Tao Li at New World Millennium Hong Kong has welcomed a new chef Bosco Li, who joined earlier this year. Dedicated to bringing fresh creativity with reinterpreted traditional Chinese dishes, he has meticulously crafted an eight-course wine pairing dinner menu, which features both his signature dishes paired with premium wines from Puchang Vineyard in Xinjiang, China.

Born and raised in Hong Kong, Chef Li was originally studying design in Australia before discovering his passion for cooking. He then returned home to develop his skills through programmes at the Chinese Culinary Institute.

Over the years, he participated in numerous competitions to hone his craft, and has received accolades such as the Lee Kum Kee International Young Chef Chinese Culinary Challenge in 2015 Bronze award, and a Distinction Gold medal at the Asian Culinary Exchange 2018 (Hot Vegetarian Dishes category). With over 15 years of culinary experience, he was formerly Chinese Chef de Cuisine at Le Méridien Cyberport and Head Chef at Tsui Hang Village prior to joining the hotel.

Adding his own modern flair to authentic Cantonese flavours, his eight-course tasting menu infuses an artistic and innovative flair to food presentation, promising a gastronomic and stylish dining adventure for guests.

The menu starts with a trio of appetisers – Slow-Cooked Marinated Goose Liver Toasts, Pan-Fried Shimeji with Salt and Deep-Fried Japanese Turnip and Bamboo Charcoal, and Barbecued Black Pork with Osmanthus Honey Sauce. This is followed by a smooth double-boiled clear soup slow-cooked with fish maw and seaweed for four hours, resulting in a broth with briny sweetness and intense flavour.

Next is the seemingly simple Braised Boston Lobster in Fresh Seafood Broth with Flat Rice Noodles which has a rich flavour. This is followed with Pan-Fried Maitake with Diced Wagyu Beef and Ginger Powder and Steamed Whole Tomato with Foxtail Millet. The latter is regarded as Chef Li’s signature – the tomato is steamed to about it is 70% cooked, before being stuffed with foxtail millet and diced mushrooms, and served with creamy rice porridge to highlight the dish’s subtle freshness and earthy flavour.

Chef Li also adds a modern twist to the next dish, Japanese Udon with Prawns, Preserved Vegetables and Chilli Oil, with balsamic vinegar pearls created with molecular gastronomy topping the dish. Lastly, the dessert duo of Chilled Sago Cream with Taiwanese Pink Guava and Deep-Fried Mashed Sweet Purple Potato rounds off the memorable culinary journey.

Accompanying the eight-course dinner are three premium Ecocert organic varietals from Puchang Vineyard, a prize-winning winery in China that is also the first organic wine producer in the country.

The tasting  menu is available until 31 August, and is priced at HK$1,080+ per person, with an additional HK$420+ for the wine-pairing option. For reservations, please call +852 2313 4222 or visit www.newworldmillenniumhotel.com.