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Perfect timing for new venue’s star chef
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HIDDEN inside lifestyle destination Columbia Circle (still under construction) at the end of Panyu Road near Yan’an Road W., Inkwood is one of the most talked-about new dining venues in town. A refreshing addition to the ever-evolving dining scene, it has already become a favorite weekend haunt for trendy city dwellers.
The lifestyle complex takes its name from the former Columbia Road (now Panyu Road) where real estate developers and architects built beautiful garden houses during the city’s treaty-port days. No. 60 Panyu Road is home to Sunke Villa (the former residence of Sun Ke, son of Dr Sun Yat-sen) designed by renowned Hungarian architect Laszlo Hudec.
Next to the villa, the Colombia Country Club was once the “place to be” for social gatherings for Americans from 1927 to 1942 and very soon it will become a new hot spot for the enjoyment of “the good things in life.”
Inkwood is the first restaurant to officially open in the complex.
Its minimalist design features quality, sleek furniture and details in every corner of the dining area that opens to the outside. A welcoming yet soothing vibe is created with the abundant use of contrasting hues with the open kitchen and bar in the center of the space.
Chinese Star chef Yang Beichuan, who gained wide recognition via reality TV shows, co-owns the restaurant and heads the kitchen. He perfected his culinary skills with around 14 years in some of the world’s top restaurants including Canada’s Joe Beef, Liverpool House, Maison Publique and Charcut.
Yang feels lucky to catch the perfect timing in the city to open Inkwood, after moving to Shanghai early last year.
“Inkwood is about casual dining with a sharing concept and it’s fully reflected my cooking style — not Italian, not French and definitely not fusion,” he said. “It’s simply a relaxing space where my guests feel at ease, drink and eat a lot.”
On a recent visit, I tried several of the chef’s specialties and the plates proved that Yang presents his unlimited inventiveness with rather original “less is more” platings.
Though most of the dishes are made with simple ingredients, the final results are more than the sum of their parts. Course after course, each dish is flavorsome, with meticulous cooking skills and abundant creativity behind them.
Some of the highlights included beef tongue (78 yuan) — cured tongue with ketchup salsa after seven days of preparation. It looks super simple in presentation but it’s a must try here.
I also enjoyed the foie gras parfait (103 yuan) served with hawthorn berry jam with toast that was an unexpected taste yet well balanced. The confit duck tortellini, chestnut and water chestnut (88 yuan) and turnips braised with miso (58 yuan) are also highly recommended.
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