Swissotel Jakarta PIK Avenue is thrilled to announce the relaunch of Paperduck, an upscale dining experience within The Chinese National restaurant. To celebrate this special occasion, a grand event will be held on Wednesday, 25 September 2024, showcasing an exceptional collaboration between three highly esteemed chefs: Executive Chef Roger (Shen Xiao Dong), Executive Chinese Chef Kong Fook Sin, and Executive Chef Edi Pancamala.
During the event, guests will enjoy a carefully curated set menu, starting with an array of canapés by Executive Chef Edi Pancamala, subtly enhanced with Tabasco. The culinary journey will continue with a hot appetizer and a decadent main course, skillfully prepared by Executive Chinese Chef Kong Fook Sin and Chef Roger. The highlight of the evening will be the Slow-cooked Aussie Beef Short Rib, served with Crispy Shallots and Black Truffle Mushrooms, set to become a signature dish at Paperduck.
Chef Roger (Shen Xiao Dong), with his expertise honed at the prestigious Fuchun Resort in Hangzhou, is renowned for his innovative take on modern Chinese cuisine. His culinary philosophy intertwines tradition with creativity, producing dishes that are both elegant and rooted in Chinese culinary heritage.
Specializing in sophisticated creations that emphasize seasonal ingredients, Chef Roger’s unique approach to contemporary Chinese fine dining is set to elevate Paperduck’s menu, offering Jakarta a taste of Hangzhou’s finest culinary traditions.
Executive Chinese Chef Kong Fook Sin, meanwhile, is celebrated for his authentic Cantonese cooking and for mastering one of the most revered dishes in Chinese cuisine: the Peking Duck. As part of the launch event, Chef Kong will present his signature Truffle Peking Duck, an extraordinary take on the classic, combining the richness of black truffle with the delicate flavours of crispy-skinned duck.
This signature dish has been the highlight of many distinguished dining experiences, and its presence at Paperduck promises to leave a lasting impression on guests.
