Chef’s Trio Dessert of Double Boiled Poached Jelly and Tragacanth with Figs, Baked Puff with Custard, Mango Puree with Basil Seeds.— Photos: CHAN TAK KONG/The Star
IT TOOK chef Chong Swee Chyuan a few nights of experimentation in the kitchen to come up with a Chinese menu to suit a selection of wines from Australia, New Zealand and Chile.
“I didn’t just want to create a few dishes and assume they would go well with the wines. So I took some time trying and tasting every dish with the wines before presenting them to our guests, ” said Chong, who heads the Chinese kitchen at Eastin Hotel in Petaling Jaya.
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