Macau’s three-Michelin-starred Jade Dragon soups up menus to detox and soothe the body
- Executive chef Kelvin Au Yeung’s nourishing Cantonese dishes use traditional Chinese medicinal herbs to suit customers’ dietary needs
It is not only the flavour and presentation, but also the health benefits to diners of his food – particularly his soups – that concern Kelvin Au Yeung, executive chef of three-Michelin-starred Cantonese restaurant Jade Dragon in Macau’s City of Dreams integrated resort, when he creates his menus.
“Some customers call me in advance to let me know the different foods that they are craving and those that they need to avoid,” he says. “For example, if I know that a customer has a lot of ‘heat’ in the body, I will avoid serving deep-fried dishes and I will think of a soup that can lower the ‘heat’ and detoxify the body.”
Soup forms an essential part of Cantonese cuisine, as southern Chinese people believe that it provides an elevated way to nourish one’s health and even heal ailments. Ingredients believed to have remedial power such as plants and dried herbs are often incorporated.
Whenever he needs expert knowledge, Au Yeung turns to Cheong Weng Heng, who is a Macau-based Qihuang Young Scholar, a title bestowed by the State Administration of Traditional Chinese Medicine (TCM), which recognises excellence in clinical practice and studies of the discipline.
The concept of this alternative type of medicine, which is thousands of years old, is that qi – a vital form of energy, or “life force” – surges throughout the human body. Any imbalance can cause disease and illness, so TCM aims to restore this balance through different treatments including herbal remedies, acupuncture and massage.
