Mi Xun Teahouse, a celebrated restaurant with one Michelin star and the only Michelin green star of the region, unveil their new vegetarian dining series “Shansui”. The dining series will focus on specific regions and highlight them in the menu. The Shansui dining series begins this may with its first chapter : Mount Qingcheng & Dujiangyan.
The Shansui dining series is an extension of the restaurants commitment to sustainable vegetarian Sichuan cuisine, and farm to table mischelin tasting menu. This philosophy has guided the restaurant for over a decade under Chef de Cuisine Steven Tang and his team, who have sourced ingredients from farms surrounding wild panda habitats, while embracing a zero-waste approach.
Opening Chapter: Mount Qingcheng & Dujiangyan
The 8 course set dinner menu, apired with wine and tea, will showcase the Four Culinary Treasures of Mount Qingcheng: spring water pickles, ginkgo, Dongtian Tribute Tea (Qingcheng green tea) and kiwi wine. Seasonal vegetables are pickled in Mount Qingcheng’s springwater for just a day or two, a technique locals call xǐzǎo pàocài. Appetisers feature ginkgo nuts served with Hericium mushrooms and seasonal greens.
The menu is uniquely paired with both wine and tea with head sommelier Cederic Yao revealing the stories behind each selection. A highlight is Dongtian Tribute Tea, the region’s most venerated offering to royalty since the Tang Dynasty and Kiwi Wine made in small batches from local Qingcheng kiwi fruit, adds a soft and aromatic lift.
Reservations
Mi Xun Teahouse is open daily. Shanshui Series menu is available during dinner
only, with one day’s advance reservation preferred
Lunch: 12pm – 2pm | Dinner: 5:30pm – 10pm
Afternoon Tea: 2pm – 5:30pm
