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Step contained in the restaurant Chef Guo, and the very first thing you’ll be greeted with is an impressive mannequin of a ginko tree, the nationwide tree of China, full with brightly coloured golden leaves. The tree cascades over the eating room, an area full of Chinese language calligraphy on the partitions and regal Indonesian Zi Tan rosewood chairs. Delicate and nice Chinese language instrumental music performs within the background, an oasis in an in any other case hectic Midtown Manhattan.
Chef Guo is a one-of-a-kind Chinese language restaurant serving a specific type of Chinese language delicacies that’s nonetheless comparatively arduous to search out in America: Imperial Chinese language delicacies. With its 1000’s of years of historical past and tradition, it ought to come as no shock that Chinese cuisine is endlessly diverse. Whereas there was a rise within the diversity of Chinese restaurants in America, this type of Chinese language delicacies is difficult to search out even among the many plethora of Chinese language meals in NYC. With 30 years of culinary expertise and a pedigree that’s served world leaders at state banquets, Chef Guo Wen Jun is a culinary grasp with a singular story to inform.
Imperial Chinese language delicacies
Merely put, imperial Chinese language delicacies is, because the title suggets, a mode of cooking initially designed to grace the desk of the emperor of China. A few of the hottest Chinese language dishes, akin to Peking duck, have origins on this culinary arts type. For the reason that fall of China’s imperial dynasties, this type is now usually loved at formal events, notably state banquets and different high-end eating occasions.
Dishes at imperial-style banquets are rigorously crafted, specializing in taste and presentation. Even the selection of shade for the plates at Chef Guo has been rigorously curated. When friends arrive at Chef Guo, their first dish is already on the desk, lined in a yellow domed meals plate. This particular yellow shade was traditionally reserved just for the emperor, giving diners at Chef Guo a style of meals match for a royal setting.
The Chef Guo menu
To start out, eating at Chef Guo just isn’t low cost. The 19-course tasting menu is at the moment priced at $518 for one. From a pricing standpoint, that is on par with different high quality eating eating places. Whereas the worth tag may be eye-catching, it’s not that far-fetched for high quality eating in NYC, particularly when a number of sushi omakases within the metropolis run north of $500 per individual.
At first, 19 programs appears overwhelming to the abdomen, however the tasting menu is surprisingly gentle. A key facet of attaining this steadiness is Chef Guo’s emphasis on tea pairings. Three uncommon teas are served at completely different levels of the meal: White Pekoe Silver Needle Tea from Fujian Province, Huge Pink Gown Tea, and earthy Pu’er tea. The result’s that these teas act as a palate cleanser and pair nicely with the posh of the various meals programs.
Every of the programs is introduced superbly and with an inventive aptitude. Whereas the entire programs are scrumptious, two objects stand out: The primary dish, Butterfly Falls in Love with the Flower, made with edible rice paper “butterflies,” and the Sea Bass with Fried Noodles. The ocean bass is delicate but wealthy, lined in a candy and bitter sauce that’s excellent with the crispness of the skinny noodles on prime. Wash it down with a sip of the fruity Pink Gown tea, and the chew will likely be perfection.
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