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Commune By the Great Wall Kempinski, Beijing, China Recipes PDF Print E-mail
Written by Debra C. Argen   

Beijing, China - Commune By The Great Wall Kempinskin - Executive Chef Nelson YapExecutive Chef Nelson Yap of the Commune By The Great Wall Kempinski in Beijing, China shares exciting recipes.

 

 

Beijing, China - Commune By The Great Wall Kempinski - Executive Chef Nelson YapSingapore native Nelson Yap was born to cooking. His mother, a restaurateur, greatly influenced him as a child, and a result he became a chef. His culinary career has taken him from Singapore, to Saigon, Vietnam, and lastly to Beijing in October 2006, when he joined the Commune By the Great Wall Kempinksi as Executive Chef.

Baked Loin of Lamb on Potato Puree enhanced with Truffle Mint Sauce
For 1 Person

Ingredients      

200

grams (7 ounces)

loin of lamb

40     

grams (1.4 ounces)

asparagus

60

grams (2 ounces)

carrots

30

grams (1 ounce)

cherry tomatoes, (marinate with olive oil,
bake in the oven for 5 minutes

Method: Using a medium pan with medium heat, sear the loin of lamb all over and put in oven at 160 degrees F for 4-minutes. Remove from the oven and cut into 3 pieces.

Potato Puree     

150

grams (5.25 ounces)

potatoes

10     

grams (2 teaspoons)

milk

10

grams (2 teaspoons)

butter

Method: Cut the potatoes into cubes and put in boiling water. Boil until very soft, blend with milk and butter to puree, and season with salt and pepper.

Sauce 

5

grams (1 teaspoon)

black truffles

80

grams (2.8 ounces)

water

12      

grams (2.25 teaspoons)

sugar

3

grams (1/2 teaspoon)

white vinegar

6

grams (.20 ounces)

mint leaves

3

grams (1/2 teaspoon)

cornstarch

Method: Caramelize the sugar, dilute with water and vinegar, and bring to a boil. Add the mint leaf, truffle and boil for 1 minute. Thicken with diluted cornstarch.

Pan Seared Cod Tower with Balsamico Reduction
For 1 Person  

Ingredients  

180     

grams (6.3 ounces)

codfish

60

grams (2 ounces)

zucchini, cubed

60

grams (2 ounces)

turnips, cubed

30

grams (1 ounce)

carrots, cubed

Method: Place a non-stick pan over medium heat, place the codfish on it and sear on both sides for 2 minutes until cooked. Blanch the carrot cubes in boiling water for 4 minutes. Season all of the vegetables and stir-fry them with olive oil in a sauté pan. Place on a warm plate.  

Sauce Ingredients

50

ml (3 tablespoons plus ½ teaspoon)

Balsamic dressing

50

grams (1.75 ounces)

water

10     

grams (2 teaspoons)

sugar

6

grams (.20 ounces)

basil leaves

6

grams (.20 ounces)

garlic, minced

Method: Caramelize the sugar, dilute with water and simmer for 3 minutes, add Balsamic dressing and bring to a boil together with the basil leaves and garlic until reduced by half. Pass through a conical strainer, and taste before serving.  

Read the other articles on the Commune By The Great Wall Kempinski in the Hotels, Restaurants, Restaurants, and Spas sections.  

Read other articles on Beijing, China in the Destinations,  Hotels and Resorts, Restaurants, Chefs' Recipes and Adventures sections. 

Commune By The Great Wall Kempinski
The Great Wall Exit at Shuigan
Badaling Highway
Beijing
People's Republic of China
Telephone:      (86 10) 8118 1888
Toll-Free:        00 800 426 313 55 (Europe)
Toll-Free:        1 800 426 3135 (North America)
Fax:                 (86 10) 8118 1866  
Email:             
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Email:             
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Websites:       
www.Commune.com.cn    
www.Kempinski-TheGreatWall.com    

© January 2007. Luxury Experience. www.LuxuryExperience.com. All rights reserved.

 
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