Next Special Event Booking – Sunday May 18, 2025
✨Flavors Reimagined: A Culinary Chapter by Chef Ivan Chan
Date: Sunday, May 18th
Location: The Orient Chinese Cuisine, Halifax
Seating Times: 5:00 PM & 7:30 PM
Experience the pinnacle of contemporary Chinese gastronomy as Chef Ivan Chan invites you to an exclusive culinary event in our elegantly renovated dining space. This extraordinary four-course tasting menu showcases Chef Chan’s masterful technique and creative vision—featuring his signature Peking Duck Supreme that captured Gold at the Canadian Culinary Championships. Each carefully composed dish represents a harmonious balance of traditional Chinese flavors reimagined through a modern lens.
Tasting Menu
The Orient Tasting Menu
Sunday, May 18 • The Orient Chinese Cuisine, Halifax
Two Seatings: 5:00 PM & 7:30 PM
Booking: theorientns.ca/special-event-booking
Appetizers (Choose One)
Ocean’s Serenade
Lobster & Shrimp Dumpling | Halibut Essence | Morchella Mushrooms
A delicate dumpling of Atlantic lobster and shrimp, served in a clear halibut consommé infused with morchella mushrooms, ginger, and aromatic green onion oil.
Wine Pairing: Grand Pré L’Acadie 2024
Why It Works: The bright acidity and minerality of L’Acadie Blanc enhance the natural sweetness of shellfish while cleansing the palate between each savory sip of broth.
Silken Threads & Embered Glaze
Cold Salad Noodles | BBQ Chicken | Chef Ivan’s Special Sauce | Peanut-Sesame Dressing | Fenugreek Microgreens
Chilled Hong Kong-style noodles in a creamy peanut-sesame dressing, topped with tender BBQ chicken in Chef Ivan’s signature glaze, spring cucumber, and fenugreek microgreens. A tribute to childhood street food memories.
Wine Pairing: Grand Pré Tidal Bay
Why It Works: Tidal Bay’s slight sweetness and fresh acidity balance the savory glaze and creamy sesame notes, while enhancing the herbaceous lift of fenugreek.
Second Course
Golden Duck Legacy
Deconstructed Peking Duck Supreme | Caviar Option
A layered parfait of creamy Peking duck and Cantonese shrimp paste with golden kimchi beurre blanc, soft quail egg, and fresh cucumber. Topped with lacquered duck breast and optional caviar.
Wine Pairing: Grand Pré Brut Rosé
Why It Works: The Brut Rosé’s fine bubbles and red fruit brightness cut through the richness of the duck and cream, while enhancing the umami of the shrimp paste and savoriness of the kimchi.
Main Course
Velvet Bliss
Sweet Soy-Braised Pork Belly | Celeriac Purée | Pickled Daikon | Garlic Crumble | Preserved Olive Green Beans
Tender pork belly glazed in sweet soy, laid over smooth celeriac purée, paired with sharp pickled daikon, crispy garlic crumble, and wok-tossed green beans with preserved olive.
Wine Pairing: Grand Pré Baco Noir
Why It Works: Baco Noir’s dark fruit, smoky undertones, and structured acidity complement the sweetness of the soy glaze and cut through the richness of the pork, while playing nicely with the earthy olive.
Dessert
Golden Whispers
Deep-Fried Milk Stick | Strawberry Caviar | Black Sesame Cream | Kiwi Compote | Lemon Zest | Mint
A playfully nostalgic dessert of crispy Chinese milk stick, paired with nutty black sesame cream, tart kiwi compote, fresh mint, and strawberry caviar. A burst of textures and contrast.
Wine Pairing: Grand Pré White Conversation Water
Why It Works: This floral, gently off-dry wine matches the richness of sesame and complements the fruit and citrus, leaving a clean, elegant finish.
