NEWS
Opening last year, Restaurant Emmelyn once again awakened the taste of noble luxury in the central city of Guangzhou with its european flavors. This spring and summer, Chef Raymond Lim brings a new spring/summer menu, paired with a selection of wines carefully selected by professional sommeliers, to present a wonderful dinner.
Food and wine are a pair of partners who are destined to linger. When a well-cooked delicacy meets its "other half", it can always produce a wonderful effect of 1+1>2. It was night, Emmelyn's dinner, under chef Raymond's understanding and creativity of the ingredients and sauce combinations, and the sommelier Sean's accurate capture of taste and aroma, I came across 8 pairs of such a match of heaven, of which these pairs of CPs make me reminisce to this day.
8 table wines selected by Chef Raymond and sommelier Sean
After a sumptuous round of tapas, start your first course with champagne – Japanese sweet shrimp. Don't be fooled by its appearance, the asparagus in this appetizer is the protagonist, especially the ingenious sauce. Chef Raymond makes a sauce with cream and asparagus root and cleverly processes liquid nitrogen into asparagus snowflakes. Pieces of ice-crystal-like asparagus snow melt in the mouth, and the sweet shrimp, rich cream and fresh and crisp asparagus snow blend in the mouth, which is very beautiful.
Japanese sweet shrimp
Asparagus flavor, shallot cream, macadamia nuts
As for the NV Besserat de Bellefon, Club Emmelyn Special Label Champagne paired with the appetizer, the sommelier has specially selected a dry champagne with a natural sweetness and low acidity, whose cream and nutty flavors are exactly the same as the cream and macadamia nuts in this appetizer.
Hokkaido scallops
Spinach green sauce, amaranth, 5J Iberian black pork ham, oil-sealed mayonnaise
Another Hokkaido scallop, rich and intense. Spanish 5J Libyan black pork ham slices are wrapped in fried Hokkaido scallops that are golden brown on both sides, spinach juice with spinach and silver fillet, and mayonnaise made from slow-boiled organic egg yolks at 65 degrees Celsius. The salty, umami and grassy flavors are superimposed, and the flavors of various ingredients are layered and layered, achieving a clever balance.
For this taste bud-grabbing dish, the sommelier selected the high-sweet and high-acid 2018 Vereinigte Hospitien semi-sweet Riesling to balance the saltiness of the ham with the tartiness of the mayonnaise.
On this new menu, there are also some interesting table wine pairings that will make you shine.
Usually we default to seafood pairing with white wine, but this Boston lobster on the menu is creatively paired with a red wine. Chef Raymond has served lobster with homemade tomato dutch juice and a ring of bell pepper sauce to add flavor. After trying on several wines, the sommelier finally chose the 2017 Joseph Viola & Michel Chapoutier red wine from the south of France, which has a prominent fruity and spiced taste, but the tannins are not heavy, and the spicy sauce and seafood are almost a natural pair.
Boston lobsters
French tomato dutch juice, roasted pepper puree, lobster oil
In addition, there are very niche orange wines on the wine list, and even countless people who taste wine during the banquet are rarely exposed. The main course of orange wine is French black cod, and the sauce is also very creative – a thick sauce made with parmesan cheese and basil oil, and finally added with homemade Cantonese soy sauce flavored milk foam.
French black cod
Parmesan sauce, Cantonese soy sauce foam, Italian cucumber
After trying this pairing, I found that the choice of orange wine was not to be different, but to have a tacit understanding of flavor. Orange wine is somewhere between white wine and red wine, with both characteristics, and it goes well with black cod. In addition, the unique umami flavor of orange wine is complemented by soy sauce foam, and its sour taste can balance the greasy feeling of Parmesan cheese, interlocking as if they are mutual confidants.
Restaurant Emmelyn
New menu for spring and summer
Eggplant caviar
French 84-day corn-fed free-range yellow chicken rolls
New Zealand lamb chop
Liquid nitrogen white chocolate mousse
Japanese sweet shrimp, asparagus flavor, cream with shallots, macadamia nuts
with NV Besserat de Bellefon, Club Emmelyn Special Label, Bleu Brut, Champagne, France
Eggplant caviar, homemade French smoked sour cream, rice crisp, French caviar
with 2018 Château de Tracy, Mademoiselle de T, Pouilly-Fumé AOC, Loire, France
Hokkaido scallops, spinach green sauce, amaranth, 5J Iberian black pork ham, oil-sealed mayonnaise
with 2018 Vereinigte Hospitien, Hospitien Riesling, Mosel, Germany
Boston lobster, French tomato dutch juice, roasted pepper puree, lobster oil
with 2017 Joseph Viola & Michel Chapoutier, Côtes du Rhône AOC, Rhône, France
French black cod, Parmesan sauce, Cantonese soy sauce foam, Italian cucumber
with 2012 Radikon, Ribolla, Venezia Giulia IGT, Friuli Venezia Giulia, Italy
Yogurt sorghum, strawberry curry
French 84-day corn-fed free-range yellow chicken rolls, smoked corn puree, roasted corn, black pepper thick chicken juice
with 2016 J.L Chave Sélection, Offerus, Saint-Joseph AOC, Rhône, France
New Zealand lamb chops, sautéed morel mushrooms, charred braised shallots, onion puree, rosemary lamb bone juice
with 2013 Alter Ego de Palmer, Margaux AOC, Bordeaux, France
Liquid nitrogen white chocolate mousse, mint ice cream, hive, hazelnut caramel crisps, hazelnut caramel sauce
with 2017 Zantho, Sauvignon Blanc, Beerenauslese, Burgenland, Austria
Raymond Lim
Executive Chef at Restaurant Emmelyn
From the financial industry to the kitchen, Raymond was one of the top restaurants in Singapore at the time. Two years later he entered a small French restaurant, and the family-run model gave Raymond the opportunity to enter the heart of a restaurant, from purchasing to cooking to accounting, learning everything from cooking to business. Raymond then emigrated to Australia to re-hone his knowledge of cuisine. With his active efforts to learn from Chef Robuchon, a former three-Michelin-starred restaurant in Tokyo, Raymond spent nearly a decade learning the basics of French cuisine.
Raymond was an articulate chef who also put his creativity into the restaurants he later ran. While in Sydney, his restaurant received the "Australian Chef's Hat" honour.
Chefs can't build behind closed doors, and Raymond knows this, so he goes out and travels around France, Italy, Japan and other countries for a month or two to get in touch with different food cultures. After being exposed to French food, Raymond became fascinated by wine culture and enriched his French food system by learning wine. Under the influence of such a time and again, raymond has slowly formed his current style.
French cuisine in Both Japan and Europe is excellent and is a must-see place for Raymond's annual inspiration, and he believes that the style of these regions is relatively more focused on ingredients, not presenting a dish in an overly complicated way, but pursuing the original taste of high-end ingredients. Today, he also brings this philosophy to Emmelyn, striving to present authentic practices and tastes.
writing| Herman
photo| Zhang Zhang wujie
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