CHEF HAN'S BANQUET

With the Chef Han’s Banquet you will discover his signature dish The Iconic Crispy Duck, in which the cooking techniques of Beijing, Guangdong and France fuse together harmonically. Crispy on the outside, succulent and flavorful, the dish is inspired by the famous Peking Duck. The Peking duck is one of China’s Iconic dishes throughout centuries. 
 Please note in advance your dietary restrictions. 5 Chapters €69,- per person (from 2 persons onwards) Chapter 1 : The Chinese Regional Cuisines 
山药和山莓油醋汁| 禽肉卷和豆 | 豆腐和辣椒 | 鸭舌和川椒 Chinese yam and raspberry vinaigrette | poultry rouleaux and soy | tofu and chilli | duck tongue and Sichuan peppers *** Chapter 3 : Anhui Drunken Langoustine 醉酒海螯虾和鲜蛏(安徽菜) Pickled langoustine | razor scallops | Chinese rose wine and fermented tofu dressing | fennel *** Chapter 3 : Jiangsu Cuisine Umami Seabass and Lamb 鱼羊鲜 Sea bass | lamb | pearl barley | asparagus | horse radish | soy broth *** Chapter 4 : Signature Iconic Crispy Duck 正宴脆皮烤鸭 Half French Barbary duck | Chinese pancakes | vegetables garnishes | 5-grain rice *** Chapter 5 : Jiangsu Hibiscus and Peaches 芙蓉和桃子 Hibiscus mousse | peach | bergamot | olive crisp hibiscus sauce ***

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With the Chef Han’s Banquet you will discover his signature dish The Iconic Crispy Duck, in which the cooking techniques of Beijing, Guangdong and France fuse together harmonically. Crispy on the outside, succulent and flavorful, the dish is inspired by the famous Peking Duck. The Peking duck is one of China’s Iconic dishes throughout centuries. 
 Please note in advance your dietary restrictions. 5 Chapters €69,- per person (from 2 persons onwards) Chapter 1 : The Chinese Regional Cuisines 
山药和山莓油醋汁| 禽肉卷和豆 | 豆腐和辣椒 | 鸭舌和川椒 Chinese yam and raspberry vinaigrette | poultry rouleaux and soy | tofu and chilli | duck tongue and Sichuan peppers *** Chapter 3 : Anhui Drunken Langoustine 醉酒海螯虾和鲜蛏(安徽菜) Pickled langoustine | razor scallops | Chinese rose wine and fermented tofu dressing | fennel *** Chapter 3 : Jiangsu Cuisine Umami Seabass and Lamb 鱼羊鲜 Sea bass | lamb | pearl barley | asparagus | horse radish | soy broth *** Chapter 4 : Signature Iconic Crispy Duck 正宴脆皮烤鸭 Half French Barbary duck | Chinese pancakes | vegetables garnishes | 5-grain rice *** Chapter 5 : Jiangsu Hibiscus and Peaches 芙蓉和桃子 Hibiscus mousse | peach | bergamot | olive crisp hibiscus sauce ***
With the Chef Han’s Banquet you will discover his signature dish The Iconic Crispy Duck, in which the cooking techniques of Beijing, Guangdong and France fuse together harmonically. Crispy on the outside, succulent and flavorful, the dish is inspired by the famous Peking Duck. The Peking duck is one of China’s Iconic dishes throughout centuries. 
 Please note in advance your dietary restrictions. 5 Chapters €69,- per person (from 2 persons onwards) Chapter 1 : The Chinese Regional Cuisines 
山药和山莓油醋汁| 禽肉卷和豆 | 豆腐和辣椒 | 鸭舌和川椒 Chinese yam and raspberry vinaigrette | poultry rouleaux and soy | tofu and chilli | duck tongue and Sichuan peppers *** Chapter 3 : Anhui Drunken Langoustine 醉酒海螯虾和鲜蛏(安徽菜) Pickled langoustine | razor scallops | Chinese rose wine and fermented tofu dressing | fennel *** Chapter 3 : Jiangsu Cuisine Umami Seabass and Lamb 鱼羊鲜 Sea bass | lamb | pearl barley | asparagus | horse radish | soy broth *** Chapter 4 : Signature Iconic Crispy Duck 正宴脆皮烤鸭 Half French Barbary duck | Chinese pancakes | vegetables garnishes | 5-grain rice *** Chapter 5 : Jiangsu Hibiscus and Peaches 芙蓉和桃子 Hibiscus mousse | peach | bergamot | olive crisp hibiscus sauce ***
With the Chef Han’s Banquet you will discover his signature dish The Iconic Crispy Duck, in which the cooking techniques of Beijing, Guangdong and France fuse together harmonically. Crispy on the outside, succulent and flavorful, the dish is inspired by the famous Peking Duck. The Peking duck is one of China’s Iconic dishes throughout centuries. 
 Please note in advance your dietary restrictions. 5 Chapters €69,- per person (from 2 persons onwards) Chapter 1 : The Chinese Regional Cuisines 
山药和山莓油醋汁| 禽肉卷和豆 | 豆腐和辣椒 | 鸭舌和川椒 Chinese yam and raspberry vinaigrette | poultry rouleaux and soy | tofu and chilli | duck tongue and Sichuan peppers *** Chapter 3 : Anhui Drunken Langoustine 醉酒海螯虾和鲜蛏(安徽菜) Pickled langoustine | razor scallops | Chinese rose wine and fermented tofu dressing | fennel *** Chapter 3 : Jiangsu Cuisine Umami Seabass and Lamb 鱼羊鲜 Sea bass | lamb | pearl barley | asparagus | horse radish | soy broth *** Chapter 4 : Signature Iconic Crispy Duck 正宴脆皮烤鸭 Half French Barbary duck | Chinese pancakes | vegetables garnishes | 5-grain rice *** Chapter 5 : Jiangsu Hibiscus and Peaches 芙蓉和桃子 Hibiscus mousse | peach | bergamot | olive crisp hibiscus sauce ***
With the Chef Han’s Banquet you will discover his signature dish The Iconic Crispy Duck, in which the cooking techniques of Beijing, Guangdong and France fuse together harmonically. Crispy on the outside, succulent and flavorful, the dish is inspired by the famous Peking Duck. The Peking duck is one of China’s Iconic dishes throughout centuries. 
 Please note in advance your dietary restrictions. 5 Chapters €69,- per person (from 2 persons onwards) Chapter 1 : The Chinese Regional Cuisines 
山药和山莓油醋汁| 禽肉卷和豆 | 豆腐和辣椒 | 鸭舌和川椒 Chinese yam and raspberry vinaigrette | poultry rouleaux and soy | tofu and chilli | duck tongue and Sichuan peppers *** Chapter 3 : Anhui Drunken Langoustine 醉酒海螯虾和鲜蛏(安徽菜) Pickled langoustine | razor scallops | Chinese rose wine and fermented tofu dressing | fennel *** Chapter 3 : Jiangsu Cuisine Umami Seabass and Lamb 鱼羊鲜 Sea bass | lamb | pearl barley | asparagus | horse radish | soy broth *** Chapter 4 : Signature Iconic Crispy Duck 正宴脆皮烤鸭 Half French Barbary duck | Chinese pancakes | vegetables garnishes | 5-grain rice *** Chapter 5 : Jiangsu Hibiscus and Peaches 芙蓉和桃子 Hibiscus mousse | peach | bergamot | olive crisp hibiscus sauce ***