Reaction process guarantees great taste

The Maillard reaction, rooted in gastronomy, originates from the work of French chemist Louis Camille Maillard. He discovered that heating compounds with amino and carbonyl groups triggers reactions, resulting in a color shift and the creation of appealing aromas and distinct flavors.

As the Maillard color scheme takes center stage in fashion this year, it's not only influencing clothing trends but is also making a special appearance on many restaurant menus.

Xin Ming Yuen proudly presents a selection of exquisite roasted dishes prepared in the distinguished Maillard style, bringing forth opulence and emanating a warm amber glow on the plate this autumn.

Among its Maillard collection, the Roasted Crispy Pork Belly adorned in a golden hue stands out as a culinary masterpiece. Despite its seemingly minimalist appearance, this dish undergoes a sophisticated cooking process, expertly balancing colors, crispy skin, savory oils, and a subtle hint of saltiness.

The grilled Robatayaki at ITO Restaurant offers a delightful dance on the taste buds. Fresh and meticulously selected ingredients, ranging from vibrant seafood to seasonal produce, are artfully arranged on the square grilling station. Under the open flames, they are gently seasoned with a sprinkle of salt and embraced by flickering flames. Through this meticulous process, the ingredients undergo a transformative journey, developing a luscious and caramelized exterior.

Italian restaurant Il Ristorante — Niko Romito launches a new autumn menu that infuses the elements of the season. Grilled langoustine with mashed potatoes and black truffle is one highlight. The langoustine, slow-cooked at low temperature and then grilled, has a tender and succulent texture. Its sweetness combines seamlessly with the creamy mashed potatoes, enhancing the overall tenderness and freshness. The profound aroma of black truffle adds a unique layer of depth to the entire dish.

Shogoro restaurant in Beijing launches a new menu to celebrate its one-year anniversary, featuring chicken soup oden as well as a couple of Maillard color dishes. The highlights of chicken soup oden include wax gourd, taro and deep-fried tofu as these mildly flavored ingredients gradually soak up the rich taste of the chicken broth. The wax gourd, saturated with the soup, reveals a refreshing sweetness, while the taro becomes rich, and the deep-fried tofu turns tender and smooth. Another irresistible delicacy is the mapo tofu with razor clams.