SIMPLE AND NATURAL
After decades of classicism, chefs can express themselves and have their own views and minds. "My style of cooking is simple and original. The important thing is to keep the flavors of all ingredients, which have to be at their best. Don't overwork them: there should not be more than three different components per plate. Keep the vegetables as natural as you can. People want to see what they are eating, so puree or mashed preparations should be avoided"
The dishes presented by Marshall are in line with his cooking philosophy. Good balance of colors, and a tasteful use of garnish.
Among Marshall's favorite is the Rare Ahi tuna tower made out of chopped fresh tuna, a layer of avocado and a wasabe beet cream sauce. The dish is definitely on the eastern side, based on a French classic in which the beef has been replaced by the tuna.
Canadian meat does not need further introduction. The rib eye is tender and juicy. You may also try the roasted rack of lamb or the beef tenderloin with a glass of 1995 Hawthorne Mountain Gamay Noir. The 1996 Lang Vineyard Riesling goes very well with seafood or as an aperitif. Both wines are from the Okanagen region.
WHAT ELSE
The paintings of Ray Simser are exhibited in the Brasserie, the Court, the Steak House and the Teppenyaki. Entertainment is provided by "Alma Libre" (free soul) a trio composed of musicians from Armenia, the UK and Quebec. Their repertoire has a Latino touch but their spirit is 100 percent Canadian.
Across the ocean, BC and Canada have much more on offer. Breath-taking scenery, fresh air, space and a multi cultural environment.
For your information: The Grand Formosa Regent is at 41 Chungshan N. Rd, Sec. 2 (中山北路二段41號)
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