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Autumn Menu

Pumpkin Balls (南瓜香球)
Steamed Oysters (清蒸牡蛎)
Chicken with Chestnuts (红烧栗子鸡)
Little Lion's Head (迷你狮子头)
Shredded Stir Fried Potatoes (炝炒土豆丝)
Tomato and Egg Soup (西红柿鸡蛋汤)
Lotus Beef Fried Rice (藕丁牛肉炒饭)
Crab Fried Noodles (螃蟹炒面)

Autumn Menu: Welcome
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Pumpkin Balls


500g pumpkin - 1 Tbsp roasted pumkin seeds - 2 Tbsp flour - 1 tsp salt - 5 turns white pepper - 2 Tbsp cornstarch, diluted in water - Oil, for deep frying - Sweet chilli sauce

1. Peel, seed and cut pumpkin in thick slices

2. Steam pumpkin for 15 minutes

3. Pass pumkin through sieve to mash and remove excess water

4. Add flour, salt and pumkin seeds to pumpkin paste, mix well

5. Make balls (or quenelles) from pumpkin paste

6. Heat oil until smoking

7. Coat ball with cornstartch batter, deep fry until golden, drain on paper towels

8. Serve with sweet chilli sauce. Bon appétit !

Wine pairing suggestion:

AOC Gaillac Château de Terride 2016. Made of syrah, braucol and merlot. Full bodied, soft tannins, generous notes of ripe blackcurrant, blackberry, black plum, hints of liquorice, developing notes of leather. A red wine with good structure and complexity, ideal to match the deep fried pumpkin balls, in a pairing that highlights the fruity flavours.

Autumn Menu: About
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Steamed Oysters with
Fermented Black Beans


12 raw oysters (preferrably number 1 or number 2) - 1 Tbsp garlic, minced - 1 Tbsp ginger, minced - 1 Tbsp white scallions, finely chopped - 2 Tbsp fermented black beans - 2 tsp sugar - 2 Tbsp light soy sauce - 2 Tbsp Shaoxing wine - 2 tsp Zhenjiang vinegar - 3 Tbsp green scallions, finely chopped - 3 Tbsp oil

1. In a small bowl add black beans, 1 tsp sugar and a bit of boiling water; mix well

2. Let rest for 5 minutes, then roughly mash black beans

3. Heat 1 Tbsp oil in a small pan; add garlic, ginger and white scallions

4. Stir fry for 1-2 minutes until the aromatics start changing colour

5. Add black beans, soy sauce, Shaoxing wine and Zhenjiang vinegar

6. Let sauce boil, simmer it for 15-20 minutes until all liquid evaporates

7. Drain oil from the sauce and blend with other 2 Tsp oil

8. Steam oysters for 4 minutes, remove from heat and open them (they will be easy to open)

9. Spread a generous spoon of the bean sauce on the top of each oyster

10. Steam for other 2 minutes, remove from heat and garnish with green scallions

11. Heat oil until smoking, pour slowly on the top of green scallions. Bon appétit !

Wine pairing suggestion:

AOC Maranges Premier Cru Aegerter Jean-Luc et Paul 2016. Made of pinot noir. Medium bodied, low tannins, elegant notes of raspberry, redcurrant and sweet spices. The earthy black bean sauce flavour prevails over the marine oysters, perfectly matching the structure and flavours of this Burgundy red.

Autumn Menu: About
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Red Braised Chicken with Chestnuts

800g chicken thighs - 2 tsp salt - 400g fresh chestnuts - 10 dried mushrooms - 250g bamboo shoots - 4 Tbsp oil - 2 thick slices fresh ginger - 1 star anise - 1 cinnamon stick - 5 Tbsp dark soy sauce - 2 Tbsp Shaoxing wine - 1 Tbsp brown sugar - 1 tsp salt - 20cl broth

1. Debone chicken thighs, cut chicken into bite sizes and season with 1 tsp salt
2. Boil chicken bones in 1L water with 1 tsp salt, simmer for 30 minutes, reserve broth
3. Make a cross on the top of the chestnuts, boil them for 5 minutes
4. Rinse chestnuts under cool water to cool down, peel them
5. Hydrate dried mushrooms in hot water for 30 minutes, drain them
6. Cut bamboo shoots into smaller sizes, 2-3cm length wise
7. Heat oil, stir fry ginger for 45 seconds, add chicken, let it brown from the outside
8. Add mushrooms, bamboo, star anise, cinnamon and sauce, mix gently, heat through
9. Add chestnuts and 20cl broth, mix gently, heat through
10. Once boiling, reduce heat and simmer for 30 minutes
11. Discard star anise and ginger slices, use cinnamon stick as a garnish. Bon appétit !

Wine pairing suggestion:

AOC Madiran Château Bouscassé 2010. Made of tannat, cabernet sauvignon and cabernet franc. A juicy, full bodied red that has aged well in the bottle and is now at its peak: silky tannins, notes of ripe blackcurrant, blackberry, liquorice, mint, cedar and truffles. A sumptuous wine ideally suited for this traditional Chinese Autumn dish!

Autumn Menu: About
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Mini Lion's Head

150g pork belly, minced - 2 water chestnuts, minced - 1 dried mushroom (medium size), hydrated and finely chopped - 1 tsp dried shrimp, hydrated and finely chopped - 1 tsp garlic, minced - 1/2 tsp salt - 1/2 tsp sugar - 1 Tbsp corn starch, diluted in 2 Tbsp water - Oil, for deep frying - 3 Tbsp oil - 1 tofu square, 10x10x2cm - 250g kale, shredded - 1 Tbsp oyster sauce - 4 Tbsp chicken stock - 1 tsp light soy sauce - 1 tsp Shaoxing wine - 1/2 tsp salt - 1/2 tsp sugar - 1 tsp rice vinegar - 2 tsp corn starch

1. Make meatball by mixing meat, chestnuts, mushroom, shrimp, garlic, salt and sugar
2. Coat meatball with corn starch, deep fry until it is golden brown, drain on paper towels, set aside
3. Heat 2 Tbsp oil, stir fry tofu 2 minutes each side, set aside
4. Heat 1 Tbsp oil, stir fry kale for 3 minutes, set aside
5. Mix oyster sauce, stock, soy sauce, wine, salt, sugar, vinegar and starch, heat through
6. Add meatball, lower heat, cover and simmer for 20 minutes
7. Arrange kale on a plate, place tofu on top of kale and meatball on top of tofu
8. Pour sauce over the meatball. Bon appétit !

Wine pairing suggestion: AOC Saint Émilion Grand Cru Château Jean Faure 2012. Made of cabernet franc, merlot and malbec.  Fruity and crisp, full bodied, fine grained tannins, ample notes of ripe fig, black cherry, liquorice and tobacco, developing notes of black tea. An opulent wine with the right body, structure and complexity to match the rich savoury flavours of this reinterpretation of a classic Eastern Chinese recipe.

Autumn Menu: About

Shredded Stir Fried Potatoes

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2 big potatoes, about 400g - 2 Tbsp oil
1 Tbsp garlic, minced - 1 Tbsp light soy sauce - 1 Tbsp Zhenjiang vinegar - 1 Tbsp chilli oil - 2 tsp Sichuan peppercorns, roasted and ground - 2 scallions, finely minced - 3 Tbsp fresh coriander, finely minced

1. Peel potatoes, julienne and place strips in a big bowl with water
2. Change water from the bowl 3x to remove starch
3. Heat oil, stir fry garlic until it starts changing colour, about 45 seconds
4. Add potatoes, stir fry for 3 minutes
5. Add soy sauce, vinegar, chilli oil and peppercorns
6. Add scallions and heat through
7. Turn off heat, add coriander and mix well. Bon appétit !

Wine pairing suggestion:

IGP Île de Beauté Domaine Terra Vecchia 2016, a robust red from Corsica made of niellucciu and merlot. Crisp and complex, full bodied, silky tannins, notes of ripe blackcurrant, black plum, black plum jam and sweet spices, hints of chocolate. A wine with character that perfectly complements this savory potato dish.

Autumn Menu: About
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Tomato Egg Drop Soup

1L chicken broth - 400 tomatoes (fresh ripe or tinned) - 1 tsp salt - 1 tsp sugar
1 Tbsp light soy sauce - 2 Tbsp chopped scallions, white part - 2 eggs - 1 Tbsp sesame oil - 2 Tbso chopped scallions, green part - Freshly ground white pepper (optional)

1. Peel and seed tomatoes (if using fresh tomatoes), then chop them into small pieces
2. Heat chicken broth in a big pan, once it starts boiling add chopped tomatoes
3. Seson with salt, sugar, soy sauce and white scallions
4. Beat eggs together with sesame oil
5. Slowly add beaten eggs into the soup (with the help of chopsticks to pour a steady stream)
6. Transfer to a serving bowl and garnish with green scallions on the top. Bon appétit !

Wine pairing suggestion: AOC Chinon Château de la Grille 2014. Made of cabernet franc. Middle bodied, soft tannins, notes of ripe blackberries, black cherries, blueberries, also sweet spices like white pepper and liquorice. An elegant wine to marry the delicate tastes of this traditional homestyle Southern Chinese dish.

Autumn Menu: About
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Lotus Beef Fried Rice

400g cooked rice - 200g flank steak, thinly sliced - 1 Tbsp light soy sauce - 1 Tbsp dark soy sauce - 1 Tbsp Shaoxing wine - 1 tsp rice flour - ½ tsp salt - ½ tsp sugar - 1 Tbsp sesame oil - 5 Tbsp oil - 1 Tbsp garlic, minced - 1 Tbsp white scallions, finely chopped  - 1 Tbsp Shaoxing wine - 200g lotus root (if possible fresh), diced - 2 eggs, beaten - 3 Tbsp dark soy sauce - 1 Tbsp ketchup - 3 Tbsp green scallions, finely chopped

1. Marinate beef in soy sauces, wine, rice flour, salt and sugar for 30 minutes; add sesame oil
2. Heat 1 Tbsp oil, add garlic, stir fry until it starts changing colour about 45 seconds
3. Add beef, keep stirring until it is nearly done, deglaze with 1 Tbsp Shaoxing wine; set aside
4. Heat 3 Tbsp oil, add white scallions, stir fry for 1 minute, then add rice
5. Fry rice for 3-4 minutes until hot; set aside
6. Heat 1 Tbsp oil, add lotus root, stir fry for 2 minutes, add beef and rice, heat through
7. Add eggs, mix sell and let cook
8. Add soy sauce and ketchup, mix well, heat through
9. Add green scallions, mix well and turn heat off. Bon appétit !

Wine pairing suggestion:

AOC Cahors Château Lagrézette 2007. A robust red made from malbec (87%), merlot (12%) and tannat (1%). Full bodied, velvety tannins, notes of ripe blackcurrant, black cherries, vanilla, black cherry jam and cocoa. A wine that has aged well in the bottle developing pleasant tertiary aromas. Sublime with this Autumn version of fried rice.

Autumn Menu: About
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Crab Fried Noodles

1 female tourteau crab, weighing 2.5-3kg - 6 Tbsp oil - 1 Tbsp finely chopped ginger - 1 Tbsp finely chopped white scallions - 2 Tbsp Shaoxing wine - 3 Tbsp oyster sauce - 3 Tbsp water - 400g Chinese egg noodles

1. Freeze crab for 4 hours
2. Place crab into boiling water, once water starts boiling again boil for 4 minutes
3. Remove white meat from the claws and the brown meat/roe from the body; set side
4. Heat 2 Tbsp oil, add ginger and white scallions and stir fry for 45 seconds
5. Add crab meat and crab roe
6. Add wine, once it evaporates add oyster sauce and water; heat through and set aside
7. Cook egg noodles, drain
8. Heat 4 Tbsp oil, add noodles and pan fry them 3 minutes
9. Add crab and mix well. Bon appétit !

Wine pairing suggestion:

AOC Volnay Premier Cru Hospices de Beaune 2001, a classic Burgundy red revealing the complex flavours of a well-aged pinot noir. Medium bodied, notes of redcurrant, red cherry, red cherry jam, truffles, leather and game. The perfect combination of an exquisite, umami rich crab dish with an elegant French wine!

Autumn Menu: About
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