Flavors to please an empress

Advertisement
Font Size

CHICKEN with minced mushroom in egg white wrapper

WHEN YOU think of the empresses who ruled China, one name immediately comes to mind: Dowager Empress Cixi. A former concubine plucked from obscurity when she bore the Emperor a son, the woman shaped the last years of Imperial China. Cold and imperious, she eliminated all competition to the throne, even going as far as usurping the throne from her own son — the sanitized story is that she served as regent when her son was taken ill and eventually dying.

500 Internal Server Error

Internal Server Error

The server encountered an internal error and was unable to complete your request. Either the server is overloaded or there is an error in the application.

//www.kolatinformant.com/ssi-adds-crystal-jade-to-portfolio/).

The Empress was very particular with her food, and legend has it that she once had a chef whipped for serving her tasteless dim sum. Chef Lam Pui, the man behind the kitchen at The Empress, celebrating his seventh year in the Philippines, will never have to experience that, based on this tasting by bt365备用网站 late last month.

The meal kicked off with slices of Empress Peking Duck, which had a savory and crispy quality expected from any Chinese restaurant worth its salt. The next course was The Empress Four Treasure Clear Soup, which had a rich, almost therapeutic character that managed to taste light despite the elements of pumpkin and seafood that went into the soup.

A Steamed Seabass Fillet with Cordycep Flower and Fungus presented a soft sweetish white fish with fresh-tasting flesh. Chicken with Minced Mushroom in Egg White Wrapper proved to be exceptionally light, with a taste one can describe as perfectly dainty, added in its delicate ballet of textures, from the fragility of the wrapper to the reduction of the chicken stock served as its sauce.

Mr. Pui’s piece de resistance, however, was the Empress Treasure Pot, with elements of the land, sea, and air in it: abalone, sea cucumbers, Peking duck, shiitake mushrooms, braised pork, and other things that I couldn’t quite identify, but all worked in harmony towards a meal that was completely filling, but most of all, satisfying to the senses.




“We wanted to bring Chinese food to a different level. We find ourselves to be a little bit upscale,” said Ms. Velasco. “We wanted something rooted in tradition.

“At the end of the day, for us, it’s all about sharing tradition.”

The Empress Dining Palace is under the ownership of the Joy-Nostalg group. — Joseph L. Garcia

Advertisement