HONG KONG/MACAU -- The hot-and-sour soup comes with concentrated droplets of balsamic vinegar and scallion oil. The single crab leg, crusted with bean paste, is dipped in a concentrate of smoked basil and tuna belly. The staple ma po tofu features four colors of bean curd topped with chopped wagyu beef, served in a bowl lined with 1,000 dried bay leaves.
French foie gras appears in the midst of this 23-course Chinese banquet, accompanied by morel mushrooms and shreds of gold leaf. And the final dessert is a gummy jelly that melts on the tongue in staggered blasts of sour, sweet, bitter and spicy flavors.
