A TEOCHEW AFFAIR WITH ERIC LOW
Rooted in the culinary heritage of Southern China's Guangdong Province, Ling Nan cuisine is a masterful union of Cantonese, Fujian and Teochew traditions — celebrating fresh, local ingredients, subtle seasonings and natural flavours elevated by the extraordinary depth of cured, fermented and pickled elements.
Savour Chef Eric Low's honest renditions of Ling Nan and Teochew classics including Chilled Pork Trotter Jelly, Twice Cooked Barramundi Fillet with Aged Tangerine Black Bean Sauce, Steamed Chicken with Wax Sausages and Festive Glutinous Rice as he presents a one-night-only culinary experience at THE DEMPSEY PROJECT, that pays tribute to the timeless heritage and good honest traditions of Ling Nan school of cooking.
Savour Chef Eric Low's honest renditions of Ling Nan and Teochew classics including Chilled Pork Trotter Jelly, Twice Cooked Barramundi Fillet with Aged Tangerine Black Bean Sauce, Steamed Chicken with Wax Sausages and Festive Glutinous Rice as he presents a one-night-only culinary experience at THE DEMPSEY PROJECT, that pays tribute to the timeless heritage and good honest traditions of Ling Nan school of cooking.
$88++ per pax
16th July Thursday | 6:30pm onwards
