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: andaman-wine-club.com; bartduykers@mac.com
TRISARA PHUKET
The Chinese workers who flocked to Phuket during the 19th century to work in the island’s booming tin mining industry bequeathed a legacy of Chinese influence still seen today in some of its people, architecture and distinctive cuisine. One example of this is Mee Sapam Goong – Phuket yellow noodles with kale and prawns in soy sauce – a gorgeous melding of Thai and Chinese cuisine that’s light, simple and satisfying on the palate. Executive Chef Chalermchai Prakobkit prepares this local speciality at The Deck restaurant with traditional ingredients that make it true to its Chinese heritage.
Wine Companion: Go with the Anakena Sauvignon Blanc from Chile. The fresh citrus and tropical fruit character is a real palate pleaser and brings a fine complement to the soy sauce.
For more contact: trisara.com