T1 Aromatic duck with
We use 3 kg weight duck which chopped into half and cook with
whole mixed spice under medium heat until the duck becomes soft and absorbed
all the aromatic flavour , The small bones are then move and quarter. On
order the duck is deep fried and chopped into small pieces , It is serve with
hoi sin sauce and cucumber and leek/spring onion heads and pancake. For anyone
who has not tried it. You spread the sauce on the pancake, put the salad and
the duck on top and roll it. Like you would with a spring roll.
taste sweet, aromatic, and crunchy.
Whole chicken breast is pre-cooked and cool down,
shredded into small pieces and put on a bed of salad ( consist of lettuce ,
tomato and cucumber ). Salad sauce is pour on top to complete the
wings in barbecue sauce.
Chicken wing is cook with spice and soy
sauce. Deep fried and coat with sweet barbecue sauce. It taste sweet , savoury
Chicken wings in salt and chilli
Prepare same as above, but fried
with onion, spring onion, chilli, garlic and most importantly salt spice. Salt
spice is made by mixing salt with 5 spice powder and other condiments to make
a taste that is salty scented and when cooked in high heat, aromatic. It has a
very strong aroma, with the presence of garlic, heat from the chilli, salty,
peppery and aromatic. An authentic Chinese taste.
Seaweed ( Deep fried spring cabbage )
Yes it is spring cabbage ! I
can only assume that the name comes from the fact that it to an extend resemble
seaweed. This starter is made by finely shred the cabbage leave and deep
fried, sprinkle with sugar and garnish with dry ground fish powder.
T6 Deep fried
wonton in sweet and sour sauce.
“Wonton” in Cantonese mean “swallow
cloud” . Originally dish is wrap in wonton pastry and cooked in stock. The
cooked dish resemble a cloud in the sky. Hence the name of eating the cloud.
Wonton can be eaten as a soup, a brother with noodles and vegetable as a
complete meal or deep fried with sweet and sour sauce as dim sum.
version is made with pancake pastry wrap in prawn filling and deep fried.
T7 Malaysian style
Chicken cut into strips to about 10 cm and skewer with
6 inch bamboo stick down the middle. Marinate in satay season mix. Deep fried
and top with sweet satay sauce. This starter is sweet , with peanut and butter
flavour plus a little bit spicy.
Onion ring is crispy, crunchy and
or pancake roll both mean the same thing. There is still some confusion among
the customers as to their distinction. I suppose traditionally this appetizer
was eaten in celebration to mark to arrival of Spring ( Chinese New Year ) .
Chinese has always call it Spring roll. As with pancake.. The pastry is call
pancake in English, its made by rolling. So it is natural to call it pancake
roll. Both names are correct.
Another name, more descriptive is being
called mini spring roll. Mini spring rolls are smaller ( about the size of a
finger ). These are either fill with meat and other Chinese vegetables or
vegetarian rolls which use cabbage as main ingredients. Either style the
principle of making it is the same. Put filling on one corner, roll about two
times, fold both corners and roll till the end and seal with eggs or
popular starter that is on the menu since Chinese take away starts trading. We
use traditional style ( large spring roll two to a portion ) . The filling
consist of bean as main ingredient, with chicken, pork, mushrooms and onions.
We use 5 spice powder amongst other condiments to give it an aromatic kick. The
bean sprout as main ingredient gives the filling a distinctive savoury
Vegetable spring roll
We use cabbage, carrots,
vermicelli, and woodear as filling for our vegetable style spring roll. A
portion consist of 4 mini spring rolls.
One of the few items we do that is cold
and does not go through any for of cooking. It is same as the Chicken salad but
with cooked small prawn instead. The use of lettuce, cucumber and tomato gives
a boost of vitamins to ones diet.
Prawn crackers are white in appearance
and crispy made with starch with prawn flavour and salty in taste. We use
Vietnamese brand ( the best there is ) which is less salty and a stronger
prawn toast .
Prawns and a bit of chicken breast are minced and made
into a paste, spread over a piece of bread ( like spreading butter on toast ),
cover the spread with sesame seeds and deep fried until golden brown. One
portion consist of one slice of bread and quarter into a triangle after deep
fried. The combination of prawns and sesame seeds being deep fried gives it a
strong flavour and an aromatic fragrance.
Barbecue spare ribs.
Barbecue by definition is a smoky, burnt, salty
and roasted flavour. Not many Chinese, including myself follow this rule. I
think when Chinese food was introduced into this great country, the chef at
the time does not have the adequate command of the English language to fully
descript the names and varies tastes of the dish involved. Even today it is
difficult to describe a certain Chinese food. There is not enough vocabulary
in the English language to describe fully the tastes and flavour. Example the
word 鮮 ( xian ) is use to describe the strong natural flavour of usually
seafood “hai xian 海鮮”.
Chinese cooking here there are 6 important taste.
Sweet, sour, bitter, spicy ( hot ), salty and xian. The first five taste is
self explanatory. It is the last one which has no English equivalent.
Basically if your go out to sea and catch a big prawn and immediately stick it
in boiling water for I minute a eat it. You can taste the distinctive flavour,
I think to an extent its call umami a Japanese word.
Spare rib in sweet and sour sauce
The ribs are cooked the same
way as T14. Instead of barbecue it is coated in sweet and sour sauce after deep
fry. This sauce is strong and rich. It has a taste which at first is sweet and
then sour, follow by tingly sensation of lemon, citrus after
T16 Salt and
chilli spare ribs
Spare ribs that are deep fry then fried in the
wok with onions, spring onion, fresh chilli and garlic. Salt spices are
sprinkle on the ribs and a dash of shao hing wine to bring out a flavour which
is aromatic, spicy and salty.