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Published on : Saturday, June 25, 2016
Before arriving at Asian restaurant Sintoho at Four Seasons Hotel Lion Palace St Petersburg, Chef Mike Li consistently amazed demanding guests in China by his cuisine. For almost ten years Mike has worked in some of the most prestigious establishments of Sichuan; among those is the famous Flaire restaurant in Chengdu.
Having now moved to St Petersburg, Chef Mike Li presents Sintoho guests a variety of Cantonese cuisine, and he also introduces guests to his signature interpretations of classic Sichuan dishes, such as lots of spicy sauces, sour-and-spicy soups and tofu dishes. In contrast, Cantonese cuisine, from the southern province of Guangdong, is rightfully considered the most diverse among Chinese cuisines, using a lot of seafood, fish and poultry, with local chefs creating a variety of sweet and sour sauces.
The new Sintoho menu now includes 30 Chinese dishes including five types of Cantonese dim sums with various fillings (pork, shrimp and water chestnut, and others), marinated sea bass steamed with ginger root, sour and spicy seafood soup and amazing marble beef on the bone, steamed with Asian spices for 36 hours and then glazed with honey and tamarind.
Japanese cuisine always had a special place in the gastronomical concept of Sintoho. The exquisitely designed sushi counter is one of the liveliest zones of the restaurant. Sushi chefs are offering guests a variety of fish and seafood for sashimi, sushi and rolls. Sintoho is especially proud of its signature rolls, such as tarabagani with Kamchatka crab, orange mayonnaise and marinated salmon caviar, or the roll with flamed beef amaze by their impeccable taste palate. While talking to sushi chefs, Sintoho guests can learn about choice of fish, as well as become familiar with nuances of taste combinations of fish and rice.
And for those who enjoy going out with a company of friends or taking whole family out, the Sintoho menu has a wide choice of cold and hot dishes meant to be served sharing style in the Asian way.