While opulent food lovers love exotic meats on their plate, Chef Jack Lee Catering, form Los Angeles culinary firm Chinoise Cuisine has decided to put his foot down. In a bid to “support ocean sustainability” they have taken off shark fin from all their dishes, including the flagship $100 Lobster Egg Roll. This makes way for world’s most expensive egg roll priced at $100. This new spin off will feature a “Maine lobster tail, Alaskan king crab, summer black truffle, julienned nagaimo, baby carrot and wild baby taro root”. The dish is finished with a “crown of Sveruga caviar, gold leaf with a fresh raspberry and 2009 Dry Creek Sauvignon Blanc reduction dipping sauce”.
Chef Lee added, “Shark fin has long been a popular delicacy in Chinese culture. As ocean predators, sharks play an essential role in the marine ecosystem. For this reason, we are happy to have found a more environmentally friendly, yet equally delicious way to make our famed Lobster Egg Roll.”