Most people define a city’s rich culture and heritage by its history, architecture and language. However, to us, the true way of getting to know a place is through food. As the saying goes, food is the way to the heart, and there is no better way to fall in love with a city than by indulging in their rich culinary scene.

We had the opportunity to attend the Stellar Dining Series by The Ritz Carlton 2019 in Guangzhou, the final pitstop of the entire event. This is its second year running and the whole series spanned across 2 months and 3 countries — Tokyo, Kyoto & Guangzhou — three of Asia-Pacific’s most renowned gourmet destinations.

This multi-sensory adventure saw exciting collaborations between Michelin star chefs, star mixologists, sommeliers and pâtissiers from 7 Ritz Carlton hotels in Europe and Asia from places such as Tokyo, Hong Kong, Macau and Guangzhou. Together, while holding nine Michelin Stars between them, they whipped up a series of lavish, gastronomic feasts that left us gobsmacked and hankering for more.

Aside from the luxurious spread, we also got a chance to learn more about gorgeous Guangzhou through its cuisine. Despite the trip only being 3 days long, we managed to get a substantial taste of the history of this beautiful province by tryng their unique local dishes.

Our home for 3 days was, of course, the palatial The Ritz Carlton, Guangzhou. Exuding elegance and opulence, the hotel is a harmonious combination of Eastern and Western traditions. No detail was left out in its lux appearance, which was complemented by a lineup of impeccable staff who greet their guests with a homely sincerity.

The higher levels of the hotel provide guests with a breathtaking view of the city, including iconic landmarks like the Pearl River and the famous Canton Tower. The convenient location in the bustling city centre also makes it easy to check out attractions such as the Tianhe District, Guangzhou Opera House, Guangzhou Museum and Guangzhou Library.

THE CHURCHILL BAR
Decked in wood-panelled walls and fixings, plush leather seats and an impressive selection of drinks on display, this stately bar ups your drinking experience by tenfold.

Home to the largest collection of single malt whiskeys in Guangzhou as well as wines, premium beers and fine cognacs, this is an alcohol aficionado’s idea of paradise.

This was also where we got to take part in the Handcrafted Japanese-style Cocktail Masterclass by the bubbly Kentaro Wada, Chief Mixologist of The Ritz Carlton, Tokyo and the 2018 Japan Chivas Masters Global Champion.

We got the chance to watch him work his magic up close as he presented to us his signature Japanese-style cocktails. He also patiently guided us in making our own cocktails while providing us with little tidbits of tricks to help us make a cocktail like a pro.

LAI HEEN

For our first dinner at The Ritz Carlton, Guangzhou, we were honoured to enjoy a six-course dinner prepared by 3 Michelin-starred chefs from 3 different parts of the world— Chef Paul Lau from Hong Kong, Chef Jackie Ho from Macau and Chef Gordon Guo from Guangzhou. This was the first time that these 3 legends were cooking in the very same kitchen and they whipped up an ambrosial, unforgettable Cantonese-style feast.

While it is hard to choose a favourite, the dish that left a lasting impression on all the guests was the Glutinous Rice, Crab Tempura and Tomato, prepared by Chef Paul Lau. Paired with a glass of 2011 Kuai Ji Shan, this Chinese-style risotto featured sticky glutinous rice cooked to perfection in a tangy tomato concoction that was topped with an outrageously crispy crab tempura.

We ended the gastronomical meal on a sweet note with a masterpiece of a dessert by Chef Gordon Guo. Here, a wolfberry infused guava pudding was paired with cheese sauce and a glass of Cháteau Rieussec. A simple yet ingenious combination that pulled all the varying components of the meal together in a harmonious ending.

NANSHA ISLAND FISH MARKET & PEARL RIVER 

On our second day, we went on a little excursion to the Lingan area accompanied by well-known local gastronome, Mr Philip Ho as well as Chef Gordon Guo.

Here, we got to visit Nansha Island Fish Market, a local seafood market at Nansha Shijiuchong in the southern tip of Guangzhou.

We also got the opportunity to take a boat out to sea to explore the Pearl River estuary as well as try our hand at catching some fish. To end off the refreshing experience, Chef Guo and Mr Phillip Ho used the fresh seafood that we had bought at Nansha Island Fish Market to cook us a gargantuan, steaming pot of traditional Cantonese seafood congee.

This wholesome, soothing dish had a creamy texture that was further enhanced by an unconventional ingredient — peanut butter. This paired surprisingly well with the sweetness of the various seafood in the mix such as prawns, crab and fish. If we could have this dish for breakfast every day, we undoubtedly would.

SHUNDE 

For lunch, we dined at the renowned ShunDe, a restaurant that specialises in Cantonese-style food that may come off as slightly bizarre to a foreigner. Here, we sampled interesting, unconventional dishes such as Snake Soup, Stir-fried Soft Shell Turtle and Fried Catfish.

Despite initially being rather intimidating, the Snake Soup, ShunDe’s star dish, was surprisingly palatable. Sweet, fragrant and milky, the soup tasted a little like chicken soup and had a lovely, refreshing finish.

The inclusion of snakeskin and meat in the soup may come off as slightly unnerving for some people but after getting past the chewy texture, we feel that it definitely added a nice touch to the dish.

LIMONI 

To end off the trip on a high, we had our final meal at the ritzy Michelin Plate Restaurant, LIMONI, which name translates from Italian to lemons in English. We were served a stellar six-course dinner that was done up by Executive Sous-Chef Mr Hubert Ly and Italian Chef Davide Allievi.

If we had to pick a favourite, it would be the Sous-Vide Pigeon Breast, Leg Confit, Celeriac, which paired beautifully with a glass of Vintage 2016 Ruffino Aziano.

Pigeon meat, in general, has an intense, gamey taste that can be quite overwhelming. However, the chefs at LIMONI managed to cook the bird in such a way that the gaminess of the pigeon did not overpower the other components of the dish.

We also thoroughly enjoyed the Line Caught French Sea Bass, Forked Potato, Oscietra Caviar, Prosecco Emulsion. Buttery and light, the French sea bass melts away in your mouth upon the first bite. This is further enhanced by the creamy forked potato and rich caviar.

The Ritz-Carlton, Guangzhou
3 Xing’an Road, Tianhe
Guangzhou, Guangdong, China
Tel: +86 20 3813 6688

This media trip was made possible by The Ritz-Carlton, Guangzhou.

Come this November, The Ritz-Carlton is inviting guests to indulge their culinary senses at their first-ever Stellar Dining Series. A once-in-a-lifetime collaboration between six Michelin-starred chef talents, mixologists and patissiers from The Ritz-Carlton itself across four gourmet cities around the Asia Pacific region, the Stellar Dining Series will happen from 1 November to 1 December 2018. The journey will begin in Singapore, then to Osaka, Hong Kong and finally at The Ritz-Carlton, Beijing.

Driven by a desire to create memorable experiences, each destination on the four-city tour will see these Michelin-starred chefs collaborate to present their signatures as well as create spectacular new dishes, orchestrating a constellation of cosmic dining events as well as exclusive masterclasses and cocktail craftsmanship.

For those who dine as adventurously as they travel, The Ritz-Carlton invites you to set your course by the stars and experience the Stellar Dining Series hosted by one of the greatest luxury hotels around. Whether you’re seeking to impress, or to experience gastronomic excellence at its finest, we say reserve now before it’s too late.

1 – 4 NOVEMBER: THE RITZ-CARLTON, MILLENIA SINGAPORE

Happening on our very shores between 1 to 4 November 2018, guests in Singapore can expect a harmony of the best that Cantonese cuisine has to offer at both the ‘6 Hands’ lunch and dinner, proudly presented by Michelin-starred chefs Paul Lau of The Ritz-Carlton, Hong Kong, Gordon Guo of The Ritz-Carlton, Guangzhou and Cheung Siu Kong The Ritz-Carlton, Millenia Singapore.

Prepared in the form of a la carte dim sum alongside speciality dishes, every handcrafted dish attributes to their burning love passion for the cuisine and their respect for nature of which their ingredients are sourced.

Aching to knock back a tipple or two? Indulge in an innovative spread of hand-crafted cocktails by mixologist Oscar Mena, featuring a combination of traditional and cutting-edge ingredients at the Chihuly Lounge.

If not, in the afternoon, delight your taste buds with a celestial eight-course afternoon tea session elegantly designed by celebrated patissier, Richard Long, from The Ritz-Carlton, Hong Kong.

On 4 November 2018, discover the authentic flavors of Singapore at Colony’s Michelin-starred brunch where the seven conservatory kitchens will take you on a gastronomic journey. Michelin-starred chefs Paul Lau and Gordon Guo will helm a live station each, together with with Richard Long and Oscar Menu.

8 – 10 NOVEMBER: THE RITZ-CARLTON, OSAKA

From 8 to 10 November 2018, The Ritz-Carlton, Osaka will be joined by a constellation of four culinary stars, bringing into orbit Japanese-inspired French cuisine with Chef Christophe Gibert and Chef Shintaro Miyazaki. Chef Kenji Fujimoto of Tempura Mizuki at The Ritz-Carlton Kyoto along with Chef Takeshi Fukana at The Ritz-Carlton, Osaka will work together to deliver a sensational seasonal tempura using seasonal ingredients to highlight the art of the cuisine.

Chef Cheung Siu Kong of Summer Pavilion from The Ritz-Carlton, Singapore will bring to life authentic Cantonese cuisine with Chef Peter Cheung at The Ritz-Carlton, Osaka. There will also be a one-of-a-kind chocolate masterclass, chocolate-themed afternoon tea with Champagne and cocktail workshop tailored for all refined palates.

22 – 25 NOVEMBER: THE RITZ-CARLTON, HONG KONG

The Ritz-Carlton, Hong Kong, the highest hotel in the world, takes guests closer to the stars in every sense with Chef Paul Lau joining hands with Chef Shintaro Miyazaki of Azure 45 from The Ritz-Carlton, Tokyo, to create a series of extraordinary lunches and dinners showcasing the best of Cantonese and French haute cuisine.

The Hong Kong event also includes unique chocolate themed afternoon tea by award winning Chocolatier Masatada Hosokawa from The Ritz-Carlton, Osaka and Executive Pastry Chef Richard Long.

Discover some of the season’s unique cocktail recipes with Kentaro Wada and Oscar Mena, two cocktail connoisseurs with a knack for boldness.

29 NOVEMBER – 1 DECEMBER: THE RITZ-CARLTON BEIJING

The events conclude with a supernova at The Ritz-Carlton, Beijing where Michelin-Starred Chef extraordinaire Christophe Gibert of La Baie in Osaka will collaborate with Chef Cheung Siu Kong of Summer Pavilion in Singapore to create an haute French experience and a contemporary Cantonese menu to the nation’s cultural nexus.

The three-day gastronomic line-up will feature a series of Michelin lunch and dinners, afternoon tea, as well as exclusive cocktail workshops inspired by China’s treasured teas—proudly brought to you by the acclaimed cocktail connoisseur, Oscar Mena.

You can find out more information about the Stellar Dining Series and make a reservation here. This is one exclusive and very highly-coveted Michelin experience that is worth luxuriating in!

This post is brought to you by The Ritz-Carlton.

The epitome of any Chinese feast and something that sets a good Chinese restaurant apart from a great one is the iconic Peking duck. A treat for the whole family, this delightful dish is loved for its crackly skin and tender meat that overwhelms the palate—in a good way of course.

Complete with the addition of hoisin sauce, sliced cucumbers and scallions before being wrapped in a thin crepe, Peking ducks that are well executed always boasts a delightful crunch on the first bite, followed by an addictive tenderness and flavour which takes your palate to a magical place. It’s no wonder this dish is regarded as China’s national dish.

Given its culinary complexity, not all Chinese restaurants serve Peking duck, but if you know where to look, then enjoying this dish on a regular basis need not be so hard. Here is our list of the best Peking duck restaurants in Singapore.

#1 HUA TING

New to Hua Ting’s menu is their ambrosial Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce (S$45++/half).

This aromatic rendition is taken a notch higher than your average Peking duck with the infusion of fragrant pu-erh tea leaves that, aside from perfuming the meat as it cooks, add another layer of flavour that might intrigue the palate at first, but no doubt tastes brilliant.

442 Orchard Road
Orchard Hotel Singapore, Level 2
Singapore 238879
Tel: +65 6739 6666
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

#2 IMPERIAL TREASURE FINE CHINESE CUISINE

Well-known for roasting their Peking duck (S$90++/whole) to perfection, Imperial Treasure serves one of the finest and most authentic iterations of this prized roast dish around.

With a solemn dedication to preserving the centuries-old methods of the Emperor’s imperial kitchen, the chefs take special care in ensuring that each whole duck is roasted to crisp perfection and sliced on the platter before your eyes.

10 Bayfront Avenue, L2-04,
Marina Bay Sands,
Singapore 018972
Tel: +65 6688 7788
Mon to Sat: 11.30am – 11pm
Sun: 11am – 11pm
Nearest Station: Bayfront

#3 MIN JIANG

Celebrated for its outstanding Cantonese dishes, this immaculately kept restaurant in Goodwood Park hotel is where many go to satisfy their cravings for dim sum that is served on trolleys during lunch.

But if you do find yourself hankering for Peking duck (S$70++/whole), you should probably also know that Min Jiang is an excellent place to get just that.

22 Scotts Road,
Goodwood Park Hotel,
Singapore 228221
Tel: +65 6730 1704
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Newton

Photo Credit: Si Chuan Dou Hua PARKROYAL On Kitchener Road

#4 SI CHUAN DOU HUA

As one of our favourite Chinese restaurants in town, Si Chuan Dou Hua at PARKROYAL On Kitchener Road is where you can find top-notch grub that always impresses.

Each of its three outlets boasts a different menu to cater to specific clientele but the one at Kitchener sees a relatively stronger dedication to Sichuan and Cantonese dishes and is the one we flock to for better than ordinary Peking Roast Duck (S$ 40 for half, S$70 for whole).

181 Kitchener Road
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Farrer Park

#5 TUNGLOK XIHÉ PEKING DUCK

Peking duck (S$66++/whole) is serious business at TungLok XiHé Peking Duck Restaurant—if its name wasn’t already enough of an indication. The restaurant sources a very specific breed all the way from Ireland, one that is specially aged to produce dense and porous skin along with the succulent meat.

Cured in a mix of spices and seasoned before being hung to roast in a traditional oven, the end result is always a perfectly roasted duck. Unlike your typical Peking duck, theirs is highlighted with a unique blueberry sauce and pop rocks dip, giving a whole new meaning to culinary innovation.

181 Orchard Road
#07-07/08/09
Orchard Central
Singapore 238896
Tel: +65 6736 0006
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

Photo Credit: Yàn

#6 YÀN

Boasting an authentic Cantonese menu and a prime rooftop location that allows for a scenic view of the city, Yàn at the National Gallery Singapore is the perfect spot for Cantonese fine dining in Singapore.

Cooking up a visual storm backed by 20 years of experience, Chef Chan Kung Lai astounds with his masterful culinary prowess that can be seen in the way he designs his dishes from his ingredient choices right down to the way he presents them. We find their Peking roast duck (S$90++/whole) impressive in the sense that it was classically prepared devoid of any modern flavour touches—that seems to be the trend in many Chinese restaurants these days.

1 Saint Andrew’s Road, #05-02
National Gallery
Singapore 178957
Tel: +65 6384 5585
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: City Hall

For more recommendations, read our guide on the best dim sum restaurants in Singapore.