Be seduced by Chef Paul’s culinary mastery with a six-course set dinner featuring his “A Life Told Through Food” dishes, available for one night only.
A standout among his creations, Poached Australian Lobster in Dashi Broth, draws inspiration from the soup base of traditional boat noodles. Enhanced with kombu clear broth, this dish elevates succulent lobster to new heights.
Another masterpiece, the Smoked Dry-Aged Threadfin highlights his artistry. The fish is dry-aged for five to seven days, then gently steamed with rosemary and delicately smoked—intensifying its umami, enriching the natural oils, and imparting remarkable complexity.
Braised Goose with Sea Cucumber is a hidden gem of Fortune Room. Chef Paul reinterprets the traditional Chiu Chow marinade by adding conpoy, dried oyster, ham, and local sauces, giving the secret sauce a unique depth of dried seafood umami. A tender sea cucumber perfectly balances the rich and bold flavour of the goose.
Secure your spot now and indulge in a Cantonese feast that will delight your senses! Be seduced by Chef Paul’s culinary mastery with a six-course set dinner featuring his “A Life Told Through Food” dishes, available for one night only.
