TAIPEI (Taiwan News) — Upscale Cantonese restaurant Royal Joying Soiree is hosting an exclusive residency featuring international Master Chef Kuang Chi-ming (鄺啟明).
Kuang joined Executive Chef Lee Kuan-yi (李冠儀) and Dim Sum Chef Lee Kuo-sheng (李國聖) on Tuesday for a collaboration that ends Thursday. Demand has been strong.
Kuang’s philosophy is rooted in Cantonese tradition while integrating global ingredients and Western techniques. He said that temperature is the soul of Chinese food, requiring precise teamwork to ensure every dish reaches the guest at its sensory peak.
The three chefs share an exceptional kitchen shorthand, reconstructing flavors using local Taiwanese ingredients. The eight-course menu serves as a canvas for technical breakthroughs that bridge traditional craftsmanship with modern innovation.
A standout is the silky pig liver sui mai. Kuang reinvents the traditional Hong Kong liver dumpling by utilizing low-temperature cooking to achieve a silk-like texture that contrasts with the succulent pork filling.
Similarly, the squab and shark’s fin xiao long bao pays homage to the legendary "Crane Hiding a Needle" dish. The dumpling encases a rich squab broth that bursts open upon the first bite, delivering a profound depth of flavor.
The chefs further push boundaries with the blue cheese baked lobster. This eschews traditional starch thickening in favor of a bold culinary twist.
By incorporating vanilla ice cream, the team utilizes dairy components to create an aromatic sauce that elevates the lobster’s natural sweetness. This is paired with a Suzhou-style mille-feuille pastry stuffed with rich Wagyu beef, offering a complex interplay of textures.
Concluding the savory portion, the shacha yellow croaker noodles serve as a sentimental tribute to the chefs' shared years in Shanghai. The dish features handmade fish noodles submerged in a creamy yellow croaker bone broth.
To ground the dish in local terroir, the chefs infuse the broth with Taiwanese shacha — a savory blend of peanuts, sesame and dried seafood — perfectly merging Shanghai nostalgia with Taiwanese identity.
