Saturday, November 28, 2009

Gold Medal Plates Chef Competition

Chef Patrick Lin, last year's winner of the Gold Medal Plates competition created 4 outstanding small plates for the VIP reception: a wonderful creamy rich foie gras creme brulet  flavoured with chinese 5 spices; duck rillette with crab meat, topped with black truffle and espresso sauce; duck breast peking style with green onion, celery and home made hoisin sauce, all rolled up in a spring roll cone (this was one of my top 4 dishes of the night); an elegantly presented candied walnut rolled with foie gras, topped with orange flavoured lotus crisp (see below).

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