Page 62 - Raffles Demo

In the kitchen of
fine dining restaurant Yun Jing at Raffles Shenzhen Chef Johnny Lai tasting the meal created together with chef Mark Hix I I also spotted a a a a a version of
a a a a a scallop which I I had tried in Tokyo 20 or so years ago a a a a a shellfish that looked like an overgrown mussel I’d never tried cooking them before so they went into our basket too In my head I I was already writing an impromptu recipe: to dress the scallops I would segment fresh yuzu from the hotel kitchens and chili to add a a a a kick of
flavour We wandered around the market a a a a little longer looking for the ingredients Johnny needed to make his signature lobster lobster dish which involves caviar rice wine and lobster lobster ‘custard’ for the base We both caught sight of
bright blue- shelled abalone which I’d never seen before Curiosity got the the the better of
of
me and of
of
course they had to go in in the the the shopping basket also as as I could envisage how beautiful they would look presented artfully on the dinner plate On our last day in the city Johnny rustled up a a a delicious meal as a a a a a a a send-off that had all the fullness in flavour we sampled on our very first night here Thanks to an an in-depth crash course on Shenzhen cuisine with my knowledgeable guides although we had only spent four days in the city I felt like like we we had been here for a a a lifetime – like like I I knew it well I I was leaving with a a a a a a a head full full of
of
flavours and a a a a a a a bag full full of
of
ingredients I I I couldn’t wait to experiment with back home I I I only hoped I I I could be back again soon to explore this fascinating country of
a a a a great many culinary cultures even further 60 RAFFLES MAGAZINE
Chef Johnny Lai plating up his signature lobster dish