginger and coriander and M7 Wagyu beef with onions and beef tongue. Pre-dessert consists of a rose cake and macaroon topped with caviar.
Truffle spring dessert, coriander chocolate with mango sorbet and sweet puffed rice, and compressed watermelon with coconut sorbet and mint foam bring a novel end to the meal.
"Wanda Hotels & Resorts, as a Chinese hotel brand, has been constantly innovating catering brands, products and experiences that its catering business offers to guests," said Dong Jun, vice-president of the hospitality group.
"In the post-pandemic era, our guests and their modes of consumption are undergoing a transformation. This event is a natural, extreme and immersive feast of food and art, an in-depth exchange between Chinese and Western food and beverage cultures and an innovative marketing attempt. We hope that through this event, a new networking format over a nice meal can be presented to Chinese guests, which will give inspirations to other domestic starred hotels."
