Having already given us a look into his culinary tools of trade, Shane Osborn of ST BETTY now treats us to one of his signature lunchtime dishes — the 21st century egg — made with a single fried egg, char-grilled asparagus and garnished with lemon mayonnaise, black truffle and hazelnut dressing. Fusing age-old traditional Asian ingredients and manipulating flavors to suit a larger audience’s palate is just one of Shane Osborn‘s specialties. The century egg is commonly avoided due to the misconception that it is prepared using horse urine, but on the contrary it is a celebrated food eaten at weddings and made into numerous dishes. Combining century egg along with other uniquely flavored ingredients, Osborn also incorporates supplementary garnish to bring the taste of the dish closer to patrons’ comfort zones, while at the same time introducing to them new and exciting flavors — in this case juxtaposing a fried egg with chopped chilled century egg. The dish is simple, yet uses the freshest and finest quality ingredients. Not heavily weighing on the stomach, this makes for the perfect lunchtime snack and is truly memorable for its hot flowing, partially-cooked yolk, chilled century egg base, and the woodsy aftertaste of the meaty truffle.
Ingredients (Fried Egg)
02 Egg Wash
03 Japanese Breadcrumbs
04 Ground Hazelnuts
05 Grated Parmesan
Ingredients (Century egg)
01 Chopped Century Egg White
02 Chopped Black Truffle
03 Grape Seed Oil
Ingredients (Hazelnut dressing)
01 White Wine Vinegar
02 Chopped Roasted Hazelnuts
04 Hazelnut Oil
Ingredients from the asparagus then clockwise:
Chargrilled Asparagus, Chopped 21st Century Egg White and Truffle, Sliced Black Truffle, Lemon Mayonnaise, Steamed Poached then Hazelnut Crumbed Egg, Hazelnut Vinaigrette, Salt, Grated Parmesan.
Trim the blanched and chargrilled asparagus.
Deep fry the crumbed eggs in a fryer at 180.
Sauté the asparagus in extra virgin olive oil.
Sprinkle freshly grated parmesan cheese over the asparagus.
Remove the asparagus from the pan.
Spoon the egg white truffle mixture onto the plate.
Arrange the asparagus and fried egg on the plate.
Spoon the lemon mayonnaise onto the plate.
Make sure that all the ingredients are nicely arranged on the plate.
Drizzle the hazelnut vinaigrette over the asparagus.
Bringing French authenticity to the streets of Hong Kong, Chef Patrick Goubier has firmly established himself amongst the French expat community and locals alike as a genuine name for French cuisine – an often misled genre with a myriad of so-called French restaurants that fall short of the real thing. With both a restaurant and deli under his apron straps (both named appropriately after the maestro himself) Chef Patrick has adapted and elevated many dishes to the refined palate of Hong Kong whilst maintaining an aforementioned authenticity in taste and flare. One such recipe is his Marinated Scallops with Watercress and Wasabi, a dish that sums up the shores of Brittany, yet introduces an Asian twist with the use of wasabi, topped with fresh raspberries to balance the acidity with sweetness. Simple, fresh and elegant, this dish is perfect for the summer, and is an example of the quality and ingenuity that Chef Patrick brings to his Chez Patrick Restaurant that’s well worth the visit for a change from soft baguettes to foie gras on rice.