Chefs Story
CHEFS STORY
Each with a distinctive cooking style of their own, the three Chinese cuisine chefs of The House Collective have been delighting diners in Shanghai, Beijing and Chengdu. Yet they have never collaborated together... until now.
Each with a distinctive cooking style of their own, the three Chinese cuisine chefs of The House Collective have been delighting diners in Shanghai, Beijing and Chengdu. Yet they have never collaborated together... until now.
Chefs Tony Ye of Sui Tang Li, Tony Xu of Mi Xun Teahouse and Li Dong of Michelin-starred Jing Yaa Tang join forces to create a special menu inspired by memories of their hometowns in Shanghai, Beijing, and Chengdu. Journeying back to the places where they grew up and hunting down old family photos, the chefs tell us a story of the experiences that made them who they are today.
Our Chefs
EXECUTIVE CHEF DE CUISINE, JING YAA TANG, THE OPPOSITE HOUSE
Li Dong
A native Beijinger through and through, Michelin-starred Li Dong of Jing Yaa Tang grew up in a traditional 'hutong' where living closely with other families instilled a groundedness which he brings to his dishes.He also finds culinary inspiration from old books from a century ago, reimagining dishes based on the flavour profiles they captured.
EXECUTIVE CHEF DE CUISINE, JING YAA TANG, THE OPPOSITE HOUSE
Li Dong
A native Beijinger through and through, Michelin-starred Li Dong of Jing Yaa Tang grew up in a traditional 'hutong' where living closely with other families instilled a groundedness which he brings to his dishes.He also finds culinary inspiration from old books from a century ago, reimagining dishes based on the flavour profiles they captured.
Executive Sous Chef, Mi Xun Teahouse, The Temple House
Tony Xu
Sichuan native Tony Xu's earliest 'eureka' moment came when he watched the Ninja Turtles cartoon as a child. Watching them wear chefs hats and conjure up pizzas and pasta led him to train in western as well as Chinese cuisine. Today, he freely integrates these techniques into the vegetarian Sichuan dishes of Mi Xun Teahouse, because for him, there are no borders in the culinary arts.
Executive Sous Chef, Mi Xun Teahouse, The Temple House
Tony Xu
Sichuan native Tony Xu's earliest 'eureka' moment came when he watched the Ninja Turtles cartoon as a child. Watching them wear chefs hats and conjure up pizzas and pasta led him to train in western as well as Chinese cuisine. Today, he freely integrates these techniques into the vegetarian Sichuan dishes of Mi Xun Teahouse, because for him, there are no borders in the culinary arts.
Chef de Cuisine, Sui Tang Li, The Middle House
Tony Ye
I love to experiment - mixing styles and playing with the new and old. Sharing a meal is one of life’s simple pleasures and every bite is an opportunity for me to surprise you at Sui Tang Li.
Chef de Cuisine, Sui Tang Li, The Middle House
Tony Ye
I love to experiment - mixing styles and playing with the new and old. Sharing a meal is one of life’s simple pleasures and every bite is an opportunity for me to surprise you at Sui Tang Li.
With every course carefully prepared, this menu tells the story of our chefs in the language they know best: cooking.
Available for a limited time only at The Middle House, The Opposite House and The Temple House.
Chefs Story - The Menu
Deep fried pork ball with prawn stock | Mashed broad beans, stuffed almond tofu and 5J ham | Sliced homemade stewed lamb with soy and vinegar sauce | Hawthorn roll with crab meat
"Beijing is a big melting pot of diverse people living closely together. This has made 'Beijing cuisine' what it is today - a melange with roots in imperial cuisine street snacks, and the multicultural communities that call it home. My grandmother herself was Manchu and I remember fondly the traditional almond soup she used to prepare for me every morning. It is her that I'm thinking of when I present almond tofu as part of this dish." - Li Dong, Jing Yaa Tang
"The region around Sichuan is such a gift for any chef with the wealth and diversity of ingredients. This soup is made with with truffles from the Yunnan-Guizhou highlands, combined with the classic Chengdu ingredient ginkgo. I've chosen to prepare it with the French consommé technique, allowing the clarity and aroma of the truffle to truly shine." - Tony Xu, Mi Xun Teahouse
“The inspiration for this dish came from my favourite dish as a child – my mother’s sweet and sour pork ribs. As I’ve grown up I’ve traveled a lot and tasted many different flavours, yet the dish that evokes the most emotion for me is still this. I hope to share the warmth that lies in my memories of my mother’s pork ribs and in the home dishes of many families, and to present it in a new light." - Tony Ye, Sui Tang Li
"Many people don't realise it but Peking duck actually originated from Shandong, but now it's probably Beijing's most famous dish! For this menu, I wanted to prepare a twist on this classic, incorporating our homemade sweet noodle sauce, with refreshing slices of cucumber and watermelon which everyone loves in the Beijing summer, and topped with traditional small roast cakes." - Li Dong, Jing Yaa Tang
"As different as they may seem, Sichuan and Italian food actually share a very close connection - for example, when Italians use tomato paste and olive oil, we Sichuan people use bean paste and rapeseed oil. That's why I wanted to create my own version of Dandan noodles using Italian pasta techniques. And to enhance the subtle layering of flavours, I single out the sesame and numbing 'ma la' flavours separately for diners to play with the balance between them." - Tony Xu, Mi Xun Teahouse
“I’ve loved eating apple since I was a kid, its crisp sweetness brings me back to the simple joys of that time when most families could only eat the local fruits of the season. I’m juxtaposing it with an avocado ice cream, seasoned with chili pepper and salt bringing an extra layer of surprise.” - Tony Ye, Sui Tang Li
The Dishes
