Mandarin Oriental’s nouveau-Chinese restaurant, The China House, will welcome the "Prince of Abalone," Cantonese chef Guangfan Mai, on Jun 26-30.

Chef Guangfan’s culinary creations highlight the best ingredients from across China, with a focus on the balance between sweet, savory, bitter and spicy flavors. He specializes in the Chinese delicacy, abalone—a type of sea snail that belongs to the same family as scallops and clams. He has recently won the title of Southern King of Cantonese Cuisine and holds a position within the Top Ten Merit Promoters in the development of Cantonese Cuisine.

With a particular focus on organic and sustainable produce, an eigh-course set dinner (Jun 26-29, B9,888) will showcase some of the chef’s top dishes, including salted Tibetan black pork ham, Yunnan black truffle gel with Lijiang supreme caviar and a traditional charcoal cooked “Sugar Heart” dry abalone.

The grand finale on Jun 30 will see a special Cantonese-French collaboration between chef Guangfan and Le Normandie’s chef de cuisine, Arnaud Dunand Sauthier (B8,888). Here, you can expect roasted Challan duck with eggplant, grapefruit and black garlic from chef Arnaud and steamed mixed rice in a lotus leaf with crabmeat and abalone from chef Guangfan.

China House, Mandarin Oriental, 48 Soi Burapa, 02-659-9000#7390

Yunnan Black Truffle Gel with Lijiang Supreme Caviar

Abalone with White Asparagus

Steamed River Prawn in 20 Year Sieow Shing Rice Wine with Steamed Egg