A meeting of culinary masters

The collaboration with Mi Xun Teahouse is a testament to Taiko’s dedication to authenticity and excellence. Renowned for its preservation of Sichuan culinary traditions, Mi Xun Teahouse brings to the table a depth of flavors and regional techniques that perfectly complement Taiko's innovative style. This partnership allows diners to embark on an authentic Sichuan culinary journey, enhanced by the refined ambiance of the Conservatorium Hotel.

A palette of Spring

The Sichuan Spring menu is a curated dishes designed to showcase the fresh vibrancy of spring ingredients through the lens of Sichuan’s bold flavors. Each dish promises to be a blend of tradition and innovation, offering a multi-sensory experience that reflects both the complexity of Sichuan spices and the freshness of the season.

Here is a detailed sensory journey through the highlights of the vibrant menu:

Mi Xun Spiced Pecans: Each pecan, coated in a spicy seasoning that tickles the palate, offers a fiery kick that is irresistibly delectable. The spice is potent yet balanced, making it easy to continually reach for more of these crunchy, addictive nuts.

Marinated Black Porcini with Chili Paste: This dish introduces a mala sensation that begins subtly and gradually builds in intensity, the hallmark numbness enveloping the mouth. The black porcini, earthy and dense, absorb the robust flavors of the chili paste, creating a complex interplay of umami and spice.

Ice Plant with Sour Plum Dressing: Offering a crisp, refreshing break from the heat, the ice plant dressed in sour plum is like a fresh breeze in the midst of a spicy storm. The sour plum dressing adds a tart, fruity edge, cleansing the palate and preparing it for the next flavorful encounter.

Baby Green Eggplant with Barbecue Chili Sauce: The baby green eggplants are tender, their mildness forming the perfect canvas for the vibrant barbecue chili sauce. The sauce, rich in mala characteristics, envelopes the eggplants in a bold, smoky sweetness with an underlying heat that lingers.

Tuna Sashimi from Taiko with Sichuan Spiced Pickles: This dish is a standout, featuring pristine slices of tuna sashimi, each piece silky and luxurious. The Sichuan spiced pickles add a crunchy, spicy contrast, enhancing the fish's delicate flavor. It’s a combination that many will hope remains a permanent fixture on the menu.

Crispy Langoustines in Hot and Sour Sauce with Dragon Fruit: The langoustines are perfectly crispy, their succulent meat pairing exquisitely with the tangy heat of the hot and sour sauce. The addition of dragon fruit introduces a sweet, tropical note, creating a fabulous reinterpretation of classic sweet and sour dishes.

Mapo Tofu with Wild Mushroom and Rice: A comforting classic reimagined, this mapo tofu combines the silky texture of tofu with the earthy depth of wild mushrooms. The sauce is rich and gently spicy, enveloping the tofu and mushrooms in a warm, comforting embrace, perfectly complemented by the soft, absorbent rice.

Handmade Spinach Noodles with Dandan Sauce: These noodles are a creamy, rich delight. The spinach noodles are fresh and vibrant, their green hue peeking through the luxuriously thick dandan sauce. The sauce, creamy and nutty, clings to each strand, delivering bursts of deep, savory flavors.

Ice Jelly with Seasonal Berries (Bing Fen): A light, refreshing dessert perfect for cleansing the palate after a series of rich dishes. The ice jelly is cool and slightly sweet, providing a soothing foundation for the bright, juicy flavors of the fresh seasonal berries.

A path forward

Looking ahead, Taiko plans to continue exploring exciting culinary collaborations in Chengdu and Dubai, bringing unique dining experiences to guests worldwide. These future partnerships, inspired by global culinary traditions, aim to fuse diverse gastronomic cultures with Taiko’s signature modern twist, ensuring that each visit to the Conservatorium Hotel remains a memorable and exhilarating culinary discovery.

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