The ever-popular cuisine of China reflects the unique character of its homeland – diverse and fascinating, with hidden depths that are a delight to explore.
Like the people of China, this cuisine has spread and taken root around the world over the years. Indeed, one of its most celebrated dishes – Egg Foo Yong – is said to have been refined, perfected and popularised from an original Guangdong recipe, by a Chinese chef in San Francisco.
Much of Chinese cuisine enjoyed around the world originates from Canton province in the south of the country, and its neighbour Hong Kong. The probable reason for this is that most Chinese who emigrated to the USA, Europe and elsewhere came from this region.
And with food – and the enjoyment of eating – so fundamentally important to the Chinese, it’s not surprising that they took this crucial aspect of their culture along with them.
But although Cantonese cuisine may have become the default Chinese dining experience in many countries, dishes from the vast mainland – with its widely diverse landscape, peoples and cultures – have also begun to gain popularity among discerning diners.
The influence of Chinese cooking underpins other cuisines throughout Asia, particularly here in Thailand where many people can claim Chinese ancestry. There are echoes of Chinese inspiration in the ingredients and preparation of a number of Thai dishes.
And there are also quality chefs all over Thailand dedicated to delighting diners with their own interpretations of classic Chinese cuisine. Examples of this are showcased here in an exciting tour of some of the most outstanding examples waiting to be savoured.
To enhance this culinary journey, each dish is accompanied by a pairing recommendation from each restaurant’s wine list by my colleague Bart Duykers of Andaman Wine Club: andamanwineclub.com; bartduykers@mac.com
LE MÉRIDIEN PHUKET BEACH RESORT
Mythical history has it that the Chinese were first to cook and eat pork, and Chef Wei Zhu carries on the tradition with this authentic barbeque dish that’s charged with flavours. The pork is marinated overnight in a fantastic concoction that includes soy sauce, sugar, salt, Chinese wine, shallots, orange peel, sweet bean sauce, egg, ginger powder, garlic, Five Spice powder, oyster sauce and cornflour; then cooked in a barbeque sauce of honey, ketchup, oyster sauce, soy sauce and Hoi Sin sauce. It’s served with rice, bok choy and a side dish of clear chicken soup.
Wine Companion: We’re finally arriving at the red wines, with this barbequed pork dish. I recommend to go with a Pinot Noir from Craggy Range Te Muna Road, from Martinborough, New Zealand. The wine won’t overpower the dish, but has enough body to complement the complex flavours of the pork.
For more contact: lemeridienphuketbeachresort.com