2 days ago
Before helming Fumée in Shenzhen, Reina Chen was a Chinese opera performer—a background that shines through in the elegance of her cooking
For instance, one of her standout creations is the Tofu Trio, inspired by her time in Shenzhen and her discovery of Chaoshan ingredients. The dish features three distinct layers: tofu coated in Puning tofu batter, a scallop mousse that mimics the texture of tofu, and a final layer made with fermented tofu.
Another personal favourite features sturgeon tendon, gently poached and served atop silky steamed egg alongside baby peas that gently burst in the mouth. The dish is finished with a drizzle of homemade Shaoxing wine lees, crafted from the remnants of Shaoxing wine which are steeped in the wine itself before undergoing an ice-drip technique to replicate a traditional Chinese method.
