Continuing the success of last year’s beloved summer menu, The Chinese Library’s Executive Chef Junno Li presents a new seasonal delight: the “Treasures of the Earth” Tasting Menu, celebrating the season’s bountiful mushroom harvest.
The culinary journey begins with a delicately crafted dish of Thinly Sliced Winter Melon with Red Shrimp, where Chef Li selects the finest Spanish red shrimp, pairing it with paper-thin winter melon for a refreshing contrast. The menu showcases an impressive array of rare and fresh mushrooms, including Fresh Matsutake Mushroom, Steamed Scallop and Fish Maw in Chicken Broth, and Deep-fried Alaskan King Crab Meat stuffed with Snow Swallow, featuring an umami-rich filling of morels.
Another standout is the Bamboo Fungus Roll served in Chinese Lychee Mushroom Soup. The Mixed Mushroom Puff, made with five different types of mushrooms, provides a harmonious blend of textures and flavors.
One of the main highlights is the Handmade Udon with Yellow Croaker and Homemade Pickled Radish, a dish limited to just 30 bowls per day. With perfectly al dente handmade udon, succulent yellow croaker, and a rich fish broth, this dish offers the ultimate summer noodle experience.
