The culinary consultant of Nanshai Xiaoguan, Chef Tan Xilin, recently teamed up with the head chef of the former Old Market, Billy Chong Shutang (Brother Billy), to launch a dinner themed "Spring River, South Seas, Freshness and Aroma." This collaboration not only showcases the signature dishes of both chefs but also successfully blends traditional Cantonese cuisine with innovative South Seas flavors, offering diners a feast for both the eyes and the palate. Brother Billy is dedicated to merging the culture and innovation of South Seas cuisine, drawing on Chef Chong's deep understanding and exquisite skills honed over more than thirty years in Cantonese culinary arts, enabling the restaurant to present a whole new flavor experience.
The dinner starts with classic appetizers from Brother Billy: first up is the Huadiao drunken goose liver, which takes two days of meticulous preparation. It's first slow-cooked, then set in ice water, and soaked overnight in Huadiao wine and rose water, resulting in a melt-in-your-mouth texture and an enchanting aroma. Next is the sesame cold clams, traditionally steamed or stir-fried, but Brother Billy's innovative twist serves them cold, pairing them with a smooth sesame sauce that brings out a unique flavor.
Next up, let’s dive into the classic Cantonese dishes that the master chef himself oversees. First on the list is the crispy skin suckling pig, marinated with premium homemade barbecue sauce to ensure the skin is perfectly crunchy and the meat tender. Then we have the ginger and scallion baked fish lips, a classic Shunde dish that has been meticulously prepared to enhance its unique aroma in layers. Lastly, the Shunde fish maw soup features a rich broth made from fresh mullet heads and chicken bones, delivering a delightful depth of flavor.
Next up, Billy presents the baked saffron crab shell, featuring freshly picked saffron crab meat that's handpicked and stuffed into the crab shell. Instead of the traditional frying method, it's been transformed into a healthier baking process to reduce the greasiness. The classic Cantonese dish, shiitake mushroom and scallion braised beef short ribs, is simmered with ham fat and finished with a drizzle of scallion oil for a rich and flavorful experience.
The Mini Eight Treasure Duck in a Small Pot is the result of a creative collaboration between two chefs, aiming to transform the traditional Eight Treasure Duck into a convenient bite-sized dish. The filling includes salted egg and scallops, offering a smooth texture. The highlight of the dinner comes from Billy's Singapore Curry Clam Fish Fillet Laksa, cherished for its delicate flavors by food enthusiasts. The evening culminates in the grand finale of "Double Delight Desserts," featuring desserts created by each chef—the Sabah Fruit Shaved Ice and the Red Bean Green Tea Pancake—perfectly concluding this innovative fusion feast.
