The Legacy House, renowned for its reinvention of Cantonese cuisine, is proud to announce the launch of its new special Dried Tangerine Peel menu, created by Chinese Executive Chef Li Chi Wai.
From December 2023 to January 2024, guests will have the opportunity to indulge in a culinary journey that highlights the richness and versatility of chenpi, or Dried Tangerine Peel, a prized ingredient in the Guangdong province that Chef Li is genuinely passionate about.
There are two main types of tangerines harvested for the production of chenpi – small green tangerines and large red tangerines. The small green tangerine is picked during the pruning season to keep the yield productive so its skin remains dark green.
The peels from these underripe tangerines are harvested, sun-dried, and aged, believed to possess cooling properties in Chinese medicine and teas.
On the other hand, the large red tangerines are thoroughly ripened before their peels are harvested and processed slightly before Winter Solstice. These peels create fruity chenpi with a reddish-brown terracotta colour and are known to aid dry coughs and digestive issues, with milder and harmonising effects on the body.
The Legacy House’s Dried Tangerine Peel menus encapsulate the best chenpi from the city of Xinhui in China, sourced from various core production areas, including Dongjia, Xijia, Tianma, Meijang, and Chakeng, ageing between 10 to 50 years.
This treasured ingredient from the city of Xinhui takes centre stage in a sumptuous feast of limited-time dishes designed and crafted by Chef Li, who was also born and raised in the Xinhui District.
Drawing inspiration from the ancient Chinese wisdom and celebrated gastronomy passed down from generations, Chef Li recognised the untapped potential of Dried Tangerine Peel as an ingredient to elevate Cantonese cuisine.
“As part of our Cantonese culinary culture, we are used to being surrounded by Dried Tangerine Peel in our daily lives. At The Legacy House, I reinvent Cantonese cuisine by showcasing this prized ingredient that adds depth to savoury dishes.
Dried Tangerine Peel has often been neglected and taken on a supporting role, mainly used for enhancing other ingredients,” said Chinese Executive Chef Li Chi Wai.
“As Winter season is approaching, I have taken the opportunity to highlight its potential throughout every course when curating this seasonal menu to let this ingredient take centre stage, elevating Cantonese dishes to new heights of flavour and vibrancy.”
New Dried Tangerine Peel Á La Carte Specials
The dried tangerine peel menu at The Legacy House features two distinct offerings. First, guests can explore the eight brand-new Dried Tangerine Peel Á La Carte specials, where this prized ingredient shines and exemplifies the versatility in pairing with meats, dried and fresh seafood and desserts, from appetisers, soups, main courses to desserts.
Each dish has been carefully crafted by Chef Li to showcase the transformative properties and magical flavours of Dried Tangerine Peel.
Some highlights of the specials menu include:
- Stewed local razor clams with bamboo shoots, salted lemon and 15-year Dried Tangerine Peel (HKD480).
- Braised fish maw soup, lamb head, lamb hoof, 50-year Dried Tangerine Peel (HKD580 per person).
- Steamed rice dish complemented by chicken, conpoy, crabmeat, duck, mushroom, bamboo shoot, and aromatic 8-year dried tangerine peel sauce (HKD180 per guest).
For those seeking a complete and cultured dining experience, The Legacy House also presents the dried tangerine peel tasting menu. Priced at HKD2,180 + 10% service charge per person, this carefully curated menu offers a journey through the intricate flavours and culinary wonders of Dried Tangerine Peel.
The menu includes a range of delicious dishes highlighting the unique flavours of Dried Tangerine Peel. For example, minced fish with tangerine peel and tangy passion fruit sauce is served, combining the softness of the peel with the delicate fish filling and chopped preserved sausage.
Another dish features deep-fried minced beef balls coated with crispy rice and infused with the flavour of 10-year Dried Tangerine Peel.
Additionally, scallops are seared and tossed in a tangy sauce made from kumquat and Dried Tangerine Peel, while braised bamboo pith rolls with lobster are complemented by the aromatic 12-year Dried Tangerine Peel. A comforting and nourishing braised fish maw soup with lamb head and hooves includes the subtle aroma of 50-year Dried Tangerine Peel.
Finally, a stuffed citrus dessert filled with glutinous rice provides a sweet ending to the meal. Each course is thoughtfully paired with wines and complemented by exquisite presentation, creating an unforgettable dining experience.
To further enhance the dining experience, The Legacy House introduces a unique Dried Tangerine Peel tea collection.
Guests can indulge in the “12-Year, Aged Mandarin Orange Peel, Puer Tea” priced at HKD198 per person, the “8-Year, Aged Mandarin Orange Peel, Puer Tea” priced at HKD268 per person, or the “10-Year, Aged Mandarin Orange Peel Tea” priced at HKD368 per person.
These carefully selected teas showcase the rich and aromatic flavours of aged Dried Tangerine Peel, perfectly complementing the culinary journey. All prices are subject to 10% service charge per person.
The Legacy House, located inside Rosewood Hong Kong, invites food enthusiasts and connoisseurs alike to embark on an extraordinary culinary adventure that pays homage to the rich traditions of Cantonese cuisine. For reservations, please call +852 3891 8732 or email [email protected].