RUYI Gastronomy 2017｜The Peninsula Tokyo－Ratio and Timing

RUYI Gastronomy, held at The Peninsula Tokyo in September 2017, was a culinary journey celebrating ancient Chinese cuisine and porcelain artistry. This event was the brainchild of Mr. Desmond Chang, Creative Director of LEGLE France, a renowned Limoges porcelain producer.

The concept of RUYI Gastronomy drew inspiration from ancient Chinese magic squares, which were not only used in mathematical contexts but also applied to various aspects of Chinese culture like fengshui, astrology, and aesthetics. It aimed to create harmony by combining opposing elements to achieve artistic excellence.

The event featured a sumptuous 6-course banquet curated by Mr. Desmond Chang and prepared by Chef Dicky To of Hei Fung Terrace at The Peninsula Tokyo. The menu highlighted the aesthetics, auspiciousness, balance, and prized ingredients in Chinese cuisine.

One of the standout courses was the Imperial Bird's Nest, a symbol of culinary extravagance. It was served on a plate that celebrated the synthesis of royal colors and traditional Chinese motifs.

The Sanriku Black Abalone course showcased the balance of flavors and sensations in Chinese cuisine, highlighting Chef Dicky's culinary prowess. It was presented on a specially designed plate for The Peninsula Tokyo, exuding oriental luxury.

The Braised King Prawn with Shanghai Crab Roe and Chinese Noodles course embodied the concept of yinyang, with tableware in two styles representing yin and yang. This course aimed to achieve a perfect balance of flavors and sensations.

RUYI Gastronomy paid homage to Chinese culture and history, with meticulously crafted porcelain and design elements that celebrated the sophistication and beauty of China's culinary and artistic traditions.

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