Kai at Mayfair, London, UK

>> Jan 3, 2013

Was in London for Christmas and New Years Day. Celebrate New Years Eve at Kai Mayfair. Prior to this visit, we came to Kai for Lunch. Knowing we were Malaysians, the chef so kindly greeted us at the table at the end of the meal. Hence, we decided to celebrate New Years Eve here. The chef Alex Chow (is a Malaysian as well) has been published in The Star (Malaysia's largest circulating newspaper) numerous times. Kai is famed for the most expensive soup in the world (Buddha Jump Over the Wall). They serve it at 108 quids per serving.

For this visit, the chef told us he would prepare an exceptional spread for us. We gave him a decent budget and came not knowing what to expect. These were the dishes he prepared in the order it was served.

Seared Diver Scallop

Seared Diver Scallop- Spicy XO Sauce, lotus root crisp, stir-fried vegetables                             

Lightly seared sirloin

Lightly seared sirloin- Soy vinaigrette, shallot oil & chopped coriander                             

Braised Abalone

Braised Abalone- Asparagus, Jus Reduction                          

Wasabi prawns

Wasabi prawns- Mild wasabi mayonnaise, mango & basil seeds                          

Aromatic Crispy Duck

Aromatic Crispy Duck

Aromatic Crispy Duck- The most iconic ‘Chinese’ dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck. It may surprise you to hear that it is a British invention not widely available in the Far East. However, its incredible popularity has undoubtedly earned it a place as a genuine, authentic, Chinese classic.
                          
Lobster Braised with Spring Onions & Ginger

Lobster Braised with Spring Onions & Ginger- Unusually, a recipe which people in the Far East come to London to eat. It is a dish which has evolved over the years in the London Chinese restaurant to be come a classic. Served with poached egg noodles.
                         
Roasted Chilean Seabass

Roasted Chilean Seabass- Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger.
                              
Iberico Pork Loin

Iberico Pork Loin- Crisp bean & shrimp crumble, washington apple compote, granny smith jelly, apple blossom    

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