TRIBE’s menu is constantly in pursuit of better food, nutrition and change and we can do this, not only because of our own efforts, but also with the long-term support of some of our mates, such as chef Raúl Liu as our food consultant.

Finally, here is an opportunity to have our Raúl Liu take centre stage, it’s been quite a while since we last did this but today, we’re delighted to announce that we’re having a special TRIBE x Chef Raúl Liu “take over” dinner event. For those who want to appreciate Chef Liu’s unlimited creativity in the kitchen, don’t miss this rare opportunity to do so!

On the night of this special event, you get to not only meet Chef Liu face to face but also his entire team, and you can taste some really unique dishes like the fennel shelter steamed scallops, char siu tuna and other latest dishes which have been designed specially for TRIBE and for this event. Enjoy the new menu while you listen to Chef's presentation of creative inspiration. It's definitely a meal to look forward to.

Who is Raúl Liu?
A simple sentence to introduce Raúl Liu: He does not work exclusively for any hotel or restaurant, but is rather, a chef who “keeps walking on the road".

In fact, before you meet this chef face to face, you have probably eaten his great creations. He once worked in Raffles (now NUO Hotel Beijing), Beijing 1949 The Hidden City, and hotel éclat; all amongst the top restaurants in Beijing.

But to Raúl Liu, executive chef's identity is not his ultimate pursuit. "The hotel work is not challenging enough and I want more challenges”, I hope to touch base and work with different restaurants. He resigned from his job in 2015. Since then, he has travelled around the world, sometimes he worked at Michelin restaurants in Europe for a short term just in order to crack the secrets of the masters’ meals, and at other times, adopting another identity, as a food consultant, responsible for the creation of new dishes for many restaurants which are quality seekers. Like the diverse dishes he creates, he never sets limits on himself because "everyplace has its own ingredients and its own traditional dishes, and I learn a lot of different things by developing new dishes."

Now, in Beijing, Shanghai, Kunming... Even in Unionville, Canada, you can taste Raúl Liu's creative dishes, each has its own style. And TRIBE is one amongst these.

Dinner party menu

Starter:

Perk me up Prawn Tart - Crispy Avocado - Oyster Rice Wine
Subtly Sour Dough Bread with seaweed olive oil
Ocean’s Finest Steamed Sea Scallop with Toon “ typhoon shelter”

Soup:

Superchill Beetroots Gazpacho

Entree:

Flying High Tomato N’ Duck Confit Pie with balsamic caviar
Ride with me and my Char Siu Tuna
Come to Mine for some Smoked Canadian Grass Fed Beef Tartar Poke Bowl

Dessert:
Peach Ice Wine

Drink:
Kombucha

Read more here: https://mp.weixin.qq.com/s/aPeDw6RD2s02go2TzLsAhQ?