Nourishing Beauty Birthday Meal @ Lion Rock

Celebrating birthdays with my twin sisters and best friends at the beginning of December! The two of them are also people who understand health preservation, so they ordered some nourishing and beauty-enhancing delicacies for their birthday meals. When it comes to beautiful, delicious and exquisite Chinese food, I will think of the Lion Room cuisine of the Royal Plaza Hotel. When I arrived at the hotel lobby that day and saw a huge panda-shaped teddy bear welcoming guests, of course I had to take a card first. Last time I tried Master Jiang’s Palace and Health Dishes, which were full of surprises! This time I'm going to try the new seasonal winter tonic in the Palace series, which incorporates the Eight Delicacies of the Qing Dynasty and the Four Delicacies of the Manchu-Han Banquet. I'm really looking forward to the diverse nourishing ingredients used in cooking. As a wine lover, I chose a fine wine to pair with the palace banquet to add to the beauty of the feast, Roland Champion Cuvee d’Aramis, NV! This champagne has a refreshing taste with delicate acidity and rich fruit flavor, making it a perfect match for the appetizer. Vinegar-flavored sea cucumber. Foie gras toast． Truffle golden crisps! The three exquisitely presented appetizers each have their own unique characteristics. Let me reveal their deliciousness to you. Vinegar-flavored sea cucumber is definitely a refreshing and appetizing appetizer! The sea cucumber is cooked very well and a secret black vinegar sauce is added. It has a smooth texture, sour and delicate taste. The fried scallions at the bottom add a lot of taste and aroma to the dish. The foie gras toast is made with pork floss, minced chicken, chicken thigh mushroom and foie gras sauce as their own secret filling. It is spread on the bread and fried until golden brown. It is very crispy and delicious, and the flavor is full of layers. You really have to slowly savor the sparks in it. The truffle golden crisps are also fried to a crispy and delicious taste! It is filled with black pork, scallops, dried shrimps and black truffle sauce. The aroma is so fragrant that your mouth will feel very satisfied when you take a bite. Bird's nest snow clam. Ginseng. Jade! The homemade tamagoyaki that looks like a gold brick is topped with chopped vegetable leaves, which makes the taste richer. It is paired with bird's nest, snow clam and sweet crab roe in soup. This dish is handmade, luxurious, nourishing and very attractive. sugar cane. Sydney Ophiopogon japonicus． Stewed peach gum! It is stewed with Ophiopogon japonicus, Polygonatum odoratum, Chinese and white apricots, fruit peel, pork belly, etc. It also contains peach gum and snow pear which can nourish yin and beautify the skin. This soup tastes sweet, not greasy, and is refreshing, nourishing and moisturizing. Clarence Hill Chardonnay (Naturally Blessed Vineyards) 2020, the straw yellow color is bright and refreshing, with full fruity aroma and soft acidity, which is very suitable for pairing with seafood. Bamboo shell fish. Black maitake mushroom! The fried eel is served with black maitake mushrooms and paired with a secret sauce made from minced garlic, shallots, chopped green onions and barbecue sauce. The tender eel is sweet and delicious, and the black maitake mushrooms with a strong mushroom aroma match well with the other ingredients. At this moment, a cup of red date ginger tea is served as an interlude. The rich aroma of dates and the dominant ginger flavor are very warm to the stomach. The Prisoner Unshackled Chardonnay has an exciting cranberry color, a full body and low acidity. It has a hint of oak and nuts when you sip it, and is a perfect match with rich-flavored dishes. South African abalone. Grapefruit peel. Goose fat sauce! Eight South African abalone served with grapefruit peel conquered my taste buds. When eating, pour the secret fragrant goose oil sauce to ensure that it is so delicious that you will be unable to stand. The South African abalone is stewed until soft and tasty, the pomelo peel soaked in the secret sauce is soft and attractive, and it is even more delicious when dipped in goose oil. Zhenjiu Zhenwu has 53% alcohol content, so exciting! It has a distinct sauce flavor when you take a sip, and is mellow, full-bodied and has a long aftertaste. Medicinal food. Ten Fragrances. Soy sauce pigeon! Use white brine and medicinal ingredients to prepare the baby pigeon. The skin is fragrant and the meat is tender. I like it when I eat it, it is filled with the rich aroma of angelica. Fish maw． Black wolfberry. Purple sweet potato! The chicken soup base is made with ginger rice and snow vegetables, and elm fungus, yellow fungus, small fungus and black wolfberry are added. Fish maw is then put in and stewed until it is well-flavored. Finally, the charming purple sweet potato is added. This fish maw is a combination of the best flavors from many different sources and is very rich in flavor. Wild Olive Rosé, McLaren Vale, 2021! The pink color of the wine is so romantic, and it tastes very sweet and pleasing. Quail legs. Preserved meat. Rice with lard! The fried cured meat with lard and soft cooked rice is so tempting, and with the charm of the pan-fried quail legs, this dish is both evil and delicious. CHOYA Uji Tea Plum Wine tastes sour and sweet at first, and then leaves a light and smooth tea aroma at the end, making it a perfect accompaniment to desserts. Matcha. Custard. Molten pancake! The Temple of Heaven decorated with gold foil looks very delicate. It is wrapped with matcha peach mountain skin with matcha custard filling and custard lava. The mellow matcha and sweet custard lava are sweet and charming. The Palace Nourishing Menu is available in nine or twelve courses, with special prices of $638/person and $1038/person (starting from two people), plus an additional $368/person for wine pairing. It is available from now until February 16, 2025.