Food and Family at TIEN CHAO

Tien Chao wants to connect the past to the future by marrying traditional Chinese fare with contemporary style and local ingredients. But for Eric Lau, Tien Chao is more than just the food but also family reflection.

Tien Chao wants to connect the past to the future by marrying traditional Chinese fare with contemporary style and local ingredients. But for Eric Lau, Tien Chao is more than just the food but also family reflection.

ERIC IS the Executive Chef in Tien Chao, a modern Chinese restaurant in Gran Melia Jakarta. As a Malaysian native, he has had strong connections to Asian especially Chinese cuisine since he started his career in a Prosperous Restaurant at Penang, Malaysia as a Chinese Sous Chef in 1996

“Asia has many traditions and specialty cooking method where each country’s has unique flavors and rich to explore more. Chinese cuisine itself is different depends on the culture and its country,” said Eric.

gm-menu-4-01

He shared that most vivid food memories of Chinese New Year come from family celebrations.

“For me and most of Chinese family, food is not the important thing to focus on. The most important thing is a family reunion.”

Eric’s creation for Tien Chao includes Peking duck and pitan chicken egg porridge. The dishes  are not only a reinvention of Cantonese and Szechuan cuisines but also a wish on family relations.

He also created a selection of dim sum favorites such as shiu mai, hakaw, xiao long bao, scallop dumplings, chicken claw, char siew bao chicken, and many more. The most popular one is xiao long bao which is the steamed chicken bakpao with the thin slice that cover the steamed meat with its boiling.

To end the feast with friends and families, he suggested sweet desserts like mango pudding, coconut pudding, lemongrass jelly, durian tempura melon and sago.

TIEN CHAO
Gran Melia Jakarta
Jalan HR Rasuna Said Kav X-0 Jakarta
T: +62 5268080
Facebook: granmeliajkt
Twitter: @granmelia_jkt


Written by FoodieS January 31, 2017.

Comments

Related