Saturday 28th January 2017
In 2017, Saturday 28 January is Chinese New Year so who better to mark the occasion at Obsession than Lu Yao, one of China’s finest chefs. The centuries old 15 day-long festival of the Chinese New Year (also known as Spring Festival) marks the turn of the Chinese lunar calendar, celebrated by those famously colourful dancing paper dragons, firecrackers and great food. Each year falls under the 12 year cycle of the animal zodiac and 2017 is the year of the fire rooster, a time of awakening, triumph and success – sounds just like Obsession itself.
SPICED BEEF SALAD
WITH COOKED CAPSICUM
Blaufränkisch, Weingut Moric, Burgenland, Austria, 2013
WITH WILD MUSHROOMS
La Bota Palo Cortado No 52, Jerez, Spain
WITH CASHEW NUTS AND BELL PEPPER
Verdejo, V3, Menade, Rueda, Spain, 2011
WITH SPICED SALT AND SPRING ROLL WRAPPERS
Whispering Angel, Caves D`Esclans, Cotes de Provence, France, 2015
BOILED COD FISH MEATBALL
WITH ASPARAGUS JUICE
Sancerre, Les Monts Damnés, Chavignol, François Cotat, Loire Valley, France, 2015
TRADITIONAL CHINESE NEW YEAR DIM SUM
GLUTINOUS RICE BALLS WITH JINLING STYLE
AND BOILED DUMPLINGS BEIJING STYLE
LEMONGRASS, GINGER, MANGO & CORIANDER ICE CREAM
Helmut Lang, Eiswein, Burgenland, Austria, 2014
Lu Yao is the Chinese Executive Chef of Yihe Mansions, a luxury 26 villa hotel in Nanjing in China. Yao has a long and distinguished career in China, working for several five-star hotels belonging to Jinling, one of the top luxury hotel groups in China. He has displayed his mastery of Chinese cuisine at banquet receptions, cooking for top dignitaries including Chinese President Xi Jinping, Premier Li Keqiang and former President Jiang Zemin.
‘He has displayed his mastery of chinese cuisine at banquet receptions, cooking for top dignitaries’
Opened in 2014, Yihe Mansions occupies the former private estates of ambassadors, the wealthy and the military elite that date back to the 1920s when Nanjing was the seat of the Nationalist government. No expense has been spared restoring the yellow walled buildings that now boasts an elegant interior composed of traditional artefacts and contemporary objects, fine woods, precious fabrics and Iranian green marble. In the luxurious surroundings of the hotel’s Dongyin/Yuanxia restaurant, Yao serves refined versions of authentic local dishes.