How does Chef Justin Tan use Zhanjiang flavours at The House of Dynasties?

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Chef Justin Tan Showcases Zhanjiang Flavours Through Distinct Ingredients and Techniques at The House of Dynasties

Chef Justin Tan, hailing from the coastal city of Zhanjiang in Guangdong, integrates his hometown's unique culinary identity into his dishes at The House of Dynasties. This integration is evident in the specific ingredients and preparation methods he employs, which diverge from more familiar Cantonese preparations. For instance, his Anpu-style poached chicken rice offers a departure from typical Malaysian renditions by presenting a chicken flavour that is extraordinarily pure, lacking the customary scallion and ginger notes, and featuring a denser, firmer texture.
Zhanjiang-Style Fried Lobster

The Zhanjiang-style fried lobster served at The House of Dynasties is prepared with a generous amount of fermented black beans and garlic. This method results in a firm texture for the lobster meat, imparting a deeply savoury and highly addictive flavour profile that highlights the regional style.
Wok-Fried Beef with Oyster Brine

A standout dish demonstrating Chef Tan's innovative use of local ingredients is the wok-fried beef. Instead of the conventional soy sauce, he opts for an in-house made oyster brine. This brine is reduced to a point just before becoming oyster sauce, allowing its pure, savoury, and briny essence to shine through. This technique is specifically chosen to showcase the renowned oysters from Zhanjiang.

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How does Chef Justin Tan use Zhanjiang flavours at The House of Dynasties?

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