Deng Chu Chef's Table at the Chinese Lantern Festival
This last, and best experience with Deng Chu at the Chinese Lantern Festival was one of the finest culinary experiences we have ever had. Chef Hansen was able to create a uniquely beautiful experience in an outdoor kitchen with all of the trappings of a fine dining restaurant that one would expect. Outdoor heaters were brought in to ensure comfort, white linen tablecloths, excellent wine pairings and warmed plates refined the experience. Also offered alongside the food is a beverage menu featuring cold and hot non-alcoholic drinks and tea, as well as Townshend Cellars wine, Chinese bottled beer and three cocktails created specially for the event by the Butcher Bar's Cody Winfrey.
I can't imagine a better way to spend a Halloween evening.
Mr. Plately was excited, to say the least.
We were intrigued by the menu, as each week had it's highs and lows.
The environment was exactly what we hoped for - front row seating for some excellent cooking.
Amuse bouche - delightful.
The flash fried crispy noodles were perfect.
Another brothy success.
The veggie spring roll and crispy pig ear were the best part of the meal.
The garnish was light, crispy and contributed to the dish as a whole through texture.
Chef Hansen's attention to detail was admirable. He personally delivered dishes and ensured the ideal experience in this non-traditional kitchen.
The dessert course - perfect tea (which we purchased to take home) and tea cake with a syrupy complex brown sugar sauce.
A large, hand made, fresh and personalized fortune cookie. Delicious and crispy with a light vanilla flavor.
Moon cake - just gorgeous in taste and appearance. It had a light tea cake texture and a crispy outside, with what seemed to be chips of toffee or butterscotch throughout. The perfect end to a lovely meal.