(SWIPE FOR MORE PICS AND VIDEOS) The show stopper of the night was definitely the Herbal Marinated Whole Pig’s Head 滷水全豬頭. Danny told chef Mingoo right after they decided to do the four hands that he saw this very old shop that sells dishes based on pig’s head in Jeju, Korea while watching Netflix and he was drooling all over it. So he suggested to do it as a main for this event and Chef Mingoo agreed right away. Turned out that there was so much work to process the heads, and in order to feed almost 100 guests in two nights, over 20 heads, each around 15 catties (9KG) were needed as not all areas came in same amount and you need to get extra heads and just obtain the specific parts to even out the portions. Then came the cleaning 😨 Danny explained that they needed to shave the head 3 times in order to completely clean the surface (see second last video). After the one round you need to “stretch” the skin to get rid of the small hair stuck deep in the pores. It took the kitchen team several hours just to shave the heads. (To be continued) _ #littlemeg_hk #littlemeg_chairman #littlemeg_hansikgoo #littlemeg_chairmanxhansikgoo #大班樓 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram @theworlds50best #asias50best #pigshead #pork #head #offals #marinade #滷水 #豬頭 #kimchi #banchan #bossam

TWO WAYS OF BROWN MARBLED GROUPER 老虎斑 • Steamed Doenjang, 20 Year Aged Lemon (pic 1, 5-8) 蒸 韓國豆醬二十年咸檸檬 • Deep Fried Yuza Jang Glazing (pic 3-4, 9) 炸 柚子醬 @ Hansik Goo x Chairman (Aug 14-15, 2021). The first thing that chef Mingoo and Danny did after Chef Mingoo completed quarantine was to visit the Aberdeen fish market to look for fish and seafood to be used in the four hands. They decided at the end to use a big brown marbled grouper (pic 2, this was a smaller one for trial only), weighted 12 catties (7.2 KG) for each night, and cooked it in two different ways. In Chinese cooking we like to use belly meat attached to the bones 班腩 when it comes to big fish, and Chairman took those parts and steamed with Korean bean paste Doenjang and 20 year preserved lemon (usually used in steaming razor clams with garlic or grouper jaws with 3 types of preserved beans at Chairman). Finished with splash of hot oil on the scallions and topped with dried tomatoes from Hansik Goo (which is used in new Cabbage Ssam dish). Sooooo delicious! 😍With fish this big the skin was gelatinous and smooth (pic 5-7), the preserved lemon gave such a nice aroma and the Korean bean sauce which was calibrated slightly differently on the two nights, reminded me a bit of the yellow fermented soy bean in Chiu Chow cuisine （豆醬蒸xx ). I loved those fins parts (pic 8), finger licking good 😋 Hansik Goo team took the meatiest fillet and deep fried, tossed with yuza soy sauce and topped with ground black sesame and whole white sesame (see pic 4 for day 2 presentation). This was also incredible, the meat was so moist and the crust was like Fish and Chip batter coated with yuza flavor KFC sauce (pic 9). Yum! _ #littlemeg_hk #littlemeg_chairman #littlemeg_hansikgoo #littlemeg_chairmanxhansikgoo #大班樓 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram @theworlds50best #asias50best #老虎斑 #grouper #steam #doenjang #fishandchips

(SWIPE FOR MORE PICS) 釀羊肚菌燘蘿蔔 Slow cooked radish with stuffed morels 大根煮とアミガサタケの海老詰め @ 壹零貳小館 House 102, Foshan, China 羊肚菌燜蘿蔔係先用牛肉，羊肚菌，野生冬菇燜到蘿蔔入味，燜好後冬菇和牛肉唔要，只要蘿蔔和羊肚菌。羊肚菌釀入百花餡（蝦膠加肥肉粒），用豬油煎香蘿蔔和羊肚菌，最後淋上原汁和刨一些自己醃製的鹹蛋黃來增加味道層次 This is a dish about slow cooking and penetration of flavor. Chef Xu used a type of round radish similar to Shougoin daikon in Kyoto, and slowly cooked it with morels, wild shiitake mushroom, 2 catties of beef until all the flavors had penetrated to the radish. Then, they took only the radish and morels and all the beef and wild shiitake were discarded, as they already gave it all. Now he stuffed the morels with shrimp mousse mixed with chopped fatty pork and pan fried the radish and stuffed morels with pork fat. The dish was finished with the beef and mushroom stock used for cooking all the ingredients and shaving of house cured duck egg yolk. In the bowl you will only see radish and a stuffed morel, but there were actually layers and layers of flavors built in. You can taste the beef without seeing any. You have the aroma of pork fat but you won’t feel any grease. The broth was heavenly and the radish was tender and absorbed the beef essence but still retained its natural sweetness. It was such a fine yet complex flavor profile. The flavor penetration into ingredients through slow cooking is often forgotten by younger chefs. They make the ingredients soft but the flavors had not been developed inside especially when dealing with ingredients like fish maw and sea cucumber. This dish demonstrated Chef Xu’s understanding of Chinese cuisines’ fundamental slow cooking. But also say the bowl was exquisite and nice contrast with the very old school Chinese plate. A symbolic statement? littlemeg_best2019 #littlemeg_best2020 _ #littlemeg_china #littlemeg_house102 #house102 #壹零貮小館 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram #gourmeffe @gourmeffe #laliste @laliste1000 #radish #daikon #beef #shrimp #morel