We at red white & pure have now reached a proud moment of giving our guests a great experience on two levels at the panorama Harbor Front in Vivo City.
The first response was sensational; dinner guests were fascinated and curious, sharing their excitement and support with my staff when tasting our creations. I have put in my soul and combined knowledge of collective cooking experience, resulting in a very impressive and challenging menu.
Let me share a few details and explain the many adventurous steps and the teamwork involved in bringing you healthy selections offered through my talented kitchen staff. red white & pure presents you with a unique combination of healthy gourmet choices and traditional Chinese herbs packed into spa-oriented but French Cuisine-executed compositions. I like to think of each plate as a poem starting with a prelude for the eye to the many senses activated when inhaling, devouring, and enjoying the memories such bites evoke. With the assistance of my outstanding creative Sous Chef, Chris Black, I have translated some of the simple and healthy ideas of spa master chef Andrew Jacka into individual preludes. Every one of our suggestions has a story to tell, a purpose it represents, and a TCM element that reigns. Healthy food submits its true flavors through the least manipulations, and often, we think of spa cuisine as suffering away from the sweet and creamy taste that holds us enslaved people against logic, shape, and health. It did require me to find the middle ground, pleasing a modern savvy palate without taking away from the pleasure of eating a delightful and soul-pleasing creation. Today, I share the bravo with all my Chefs, especially Chris, who has a newfound talent in translating ideas and complex instructions into splendid dishes. Each plate is a visual joy that makes all hearts smile, and the mouthwatering results are a proud illustration that impresses the media and shows our kitchen is on the path to a successful culinary future. Thank you all for being involved in this brilliant teamwork!
At first, a concept came to life with my bosses, Thomas Yasuda and Ms Bing, having a great vision and the courage to approach a new direction. Thomas, who has a background in launching the Body Shop franchises, has amazing leadership qualities. Mrs. Bing is connected through the investors and carved herself a position in management. Any trend-setting business requires a brave man to stride forward against many challenges, and only under the guidance and devotion of such people can we enhance the talents of our kitchen team and help them fully develop to bloom and shine.
I find myself as an ombudsman, holding the balance of the mission statement from being dragged to the far center in various departments.
Together, we invite you to enjoy our journey, and you, the client, will let us guide you to a better life with a story we bring across from ancient times to modern city life. You will discover that without having to forfeit your accomplished taste and the old familiar eating habits, you can re-discover the qualities that make city life convenient. For the first time, a restaurant like TASTE presents you with healthy choices for your mind, body, and future. We encourage you to take responsibility and to uncover and share the joy that motivates us, your red white & pure team. Please sit down and let us cater to your immune-enhancing and poetic cooking infused with thousand years of well-documented elements that control our precious body that needs our attention to live in an impure present world. Cruise around the calming retail store and be inspired by the selection we present to share the best products in today’s market. All our choices respect pure origin and, foremost, pristine quality ingredients. From facial creams, acupuncture treatment, and selected progressive information to TCMs and the very salad leaf served to you in TASTE, we within the red, white & pure community guarantee you unmatchable quality and fascinating choices that will enhance your health and the overall value of your lifestyle.
I have listed a few of the beautiful menus and proudly share with you how we reached such results and how, magically a teamwork comes to bloom when the free flow of talents is encouraged, supported, and respected. Chef recommendations from your kitchen:
When the first draft of Andrew Jacka came into my hands, I found the idea of serving crabmeat a bit too predictable and clearly healthy cuisine… But a chef’s ego is driven by taking a simple recipe and turning it into a completely new presentation without disturbing the beneficial properties that invite fresh crab meat onto every Spa Menu. Our house salad dressing, which I created as a signature sauce, can be used in cold salads or even for poaching, stir-frying, or simply incorporated into sauces. I use Sage, Thyme, Kaffir lime leaf, lemon grass, rosemary, parsley, and basil and marinate them in balsamic vinegar, hazelnut oil, and pumpkin seed oil. The result is a deep, nutty, lemon flavor-dominated essence. It took lots of herbs to find the correct measurement to balance the many flavors correctly and not to dominate by diminishing the light and gentile aromas of young green salad greens. In a final discovery, Chris and Richard finalized the correct overall taste, arrangements, and presentation, and with the help of the critical and ever-challenging tasting crew under the guidance of Ms Bing, we now have a fun and ingenious variation incorporating strawberries. Strawberries cure hangovers and are higher in vitamin C than lemons.
Chicken Cordon Bleu
Clearly, I love to take the foremost French classical recipes and incorporate great names and respectful preparations into our today’s menu. I am a traditionalist in the kitchen, a bit “old style,” as Chris points out, and he loves to break down some of the respected borders. (He likes to stalk food…) The Blue Ribbon was the title the Titanic chased after when trying to reach the other end of the Atlantic as the fasted Luxury Cruise liner. It is also the renowned name of the highly respected Culinary school in Paris, which Julia Child re-opened after WWll in Paris. Chris has substituted the lactic cheese with light goat cheese. Instead of established breadcrum crusting, we simply use fresh parsley. No cream is added to the hot Harissa sauce. Chili encourages digestion and boosts vitality. The stuffing contains sweet Wolf Berries, known as Goji, scientifically proven to stop advanced glaucoma and boost the immune system. The root Lycium Barbarum (pin yin) is used in Chinese medicine to control cardiovascular inflammation. Wolfberries are the fruit of the boxthorn and are in the same family as nightshade plants like tomatoes, potatoes, eggplants, and chilies.
Around my father’s 50th birthday, when as an eight-year-old boy I discovered how soybean is made into milk, I found that the quiet and meditative room in the house was the kitchen. My mom liked the bedroom, my father, the toilet where to the agony of my family, he would read the morning paper… The kitchen soon would be the room in which I have spent most of my life, and to this day, I find the greatest pleasures and my inner peace when cooking a meal for friends. The very next discovery was the old-style candying of fruits; possibly, my wise father, taking advantage of my newfound and expensive hobby, secretly engaged me in preserving eatables that could be stored for future usage. Although my mom enjoyed snacking away in the bedroom, my father, concerned about her weight changes, said little initially. Of all fruits, the most challenging is quince and pears, and soon, my childish ego grew in experience, and I had our cupboards filled with jars to the rim. Now, my allowance in “laboratory investments” (as my dad called it) was limited, and he started to demand that the product of my experiments vary.
The Manuka Honey, sold in red, white & pure, is an anti-inflammatory, and you can even use it on skin infections and cure any sores in your mouth.
Come visit us soon; do it for your soul and your health.