Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 4

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century. The elegant décor is redolent of the great ancestral homes of 19th Century Chinese tycoons, with Asian artefacts and ornate chandeliers. The atmosphere is theatrical, thanks to our hierarchy of Chinese chefs, who showcase their skills in the open kitchen with a display of their culinary skills at their flaming woks. Seven exquisite private rooms allow our guests an intimate ambience for private gatherings.

But wherever you sit, the menu is exquisite – think delicate Crepe Durian Pancakes and Black Pepper Beef Tenderloin

TEOCHEW COMBINATION PLATTER


A. FRIED PRAWN DUMPLING

Ingredients

450gm Fresh prawns
50gm Water chestnuts
10gm Spring onions
1nos Egg
10gm Flour
1gm Szechuan pepper powder
1tsp Chicken seasoning powder
1/2tsp Salt

Method

1. Cut the prawns into dice and ass to a bowl, season to taste.
2. Add water chestnuts, spring onions and diced chicken breast chopped. Finely mix all ingredient until smooth. Add egg, bread flour and mix well. Shape into round pieces.
3. Heat some oil in the wol and deep fried until golden brown.

B. FRIED MEAT BALL

Ingredients

50gm Diced chicken meat
2pcs Beancurd skin
400gm Diced water chestnut
30gm Chinese celery
1gm Five spice powder
1tsp Chicken seasoning powder
1nos Egg
1/2tsp Salt
200gm Diced white radish

Method

1. Soak the white radish in salt water, drain and set aside.
2. Dice water chestnuts, chinese celery, garlic, diced chicken meat finely and add five spice powder, seasoning and salt. Mix well.
3. To arrange nicely on the beancurd skin. Then roll it.
4. Cut in 3cm pieces and toss in starch, deep-fry until golden brown.