Michelin-starred chefs collaborate in Beijing and elevate classic dishes in Hong Kong as part of the Stellar Dining Series.
For seven days, the stars aligned in Beijing and Hong Kong — stars of food and beverage, that is, from Ritz-Carlton properties throughout Asia. This rare constellation was a celebration of the Michelin stars awarded to the hotel restaurants in Tokyo, Osaka, Hong Kong and Singapore. The chefs behind the starred restaurants, alongside their award-winning colleagues in pastry and mixology, appeared in Hong Kong and Beijing to showcase their talent.
The Chinese cities were the last two stops on a grand tour dubbed the Stellar Dining Series — the first two being The Ritz-Carlton, Millenia Singapore and The Ritz-Carlton, Osaka. In Hong Kong, a four-hands menu was created by Chef Paul Lau of two-Michelin-starred Cantonese restaurant Tin Lung Heen, working on his home turf with Chef Shintaro Miyazaki of Michelin-starred French-Japanese restaurant Azure 45 at The Ritz-Carlton, Tokyo.
The seven-course dinner captured the best of both chefs’ philosophies — traditional Cantonese cooking methods, passed down for generations, guide Lau’s dishes, as seen in a deeply nourishing, umami-rich dish of double-boiled chicken soup with fish maw and coconut water, presented in a perfectly bulbous young coconut. Miyazaki’s main course of Japanese Wagyu fillet with date vinegar was done in his quintessential style — a beautiful marriage of the most exquisite Japanese ingredients with meticulous French technique.
The scintillating, sky-high views from The Ritz-Carlton, Hong Kong were also the backdrop to a sumptuous chocolate afternoon tea by Masatada Hosokawa, master chocolatier of The Ritz-Carlton, Osaka, and an exclusive collaboration of cocktail maestros Kentaro Wada of The Ritz-Carlton, Tokyo and Oscar Mena of Ozone at The Ritz-Carlton, Hong Kong.
Over in the country’s capital, The Ritz-Carlton, Beijing became a theater for the senses for three delicious days. At Barolo, Chef Christophe Gibert of Michelin-starred La Baie in The Ritz-Carlton, Osaka took Beijing’s diners on an inimitable culinary journey through his home country of France and his adopted home of Japan. His roasted French blue lobster wowed guests with its unexpected pairing with a Japanese curry-inspired sauce, and he reimagined foie gras as a bonbon, served with chili and citrus confiture and champagne sorbet.
Chef Cheung Siu Kong of Summer Pavilion at The Ritz-Carlton, Millenia Singapore appeared in Beijing’s Yu restaurant, serving the wholesome yet inventive Cantonese cuisine that earned his restaurant one Michelin star. He elevated the comfort food of rice and soup to new heights with an ethereal lobster bisque, and he transformed the old-school Cantonese dessert of steamed milk pudding into a ginger panna cotta, served alongside an airy, deep-fried, glutinous rice ball filled with striking purple sweet potato.
China’s most-prized teas were also on show in Beijing. They were featured in cocktails by Mena, who created them exclusively for the Stellar Dining Series, and Alan Tan, executive pastry chef of The Ritz-Carlton, Shenzhen, led a pastry workshop and presented a special afternoon tea paired with the premium brews.
With the first-ever alignment of Michelin stars from Ritz-Carlton properties, the Stellar Dining Series shone brightly in Asia’s food world and made finding one’s culinary True North a delicious experience.