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."
Image Sources:
Add comment
Related Articles
- L.A. Catering Agency Debuts $100 Lobster Egg Roll Stuffed With Shark Fin
- EXCLUSIVE: Chef Jack Lee Catering Agency Omits Shark Fin From Menu
- Hong Kong Chefs Roll 36-Meter Sushi Roll to Promote Japanese Food and Tourism
- 5 Homemade Egg Rolls You Have To Try
- Wheatless Wednesday: PF Chang's Copycat Chicken Lettuce Wraps
- A Celebration Most Eggcellent
- 5 Tasty Pandan Recipes
- A Guide to Asian Noodles
- 5 Tasty Thai Curries
- Peanuty Chicken Summer Rolls
Related Recipes
- Roasted Asparagus with Egg Salad
- Mother Rimmy's Take On Egg Rolls
- Mexican Baked Eggs
- Eggs With Ham and Asparagus Casserole
- Vegetarian Chinese Egg Rolls
- Creamy Egg and Vegetable Muffins
- Chicken With Red Glutinous Rice Wine Lees (Hong Zao Ji - 红槽鸡)
- Authentic Bang Bang Chicken
- Baked Egg Rolls, With a Twist
- Wuxi Ribs
Foodista on Facebook
Subscribe!
Get our weekly newsletter, which features recipe ideas and inspiration, or get a daily feed of the most popular stories on Foodista.
Comments
October 18, 2011
Don't hate bro. /\/\/\
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.