The Ritz-Carlton, Hong Kong's two-star Michelin Chinese restaurant, Tin Lung Heen collaborates with French premium porcelain tableware, LEGLE FRANCE, to unveil “RUYI Dinner” from June 18, 2014 onwards. While guests savour the award-winning delicacies at Tin Lung Heen, they will be taken on a journey showcasing Chinese culture and heritage of the past 5,000 years. Through RUYI dinners, Mr. Desmond Chang, partner of LEGLE FRANCE, will highlight the influence of Chinese porcelain tableware worldwide, reinforcing the status of Chinese cuisine globally.

Peter Find, Executive Chef of The Ritz-Carlton, Hong Kong, said, “I have a personal interest in Cantonese food as it is the mecca of Chinese culinary arts and is one of the most refined cuisines in the world. At our two-star Michelin restaurant, Tin Lung Heen, Chef Paul Lau's creations are known for their authenticity and for being sophisticatedly seasoned that accents only the best-quality ingredients. We want to elevate this dining experience to new heights with a touch of refined elegance and ancient history represented by the RUYI banquet. There is no other place in Hong Kong where you can din such gastronomic panache in Cantonese cuisine that can truly enliven the five senses.”

French premium porcelain tableware, LEGLE FRANCE, is designed by acclaimed British Chinese ceramics designer Mr. Peter Ting. The iconic Ruyi shape, as well as the clean and crisp lines of the Ruyi pattern, is manifested in every piece in the collection. The entire series draws on classic icons from different periods and dynasties. The nine jewel like Jiu Gong Ge dishes are inspired by the Song Dynasty's pea green clouds, the Yuan Dynasty's underglaze red, and the Ming Dynasty's Qinghua (blue and white porcelain), gold laced lacquer, and stone mosaic pattern from Suzhou, to symbolize power and prestige. Other examples include the Yin Yang platter with Double Happiness motif, Ming Dynasty's furniture design, rain-patterned lacquer from Warring States period, and traditional eggshell pattern. Apart from creativity and artistry, the non-drip teapot, temperature-preserving Gaiwan, and aroma-enhancing Fragrance Cup also emphasize the functional aspect of the Ruyi series. All these design elements invite the guests onto a journey that reveals the beauty of Chinese history; from the Suzhou stone garden to the deep history and craftsmanship of Song Porcelain and lacquer, one of the earliest luxury goods prized and traded.

To ensure an impeccable experience for diners, Chef Peter Find, Chef Paul Lau and Mr. Desmond Chang, have been working closely with each other, from menu conceptualization, tableware pairing and sequence of dishes, to balancing ingredients and choosing the perfect tea, crafting an exclusive gourmet dining experience with the delicate four-course RUYI degustation lunch menu and six-course RUYI degustation dinner menu. By incorporating exceptional ingredients, namely bird's nest, lobster, wagyu beef, caviar and Alaska crab meat, fantastic gastronomy, unique local dining culture, and mesmerizing tableware, Chef Paul Lau presents to guests a one-of-a-kind, authentic and extravagant dining experience that not only satisfies the palate, but also sates the soul. Four-course RUYI degustation lunch menu is priced at HK$988+10% per guest while the six-course RUYI degustation dinner menu is priced at HK$1,988+10% per guest (one-week prior reservation is recommended).

For reservations and inquiries, please contact Restaurant Reservations at +852 2263-2270 or email restaurantreservation.hk@ritzcarlton.com.

Appendix

RUYI Dinner Menu

Chef's Premium Selection

Chilled tofu with red date and tea

Braised eggplant with supreme sauce

Crispy roasted pork belly

Crystal duck jelly

Baked pumpkin with truffle

Braised fresh abalone with sea salt

Chilled crab claw with bean curd sheet in Hua Diao wine

Deep-fried shrimp toast

Barbecued Iberian pork with honey

Simmered lobster in supreme stock

Steamed superior bird's nest with sea urchin and truffle

Stir-fried Wagyu beef with pearl onion

Stewed rice with Alaska crab meat

Chef's Specialty Dessert

Double-boiled papaya with red date and snow fungus

HK$1,988 per guest

RUYI Lunch Menu

Chef's Premium Selection

Chilled tofu with red date and tea

Braised eggplant with supreme sauce

Crispy roasted pork belly

Crystal duck jelly

Baked pumpkin with truffle

Braised fresh abalone with sea salt

Chilled crab claw with bean curd sheet in Hua Diao wine

Deep-fried shrimp toast

Barbecued Iberian pork with honey

Pan-fried scallops with pumpkin and caviar

Braised French chicken with ginger and spring onion

served with fried rice with taro in coconut sauce

Chef's Specialty Desserts

Chilled mango cream with sago, pomelo and aloe vera

Tin Lung Heen walnuts

Cashew nut cookie

HK$988 per guest

Executive Chef, The Ritz-Carlton, Hong Kong – Chef Peter Find

At The Ritz-Carlton, Hong Kong, Peter Find oversees six restaurants and a team of 100 chefs. He is responsible for the planning and directing of the culinary operations in the hotel.

Originally from Bersrod – a small village in Germany with around 800 inhabitants - Find, says his greatest culinary influences come from his family. At the age of 14, he was helping out in his uncle's butcher shop. He had the opportunity to assist with catering for parties at that time, and it was from then on that he became passionate about coming up with innovative menus and creative plating.

Chef Find's culinary philosophy and passion stems from his respect for quality natural produce. During his apprenticeship, he had to pick and source produce right from the farms it grew in and so he gained a great deal of understanding on seasonal produce. His preference is to allow the natural flavors of food to express themselves. “Ultimately, I believe the most important ingredient for any chef is passion. When you cook a type of food that you really love, it always tastes ten times better!”

Having been in the industry for over 30 years, Chef Find has worked at a number of Michelin-starred restaurants in Europe, including as Chef de Parte at the one-star Michelin restaurant, Jorg Muller, and Chef Poissonnier in the two Michelin-starred restaurant Weinhaus Brueckenkeller in Germany. In Asia, he worked as Executive Chef at the French Restaurant in the Mandarin Oriental hotel and later at The Repulse Bay. He joined The Ritz-Carlton as Executive sous chef at The Ritz-Carlton Millenia Singapore, followed by Wynn Macau and Encore at Wynn Macau as Director of Culinary Operations, where he supervised more than 400 chefs in eight restaurants before heading back to Hong Kong to take up the position of Executive Chef at The Ritz-Carlton, Hong Kong.

Tin Lung Heen – the pinnacle of luxury

Located on the 102nd floor with a spectacular bird's eye view of Hong Kong skyline, Tin Lung Heen with two Michelin stars is the ultimate venue for destination dining. With over 30 years of culinary experience, Chef Paul Lau Ping Lui is highly regarded as one of the top Cantonese chefs in Hong Kong. While demonstrating his master skills in Cantonese cooking, Chef Lau is a keen believer in culinary innovation, and is passionate about establishing Cantonese cuisine in the international dining scene. Using premium ingredients hand-picked from around the world combined with traditional Cantonese cooking technique, Chef Find and Chef Lau collaborates with premium Chinaware LEGLE FRANCE to introduce the “RUYI Menu”, encompassing China's 5,000 years of culinary history, resulting in an exuberant feast for all senses.

Ruyi Series – The Designer, Mr Peter Ting

Acclaimed British Chinese ceramics designer Mr Peter Ting's work ranges from designing for Asprey, Thomas Goode and the British Royal Family to work for cutting edge contemporary art galleries. His elegant Ruyi collection for LEGLE FRANCE, drawing inspiration from the ancient ruyi form found in Buddhist art, is at once classic and innovative.

Ruyi Dinner – Creator, Mr Desmond Chang

Born to a reputable family in porcelain business as well as a passionate gourmand, Desmond Chang grew up learning about tableware design and production. He is the Managing Partner of Homebase China in Shanghai, and is the Vice President of Inhesion Group. The years of experience in porcelain business have made him realize the profound relationship between food and its tableware.

When designing tableware, he is mindful of China's history of diverse designs, and is keen on introducing Chinese porcelain artistry to the world. In the culinary realm, he is passionate in establishing Chinese cuisine in the international scene. With a firmbelief in innovation and excellence, the Ruyi banquet is his brainchild. From menu conceptualization, tableware pairing and sequence of dishes, to balancing ingredients and choosing the perfect tea, Desmond painstakingly takes up each task personally, to ensure an impeccable experience for diners. 

About The Ritz-Carlton, Hong Kong

The Ritz-Carlton, Hong Kong makes a magnificent return to the city with the world's highest hotel. Soaring from the 102nd floor to the 118th floor, the hotel features 312 rooms and suites with panoramic bird's eye view of Victoria Harbour and the city. Six restaurants and bars are located on the 102nd floor, including Chinese and Italian restaurants, a lobby lounge, and an alfresco rooftop bar. While savouring signature cocktails and Asian snacks, guests can enjoy unobstructed views of Hong Kong. For ultimate rejuvenation, visit The Ritz-Carlton Spa by ESPA on 116thfloor, featuring 860 sq. m. of luxurious relaxation space, managed by ESPA's professional team of spa experts. The Spa features 9 luxurious treatment rooms and 2 couple's suites, all equipped with floor-to-ceiling windows with mesmerizing views of Victoria Harbour. Fitness Centre and a swimming pool with 144 LED screens on the ceiling are located on the 118th floor. The Ritz-Carlton, Hong Kong is also home to Hong Kong's largest banquet Ballroom, totaling up to 870 sq. m. The Ballroom features decadent chandeliers and is the perfect venue for weddings, meetings and celebratory events. The four additional meeting rooms are also perfect for any social event.

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The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., currently operates 86 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award which recognizes outstanding customer service. For more information, or reservations, contact a travel professional, or visit the company website at www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly owned subsidiary of Marriott International, Inc. (NASDAQ: MAR)