In August, I wrote about Chef Jack Lee of Chinoise Catering and his $100 egg roll, which used to contain shark fin. (I also posted his response to my article, in which he announced that he has omitted shark fin from his company's ingredient list.) At his latest seven-course tasting called "Beyond the Seven Seas," Chef Lee unveiled an all-new $100 egg roll, and it's a doozy.
With Maine lobster tail, gold leaf, Sevruga caviar, summer black truffle and Alaskan king crab meat, the $100 egg roll is an opulent item, to say the least. Another item featured at the tasting was sea bass with rice noodle and asparagus art scrolls infused with scallion soy sauce. Read more about Chef Lee and Chinoise Cuisine here, and check out a video from the event below.
Disclosure of Business Relationship: I am a freelance writer and wrote a press release for Chef Lee about this event for circulation. Regardless, in my work for Foodista, I only write about individuals and news stories that I believe will be interesting to Foodista readers. I'm disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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Comments
October 14, 2011
I think it's disgusting that it was ever included and am surprised that you consider its removal from the ingredients to make everything OK. But your disclosure of your commercial link to the chef is certainly honest and very welcome.
If you had a chef who served a dish that contained polar bear meat obtained by slicing off the animal's legs while it was still alive and the live polar bear then thrown into the sea to die, what would you think of that chef if he then said that he no longer uses meat obtained that way?
This is how Shark fin is obtained.
It is a disgusting procedure that has no meritable place in cuisine of any kind.
October 18, 2011
Chill out bro, why you gotta go hating on the man. Don't hate cause he cooks better than you.
October 18, 2011
Don't hate bro. /\/\/\