Savouring Freshness: Shihuitang

Freshness, umami, the fifth taste beyond sweet, sour, bitter, and salty is present in all fresh ingredients, such as foie gras, truffles, caviar, fresh seafood, as well as common vegetables like mushrooms, tomatoes, potatoes, and corn.

Freshness, a palate filled with a taste map, from Xiamen to Nanjing, Chaozhou, and Zhangzhou, experiencing the flavours from rivers, lakes, and plains, akin to exploring the culinary heritage of Minnan cuisine.

Shihuitang is a private kitchen that brings together “celestial stars,” all because it has collected many shadows of celebrity artists who have dined here.

The interior of the restaurant is quaint and elegant, gathering characteristic dishes from various regions of China, as well as Southeast Asian private kitchen dishes with a fusion of Chinese and Western flavours. A must-try is the Peking Roast Duck; the crispy duck skin, combined perfectly with a thin layer of fat underneath, is dipped in white sugar to enhance the crispiness and offset the greasiness.

The most traditional way to eat duck with skin is to spread the duck meat evenly on a pancake, then add a few strands of shredded scallion, shredded radish, hawthorn slices, and melon slices, all of which serve to refresh the palate.

Established in 2007, the restaurant is the second successful brand created by “Taste Space” after “Old Zhiqing.” It is one of the larger-scale private kitchen franchise restaurants in the Minnan region, famous delicacies such as Crispy Pork Knuckle and Grilled Shrimp.