Meet Your Meat: Carnivore's Club Dinner at Feast, Jan 24

Following two popular Carnivore's Club dinners, one featuring beef and one featuring pork, the EAST Hotel's Feast and executive chef Rob Cunningham are back with their first Carnivore's Club of 2015. This time Rob has teamed up Dutch-Chinese chef and food educator Sue Zhou from Hani Gejiu Restaurant to put a Yunnan spin on a menu that stars all parts of the chicken.

Chicken soup plays a major role in Yunnan cooking, so the menu starts with a modern twist on the classic dish, served with crispy noodles, chicken hearts and gizzards, quail's eggs, and herbs. It then moves on to chicken liver paté topped with Sichuan peppercorn-infused butter and served with mantou toast.
 

The pièce de résistance however, is a hulking serving of roasted baby chicken (who knew baby anything could be hulking). The chicken is brined in a mix of sugar, salt, carrots, celery, Sichuan pepper, coriander, pickled garlic, and lime before searing and slow roasting. 
 

Pace yourself and you might just save room for dessert, which is inspired by one of Yunnan's most famous crops: tea. The dessert includes a perfect cube of tea-infused crème brûlée, a delicate pastry topped with cubes of jasmine jelly, and a scoop of consummate matcha ice cream. 

The four course menu costs RMB 238 (plus 15 percent service charge) and is available on January 24 only. Don't miss out!

More stories by this author here.

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Photos: Robynne Tindall