Beijing chef seeks to create iconic Waldorf Astoria dish

Dish presented by Waldorf Astoria Beijing at the Taste of Waldorf worldwide competition. [Photo provided to chinadaily.com.cn]

Eggs Benedict, Red Velvet Cake, and the Waldorf Salad ...

To commemorate Waldorf Astoria as the birthplace of these iconic culinary inventions, the brand has teamed up with the James Beard Foundation, the US' foremost culinary organization based in New York City, for a global culinary program — Taste of Waldorf Astoria — to find out new iconic dishes.

Waldorf Astoria Beijing is participating in the second year of the event, bringing in its Beijing-inspired dish to the stage of a worldwide competition.

Benoit Chargy, executive chef of Waldorf Astoria Beijing, partners with visiting JBF-recognized chef Erik Bruner-Yang from the United States, and they have created a dish full of Beijing-flavored inspirations — Pan-Seared Wagyu Beef — with ingredients including Chinese cabbage, black mushroom, hoisin sauce and salted duck eggs.

In the latter half of 2015, five Beard-recognized star chefs were dispatched to five Waldorf Astoria properties in Amsterdam, New Orleans, Jerusalem, Orlando and Beijing, to collaborate with local Waldorf Astoria master chefs to create a new iconic dish.

On Feb 24, the chef duos will bring their creations to New York to a panel of culinary luminaries, who will ultimately decide the winning dish. The winner will be featured at each of the brand's 25 hotels and resorts worldwide, joining its storied culinary legacy.