30 Years Tangerine Peel Delights

This September, Chef Henry Yeung presents a culinary showcase featuring 30-year-aged tangerine peel, a rare and aromatic treasure cherished in Cantonese gastronomy. With its earthy sweetness and vibrant citrus fragrance, this prized ingredient elevates traditional dishes by creating exquisite harmonies of flavour.

Must-try items:

• Double-boiled Softshell Turtle with Sea Whelk, Chinese Herbs and 30 Years Aged Tangerine Peel
• Pan-fried Spotted Garoupa Fillets with Premium Soy Sauce and 30 Years Aged Tangerine Peel
• Baked Whole Fish Head with Fresh Aromatic Ginger, Preserved Soy Bean Sauce and 30 Years Aged Tangerine Peel

Aged tangerine peel (30 years) is available for member purchase.