The third edition of the Star Chefs' Discovery Journey is taking place until Sept 30 in Macao, Qingdao in Shandong province, Shanghai, Chengdu in Sichuan, and Sanya in Hainan province. The event will promote Chinese culinary culture and the art of gastronomy.
Themed "Art of Cuisine", the event is hosted by Diaoyutai MGM Hospitality which brings together seven renowned chefs who will create a fusion of culinary mastery and captivating visual presentations, offering a truly remarkable dining experience for all guests.
In this edition, the focus remains on preserving the distinctive culinary characteristics showcased in previous editions. Additionally, the event embraces the fusion of local delicacies and cross-disciplinary art, intertwining them within the rich tapestry of Chinese culinary culture.
On June 27, the Qingdao session was held with the sub-theme "Qingdao's 12 time periods: Mountains and Seas", which introduced a blend of technology and artistic dinner space, creating a journey of boundless culinary exploration that showcased the unique beauty of Qingdao's mountains, rivers, and oceans.
Zhao Qixiong, the executive chef of Chinese cuisine at both the Diaoyutai Hotel Qingdao and MGM Qingdao, has a talent for balancing traditional classics with local culture, infusing Eastern aesthetics into culinary philosophy.
Inspired by the "mountains and seas" theme, Zhao created a unique dish called Deep-fried Sea Cucumber with Homemade Dried XO Sauce, which showcased both regional flavors and the essence of Diaoyutai cuisine.
This dish featured a harmonious interplay of three colors — red, yellow, and green — resembling a map of mountains and seas. It was crafted using the delicate and tender Liaoning sea cucumber from Bohai Bay, which is traditionally braised with scallions in Shandong cuisine.
Zhao, however, innovatively fried it to achieve a crispy texture. The dish was complemented by a locally made XO sauce, incorporating the flavors of local seafood. The result was a delightful combination of saltiness, freshness, crispiness, and aromatic layers.
The Steamed Cod Fish & Hawthorn Fruit Roll with Sichuan Green Pepper Sauce from chef Xiao Long and the Yellow Croaker Steamed in Bamboo Shoots and Pickled Cabbage from chef Li Mingang were also highlights of the dinner.
