laocook

The largest table we have in the restaurant is for 10 persons. Any larger reservations, then we offer one of our many Group Menus.

Last week we served up one such menu for a group of 30 guests that were in the hotel for a small conference.

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Tapas

Chilled Savoury Mushroom Flan, King Prawn and Asparagus Tempura

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Sushi

Shrimp, Tuna, Salmon

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Ping Gai

Marinated Chicken, Basil Rice Parcel, Mange Tout, Red Curry Reduction

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Maccha

Green Tea and Chocolate Cake, Black Sesame Ice Cream

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The chicken is marinated with the usual suspects then placed in to Sous Vide bags for cooking. We use de-boned chicken thighs because they have a nice fat to meat ratio.

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They are cooked at a controlled temperature, before being given an ice bath to arrest the cooking. This controlled cooking technique allows us to serve succulent juicy chicken all the time. To finish the cooking, they are pan fried, skin side down until the skin is crispy, then given a few minutes in a hot oven to warm through.

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Only the top half of the asparagus is used for the Tempura.

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Meanwhile, the mushrooms are cooked and will be blended with other ingredients to make the Chilled Flan, also known as “Chawanmushi”.

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Summer Truffle and Trout Caviar are used as a garnish.

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The King Prawn and Asparagus Tempura is fried.

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The first dish is plated, and when finished will have 3 pieces each of Prawns and Asparagus, which will be drizzled with a Sweet Chilli and Balsamic Glaze.

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Whilst the first dish is being eaten, the Sushis are brought over from the chilled preparation room and plated.

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Everyone joins in the rapid plating of the main course. Both the chicken and the rice parcels have come from the oven, the Red Curry Reduction is added at the very end.

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We also have to be very quick with the desserts too.

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The Service staff stand by to take the dessert in to the dining room as soon as it is finished.

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