Within the framework of a chain of events A journey to experience heritage and the sound of elegance In Ha Long, chef Hoang The Anh impressed when introducing an appetizer called “Whisper of the Sea”.
Seaweed jelly was chosen as an appetizer thanks to its refreshing taste and rich mineral content.
On a branch of blooming bird of paradise flower, the chef placed a piece of seaweed jelly, dotted with sorrel flowers and a few drops of Ca cuong oil – a rare spice of the Northern Delta. When enjoying, the jelly jelly melts gently in the mouth, spreading the sweet taste of seaweed, the mild spicy taste of Ca Cuong oil mixed with the mild sour taste of sorrel flowers… The ingredients are simple, seemingly unrelated to each other, but when combined, they create interesting layers of flavor, awakening the taste buds.
“I want to bring rustic but unique ingredients to the 5-star banquet table, creating an intersection between tradition and modernity, but still must meet international fine dining standards in terms of flavor, color, and presentation,” said chef The Anh.
The process of preparing this appetizer takes the chef a lot of effort. Seaweed from Quang Ninh waters is carefully selected, cleaned, soaked and cooked with seafood broth to create a sweet taste, without lingering fishy taste. After obtaining the desired juice, combine it with vegetable gelatin to form jelly.
“The jelly continues to be smoked with cinnamon wood from the Yen Bai region, creating a warm, elegant aroma. Cinnamon wood brings depth of flavor, evoking a cozy feeling like the smoke of a country kitchen,” the chef said about the elaborate process to make the seaweed jelly meet the standards of being brought to a 5-star banquet table.
Chef Hoang The Anh chose the bird of paradise flower because he wanted to create the message: Birds in the sky – fish in the water. The shape and color of the bird of paradise flower are as elegant and generous as a seabird’s wings, enhancing the appetizer, satisfying both the eyes and the taste buds.
After the jelly is fragrant with the scent of cinnamon wood smoke, a little Ca Cuong oil will be added, followed by a layer of seafood powder, then tamarind flowers. “Beca cuong oil is used as a special sauce to create a rich flavor. Seafood powder is made from a mixture of essences from Ha Long waters such as crabs, squid, oysters, green mussels, scallops… dried crispy and finely ground. This mixture creates a rich umami flavor, enhancing the refreshing seaweed jelly,” said chef The Anh.
Chef InterContinental Halong Bay Resort further explained that sorrel flowers bring a mild sour taste that helps neutralize the overall flavor, while also evoking diners’ nostalgia for the relaxing, peaceful space in the countryside. From that comfortable, refreshing mood, the chef will lead to the main dishes, bringing an interesting culinary journey to diners.
“Flowers and leaves of sorrel are very popular in the countryside but few people know and use them in cuisine. I add them to the dish to create a sour taste that is not harsh, while taking advantage of the fragile beauty and harmonious colors to decorate the dish to stimulate the senses,” said chef The Anh.
Chef Hoang The Anh believes that local ingredients are the factor that leaves an impression on each diner on their journey to discover a place.
Thao Nhi
