The Capital meets Beijing in culinary meeting of minds

GOURMET: Chef James Wang
GOURMET: Chef James Wang
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BEIJING meets Edinburgh at the Waldorf Astoria on 29 August when the hotel, better known as The Caledonian, welcomes Executive Chef James Wang from its sister hotel in China, to co-host a Cantonese/British eight-course tasting menu with Head Chef, Daniel Ashmore of The Pompadour by Galvin.

A gourmet collaboration is promised when, working together, both chefs will present a menu which will include Isle of Wight tomatoes and homemade basil ricotta with minus 8 vinegar and ajo blanco by Ashmore.

Dale MacPhee, General Manager at The Caledonian, says, “This is a very exciting opportunity for us to host such a unique gourmet experience.

“The recent launch of Hainan Airlines direct flight between Scotland and China has made the city much more aware of the opportunities to engage this new market and we look forward to our reciprocal visit in the autumn when Dan will co-host a series of dinners in Beijing.”

Other delights to be served on the night include Cantonese style pan-Seared Wagyu beef with asparagus and black pepper Sauce by Wang.

Baked loin of cod and cauliflower with King Oyster mushroom and brown butter by Ashmore.

Chilled mango, sago, pomelo and mango ice-cream, served with fresh seasonal fruits by Wang.

The collaborative tasting menu, served in the restored Pompadour dining room overlooking the Castle.

The collaborative dinners will be available between Wednesday 29 August and Sunday 2 September, launching on the 29 with authentic Chinese entertainment and live music to celebrate the coming together of these two highly regarded chefs.

The tasting menu is priced at £75 per person and wine pairings will be available for an additional cost. It will be available between 6-9pm. Book on 0131-222 8975 or visit www.galvinedinburgh.com