RUYI Gastronomy

The dining culture of Chinese civilization is distinct and deeply rooted in history. Since ancient times, the delicious cuisine served and fine tableware used is intrinsically linked, so one can experience the prosperity, elegance and sheer bliss of attending a Chinese banquet. The elements of fresh ingredients, culinary finesse, regional dining subtleties and exquisite tableware are combined to create a sophisticated dining experience. It is a gastronomic experience that is riveting and unforgettable. To celebrate the launch of contemporary Chinese tableware service RUYI by LEGLE Porcelain, the brand's founder and creative director Desmond Chang was involved in creating the gastronomic feast, and designing the RUYI Gastronomy experience, including the menu, pairing and tableware patterns that echo the cuisine.


Jiu Gong Ge

Ho Tu Lo Shu

The magical Jiu Gong Ge (Nine Halls Diagram) first appeared in Ho Tu Lo Shu (originally from the legendary Yi Jing divination text), and is deemed a vital emblem in the Chinese study of astronomy, mathematics and feng shui. With an auspicious meaning that symbolises power and prestige, the number nine has always been viewed as an esteemed number. When applied to the culinary world, it is typically used as offering for emperors during imperial feasts. The RUYI banquet starts with the Jiu Gong Ge appetiser selection, transporting guests on a captivating gastronomic journey fit for royalty. In the Jiu Gong Ge, any straight, vertical or diagonal line adds up to the number 15, representing a harmonious universe.

Flow Sequence

The order is Five → Six → Seven → Eight → Nine → One → Two → Three → Four (Jiu Gong Banquet Dining Sequence) This dining sequence can also be arranged according to the flavour of the dishes, beginning with the light-tasting dishes and working towards the strong-tasting ones

Ming & Qing Dynasty blue and white

Qing hua (blue-and-white pottery) is one of the most commonly found decorations on Chinese porcelain ware. Inspired by Chinese traditions, LEGLE Porcelain references this historic Chinese porcelain while offering its own fresh, contemporary take on the traditional.

Rose lacquer with freestyle gold

Lacquer is considered one of China's earliest luxury decorative arts. The rose-red lacquer, interspersed with splashes of gold, creates a visual joy that is as delicate as the rose.

Lavish hand-painted platinum

Applied by hand to form a delicate and uniform surface, this dish reflects the artistry and rich experience of the skilled artisan. Relish in this symbol of good luck and great fortune.

Late Yuan & early Ming Under Glazed Red

This technique for decorating porcelain ware has origins in the Yuan Dynasty. Underglaze red details contrast against the translucent, white porcelain, evoking purity with a fresh elegance.

Magnificent hand painted gold

The uniform and fine surface of the gold reflects the skill of the experienced artisan. Exuding a luxurious elegance that is both classic and contemporary, this piece is a symbol of prosperity and good luck.

Celadon with auspicious clouds

The technique of this raw glaze originated from the Longquan kilns of the Song Dynasty. Inspired by the firing process of the Qing Dynasty, the pastel colours and cloud relief of this celadon is a stunning work of art. The auspicious cloud symbols represent good luck and harmony.

Suzhou Shilin stone glaze

Inspired by the Suzhou Gardens, rich layers of high-gloss and matte glaze are used to create this stunning piece.

Song Dynasty Sky Blue Jun ware

Out of the famous kilns of the Song Dynasty, Jun ware, with their variants of blue, are regarded as one of the most beautiful. The multilayered blue glaze and hand-painted gold rim of the piece offers a classic touch with a contemporary twist.

Black lacquer with gold splashes

The luxurious black lacquer, broken up by splashes of gold, offers a contrast between the solid black colour and freestyle gold application.


Chinese Cuisine

With a combination of fresh ingredients, culinary finesse, regional dining subtleties and exquisite tableware, they come together to form a sophisticated dining experience—a gastronomic exploration of Chinese cuisine that is riveting and unforgettable.



Laid upon tableware from the RUYI Gastronomy experience, the contemporary Chinese tableware range by LEGLE Porcelain, the delicious cuisine served and fine tableware used becomes intrinsically linked—allowing one to experience the prosperity, elegance and sheer bliss of attending a Chinese banquet.

Wing Lei Palace, Wynn Cotai / Macao China

Extraordinary Cantonese cuisine takes centre stage at Wing Lei Palace. This 2-Michelin star fine dining restaurant, is helmed by Executive Chef Tam Kwok Fung, a Gold Medalist and World Champion of Chinese Cooking. Throughout his illustrious career, Chef Tam has cooked for dignitaries, politicians and royal families. His innovative culinary creations centre round his philosophy: food should be healthy, natural and in harmony with the seasons, while preserving the rich traditions of Cantonese cuisine.

Braised Giant Grouper Skin, Pomelo Peel, Kombu and Venison Tendon

This dish was inspired by the Manchu Han Imperial Feast, named Kunlun Bao Fu that used an exceptionally precious ingredient – the skin of a giant grouper. Ensuring the skin's perfect texture and flavor required meticulous cooking. Its taste was perfectly complemented by abalone sauce, which made it a favorite dish of dignitaries at imperial feasts. Chef Tam has chosen a modern cooking method to present this vintage flavor, complementing the giant grouper skin with venison tendon, kombu and pomelo peel. This collagen-rich dish uses ingredients from the land and sea, and is braised with various sauces, including chicken, beef, dried flatfish and shrimp as well as abalone respectively, for a variety of combinations of flavors.

Lamb Cheek and Shank Soup with Tossed Hoi-Fu Shark's Fin

This popular dish from the '60s and '70s is steeped in Cantonese culture, using precious collagen-rich and tonic ingredients. However, it fell out of use because of its lengthy and complex preparation, which made it difficult to pass down across generations. Chef Tam's reinterpretation preserves the essence of this dish with the head and shank of lamb with delicate lamb skin. The meat is slow-cooked for hours with white pepper and galanga, then sliced into similar-sized pieces and served with lamb neck meat to enhance the soup's smoothness and texture. The hoi-fu shark's fin is cooked as a broth, and it can be enjoyed separately or together with the soup. Lost flavors are precious. So, too, are the cultural and artistic techniques of the past, like the mini tureen inspired by Kyoto style lacquer and Song style crack glaze, using red and black as its primary color, which was once believed lost and then rediscovered. Modern gold lines here imitate cracks in the style of the Longquan celadon. Meanwhile, the shark's fin soup is presented with a lotus tea cup in “Tian-mu” black glaze and hand painted gold guiding, offering a touch of Zen and an ode to Buddhism.

Golden-fried Lace Fat Rolls and Scrambled Egg White with Buffalo Milk Cheese

This dish is based on the traditional Cantonese caul fat roll. Originally, this dish was made with pork kidney and pork liver, which were wrapped in caul fat and then deep-fried. Due to the handling process of lace fat is very complicated, the dish started to fade out. Chef Tam's reinterpretation of this classic dish by rolling the healthy seasonal ingredients featuring Toyama white shrimp, French blue lobster and crab claw with lace fat which brings up multiple delicious layers of texture and the rich aroma of caul fat. The creamy fried milk that accompanies the rolls elevates the flavors even further. Traditional wisdom should be preserved for future generations, just like the design of this historic high footed plates. Designs for long-stemmed high footed plates were used in China as far back as 6,000 years ago, from Neolithic ceramic wares to the bronze wares of the Xia, Shang and Zhou dynasties. The Han, Wei and Jin dynasties also used this style of high footed plates for their lacquerware wines, and the Tang Dynasty featured similar pottery and chinaware. These Tang style high footed plates in modern composition are perfect for preserving China's disappearing flavors as well as the culinary art of the caul fat roll and fried buffalo milk cheese.

The Peninsula Tokyo / Tokyo

Imperial Bird’s Nest

Prized as a lavish offering to emperors, the red imperial bird’s nest is the epitome of culinary indulgence. Served together with a silky fowl soup, black truffle and a creamy egg custard, this course augurs lavishness and grandeur. Presented with ceremony on the RUYI Indigo Blue dining plate, the sky blue glaze is reminiscent of junyao from the Song dynasty, while the wide rim of the plate is designed with the classic Chinese window pane motif in a combination of the precious metal gold, both bright and matte. This Imperial Bird’s Nest course celebrates harmony through the clash of royal colours – blue, red and yellow – both in the food and tableware, to achieve the greatest aesthetic effect via the synthesis of opposing elements. A true feast for the senses, befitting royalty.

Sanriku Black Abalone

In this course, the perfect balance of the 5 flavours and yewei (野味) - the sensation of indulgence and seduction – is deftly showcased. Highly sophisticated and holistic, the philosophy of fine Chinese cuisine is intimately interconnected and explicable by reference to the “whole” – the coupling of tastes and sensations. Chef Dicky’s prowess is reflected in this wok fried ‘live’ Sanriku black abalone with his ‘five taste sauce’ and Chinese kale. It is the superb technique of his wok skills, guahen, to achieve the consistency of the sauce through the beauty of the glaze, purity of taste and length of the after-taste. More than an acrobat of the wok, alchemy unfolds as chef perfects the benchmarks of fine Cantonese cuisine. LEGLE has designed a plate especially for The Peninsula Tokyo to present this ‘masculine’ course. Featuring the double happiness motif, a jade coloured centre with matte gold trimming, this purposeful play on the clash of colours exudes sheer oriental luxury. A cold brewed dancong tea, with floral notes of peach and honey served at 10° to 12° Celsius, act as a counterpoint to enhance the umami of the abalone and the sweetness of the kale, whilst lifting and amplifying hints of the 20 year old aged tangerine peel, a key ingredient in the ‘5 taste sauce’.

Braised King Prawn with Shanghai Crab Roe, Chinese noodles

Yinyang(陰陽), the ubiquitous symbol in Chinese philosophy rooted in Taoism is the main feature of this course. Unctuous, golden crab roe, associated with liang (cooling), an aspect of the feminine yin, is accentuated by the deconstructed jelly made from Cantonese vinegar with its sharp yet sweet nuances, and beautifully balanced by the masculine yang from the accompanying ginger tea. This perfect harmony is further distinguished by LEGLE’s Yinyang (陰陽) tableware in two styles - white with platinum on a base plate of crackled egg shell pattern (representing yin) and gold with a black base plate (representing yang). Guests will be served alternately, in yin and yang styled table service, to embrace the equilibrium and be inspired by the aesthetics and antiquity of ancient China.

Mandarin Oriental / Taipei

The exquisitely designed Mandarin Oriental, Taipei, is set to bring Mandarin Oriental’s legendary service to the city. Mandarin Oriental, Taipei is ideally located in the heart of the city on Dunhua North Road, Taipei°¶s main boulevard renowned for its vast canopy of trees and designed with classic inspiration and contemporary touches, is the most spacious in the city. The restaurants and bars at Mandarin Oriental, Taipei showcase innovative concepts and superlative cuisine in stylish and sophisticated settings. Designed by international design master Tony Chi, Ya Ge, the fine dining Cantonese restaurant provides a beautiful setting to enjoy excellent cuisine with personalized service and a range of private rooms for entertaining.

Imperial palace Jiu Gong Ge appetizer

Each delectable bite on a dish of contrasting color selected for visual and graphic effect. Black lacquer and splash gold with succulent golden coated prawn, late Yuan Dynasty marble red with mullet roe, Qinghua blue white porcelain with morel, stone mosaic from Suzhou with spinach, garoupa served on indigo glaze, rose lacquer with chilled asparagus, hand painted platinum with sunfish, finely crafted gold with siu mai, pea green in fortune cloud motif with cauliflower and abalone sitting atop like a boat on a river, amusing for the eyes and scrumptious for the tongue. Savor the dishes in any order of your choosing to increase the enjoyment in this interactive dining experience.

Braised Japanese Cucumber with Conpoy, Fish Maw, Red Date and Taiwanese Red Barley

Be prepared for the spectacle that awaits you as this dish is presented on LEGLE Porcelain white gold bowl with simple lines and spectacular patterns on platinum gold platter. Ingredients such as red date, conpoy, fish maw and sea cucumber with vegetables are placed delicately inside. The soup and sauce are prepared using slow heat until it thickens to the right consistency. Vegetables retaining their original shape are laid out like a fishing boat. Red dates akin to lights of fishing boats created the perfect balance in texture, color and flavor. The red barley is sautéed and placed on hand-painted luxurious platinum small dish. After sampling these two dishes, take note of the red barley juice presented in a fragrance cup, which is the proud recipient of the Best New Product 2012 awarded by the World Tea Expo, reminiscent of those which first appeared in the south. The receptacle is chosen for its clarity to allow sampling the liquid to another level of indulgence.

Caramel / whisky parfait glace, apple tatin, vanilla mousse, caramel sauce

Feast your eyes as this course is presented on stunning porcelain and glassware alongside a crystal goblet. Wait in anticipation as the lid is opened to reveal the dessert inside. Smell the smoke scent of the burned dried Osmanthus blossom, and caramelized apple, whisky parfait glace and vanilla mousse are revealed exquisitely. The smoke scent is the 12 year old Kavalan whiskey, which is the proud recipient of the Golden Award in 2014. In comparison with the European dessert flavor, the Taiwan dessert has a smoother taste due to the fresh/ sourness from the fruit with espuma cream. This dessert is presented on a special show plate designed by LEGLE Porcelain for RUYI Gastronomy. Its pattern design is inspired from the tradition double happiness motif.

Petit Nine

Known for its delicious desserts, the Mandarin Oriental Taipei team has infused Taiwanese elements into this delightful dessert platter. Marvel at the luxurious grey lacquer shell pattern platter consisting of 8 small dishes and a cup in both gold and platinum. The sweet bites presented inside the platinum dishes include chocolate sandwich, oolong tea chocolate, almond cookies and black vinegar jelly. Served in gold dishes are fruit sweets, chocolate truffle and parfait with the centerpiece strawberry placed in a gold cup. Which dessert should you start with? May we suggest starting from any side and finishing at the center. Delicate or rich, sour or sweet, taste them all in this opulent finale of this extraordinary feast.

Waldorf Astoria / Beijing

The Waldorf Astoria brand is a legend in itself and is one of the much-sought-after destinations by countless celebrities and dignitaries. Waldorf Astoria Beijing is one of only two in the Waldorf Astoria Collection in Asia. Located in the former residence of Li Hongzhang in Wangfujing Jinyu Hutong, the majestic hotel rises 50 meters high with copper exterior that shines in the nation’s capital. The Waldorf Astoria service is impeccable and is the hallmark of the brand. The encounter of this capital city and Waldorf Astoria is akin to two old drama actors sharing the stage, interpreting a timeless classic.

Cantonese milk pudding with TianShan snow chrysanthemum tea

The dining culture of the Chinese civilization is distinct and deeply rooted in history. Since ancient times, the delicious cuisine served and fine tableware used is intrinsically linked so one can experience the prosperity, elegance and sheer bliss of attending a Chinese banquet.

Braised Fish Maw with Chicken Soup

This bowl of soup is the result of many painstaking years of Tan cuisine dexterity. The soup is clear like water yet rich in flavor. During late Qing dynasty, Tan cuisine was the cuisine enjoyed by officials. After the founding of the China nation, Premier Zhou Enlai selected Tan cuisine to be served at state occasions. Made from a combination of three types of free-range, mature chicken, sweet pumpkin juice is added to enhance its rich yet subtle flavor. Fish maw cooked to perfection is then added. The essence of the chicken and the fish maw offers diners a delightful aftertaste. Served on LEGLE Porcelain's wide rim gold bowl with graphics reminiscent of Ming Dynasty furniture on the outside and indigo glaze porcelain inside, covered with a white soup lid with gold motif knob.

Tender Soft Lobster Ball with Secret Sauce

As four layers of cracked platinum gold on white tableware are presented, each diner captures a glimpse of the elegantly layered concentric arrangement. The LEGLE Porcelain's RUYI collection is showcased here. The bowl lid is of a chic cantaloupe design. Cantaloupe-shaped vessels were common utensils used in Song Dynasty and became popular during the Ming Dynasty. Open the lid to reveal the lobster ball with golden yellow sauce with matching tableware. The lobster pieces are cooked in fermented rice wine, a cooking technique used often in Shangdong cuisine and now re -interpreted into Beijing cuisine. The lobster ball is fresh and succulent with a taste of fermented rice wine. Let your tongue taste a dash of sweetness, saltiness and aromatic fermented rice wine. The design of the platter is a contemporary take on Longquan patterns displays the craftsmanship of premium Longquan celadon. Diners get a taste of Song Dynasty Longquan Kiln fine porcelain.

Suckling Pig ‘Hutong Style’

Black on gold projects a solemn yet majestic air. Positioned at the right of this visual delight is the gold RUYI spoon. To the left is the suckling pig regarded as one of the “eight gourmet treasures” in early Western Zhou. It was regarded as an imperial dish when Emperor Kangxi came into power during the Qing Dynasty. With influences from Manchuria dishes, the barbeque method became popular and the suckling pig also inspired and became an integral part of Cantonese cuisine.The use of the furnace allows the meat to cook evenly and locks in the juices. Special sauce is then painted on the suckling pig and heated layer upon layer until it turns golden, complimenting well with the gold RUYI spoon and plate. The cracked black pattern on the platter specially designed by LEGLE Porcelain for RUYI Gastronomy displays the craftsmanship of the premium Song Dynasty pane grain. And presented on a tiny golden spoon inspired by Ferragamo's first pair of high heels, the RUYI spoon gives the impression of a chic solid frame. Its slightly narrow tip allows one to take in any food with feminine grace.

Tin Lung Heen restaurant / Hong Kong

Located on the 102nd floor with a spectacular bird’s eye view of the Hong Kong skyline, Tin Lung Heen adorned with two Michelin stars is the ultimate dining venue. With over 30 years of culinary experience and highly regarded as one of the top Cantonese chefs in Hong Kong, Chef Paul Lau Ping Lui demonstrated his master skills in Cantonese cooking in this gourmet showcase. A keen believer in culinary innovation, Chef Lau is passionate about establishing Cantonese cuisine on the international dining scene. Using premium ingredients hand-picked from around the world combined with traditional Cantonese cooking techniques, Chef Lau collaborates with premium Chinaware LEGLE Porcelain to introduce the‘RUYI Menu’. Encompassing China’s 5,000 years of culinary history, food aficionados can expect an exuberant feast for all senses.

Harmonious Jiu Gong Ge Appertizer paired with bamboo leaf green tea

Each delectable delicacy is meticulously placed on a dish of contrasting color chosen for stark visual effects. The vibrant colors of the dishes represent different periods in China’s history of fine porcelain-red from Yuan Dynasty and cobalt blue from Ming Dynasty and more...The mesmerizing palette of colors transforms the nine dishes into an unforgettable fine art painting.

A popular professional tea drinking utensil during Ming and Qing Dynasties

Originated in the Tang Dynasty, the Gaiwan became popular during the Qing Dynasty and widely used in the imperial palace and amongst the nobility. This ingenious vessel signifies a major innovation in tea rituals and how teas are infused. Consistiong of a lid, bowl and saucer to denote heaven, man and earth, it is a symbol of harmony and of being one with the universe. The lustre and purity of finely glazed porcelain enables the colour, taste, aroma and essence of tea to be released and enjoyed in its most natural and authentic form. The Late Yuan & early Ming under glazed red: This technique for decorating porcelain ware was invented in Yuan Dynasty. Translucent white contrasting with under glazed red evokes purity with a fresh elegance. The original technique of how to produce this type of glaze has long since disappeared but the artisans at LEGLE Porcelain have managed to replicate the technique and bring back its former glory in this Gaiwan.

RUYI lobster bisque

Slowly simmered for 4 hours, this aromatic lobster bisque captures the finest essence of Chinese and Western cooking styles. Fresh thinly sliced local lobster is placed in a bowl like fine pieces of jade while the soup is kept warm in a teapot. Take a whiff of the irresistible fragrance from the rich soup before pouring it onto the lobster. Spring onions and garlic can be added according to taste. Enjoy a plethora of tastes that pleases your palate.

Steamed sea urchin with bird’s nest and black truffle paired with peony tea

Prized as a lavish gift fit for emperors, top-grade bird’s nest is the ultimate symbol of culinary indulgence. To accentuate its opulence, this delicacy is presented on a RUYI lidded dish with random gold crack pattern, a reminiscent of the famous Longquan Kiln during the Song Dynasty. Paired with ham and chicken soup stewed for 5 hours, the natural crisp taste of the protein-rich bird’s nest is savored for beautiful skin. Velvety smooth Japanese sea urchin is paired with black truffle and when steamed exudes an unforgettable aroma like no other. Peony Tea is a full-bodied yet refreshing, often praised as one of China’s top 10 premium teas. When brewed, this famous scented tea elegantly flourishes into full bloom. Its grace and refinement makes it the best complement to Black Truffle.

Wagyu beef with pearl onion on golden spoon paired with smoked Earl grey tea

Enjoy the visual effects as three show plates of different patterns are brought to the table. Inspired by the treasure racks of the Ming Dynasty, the black series with gold rims is meticulously handcrafted and conveys an air of subtle exuberance. Presenting food on this show plate highlights the attention and passion of the banquet host. The gold series with rain pattern takes reference from lacquer ware produced during the Warring States period, expressing ancient carving artistry in a modern style. An alternative gold series with evening mist pattern is meticulously crafted, resulting in a stunning art piece like floating golden clouds in the dark sky. Tableware that delights the eyes and the enticing flavors of Cantonese cuisine come alive on this culinary journey. Renowned for its marble of evenly distributed meat and fat, Wagyu beef is a tasty delicacy. It is stir-fried slightly to release the creamy fragranced oil while maintaining the juiciness of the meat. Sweet pearl-like onions are added to the mix to enhance a uniquely refreshing bouquet. Enjoy Fortnum and Mason’s Earl Grey Tea served in Legle’s signature Fragrance Cup designed to accentuate taste and aroma. The soothing scent of Bergamot extract slowly fills the palate with a long aftertaste.

Sautéed Alaskan king crab rice

Found in the deep waters of Alaska, king crabs are often praised for their delicate taste and succulent texture. To make this dish even more unique, the Chef has prepared Taiwanese Japonica rice in risotto style complementing with the aromatic flavor of deep-fried garlic. Presented on a golden RUYI dish with modern Chinese pattern, this delicacy redefines opulent Chinese gourmet dining.

Chef's specialty dessert paired with Tian Shan chrysanthemum tea

This culinary journey on Chinese culture ends on a high note with Double Boiled Papaya with Red Date and Snow Fungus. This prized sweet soup is typically found in royal banquets and known for its health restoring properties. Snow fungus enhances skin complexion with fans such as the Empress Dowager Cixi. Red dates help boost blood circulation while papaya strengthens liver and stomach. Double boiled for 2 hours, this delightfully fresh sweet soup offers an enticing taste and aroma. Amber-colored wild Chrysanthemum tea found in the Tian Shan and Kunlun mountains is presented on a wide Qinghua teacup for a more pronounced aroma. This tea is known to help lower blood pressure and rid toxins in liver.

RUYI Qing hua tripod bowl

One of the most celebrated porcelain designs during Ming and Qing Dynasties, Qinghua or blue and white porcelain elegantly reflects the craftsmanship of artisans and is often considered the ‘crown jewel’in royal art collections. Inspired by the renowned blue-and-white double-spouted cruet with fruit trees made by the Jingdezhen Kiln back in year 1680, this tripod bowl exhibits ancient decadence and polished mastery.

Jade Mansion / Shanghai

Located on the 4th of Shanghai IFC in Lujiazui, Jade Mansion covers an area of around 1,300 sqm. As a premium brand under the King Mang Jade Garden Group, the restaurant has taken the meaning of state banquets to a new level. Jade Mansion selects only the finest ingredients and pays intricate detail to create culinary dishes that evoke a sense of elegance, subtlety and beauty. The main focus is to bring the philosophy and history of Chinese culture into fine dining. It is this dedication to excellence that enables fine Huaiyang culinary craftsmanship to be passed on from one generation to the next.

The first course Jin Gong Ge appetizer

Imagine the 'wow' factor as this nine-in-one course is presented on nine colourful round dishes in three rows and columns on a platinum rim square platter representing the Jiu Gong Ge (Nine Halls Diagram). The number 'nine' is regarded as the most auspicious number, a symbol of immense wealth and power. Crab fillet, foie gras, smoked fish, prawns, pigeon are just a sampling of the delectable bites meticulously placed in receptacles of silver, gold, turquoise, black lacquer and more. Each dish is of contrasting colour chosen for visual effects representing different periods in China's history of fine porcelain – red from Yuan Dynasty and blue and white from Ming Dynasty and more… Savour the dishes in any order of your choosing to increase the fun in this interactive dining experience.

Angelica pigeon soup with truffle dumpling

Indulge in this course of duality. Part of the pigeon breast is prepared into a fine translucent jelly presented on a hand painted gold platinum spoon. The other portion is made into an Angelica broth. Pour the soup from the teapot into the elegant fragrance cup and let its aroma come through. Angelica is known for its therapeutic properties of improving blood circulation and is often used in health tonics. Savour and feel warm immediately. Finally sample the petite four-pouch dumpling with truffle. So intricate and delicate, you don’t want to eat it. But when you do, it simply dissolves on your tongue.

Pigeon with Bird’s Nest

Since ancient times, Bird’s Nest has been regarded as an imperial food in China. The pigeon breast is deboned and stuffed with bird’s nest so fine it resembles white jade. Let your palate take in this delicacy and enjoy the succulent meat of this heavenly offering. The sauce is a tantalizing extraction of beef and chicken stock. Served on a vibrant red soup bowl with imperial four-petal edge that excludes royalty accentuated with the accompanying gold spoon.

Peony Prawn with Gingko

Selecting the freshest large fleshy river prawns and employing the dexterity of traditional Huaiyang culinary carving skills, the succulent prawn is transformed into a blossoming Peony. Juices are sealed during cooking and released at tasting. This gastronomic art is presented on a black glaze lotus bowl for contrasting visual effect. Accompanied with potato and honey gingko that is crisp to the bite. A touch of lemon foam is added on top. All the ingredients are integrated to create a picturesque scene of the setting sun among auspicious clouds. Imagine indulging in a dining moment that captures the essence of a beautiful Chinese poem. It lingers in your mind forever.

Smoked Beef Cheek with Porcini Mushroom

Feast your eyes as this course is presented on stunning porcelain and glassware alongside a Spiegelau crystal goblet. Wait in anticipation as the lid is opened to reveal the delicacies inside. Smell the aroma and as the gentle mist clears, catch a glimpse of the slow braised beef cheek, fragrant porcini mushroom and pork dumplings. The skin of the dumplings made from glutinous rice offers contrast of taste and texture with the juicy beef cheek. Served on awe-inspiring majestic tableware created by renowned porcelain designer Peter Ting.

Baked Sea Cucumber with Black Truffle

The sea cucumber is soft and fleshy known for its high nutritional value. It helps to restore kidney, lower blood pressure, nourish blood and more. To ensure its greatest efficacy, fresh sea cucumbers are dried, placed aside for 4 to 5 days and then stewed with meat juices. Black truffle is then used to bring out the flavour from the sea cucumber. Chinese cabbage is lightly cooked and served as a base for the sea cucumber. This course is presented on a bowl with ceramic blue core and broad gold rim with bright and matte gold patterns inspired by ancient wooden window frames. Marvel at this display of the modern and tradition, a symbolic interpretation of man and the universe as one.

Stuffed Bamboo Fungus with Watercress

Bamboo fungus and matsutake mushroom, two of the finest in the mushroom family are used to prepare this dish. Imagine greens caught in a white net, the bamboo fungus is stuffed with watercress resembling a precious jade cabbage. The taste is fresh, light and a crispy bite with flavour of mushroom seeping through. Enjoy with chicken broth for an enduring taste. Beautifully presented in an elegant and whimsical cracked gold box from LEGLE Porcelain, adding magic to this course.

Fried Longxu Noodles in Soup

The soup base is made from fresh prawn heads. Premium Longxu noodles are hand made in nine movements for its auspicious meaning. The noodles are soft and smooth resembling a comb of the finest white jade. Skin of red tomato is removed, the fruit cooked and placed on noodles like jewel on a crown. Let your tongue explore the yummy soup with a slight tangy taste. This dish is served in a RUYI gold and white rice bowl, on an indigo plate and grey platter with gold edges accompanied by a gold spoon. Delight in the contrast of colours.

Stewed Milk and Chrysanthemum Dessert

The RUYI Gastronomy Experience is rounded off with this interesting dessert platter where the best of west and east are explored. Savour the seductive milk with a hint of chrysanthemum taste. Served on blue and white Qinghua bowl on a platter with unique grey patterns inspired by the Jingdezhen pottery from the 1680s. This porcelain arrangement is traditional yet elegant and showcases the pinnacle of craftsmanship in the Ming & Qing Dynasties. Selection of five east and west sweet bites are cute and dainty and takes enjoying desserts to a new experience. Colourful macaron, Chinese pancake, sesame walnut rice pudding, cashew puff and sweet radish dumpling in soup. Placed on LEGLE Porcelain petite colour plates, these temptations add fun as you decide which dessert to sample first.

Hong Kong Convention & Exhibition Centre / Hong Kong

At the centre of the Jiu Gong Ge is Wagu Beef Dice with Honey and Pepper. Other appetizer included Smoked Quail Egg, Scallop with Sea Urchin Sauce, White Cabbage with Chinese Mustard Sauce, Salmon Confit, Honey Glazed Frog Leg, Purple Beancurd Puree, Bitter Gourd and Morel with Cheese and Tandoori Mango.

Indulge in the succulent king prawn cooked to perfection. Presented on a RUYI dish with auspicious graphic pattern covered by a delicate lid with a gold knob. The translucent sauce is poured in a circular motion on this ‘seafood steak’ from a gold and white pitcher. Complemented with a refreshingly aromatic chilled Kuan Yin tea to accentuate the soulful experience.

This infusion is no ordinary double boiled chicken soup. Taste the fragrance of rare fresh matsutake mushooms from Yunnan province, the indulgent black truffle wonton and fish maw or sea cucumber. Served in a RUYI teapot designed by Legle Porcelain’s Creative Director Peter Ting, you pour the soup into a fragrance cup designed to maximize the aroma of the liquid within. Notice that your tableware and even delicacies are not quite the same as your neighbour’s. Alternating between black and gold setting or is it white and platinum? A subtle take on the yin and yang aspect in Chinese culture that is part of the essence behind the RUYI series

Open the lid to reveal not just one variety but two - qian kun abalone that adds another auspicious element to your dining experience. Let your eyes and taste buds enjoy the sensation of comparing the flavour and texture of this delicacy from two continents – Australia and South Africa. Presented in a RUYI lidded dish that retains the heat and aroma and a golden spoon. Accompanied with an elegant Burgundy.

Next is the pre-dessert of artistic proportions presented on a dainty platinum platter. A colourful edible bouquet of flora and fruit encased in a jelly with subtle hints of sauvignon blanc. It redefines the expression “simply looks too good to eat”. A visual experience for the eyes and a culinary sensation for the tongue. Poetically paired with a premier French dessert wine sweet as honey.

The dessert platter contains a mixture of Western and Chinese desserts presented on an exquisite RUYI platter. Qinghua porcelain teacup, bone white china sake cup and gold dish are feast for the eyes. The tiramisu, gelato and Hong Kong favourites are served in dainty portions. The gelato is made from Wujiapijiu from Hong Kong’s Wing Lee Wai Wine Merchants. Imagine tasting purity akin to snowflakes dissolving on your tongue with lingering notes. RUYI Gastronomy Experience is rounded off with heritage Pu’er tea where any feeling of heaviness after a sumptuous feast is swept away by the tea’s taste balancing properties.

Monarch Club / Shanghai

To celebrate the launch of contemporary banqueting service RUYI, LEGLE Porcelain hosted an exclusive gourmet dining experience. Diners enjoyed a very special banquet of Chinese delicacies accompanied by the finest Chinese teas, a one-of-a-kind dining experience devised personally by the brand founder and creative director Desmond Chang.

The number nine is an auspicious number in traditional Chinese culture as it represents the emperor and symbolises power and prosperity. The Jiu Gong Ge (Nine Halls Diagram) is a traditional writing grid used to teach Chinese calligraphy but was later referenced in the culinary arts, becoming a Chinese banqueting format that appeared in important imperial feasts. The RUYI banquet begins with an elaborate Jiu Gong Ge appetiser that is based on royal tradition but has been interpreted in a modern way. Nine different gourmet creations are presented auspiciously on nine small dishes. The delicacies have been specially chosen for their visual appearance, each carefully placed on a dish of a contrasting colour by Desmond, referencing different periods of China’s porcelain history: from red from the Yuan Dynasty, to cobalt blue from the Ming Dynasty. Overall, the plating of the nine little dishes resembles a painting. Delicate jasmine tea, with a floral scent, is also served as a refreshing accompaniment.

The soup course—a traditional banquet element—is flavoured with the finest fresh matsutake mushrooms from Yunnan province, a rare and prestigious ingredient that imparts a distinctive and appealing aroma to the dish. Drinking this fragrant soup is like sipping a cup of fine tea, a fact wittily referenced by the soup being served in a RUYI teapot.

The main course of the banquet begins with two Heishan pig pork ribs—selected from the last two small ribs as they are the most tender—cooked with mashed garlic and innovatively presented in a glass container, covered with a porcelain lid. As each diner lifts the lid, the appetising and savoury aromas of the dish will be released, adding an extra element to the dining experience. The crystal container used to hold the garlic ribs is, in fact, a Spiegelau red wine glass that can be used for multiple purposes: as a receptacle for water, juice or even as a vase. Using a Spiegelau wine glass to present gourmet dishes is another creative innovation of the RUYI banquet. The transparent glass body allows the food to be revealed in its entirety, like treasures placed under a museum crystal cabinet and displayed for the world to see.

A visually stunning main course dish of dark roasted cod is strikingly presented on a golden plate, with the lustrous colour of the dish contrasting dramatically with the tableware. As gold is a highly valued colour in Chinese culture, gold leaf is often presented as an offering to Buddhist icons as the highest mark of respect. Chilled Kuan Yin tea is presented in a Spiegelau Willsberger hand-blown champagne glass. The yellow colour, coupled with the condensation on the glass, turns the tea into liquid gold. Breaking the norms again, the RUYI banquet transforms the chilled tea into an elegant visual experience, and the exquisite glass is a must-have for champagne lovers.

Rounding off the main courses is a claypot rice—made from the finest Hokkaido rice enriched with visually striking ingredients of Chinese sausage, abalone and dark green vegetables—presented in a RUYI lidded dish. It holds in both the heat of the dish and its aroma. Each portion is served with a little jug of soy sauce and a golden spoon with which to eat the rice. The petite jug holding the soy sauce is in fact a RUYI creamer. This tiny gold-rimmed pitcher is multi-purpose, ideal for either afternoon tea or holding various sauces. The sauce is poured according to personal preference, allowing for active participation that will enhance the overall dining experience. The tea accompanying this course is Dancong tea, an ancient tea with a history tracing back to 900 years ago, with a honey-sweet flavour that is specially chosen to blend well with the aromatic rice.

The banquet is rounded off with a dainty take on the traditional, much-loved Cantonese milk pudding, created by fast steaming and fast freezing milk custard. This is beautifully presented in a lidded porcelain dish from LEGLE Porcelain’s Qinghua range, inspired by China’s traditional and famed cobalt-blue-and-white Qing hua ceramics. The pudding is served with Tian Shan chrysanthemum tea and rock sugar. The elegance of the Qing hua lidded bowl and the subtle fragrance of the tea adds a final touch to this gastronomical experience.


Our creator

Desmond Chang, founder and head of creative resources, designed the RUYI Gastronomy experience, including the menu, pairing and tableware patterns that echo the cuisine.

Desmond Chang Founder and Head of Creative Resources

Desmond Chang is an entrepreneur and above all, a passionate gourmet. In 1993, he took over the running of Concord Ceramics under the Inhesion Group, and in a short span of a few years grew it into the largest ceramics decal company in the world. He is currently the Chief Executive Officer and Head of Creative Resources of the Inhesion Group, comprising Inhesion Asia, Shanghai Homebase and Inhesion Southeast Asia. Under his direction, the Group has manufactured limited-edition tableware for Beijing Olympics 2008 and created state gifts for President Hu Jin Tao presented to Her Majesty Queen Elizabeth II of England. Other noteworthy achievements include the design and creation of a one-off tableware service celebrating the 60th anniversary National Banquet for the People’s Republic of China on the 1st of October 2009, with the exclusive tableware now included in the National Collection of People’s Republic of China. Desmond’s passion for food, wine and flavour combinations led him to create the inventive and highly acclaimed RUYI Gastronomy experience in 2012. Featuring 7 different chapters to date, he specifically designed each chapter - including the menu, pairing and tableware patterns to echo the regional cuisine of China, highlighting the grandeur of haute Chinese cuisine. This comprised LEGLE RUYI Gastronomy - twice in Shanghai (2012 & 2014), LEGLE RUYI Gastronomy - twice in Hong Kong (2013 & 2014), LEGLE RUYI Gastronomy Beijing (2015) and LEGLE RUYI Gastronomy Taipei (2015). In 2017, RUYI Gastronomy Chapter VII was showcased in collaboration with The Peninsula Tokyo, a first for Japan. This year, Chapter VIII: Rediscovering the Lost Flavours of Cantonese Cuisine was featured at Wynn Palace, Macau and presented at Wing Lei Palace. Most recently, Desmond unveiled RUYI Gastronomy Chapter IX: 24 Flavours of Sichuan in November 2019 in Chengdu.

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