• Have trouble finding a place to treat your in-laws? Want to impress your date? Have a craving for burgers? Let WOM help you decide. Browse through the lists of restaurants under different categories. Don't get carried away! On second thought, why not?

  • WOM choice 2011

HOME » Events

Events  

 

Yunnan Wild Fungus Feast at The Royal Garden Chinese Restaurant

 

July marks the perfect season for Yunnan wild fungus. Guests can savor the prime wild fungus delicacies elegantly presented by Ho Wai-sing, Chinese Executive Chef of The Royal Garden Chinese Restaurant with 25 years of culinary experience.

Yunnan Province is blessed with the ideal climate for nourishing fungus, which grows best from July to September every year. Acclaimed as the home of edible fungus, Yunnan harvests high quality fungus. Chef Ho hand-picks for you the best of the best: collybia albuminosa, porcini, chanterelle, catathelasma, etc. Each has a unique taste and is extremely nutritious.

Savor sautéed porcini with prawn and seasonal greens. With its wonderful aroma, porcini lends a meaty flavor and texture to the dish. Chef Ho sautés porcini with succulent prawn meat, the strong fragrance of the mushrooms penetrates the prawns and is surprisingly delicious. Another highlight of the menu is sautéed chanterelle with conpoy, eggs and bean sprouts. Chanterelle is known as "gold chanterelle” because of its golden appearance, golden taste, and golden price. Taking advantage of its black truffle-like flavor, Chef Ho creates a delightful delicacy by combining chanterelle with conpoy, eggs and bean sprouts, bringing complexity to the dish.

Sautéed catathelasma with scallop and greens is another signature dish. The aroma of catathelasma is mild and elegant, with a slight note of sourness. With its texture similar to abalone, it is commonly known as the “vegetarian abalone”. Chef Ho masterfully pairs the catathelasma with scallops, for both are soft and juicy. Fresh vegetables are added to offer a balance between the tastes. The pleasantly aromatic fleshy collybia albuminosa in Simmered Brassica with collybia albuminosa and Yunnan Ham is tender and has a scent like chicken. The sweet threads of collybia albuminosa, acclaimed as “King of Fungus”, are simmered with superior stock and Yunnan Ham. The soup is rich and umami, and the ingredients have fully absorbed the stock. One can hardly resist the temptation.

WOM News

WOM Survey: Stepping into the 9th year of WOM website - WOMguide.com

We would love to hear your opinions about us.

Click here

Your Opinion Counts

Fancy yourself an amateur gastronome? Do friends call you all the time for food suggestions? Share your own views!

Write a Review

Become a WOMMER Now

 
QUERY: 0.4879 s seconds with 877 queries
TOTAL: 0.4073 s seconds of parsing
FULL: 0.8952 s seconds to render
Page was retrieved using: cache

Write a Review

Having touble finding a restaurant? Click here to use the full WOM search engine.