David Marteau Daily, The Infinite World of Eggs
The infinite world of eggs: As part of my pursuit to be innovative, we decided at the Parkyard Hotel Shanghai to do an egg promotion. Yes, it might sound a bit awkward but we wanted to do something different and that will really have an effects. The first thing we needed to do was to find a catchy name, as just eggs was a bit boring. After doing a little brainstorming we decide to go with the...
Just Add Duck Fat: Smoked trout and quinoa salad →
I was in two minds about blogging this recipe. I mean, for starters, is a salad even a recipe? Even allowing for the blanching of the asparagus and boiling of the quinoa, you’re not actually cooking anything. Salad is more of an act of assembly than anything else. I seem to be slipping…
How to do duck a l orange with pictures →
Parkyard Hotel Shanghai - Smoked Tofu |... →
For Asian food lovers, here is another popular dish using smoked tofu, this recipe is made with sesame seeds and Hoisin sauce. Here is a little more from the tofu history: Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different...
Parkyard Hotel Shanghai - Sea Snails |... →
beautiful sea snail, simply simmered in a star anise and chili broth. Are they are not really large, like some other variety of sea snail, what you need to have to eat them, is PATIENCE, and you will find it once you start eating them Culinary Regards Global Chef David Marteau
Parkyard Hotel Shanghai - Chicken Wings |... →
Some really nice and tasty oven baked marinated chicken wings, simply caramelised in its own juice with a dash of soja sauce and some julienned ginger. Even though you might think i made a mistake as they look like ribs, but rest assure, i did not. It is just the way we trimmed them. We just cut off both ends for them to ressemble ribs. Culinary Regards Global Chef David Marteau
Parkyard Hotel Shanghai - Hot And Spicy Duck... →
Here is a pretty pictures of a plate of duck tongues, they were first blanched, then roasted in a very light glazed BBQ sauce, then once cooled down we served them with a syrupy sauce. Duck tongues here in China are considered a delicacy, they are not that expensive for this type of food items. i find it a bit crunchy, cartilage like but if well prepare is not bad at all. culinaty yours Global...
Parkyard Hotel Shanghai - Mixed Fruit Salad |... →
Fresh fruit salad with a twist. I added some cherry tomato for the taste of it and the colors. keep in mind that tomatoes are a variety of fruit and not a vegetables one. I think it is a misconception Global Chef David Marteau
Parkyard Hotel Shanghai - ricotta mousse cake |... →
A neat presentation for this ricotta mousse cake which i place on top of an oat meal cookie, then added some strawberries for presentation. I think the outcome is great. Here are some infos about the ricotta cheese, which is a great cheese by the way, but not always availbale (where i am anyway). Ricotta is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from...
Parkyard Hotel Shanghai - chocolate mille feuilles... →
A classic never forgotten and always loved the world over. As you can see from the photo) it is made with chocolate, yes all in, the puff pastry as of course the mousse, but light, as it will be to rich. Then it is topped with some gold leaf (edible yes, and also very expensive) to tell you more about the mille feuilles backgroung here is a recap: The mille-feuille or vanilla slice, cream slice,...
Parkyard Hotel Shanghai - chocolate cake with... →
chocolate cake with green tea ice cream i usually did use mint ice cream, but i wanted to change, and surpisingly the 2 flavors went well together.
Parkyard Hotel Shanghai - blueberrie pie |... →
summer is around the corner, so here is a pretty cool dessert that i did here. An almond and blueberry pie. what do you think?
my food photos on foodspotting →
Parkyard Hotel Shanghai - Caesar Salad |... →
a different way of doing a great Casar salad, This one i made it using lobster bisque to add into the classic sauce, then topped the salad with jumbo shrimp and shrimp kropek