The Chinese Library, set in the beautiful cultural hub of Tai Kwun and opened less than a year ago, has already cemented its reputation for offering premier Oriental fare of the finest quality. Now, the new Aqua Group-owned eatery is launching whole selection of new dishes just in time for summer, courtesy of Executive Chef Junno Li’s singularly impressive Dao Yi (loosely translating to the art of slicing) skills.

Immediately after being seated in the sumptuous dinery, our tasting experience kicked off with a special demonstration of Chef Li’s Dao Yi skill as he sliced wafer-thin radish dumpling skins and carved up an intricate, interlocking Jade flower chain with just his knife. That same preternatural predilection for ultra-thin knifery was showcased once more when the first appetiser, Chilled “Jade flower” in green Sichuan pepper essence, arrived tableside. The carving of the Jade flower transformed the entire mouthfeel of the dish, adding a delicious crunch to its delicate yet mouth-tingling flavours.

Next up was Marinated geoduck & Jade flower in sesame oil dressing, with thin slices of  geoduck served sashimi-style atop a bed of cucumber and Jade flower. Clearly a dish created to revive diners from the summer heat, it was, at once, refreshingly crisp and succulently smooth. The final appetiser hoved into view in the form of the Crystal melon dumpling with Kung Fu teapot chicken consomme. While the prawn-filled morsels were delicious in their own right, it was the flavour-packed chicken soup that truly stole the show.

Two main courses then arrived tableside, but perhaps the one that truly stood out was the impressive Salt-baked meringue free-range whole chicken arrived tableside. A modern interpretation of the classic Beggar’s Chicken dish, at first glance, it looked just like a meringue. Once the salt crust had been broken, though, what lay inside was a perfectly-baked chicken served with glutinous rice and lotus bulbs, and enhanced further with notes of star anise. All in all, it’s a sure crowd-pleaser for anyone with a love of umami.

Check out these all-new dishes at The Chinese Library starting 1 July.