Experience the Flavors of China
This is a traditional Chinese dinner, providing a cultural experience through a variety of flavors, aromas, and textures. Guests are invited to an exclusive gastronomic journey that blends tradition with contemporary interpretations, featuring delightful dim sum and classic dishes such as Hong Shao Rou from Shanghai.
The evening includes a full menu prepared by Chef Dic Wong, with only 14 spots available for attendees.
The dinner will take place on December 6th, from 8 PM to 10 PM, at the Copa e Cozinha of Instituto Ling. Guests can watch Chef Dic Wong in action as she finishes the menu dishes, with the dinner harmonized with wines and tea.
Menu:
生菜包 - Lettuce Wraps
American lettuce wraps filled with a mixture of braised fillet mignon, shiitake mushrooms, carrots, and celery, seasoned with a slightly sweet miso sauce and sprinkled with pumpkin seeds.
This dish originates from Guangzhou and is served during the Lettuce Festival in FangCun, symbolizing prosperity.
饺子 - Jiao zi
Half-moon dumplings filled with pork and vegetables, boiled and served with a spicy ginger and vinegar sauce.
One of the most traditional and popular dumplings in Chinese cuisine, originating from Eastern China with numerous cooking variations.
煎混饨 - Grilled Wontons
Thinly made wrappers filled with minced pork, mustard pickle, shrimp, and watercress, served in a vinegar sauce with garlic and ginger.
These dumplings come from Guangzhou, Southeast China, and are among the most traditional dim sum dishes.
花生酱拌面 - Cold Noodles with Peanut Sauce
Cold noodles served with a peanut, chili, and sesame sauce.
Originating from Shanghai, this dish is one of many varieties of cold noodles in Chinese cuisine.
上海红烧肉 - Shanghai Braised Pork
Pork belly simmered slowly in soy sauce and spices.
Interesting fact: this was reportedly Mao Tse-Tung's favorite dish.
橙汁鸡肉和菠萝块 - Orange Chicken with Pineapple
Perfectly sweet and sour, this sauce is widely enjoyed in Eastern and Southeastern China.
Dessert
Mochi Duo
1. Sweet bean paste and strawberry, 2. Cream, blueberry jam, and sesame
A traditional treat made from glutinous rice flour.
About Chef Dic Wong:
Dic Wong was born in Shanghai and has always been curious about culinary arts. She recalls fond memories of standing by the stove with her mother and grandmother, enjoying delicious dishes prepared by them. In her cooking, she aims to bridge traditional Chinese cuisine with contemporary flavors, believing that good food is connected to the joy of cooking and attention to details. She works as a private chef, preparing Chinese dinners at home and producing dumplings on request.
For inquiries, feel free to reach out!