14/01/2014
The entrance to Mr Lam, hailed as Brazil's best Chinese restaurant, is guarded by Xi'an terracotta warriors. They're authentic, as is the Beijing cuisine by chef S*k Chung Lam served at this three-story restaurant in the upscale Lagoa district.
Mr. Lam is the result of billionaire Eike Batista's enthusiasm for legendary chef Lam's cuisine, at first enjoyed over the course of six years at Mr. Chow, New York City.
The copious amounts of chicken satay ordered by Batista had chef Lam intrigued. He decided to meet the client who had ordered 36 satays in one sitting.
In time, the idea for a restaurant in Rio matured and a partnership developed. The Chinese chef, who lives in New York City with his wife and three children, visits Rio every two months to supervise the team he handpicked in Hong Kong for the restaurant that carries his name.
Mr. Lam Ambiance
The restaurant opened in 2006 was designed according to Feng Shui.On the first floor, the main dining area is flooded with natural light. Besides the terracotta warriors, a special attraction on this floor is a table built over a one-ton, 820 HP Lamborghini engine. The engine belonged to the motor boat with which Eike Batista won the Brazil Offshore Championship in 1990.
On the mezzanine floor, also open to natural light, there are four rooms for up to six people, divided by red velvet curtains, for more intimate dining.
On the top floor, the terrace with a retractable roof offers a view of the Corcovado and lagoa.
The food: Many of the ingredients used at Mr. Lam are brought from China and the US. Batista and chef Lam carefully chose the imported stove with a state-of-the-art cooling system and the oven, also imported, used to prepare lacquered duck.
The restaurant is famous for the lacquered duck. The recipe requires that the meat be dried in a closed space with controlled temperature, then dressed in a mix of Chinese honey and vinegar before baking for an hour. The duck is brought to the table whole for approval before being taken back to the kitchen to be cut in thin strips. Small crepes, cucumber, chives and sweet and sour sauce are the sides.
The long menu also offers fresh-made soba and several beef dishes.
Desserts include chocolate truffles with iced Gold Label, pineapple mahjong, Manga Ming (flambéed cubed mango and coconut in an orange, curry and vanilla reduction, served with coconut ice cream) and a lot of other offerings.
Among the house's signature drinks are the Champagne Lam, made from Chandon Excellence, cantaloupe liqueur and lychee, and the Gisela, Absolut Pepper with watermelon juice and sour mix.
Accessibility: Wheelchair-accessible, with adapted restrooms.
Events: Availability for up to 170 seated guests or 250 guests, cocktail party-style.
http://www.mrlam.com.br
