Tin Lung Heen, located on Level 102 of the International Commerce Centre (ICC), has been awarded two Michelin stars by the MICHELIN Guide Hong Kong Macau 2019. At the restaurant, Chef de Cuisine Paul Lau carefully selects the highest quality ingredients to create mouth-watering Cantonese cuisine. His critically acclaimed dish, "Braised Assorted Vegetables with Deep-fried Mushrooms" is made with fresh spring vegetables and features a garnish of crispy fried bamboo fungus. With a whole host of spring vegetables coming into season, Chef Lau is delighted to share with our readers the culinary secrets of this award-winning dish, as well as other useful cooking tips, for the very first time.
|Dried shiitake mushrooms||4|
|Baby Shanghai greens||4|
|Mustard green hearts||4|
|Tientsin pakchoi hearts||4|
|Potato starch||A small amount|
|Ingredients of vegetable soup|
|Tientsin pakchoi hearts||230g|
|Stalks of dried shiitake mushrooms||230g|
|Boiling water||3 litres|
|Garnish: a small amount of finely chopped red bell pepper|
Firstly wash the ingredients for the soup, including the celery, Tientsin pakchoi hearts, carrots and the stalks of dried shiitake mushrooms. Fry the ingredients in a wok until fragrant, then transfer into a pot of boiling water. Continue to cook on a medium heat for about 1.5 hours, then side aside for later, discarding the soup residual.
Wash the mushrooms and soak them in water until they soften completely. Sprinkle them with sugar and salt (1g of each), mix well, and steam on a high hear for about 20 minutes. Next, cut the mushrooms into long strips around the base of the stalk. Coat the strips in crispy powder and fry them in a wok on a medium heat until golden brown. Set aside for later.
Gently remove the skirts from the bamboo fungus and soak them in water until softened. Remove the skirts from the water and coat them in crispy powder, then fry in a wok on a medium heat until golden brown. Set aside.
Wash the baby Shanghai greens, then use a small knife to remove the leaves and slice the bottom, making them resemble small flowers. Set aside for later.
Fry the pre-washed Tientsin pakchoi hearts, mustard green hearts and baby Shanghai greens in a wok until fragrant, adding a pinch of salt and sugar for seasoning.
Add sugar and salt (10g of each) to the vegetable soup (approx 900ml), mix well and put into a pot with the Tientsin pakchoi hearts, mustard green hearts and baby Shanghai greens. Cook together on a low heat for about 4 minutes until the soup thickens, before serving. Arrange the vegetables into a ring on the plate, then sprinkle a small amount of finely diced red bell pepper on top of the baby Shanghai green flowers as garnish.
Fry the mushroom strips with the syrup in a wok on a low heat for about 3 minutes, then plate them up in the middle of the vegetable ring.
Once the vegetable soup, water, potato starch, salt and sugar have been combined and made into a sauce, pour it over the mushroom strips as a seasoning.
Place the bamboo fungus skirts on top of the mushroom strips, sprinkle with a little five-spice powder and spiced salt and you are ready to serve the dish.
"Mustard green hearts": Remove all of the leaves from the mustard greens, leaving behind the tender and sweet stems.
"Tientsin pakchoi hearts": After removing about 70% of the leaves of a Chinese cabbage (Tientsin pakchoi), the remaining part is the most tender and sweetest part.
Note: Pictures are representative only.
Tin Lung Heen
Reservations: (852) 2263 2270 / firstname.lastname@example.org
Address: Level 102, The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West, Kowloon (MTR Kowloon Station Exit D1)