I gave up on blogging about my Yunnan trip just so it has been more than a month ago and I’m currently in New Zealand, so there’s just too many things to blog about but I think this fine-dining experience is one worth putting down and I hope many of you will give it a try too. I found this via XHS and you can contact them via the platform. Booking is done via WeChat. There were various menus to choose from and we went for the fine-dine option which was CNY368/pax which was considerably reasonable

We were late, like 45 mins late, and it wasn’t our fault. It was one of the many downturns of our trip which sighs, let’s not talk about it. So when we reached, it felt like the whole kitchen was waiting for our arrival and the food just came out in no time. lol

They have a beautiful garden which they grow their own vegetables and I guess they would use that to cook as well

And our table was overlooking their garden

We started with an appetiser platter, assortment of fruits and dried food which was really appetising. The fruits were sweet and fresh, and were gone in no time

And they gave us some tea as well to handle the high attitude, just in case. I guess they must have had some guests that were not used to the attitude

They asked for dietary restrictions so I told them, no raw food (like fish), no innards and no lamb cos I have very picky friends. lol

But they said we have to give this a try cos it’s their signature

焦糖菠萝羊乳饼

First course – Locally grown Tomatoes / Caramelised Pineapple with Goat’s Milk Curd

I really enjoyed their locally grown tomatoes cos the flavours are so different from what you would expect. It’s a touch sour but more on the sweet side, yet balanced and refreshing. You need to try the good ones to understand

The signature – the crispy bottom is called 阿胶 which I had no idea what is it called in English, topped with Goat’s Milk Curd cake which was actually similar to tofu but made of goat’s milk. There was a layer of ham and black truffle sandwiched in between which gave a burst of flavour when you eat everything together. And on the very top was a slice of pineapple, torched with a thin layer of caramel to give it a thin layer of sweetness, which compliments the rest of the flavour. The first course was off to a good start

So many different layers of flavour in one bite

They made their own pu-er wine which was a local speciality and gosh, this was sooo good. We wanted to buy a bottle so that the whole table can enjoy it but they said this is complimentary. We could enjoy as much as we wanted. If there wasn’t plans to go to the mountain next (which has even higher attitude), I assure you, the friends would have finished bottles of this wine

Fresh Local Vegetable Salad

Vinaigrette made with mushroom oil and rose vinegar topped with pine needle blossoms, decorated with pickled pear slices and marigold petals. It’s really refreshing and appetising and I love how they pair it with a touch of wasabi stems for that little kick

Matsutake Lion’s Head Meatball in Clear Chicken Broth

Filtered 7-8 times, the result was a super clear broth with no fats. It was so good and stomach-warming that everyone was just enjoying this

The Lion’s head is different in terms of texture. It’s so soft apart when you chew that it feels like the meat can be broken down so easily

Sea Bass with Clarified Butter, Passionfruit-Pomelo Sauce

Lijiang Sea Bass, paired with 生腌奶浆菌 (one of the many mushrooms). Was pleasantly surprised by the freshness of the fish and I really enjoyed how well the sauce went together

We spy the chefs cooking one of our courses, grilling in their garden

Grilled Chicken

Paired with tomato puree, spicy porcini mushrooms, morel mushrooms stuffed with minced pork, puffed rice and local ginger melon

Chicken was done well, and I like the texture of the minced meat with the mushrooms. It’s soft yet flavourful and I thought this dish had a very clean finish in general

Ham, Mushroom

They told us this mushroom was the Ferrari of all mushrooms. Lightly grilled, paired with a slice of ham from chef’s hometown

Wow, this mushroom really tops it all. It was so juicy and going with the ham was just so flavourful. This dish was so good it deserves as a main on its own

Charcoal-Grilled Steak

Tenderloin served with Mushroom Sauce, Bamboo Shoots, Asparagus

Beef was alright to me, but the friend seems to enjoy this alot so much that the wife gave him half of hers. lol. The meal was going onto the richer side with the flavours. Even the mushroom sauce was more earthy and rich to complement the red meat that was being served

Tomato Braised Beef Brisket

Beef brisket braised with different varietals of tomatoes, spices, mountain pepper, Served with Truffle Fried Rice

Honestly, the beef brisket was disappointing. It was a little tough which was regretful cos I thought the sauce went really well with the rice. Like I could imagine how hearty it would be it you scoop a spoonful of the rice, a slice of beef with tomato sauce and enjoy it with one mouthful

Mushroom tart, Yak Yoghurt Matsutake Ice cream

I am sure, I have never ate so much mushrooms in one meal. Right down to the desserts. lol

But this was good, and I felt like it ended on a good note. The tart was creamy, yet not overdone and paired it nicely with a yoghurt ice cream that was balanced and not too sweet

And the dessert had a glass of ice wine to go along

This was by far, one of the most enjoyable meals we had in Yunnan. The food and hospitality was great and if you are nearby (like staying at Club Med cos it’s quite nearby) or just touring Lijiang, do give them a try

山寻云飨

云南省丽江市玉龙纳西族自治县白沙古镇丰乐村二组30号