Thanksgiving has come and gone. That was fast. Did you all give thanks? 😀 Just a few more days before DECEMBER!!!!!! 😉 EEEEEEK 😀 Personally, I feel like I should be the official Christmas season spokesperson (is that even a position? If not, can I create one?) ;)…but honestly, whats wrong with me!? It’s not even December yet…and I’m already in full festive mode!!! 😀
There is one uber exciting piece of news!
I am now officially signed over at BULLET FILMS PRODUCTIONS LTD 🙂 So, if there are any booking requests…..Here’s the contact page!!
“Breathe. Just Breathe, Jess. One long, deep breath…..”. Before any job, event, casting, audition, or potential meetings with clients. I try to remind myself..to just…breathe. And for the ‘Lucullan Ginseng Banquet’ hosted by Sulwhasoo…well I did just that. Thanks Cissy Jie!!! 🙂
The banquet dinner was to be celebrate Sulwhasoo’s 40th year and to celebrate the occasion…Sulwhasoo’s banquet dinner was hosted and created by the ‘world’s first and only Chinese chef awarded Michelin 3-star” …. Mr. Chan Yan Tak. Chef Tak is the executive chef at the Four Season’s lavish Chinese Lung King Heen (my post.) Tak previously worked at Fook Lam Moon (another Cantonese staple serving delicious Chinese classic’s). Tak was courted out of retirement and helped Lung King Heen earn 3 Michelin stars in 2009 (Good call, Four Seasons!) Off we went…
Il Colpo helped set my hair!! Look at those killer braids!! I loved, loved, loved it! <3
I’m so blessed. Working with Yu Jie…is not considered work. 🙂 On the red carpet. “Just breathe…”
FINALLY made our way inside. I could not have been more excited!!! The buzz about this dinner was that each person’s set dinner cost upward of HK$ 10,000. Every dish was centered around Ginseng…..Wow. At this point… both my heart and stomach were doing back flips.
Thank you Sulwhasoo!! <3
1st Course…an amazing appetizer platter of bamboo, ginseng, fish, bean curd, black fungus, truffles…My God. It was delicious. My memory’s a bit foggy with the name’s of this set. But trust me. It was soooooo good…Our entire table was silent….. everyone was too busy devouring the scrumptious trio! Each plate was given a certain special attention to detail, which is no easy feat… being served to hundreds in the massive banquet room.
Scrumptious lobster, bathed in ginseng and egg whites. The lobster was juicy, tender, and sweet. Every bite was decadent and satisfying. The egg whites were so soft, creamy and milky. The combination together was exquisite….. I’m in love. It can’t get any better than this. Can it?
Yes, it can. I’m not a fan of Chinese herbal soups. But this hot Ginseng broth was savory, rich, and gratifying. Down to every last drop. It literally warmed me right up and didn’t have any of the medicinal taste other Chinese herbal soups do. I’m now a fan of Chinese herbal soups. Mr. Tak….I’m also officially a fan of you too.
Abalone, Sea Cucumber, Ginseng, & Chinese Cabbage. Abalone (鮑魚) & sea cucumber’s are both fine delicacies in Chinese cuisine. *For example- I remember once back at school I asked a moderately-priced Chinese restaurant back in Irvine, how much they sell abalone for- US$20 per ounce, and the smallest abalone will easily cost you roughly US$100!* CRAZY. I can see how this entire meal would cost upwards of HK$ 10,000 per person. I’m usually not a fan…but somehow Mr. Tak was able to make something I dislike into something I really like 😀 It was delicious!!! The silky sea cucumber texture, which was further enhanced by the rich abalone sauce melded in perfectly.
Chinese styled Sea Bass in a ginseng broth. OMG. This meal just gets better and better. The fish literally falls off the moment you place it in your mouth. The bass is fresh, juicy, and soft. The creamy broth complements the fish giving it an even softer, creamier, and milky taste!! 😀 Slurped it right up!
Fried Rice. Not your ordinary fried rice. Not one bit…Infused with crunchy pieces of seafood, pork, and the main attraction…ginseng. It was served hot with this incredible mouth watering aroma. It was the perfect ratio of fish, meat, ginseng to rice. This fried rice was exceptional.
Dessert….. 🙂 You would think I had no more room in my stomach. But I did. I could not, would not, let this delectable meal go to waste! You can always work out more tomorrow 😉
To your right is the milky ginseng birds nest soup (birds nest is another delicacy in Chinese haute cuisine)… it was an enormous bowl! Creamy, silky smooth, comforting…lightly sweetened with a hint of ginseng. It was another masterpiece.
To your left is this delicious ginseng, almond sponge cake, over a thin graham crust. OKAY. I have no idea how this man does it??!?! It was a light, airy, refreshing cake with a beautiful balance of crunch from the crust. I kid you not, I scarfed down the dessert in under a minute. (I may be exaggerating…but it sure felt that way!)
1)Vivien *was also there…she scarfed down everything too*, 2) me, 3) Chef Tak *THANK YOU SO MUCH*, 4) Yu Jie, 5) Fion Ipp *Managing Director of Sulwhasoo, Hong Kong)* So honored to be in this picture with the chef! Woot Woot
This was the first banquet I’ve been to where literally all the guests stayed until the very end. That just means everyone was staying for the delicious food. 😉 Mr. Tak has really outdone himself with this one. Yu Jie, Viv, and I continued our night downstairs at Blue Bar, as Abu, Auntie, Cissy Jie & Donnie Ge joined us for drinks! Twas a great night! <3
Have a great week(end)!!!
<3 Always, Jess