East Meets West: A Celebration of Flavors with Chef Philip Golding at Red Panda

Red Panda serves French and Chinese cuisine, celebrating both sides of the world with distinct and bold flavors. Chef Philip Golding's elaborate five course dinner celebrates this fusion of flavors, with each dish offering balanced flavors (see my previous post for a unique behind the scenes look at Red Panda's kitchen with Chef Philip Golding here at http://dude4food.blogspot.com/2014/08/an-inside-look-chef-philip-golding-at.html).

Outside Red Panda, the walls are lined with an assortment of fresh herbs. Then, one of the young chefs casually picks a few fresh herbs from the walls, and prep work for the evening's Five-Course Dinner by Chef Philip Golding begins.

Inside, the staff prepares the final finishing touches in the second floor function room for the dinner service. Guest Chef Philip Golding, in close coordination with the staff, is updated on the arrival of guests, and fires up Red Panda's kitchen. 

Red Panda's fusion of flavors are featured in over ninety signature dishes, from freshly made noodles to baked breads combining the very best of French and Chinese cuisine. The special five-course dinner, inclusive of wine pairing with Manny O's signature wines, highlight this fusion of flavors with a range of unique dishes.

Chef Philip Golding's five course dinner begins with his Asian Quesadillas, filled with cheese and black beans or tausi for that distinct and playful Asian twist.

As more guests arrived for Chef Philip Golding's special five course dinner, Red Panda's kitchen fires up and goes into high gear. The separate components of each dish are prepared and precisely timed for plating. And the first course is sent out...

Truffle Cheese Veal Dumpling, a light starter combining the rich flavors of finely minced veal with the sharp notes of a baked cheese crust on a delicately steamed dimsum. The contrasting flavors reflect that east-west fusion, and this is just the first course.

More wine from Manny O's exclusive selection was then served, in time for the second course.

Chef Philip Golding's Charcuterie, a medley of thinly sliced cured meats, ham, and sausages with caper berries, sheep's blue cheese and kalamata olives in a light vinaigrette. The sharp flavors of the cured meats play well with the distinct notes of the fresh berries for pure and clean flavors.

Roasted Tomato and Red Capsicum Soup, a rich and comforting soup with a blend of tart roasted tomatoes and smoky hints of capsicum and thick cream. Bold flavors in every sip, the staff suggested we taste each component before mixing everything together, and savor each individual flavor.

Grilled Salmon with pan-seared shrimp, red cabbage, sultanas, and rich soya dressing. Perfectly grilled, the salmon and shrimps are moist and juicy, with its delicate flavors balanced by the bold notes of the red cabbage. The sultanas add a sweet layer and the soya dressing completes the flavors with another distinct Asian twist.

Red Panda's young head chef Donnah Magallanes Elizalde then preps the next course, Australian Rump Steak. After seasoning the steaks, Chef Donna proceeds to grill each steak to medium perfection. The other components of the dish are then quickly prepared for the final plating.

Pan-Seared Australian Rump Steak with mushroom garlic risotto, crisp water cabbage, and oyster red wine sauce. Perfectly grilled with a juicy pink center, topped with crisp garlic flakes, with bold and beefy flavors. The accompanying mushroom garlic risotto and sauteed water cabbage add more layers of flavor and texture to complete the dish. Pour some of the oyster red wine sauce...perfect.

For dessert, Chef Philip Golding caps the five course dinner with his Apricot Ginger Creme Brulee, a classic dessert with apricot and ginger for that unique Asian twist. Creamy, not too sweet, with the sharp notes from the ginger for contrasting flavors, a perfect ending to a memorable dining experience at Red Panda.

Discover more of Red Panda's French-Chinese cuisine with its signature dishes like Sous Vide Short Ribs, Baked Oysters, Hong Kong Style Pata Tim, Aglio Oglio Spaghetti, and Lemon Grass Roasted Chicken, and celebrate both sides of the world in a fusion of distinct flavors.