A special menu fusing Scottish and Chinese cooking

A Scottish hotel is preparing to welcome the executive chef at its sister facility in China to present a special tasting menu.

The Waldorf Astoria Edinburgh – The Caledonian will be joined by James Wang from its sister hotel in Beijing to co-host a series of Cantonese-British evenings in The Pompadour by Galvin with head chef Daniel Ashmore.

Together, the chefs will delight guests with an eight course collaborative tasting menu, served in the beautifully restored Pompadour dining room overlooking Edinburgh Castle.

The collaborative dinners will be available in the fine dining restaurant between Wednesday 29 August and Sunday 2 September inclusive.

The launch evening on 29 August will feature authentic Chinese entertainment and live music to celebrate the coming together of these two highly-regarded chefs. The menu has been designed to alternate between the chefs giving each the opportunity to showcase their cuisine using the finest ingredients, highlights from the menu include:

· Isle of Wight tomatoes, homemade basil ricotta, minus 8 vinegar and ajo blanco by Daniel;

· Cantonese style pan-Seared Wagyu beef with asparagus and black pepper Sauce by James;

· Baked loin of cod and cauliflower with King Oyster mushroom and brown butter by Daniel;

· Chilled mango, sago, pomelo and mango ice-cream, served with fresh seasonal fruits by James.

Head Chef Daniel Ashmore, at the Waldorf Astoria Edinburgh.

Dale MacPhee, general manager at Waldorf Astoria Edinburgh – The Caledonian, said: ‘This is a very exciting opportunity for us to host such a unique gourmet experience in the capital with our sister hotel.

‘The recent launch of Hainan Airlines direct flight between Scotland and China has made the city much more aware of the opportunities to engage this new market and we look forward to our reciprocal visit in the autumn when Dan will co-host a series of dinners in Beijing.’

Brian Tong, general manager at Waldorf Astoria Beijing, said: ‘I believe this is a great opportunity for Chef James Wang to bring his authentic Cantonese cuisine to Edinburgh and team up with Chef Daniel Ashmore to offer gastronome and discerning travellers an unforgettable dining experience.’

The tasting menu is priced at £75 per person and wine pairings will be available for an additional cost. It will be available between 6-9pm from 29 August until 2 September at The Pompadour.

For more details click HERE.