Started the year in Tokyo with the epic collaboration between Chef Tomoya Kawada of
@sazenka
and
@andrechiang_sg
of Sichuan Moon at
@wynn.palace
! Since Sichuan Moon is undergoing renovations at the moment, Chef Andre will go on a culinary tour around Asia in the first half of 2024 to explore “New Era Chinese Cuisine” in each city. The first stop was Tokyo at 3* Sazenka - a restaurant based on the concept of Wakon-Kansai 和魂漢才 (Japanese spirit with Chinese talent) and a truly unique marriage of Japanese and Chinese cuisine.
First part of our menu:
茶禪華開胃菜三味
(杏仁越光•柚子黄金皮蛋•荔技肉圓）
“Sazenka” 3 Tastes of Starter
(“Koshi-hikari” Rice Almond Soup, Golden Century Egg with Yuzu, Sichuan “Lychee” Flavored Meat Ball)
牛肉焦餅
Numby Beef Pie
麻辣鐘水餃
“Ma La” Lobster “Zhong Dumpling”
煙香鴿子
Smoky Squab
雲白肉片
Traditional Sichuan Cuisine “Sazenka” Style
紅檸檬海蜇皮
Red Lemon Jellyfish
黑白松露雞豆花
Truffle with Traditional Chicken Mousse and Consommé
