KEN CAN by Ken Chan focuses on season-inspired set designs. Behind each dish is the careful research and development and repeated experiments of chef Chen Weiqiang and his team over the past few months. Chinese chef Wu Zhijie admitted: “We have invested a lot of effort and resources to ensure that every chef can perfectly grasp the details of the dishes so that these unique works can be presented to customers.” This ultimate pursuit of details is exactly what deeply touches gourmets with KEN CAN cuisine.
To welcome the autumn and winter seasons, the restaurant launched a “Prophet Duck” one duck and four-eating set meal inspired by Su Dongpo's poem, showing the combination of oriental poetry and top cooking techniques. Yilan cherry Beijing duck and duck are selected and raised for 25 to 28 days. They are small in size and tender in flesh. After two days of marinating and air-drying with Chinese herbal ingredients, and finally grilling in a Hong Kong-style oven on a fine heat until the skin is golden and crispy 30 minutes before the meal. All of this is based on the precise control of time and temperature. The aroma of duck after it is released lingers like silk threads, rushing straight to the taste buds, making people salivate.
The first course of the set meal is the duck breast as the head plate. The duck slice process is served by the master on-site table, showing the ultimate craftsmanship. From the baking to the table, the chef strictly requires the entire process to be controlled within 15 minutes. Even every step that is delivered to the guests after slices is carefully calculated to ensure the perfect presentation of temperature and taste. After biting it, the excellent texture of crispy skin and tender flesh accompanied by fresh sweet and non-greasy duck oil exploded instantly on the tip of the tongue, which was unforgettable.
In addition, the KEN CAN Chinese Restaurant at Yunpin Hot Spring Hotel has specially launched the “Flame Duck”, allowing travelers to enjoy the classic one duck and four food dishes of Yigong Chinese Restaurant in Sun Moon Lake. Whether it is vision, smell or taste, every dish highlights KEN CAN's infinite possibilities for top Chinese food, bringing diners an unprecedented autumn and winter feast.
