Crowning Four Seasons Hotel Guangzhou on the 100th floor, Catch is a spectacular seafood restaurant with a demonstration kitchen at the heart of the action. The new concept presents top seafood ingredients in authentic as well as fusion Asian flavours, offering customers an ultimate dining experience in the panoramic night views of Canton Tower and Pearl River.
Based on seafood in Asian taste, and inspired by the culinary art and different dining cultures, Catch’s new concept provides guests a wider choice of seafood cuisines. Traditional dishes in South East Asian cooking steamed blue mussels and clams with roasted chilli jam as well as poached lobster pairing shredded pomelo and crisp shallots are chef’s best recommendations. They select fresh Canadian lobster and imported blue mussels and use Thai spices to make the dishes authentic. Innovative dishes also can be found in the starters section, such as watermelon and crispy fish salad, which uses watermelon as main ingredient and marinates it in Thai flavoured sauces.
A variety of dining cultures in Asia can be found among main course selections. Malaysian-inspired steamed cod fillet with salted red chilli, Malay-spiced curry and coconut, renowned Singapore chilli lobster, and Indonesian Bali-style grilled snapper are from different areas and widely welcomed by diners all over the world. Catch has also selected world-class wines to pair dishes to perfect the dining experience.
Desserts are always the delightful indulgences of the menu. Inspired by traditional Asian desserts and European-style exquisite presentation and design, French Executive Pastry Chef Franck Istel shows his creativity in fusion. “I selected fresh fruits and ingredients from Asian countries such as yuzu from Japan, litchi from China and the Cantonese dessert mango pudding. I also use European style to decorate and present dishes, which makes the dessert more attractive and pretty.” Must-try items are yuzu raspberry crème brulee with litchi granite and Hong Kong-style mango pudding with coconut crumble, pistachio sponge and coconut lime sorbet.
SOURCE: Four Seasons
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