Hong Kong Chef Guest Appearance at Far Eastern Hotel's Dynasty Chinese Restaurant – Iberico Pork Turned into Char Siu Sparks Conversation

▲ Hong Kong Chef Lei Tin Ming makes a guest appearance at Dynasty Chinese Restaurant in Taipei, presenting Iberico pork char siu. (Photo / Provided by Far Eastern Hotel)

Travel Center / Comprehensive Report

Dynasty Chinese Restaurant, a Cantonese fine-dining venue on the sixth floor of Far Eastern Plaza Hotel Taipei, is hosting Chef Lei Tin Ming, Executive Chef of Charcuterie at Dynasty Chinese Restaurant in Kowloon Shangri-La, Hong Kong, from now until May 24. Chef Lei, who has earned two Michelin stars for six consecutive years, will bring his signature charcuterie dishes to Taipei, including Iberico pork char siu, wild mushroom roasted suckling pig, and crispy three-layer pork.

The Iberico pork char siu is made using Spanish Iberico pork. The meat is first tenderized, then marinated with various seasonings for 30 minutes before being roasted in a 200-degree Celsius oven for 10 minutes. It is then slow-roasted over low heat for another 20 minutes before being removed. At this point, sugar is poured over the meat, which is placed back in the oven set to 150 degrees Celsius for about 10 minutes. Price: NT$1,988.

The wild mushroom roasted suckling pig uses a three-month-old suckling pig (whole pig) sourced from Pingtung. The chef seasons the pig with salt and cumin powder for 40 minutes to infuse flavor. After shaping the pig’s limbs, it is blanched in salted water and left to sit after turning off the heat for 30 minutes. Abalone mushrooms and fresh shiitake mushrooms are then sautéed with black truffle and oyster sauce, stuffed inside the pig’s belly, and roasted in a closed oven for 30 minutes, followed by 20 minutes in the grill. Advance reservation required. Price: NT$7,288.

The crispy three-layer pork is made from pork ribs. After being blanched in boiling water and soaked for 30 minutes, the skin is seasoned with a unique spice mix. It is then roasted until the skin changes color, removed, and placed back in a 300-degree Celsius oven until it turns black. The blackened skin is peeled off, and the process is repeated at least three times until the skin becomes crispy and the meat remains tender. Price: NT$688.

In addition to the above three dishes, Chef Lei Tin Ming has also brought red wine jelly foie gras, wine-flavored suckling pig trotters, orange-flavored winter melon, and soy sauce-marinated daikon.