Archives for posts with tag: Chinese

Good Shanghai Dumplings 上海小籠包 should be freshly made. Some restaurants are so proud of their dumplings that they let their customers watch how their dumplings are made. It is great theatre! The video clip above shows how chefs in Din Tai Fung (Hong Kong, 1 Michelin Star) made their special black truffle dumplings (黑松露小籠包) as a team. The chef closest to the camera made the ‘skin’ (pastry) by rolling a small dough flat. He then passed it to the second chef who put the special meat filling in. Black truffle was added by the third chef and the dumpling was sealed and put in the bamboo steamer by the last chef. The dumpling was weighed twice throughout the process to make sure that the correct amount of special meat filling (first weighing) and black truffle (second weighing) was added. Great precision! Continue reading >>

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Shuffling of Mah Jong could be fun sometimes but it is also noisy and time consuming. Automatic Mah Jong shuffle table was invented a few years ago but the initial version was a little primitive and slow. This version is far quieter, smoother and faster. 2 sets of tiles are needed per table. The first set of tiles are shuffled while the players are using the second set. All the players need to do is to press 2 buttons at the same time (new security feature- just in case one button gets pressed accidentally and messes up the game) to trigger a little platform to move up, push the tiles into the hole and press the buttons again. A set of tiles will be lift ‘delivered’ from the bottom of the table, ready for the 4 players to use. If James Bond ever plays Mah Jong, no doubt that would be his gadget! The technology has evolved to include dice tossing as well.  This means busy bees can fit in even more rounds of games in one go. Fantastic invention!

Chinese birthday cake

Technically speaking, it is not a birthday cake. It is a birthday bun. In Chinese, it is called 壽包(pronounced as ‘sau bao’). 壽 means ‘long life’, 包 is ‘bun’. Traditionally, 壽包 are made in the shape of a Chinese peach as it is held in the hand of the God of Longevity. Continue reading >>

 

It is very rare for me to feel that the design of a restaurant and its management style can work so badly with each other that it turns the dining experience miserable, until I went to Dumplings Legend.

Its name suggested their dumplings, or Xiao Long Bao in Mandarin to be precise, are so amazing that they are legendary. It is hard to find great dumplings in Chinatown. Chinese Experience used to do the best ones but they folded last year, unfortunately. You can imagine my excitement when I first heard about this restaurant.

If you eat on the ground floor like we did, you would walk past a gallery kitchen in which the chefs prepare all the dumplings fresh. It was a pleasure to watch and certainly my appetite was stimulated. Promising start!

The restaurant is mainly decorated in white- white painted plastered wall with mirrors. It certainly looks smart and modern from Gerrard Street. But what the owner and the designer overlooked is that this kind of wall finishes are very bad in absorbing sound.  Continue reading >>

I have been having rice since I was a toddler. I love rice and I get excited when I discover new ways of eating it. This Korean mixed cereal +14 from Seoul Plaza 4 (136 Golders Green Road, London, NW11 8HB, Tel 020 8731 7999 ) is an interesting find.

14 cereals? Yes, it is a mixture of glutinous rice, brown rice, brown glutinous rice, barley grains, buckwheat rice, black glutinous rice, unshelled grains of adlay, hulled glutinous millet, millet, grains of kaoliang, green beans, red beans, mung beans and white beans.

I recommend cooking it with a little more water than normal or else it will feel a little dry. When the rice is cooked, it has a nice hint of pink (thanks to red beans!). It has a more stimulating texture than the usual soft white rice and it has a nice nutty flavour. It also has more fibre and hence aids digestion. You can use it to replace white rice to accompany any dish.