Gaggenau is delighted to invite renowned chef, Mr Chan Kwok Keung (陳國強), to share with many the culinary tastes from different regions of China as well as the technique opf ‘slow-cooking’. Chef Chan has over 20 years of culinary experience in Beijing, Huaiyang, Sichuan and Cantonese cuisine.
Menu items for the day were – Roasted Duck Beijing Style (北京烤鴨), Slow-cooked Pigeon in Abalone Sauce (慢煮鮑汁乳鴿) and Slow-cooked Sea Garoupa with Shredded Chilli (慢煮剁椒海斑).