A Year of Flavours, the Journey Continues at Cherry Garden by Chef Fei

Rooted in tradition and shaped by the bounty of the seasons, Cherry Garden by Chef Fei marks its first anniversary — a milestone that reflects a journey of flavours since its debut last July, from signature favourites such as the Boneless Crucian Carp Congee and Marinated Celtuce with Pickled Chilli, to the launch of Chaoshan-style Yu Sheng for Lunar New Year and Spring delicacies featuring delicate plum-cured tomato, and more. The journey continues with the introduction of a curated summer menu, marking the beginning of more exciting chapters ahead whilst staying true to Chef Fei's culinary ethos of tradition, craftsmanship, and seasonality.

Photo credits: Mandarin Oriental Hotel Group

Serving as a prelude to the summer flavours is a curated trio of appetisers, showcasing a harmonious interplay of flavours and textures. The menu opens with the delicate crunch of seasonal water bamboo accented with shrimp roe, followed by sliced Korean abalone crowned with Oscietra caviar. Completing the trio is a Cantonese-style poached mantis shrimp, enlivened with the fragrant spice notes of chilli and pepper.

Presented in a mini melon, a seasonal delicacy from Chaoshan, the double-boiled seafood broth ensues, bringing together the fresh sweetness of crab meat and the soft, tender textures of luffa squash and Chinese violet in a light and nourishing broth.

Photo credits: Mandarin Oriental Hotel Group

The main course takes the spotlight with a luxurious pairing of lobster's delicate sweetness and the earthy nuances of prized Yunnan chanterelle mushrooms, topped with rich and decadent lobster and mushroom sauce. Thoughtfully paired with the summer delicacy, savour the lobster alongside Apanage Champagne, offering a smooth, velvety texture and vibrant citrus notes, culminating in a refreshing and lingering finish.

Diners can also look forward to elevating the summer taste with a supplementary course — the classic Chaoshan-style braised bitter melon prepared with a twist — combining the robust flavour of beef with the distinctive bittersweet essence of the seasonal produce, bitter melon. The savoury pancake highlights the balance of the earthy and umami-rich notes in both black truffle and termite mushroom, a type of wild Yunnan mushroom.

Concluding the summer menu on a refreshing note, the chilled aged bergamot sorbet exudes candied sweetness and citrusy brightness, delivering a pleasing finale to the summer palate.