After repeated requests, and much to the delight of members and guests alike, the wildly popular Ruyi Gastronomy Banquet was once again offered as part of the Bailliage of Shenzhen’s cultural programme.

It was an instant sell out! This banquet has always been renowned for amazingly intricate cuisine, Chinese gastronomic cultural and history showcased through the tableware used.

Going back thousands of years in the history of Chinese fine dining exquisite tableware and gourmet cuisine are inseparable. Tableware carefully designed with elaborate details, historic technique and style is the vessel for food also prized as an art piece conveying history and culture of culinary prosperity and elegance.

Ruyi was recreated to reflect the sophistication of exquisite Chinese dining that shines brightly on the international scene. A symbol of power in historic China, Ruyi brings wishes for good fortune and prosperity. The sophisticated yet simple lines combined with signature circular shape is the most significant embodiment of symphonic harmony preached in Chinese Buddhism. Fresh ingredients, culinary finesse, regional dining subtleties and exquisite tableware combine creating a sophisticated dining experience riveting and unforgettable.

Digressing from the usual food and wine paring Ruyi creates an exclusive gourmet dining experience of Chinese delicacies accompanied by the finest Chinese teas. To enhance everyone’s experience, a specific sake and wine was selected to accompany two courses.

The banquet starts with the appetizer presented on the magical Jiu Gong Ge (Nine Halls Diagram) which first appeared in Ho Tu Lo Shu (part of the legendary Yi Jing). With an auspicious meaning symbolizing power and prestige, “nine” has always been viewed as an esteemed number. It is deemed a vital emblem in the Chinese study of astronomy, mathematics and Feng Shui.

We were transported on a captivating gastronomic journey fit for royalty. Each delicacy is meticulously placed on a dish of contrasting colour chosen for stark visual effects. The vibrant colours of the dishes represent different periods in China’s history of fine porcelain, for example, red from the Yuan Dynasty, cobalt blue from the Ming Dynasty.

The fascinating palette of colours transformed the nine dishes into an unforgettable fine art painting. Jin Jun Mei black tea accompanied the Canton appetizers.

MENU

Gold
Sautéed milky egg white, fresh crab meat, crab roe
Masumi Sake Type 1

Wood
Marinated cordceyps
cinnamon cap mushroom salad, caramelized white yam
Healthy Herbal Tea

Water
Brewed geoduck, prawn broth

Fire
Sautéed king prawns, black bean sauce
Tie Guan Yi

Chilled mango mochi, preserved plum drinks

Earth
Slow baked pigeons
stuffed with dried conpoy, spring onion, ginger
Smoky Earl Grey Tea
Chambolle-Musigny 2008 - Caroline Parent

Jasmine Jasmine
Sweetened lotus seed, red date soup
black sesame roll, crispy dough, honey
Unfermented Pure Tea

The five elements of Daoism decreed this banquet’s philosophy. The most eye-catching element, “Fire” was sensationally represented by the sautéed king prawns in black bean sauce, frothing against the backdrop of fiery, red hard candy.

Senses were totally engaged throughout the dinner with Estella’s amazing GuZheng performance mesmerizing us with interpretations of latest pop songs on an iconic Chinese instrument.

Another most successful event has already seen enquiries for the next Ruyi Banquet pouring in!

Kevin Chang
Chancelier