Chef Guo has done it again.
Master Chef Guo Wenjun, a luminary in the realm of culinary artistry, after his debut of a 19-course tasting menu last summer, has unveiled a concise but powerful 10-course menu at his eponymous restaurant that elevates the dining experience to an exquisite spectacle of flavors and cultural sophistication. The establishment, adorned with ornate traditional Chinese décor and a curated collection of 200-year-old artifacts from Chef Guo’s personal trove, serves as a fitting backdrop for the culinary masterpiece that unfolds with each meticulously crafted dish.
The exclusive two seatings a night at Chef Guo evoke an intimate, private dinner party ambiance, where patrons are not mere diners but privileged guests partaking in a gastronomic journey through the annals of Chinese culinary heritage. The culinary odyssey commences with hors d’oeuvres that tantalize the taste buds with a harmonious interplay of salty, sweet, sour, spicy, and bitter flavors. Noteworthy among these are the candied lotus, beef, pork, carrots, and cucumber, expertly carved to resemble a Mongolian temple.
The crescendo builds with the succulent Peking duck adorned with cherry foie gras, a clever disguise that transcends culinary expectations. Following suit is a creamy pea soup with sliced truffle, a dish that effortlessly marries simplicity with opulence, paving the way for the gastronomic indulgence that follows.
Gong Bao lobster tail, Bi Feng Tang sea bass enveloped in a typhoon of dragon noodles, and a medley of three mushroom varieties, including the esteemed morel, symbolize Chef Guo’s commitment to innovation while paying homage to the high-status ingredients in traditional Chinese cuisine.
The pièce de résistance, the Eternal Bliss of QianKun Pot, served in an ornate pot reminiscent of the original Cloisonne Pot from the Jingtai era, captures the essence of Chinese New Year festivities. With over 20 meticulously curated ingredients, this dish serves as the muse for the entire menu, a testament to Chef Guo’s culinary prowess and dedication to authenticity.
The culinary journey concludes with a wild green stir-fried rice, honey-glazed rice pudding, and assorted fresh fruit, cleansing the palate and leaving diners with a sense of culinary satisfaction.
Chef Guo’s innovative 10-course menu is a triumph, seamlessly weaving together tradition and avant-garde techniques. Each dish is a testament to his mastery, showcasing a new style of “healthy royal cuisine” that is as visually stunning as it is gastronomically gratifying. Chef Guo has indeed solidified his place at the forefront of the culinary arts with this extraordinary culinary symphony.
