When the evening breeze off the canal drifts through the window lattice, the warm glow of Frieda Restaurant begins to light up. As a Kempinski restaurant that embodies European culinary craftsmanship, this spring evening banquet weaves the fresh flavours of Jiangnan and classic European tastes into every dish — a gentle feast for the senses, unlocking a springtime journey of flavour.
The meal opens with a spring-exclusive delicacy — Baked White Asparagus with Onsen Egg, the “white gold” of the season. The white asparagus is lightly grilled over charcoal, shedding any raw edge while retaining its crisp-tender texture and natural sweetness. A touch of savoury ham acts as the finishing stroke, softly unfolding on the palate. When the onsen egg is gently broken, the golden yolk flows slowly, intertwining with the aromas of asparagus and ham — every bite holds the tender, vibrant essence of spring.
Next comes Pan-Seared Scallops with Spring Bamboo Shoots, a romantic encounter between Jiangnan’s mountain bamboo shoots and the flavours of the sea. The crisp, fresh bamboo shoots pair with plump scallops, while the rich aroma of bacon is seared into the scallop’s flesh. Each bite is crispy on the outside, tender within — the crunch of bamboo shoots, the sweetness of scallops, and the savoury depth of bacon build in layers, like a springtime melody playing on the tongue.
Spring Jade Velouté features white asparagus as its star, slow-simmered with Iberian ham into a soup as smooth as cream. It glides over the palate, velvety and elegant, with the asparagus’s gentle sweetness and the ham’s savoury saltiness slowly releasing. On the other hand, German Clear Beef Broth offers a completely different character — a long-simmered consommé, crystal clear, with thin strips of pancake, vegetables, and diced beef floating within. One sip delivers the pure, solid essence of German cuisine, warming the entire evening.
Sea Bass with Zucchini Sauce — the sea bass is seared until the skin is lightly crisp, while the flesh remains snow-white and delicate. The green zucchini sauce, bright and fresh, coats the fish evenly. Each bite is succulent and tender, with no trace of fishiness — just the pure taste of sea bass and the clean freshness of vegetables colliding on the palate.
Roasted Butter Chicken brings the comforting, fireside charm of European cooking. Locally sourced Jinfeng chicken is slowly roasted with butter, the skin turning golden and crackling, while the meat stays juicy and tender. Served with a spinach salad that cuts through the richness and creamy mashed potatoes that balance the texture — every mouthful offers a solid sense of happiness.
Homemade Spinach Pasta adds a touch of brightness to the evening. Handmade pasta is coated in vibrant spinach sauce, paired with the earthy umami of morel mushrooms, the saltiness of bacon, and the crunch of green peas. The sauce clings to every strand — each forkful is a rich blend of creaminess and the fresh fragrance of spinach, carrying the chef’s dedication.
To close, a Table-Side Tiramisu draws the perfect final stroke. Freshly made, it boasts the creamy, airy texture of mascarpone cheese. Ladyfinger biscuits are soaked in coffee liqueur, their mellow aroma mingling with the slight bitterness of cocoa powder and the sweetness of the cheese. The cool touch dispels the lingering warmth of the spring evening, leaving a long, gentle aftertaste on this journey of flavours.
