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The chicken was very tender and meaty, and had a flavor fully brought out by the chocolate sauce seasoned with chilies.
It was also pleasing to the eye, as Au Yeung roasted kale to resemble fallen leaves to decorate the dish. These can also be used to make a delicious vegetable-chicken roll.
The side of beets was soft and savory, well-balanced between slight sweetness and a salty edge.
The soup was steamed mussels with white onion, celery and capers, and was served with fries, which together made a delicious, traditional Belgian dish.
I also liked the boiled cabbage sprouts, with chopped and butter-fried almonds and bread crumbs. The vegetables were crunchy, unlike traditional preparations which are typically over-boiled.
It was also pleasant to sip occasionally from a big glass of beer while eating those delicacies.
The set menu will be cooked in a five-star hotel kitchen, and then delivered to homes on Christmas Eve and Christmas Day, if people order them on Tmall of Anheuser-Busch InBev before Dec 24. The price is not yet determined. The online ordering will kick off on Dec 13.
