Winter Menu.jpg

Winter Menu

Roasted Bone Marrow (烤牛骨髓)
Red Braised Beef Noodle Soup (红烧牛肉面)
Duck with Pineapple and Ginger (子萝鸭片)
Yunnan Steam Pot Chicken (汽锅鸡)
Cummin Lamb (孜然羊肉)
Chinese Ratatouille (地三鲜)
Crossing the Bridge Noodles (过桥米线)
Bak Kut Teh / Herbal Pork Soup (肉骨茶)

 
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Roasted Bone Marrow
(烤牛骨髓)

Ingredients:
2 marrow bones - Rock salt - Sichuan peppercorns

1. Boil marrow bones for 5 minutes
2. Remove from water
3. Place marrow bones in a pre-heated oven for 20 minutes at 180°C
4. Whilst the bones are in the oven, place 1 Tbsp peppercorns in a small pan on medium heat
5. Pan fry for 30-45 seconds, until peppercorns release their aromas but are not burnt
6. Grind peppercorns with a pestle
7. Remove bone marrows from oven
8. Serve promptly, season with salt and Sichuan peppercorns. Bon appétit !


Wine pairing suggestion:

AOC Côtes du Roussillon-Villages La Combe du Roy 2015. Originating from three parcels of centenary grenache vines in Southern France. Robust and juicy, full bodied, notes of ripe blackberry, plum, raspberry, cherry, fruit jam and garrigue (a blend of Mediterranean herbs like lavender, juniper, thyme, rosemary and sage). A wine with structure and complexity that brilliantly matches the bone marrow texture and flavours.

 
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Red Braised Beef Noodle Soup
(红烧牛肉面)

Ingredients:
1.2kg beef shank - 4 scallions cut into tubes - 1 crushed garlic clove - 4 thick slices ginger - 1 Tbsp salt - 1 onion, quartered - 1 crushed garlic clove - 4 thick slices ginger - 2 star anise - 1 cinnamon stick - 1 piece dried tangerine - 2 bay leaves - 1 Tbsp Sichuan peppercorns - 2 Tbsp brown sugar - 2 Tbsp dark soy sauce - 1 Tbsp light sauce - 1 Tbsp Shaoxing wine - 2 Tbsp doubanjiang (optional) - 400g bok choy - 400g egg noodles - 2 Tbsp fresh coriander, finely chopped

1. Boil 4L water. Add beef shank, scallions, garlic, ginger and salt. Boil for 5 minutes
2. Discard water, keep only beef. Cut beef into thick slices
3. Heat 3 Tbsp oil, brown beef on both sides. Drain on paper towels
4. Aromatics: heat 2 Tbsp oil, stir fry onion until transparent. Add garlic and ginger. Stir fry for 1 minute
5. Spices: add star anise, cinnamon, dried tangerine, laurel and Sichuan peppercorns. Stir fry for 1 minute
6. Sauce: mix sugar, soy sauces, wine, doubanjiang. Boil 2L water. Add beef, aromatics, spices and sauce. Simmer for 2-3 hours
7. Filter soup, keep only beef
8. Blanch bok choy in 3L boiling water with 1 Tbsp oil, 1 tsp salt. Drain
9. Cook noodles. Heat soup
10. In a serving soup bowl place beef, noodles and bok choy
11. Pour soup. Top with coriander. Bon appétit !

Wine pairing suggestion:

AOC Côtes du Roussillon La Combe du Roy 2015, same of last recipe using the bones from the beef shank. Made of grenache. Robust and juicy, full bodied, notes of ripe blackberry, plum, raspberry, cherry, fruit jam and garrigue (a blend of Mediterranean herbs like lavender, juniper, thyme, rosemary and sage). A red that perfectly matches the thick succulent beef slices, chewy noodles and crunchy bok choy of this delicious Chinese Winter dish.

 
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Duck with Pineapple and Ginger
(子萝鸭片)

Ingredients: 
400g duck breast, sliced - 1 Tbsp dark soy sauce - 1 Tbsp light soy sauce - 1 Tbsp Shaoxing wine - 1 tsp salt - 1 tsp sugar - 1 Tbsp corn starch - 3 Tbsp oil - 1 Tbsp ginger, minced - 1 Tbsp Shaoxing wine - 1 large onion, peeled and diced - 1 red sweet pepper, seeded and diced - 1 green sweet pepper, seeded and diced - ½ fresh pineapple, peeled and diced - ½ cup candied walnuts

1. Combine duck, soy sauces, wine, salt, sugar and corn starch, let rest for 30 minutes
2. Heat 2 Tbsp oil, add ginger, stir fry until it starts changing colour
3. Add duck, cook until it is nearly done
4. Deglaze with Shaoxing wine, let it dry out and set duck aside
5. Heat 1 Tbsp oil, add onion, stir fry until it becomes translucent
6. Add sweet peppers, stir fry for another minute
7. Add duck and pineapple, mix gently, heat through
8. Top with candied walnuts. Bon appétit !


Wine pairing suggestion:

AOC Châteauneuf-du-Pape Clos de l’Oratoire des Papes 2016 red (besides being one of the appellation’s most iconic wines, 2016 was an extraordinary vintage). Made of cinsault, grenache and syrah. Intense and complex, full bodied, fine tannins, generous notes of ripe blackberry, cherry, fig, sweet spices, fruit jam and cocoa. A wine with character that makes an impeccable duo with this Chinese dish full of textures and flavours.

 
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Yunnan Steam Pot Chicken
(云南汽锅鸡)

Ingredients: 
6-8 chicken thighs, boned and skinned (keep the bones for the broth) - 2 tsp salt 200g cured ham, cut into thick slices - 12 dried mushrooms, hydrated - 4 thick ginger slices - 4 scallions, white and green parts separated - 2 Tbsp goji berries - ½ cup Shaoxing wine - ½ cup chicken broth

1. Boil chicken bones and salt for 1 hour, pass broth through a sieve
2. Blanch chicken in boiling water for 2 minutes
3. Place chicken, ham, mushrooms, ginger, scallions and 1 Tbsp goji berries in the steam pot
4. Add Shaoxing wine and broth, then cover the steam pot
5. Put steam pot on the top of a medium pan half filled with water
6. Let water boil, cook in medium heat for 3 hours (add more water to pan if needed)
7. Discard ginger, scallions and goji berries (they will lose their red colour)
8. Garnish with 1 Tbsp goji berries. Bon appétit !


Wine pairing suggestion:

Châteauneuf-du-Pape Clos de l’Oratoire des Papes 2016 white (besides being one of the appellation’s most iconic wines, 2016 was an extraordinary vintage). Made of bourboulenc, clairette, white grenache and roussanne. Fruity-floral, middle bodied, generous notes of lemon, pear, apple, white flowers and orange blossom. A complex and elegant wine that beautifully pairs this rich Yunnan chicken dish with a multitude of delivate flavours.

 
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Cumin Lamb
(孜然羊肉)

What You Need to Know

Ingredients:

400g lamb leg, cut into thin slices - 1 Tbsp light soy sauce - 1 Tbsp Shaoxing wine - 1 Tbsp cumin powder - ½ Tbsp corn starch - 1 tsp salt - 1 tsp sugar - 2 Tbsp oil - 1 Tbsp garlic, finely chopped - 1 Tbsp ginger, finely chopped - 1 onion, halved and cut into slices - 1 Tbsp cumin seeds, 1 Tbsp cumin powder, ½ tsp chilli flakes (optional) - 2 Tbsp fresh coriander, finely chopped - Red chilli powder (optional)


1. Mix lamb, soy sauce, wine, cumin powder, starch, salt and sugar, marinate for 30 minutes

2. Heat small pan, add cumin seeds and dry roast them until fragrant, set aside

3. Heat oil, add garlic and ginger, let aromatics start releasing flavours (30-45 seconds)

4. Add onions, keep mixing until onions are translucent (2 minutes)

5. Add lamb, stir fry until lamb is done

6. Add cumin seeds, cumin powder and chilli flakes, heat through

7. Add coriander, mix, turn off heat

8. Serve with red chilli powder. Bon appétit !


Wine pairing suggestion:

AOC Pauillac Echo de Lynch-Bages 2011, second wine of this famous 5th growth château. Made of cabernet sauvignon, merlot and cabernet franc. Elegant and complex, full bodied, fine tannins, notes of ripe blackberry, blackcurrant, cherry, black and white pepper, liquorice, cedar and coffee. A sumptuous red with structure and complexity to counterbalance the richness and potent flavours of this Xinjiang lamb dish.

 
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Chinese Ratatouille
(地三鲜)

Ingredients: 
6 potatoes, peeled and diced - 4 Chinese aubergines (or 1 Italian aubergine), diced - 1 green bell pepper, seeded and diced - 1 red bell pepper, seeded and diced - 1 Tbsp garlic, finely chopped - 5 Tbsp oil - 1 Tbsp dark soy sauce - 1 Tbsp light soy sauce - 1 Tbsp brown sugar - 1 tsp salt

1. Soak potatoes in water for 1 hour
2. Pass potatoes through a sieve, dry them on paper towels
3. Heat 2 Tbsp oil, stir fry garlic for 45-60 seconds
4. Add potatoes, stir fry for 5 minutes, then set aside
5. Heat 2 Tbsp oil, add aubergines, stir fry for 5 minutes, then set aside
6. Heat 1 Tbsp oil, add bell peppers, stir fry for 2-3 minutes
7. Add potatoes and aubergines back to the wok
8. Add soy sauce s, sugar and salt, mix well; adjust with salt or sugar if needed. Bon appétit !

Wine pairing suggestion:

AOC Madiran Château Bouscassé 2010. Made of tannat, cabernet sauvignon and cabernet franc. Robust and complex, full bodied, silky tannins, vibrant notes of blackberry, black cherry, sweet spices and fruit jam, developing notes of truffle. An earthy red wine that blends perfectly with this savoury and starchy Northern Chinese dish, also knon as Three Earthy Treasures.

 

Crossing the Bridge Noodles
(过桥米线)

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Ingredients:

2L water - bones from 2 chicken thighs - ½ Tbsp salt - 1 thick slice ginger - 1 thick slice cured ham - 300g rice noodles, pre-cooked - 2 chicken thighs, skinned and boned, thinly sliced - 100g beef carpaccio - 100g salmon, thinly sliced - 2 eggs, beaten - 100g tofu, sliced into strips - 4 dried mushrooms, hydrated and sliced into strips - 1 Tbsp fresh coriander, finely chopped - 1 Tbsp green scallions, finely chopped - 1 Tbsp pickled mustard greens, finely chopped

1. Boil water, add bones, salt, ginger and ham, simmer for 30 minutes

2. Discard bones, ham and ginger, strain liquid to obtain a clear broth

3. Place noodles, sliced meats and vegetables on separate saucers

4. Heat broth until piping hot, bring it to table

5. Dip carpaccio or chicken into beaten egg, plunge meats into broth, let meats cook

6. Add salmon, tofu and mushrooms into broth

7. Add noodles into broth, adjust salt if needed

8. Top with coriander, scallions and mustard greens. Bon appétit !

Wine pairing suggestion:

Penfolds Bin 28 Kalimna Shiraz 2017. Just for a change instead of a French wine I chose this generous, aromatic red made of shiraz from the Barossa Valley Kalimna vineyard. Full bodied, ripe tannins, zesty notes of goji berry, redcurrant, raspberry, liquorice, fruit jam, developing notes of tobacco and mushrooms. An exciting New World wine that matches pretty well the seasonings of this traditional Yunnan dish.

 
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Bak Kut Teh
(肉骨茶)

Ingredients:
1 Tbsp white pepper - 1 Tbsp black pepper - 1 star anise - 1 cinnamon stick - ½ Tbsp cloves - 800g pork ribs, trimmed and boned (keep bones for soup) - ½ Tbsp salt - 2 Tbsp oil - 2 Tbsp dark soy sauce - 2L water - 2 slices angelica sinensis - 6 garlic cloves, unpeeled - 12 dates - 2 dried mushrooms - 12 tofu puffs - 18 tofu skin knots - 1 Tbsp sugar - 1 Tbsp goji berries - 1 Tbsp fresh coriander, minced

1. Toast peppers, star anise, cinnamon and cloves until aromatic, coarsely ground and place them in a filter bag
2. Heat oil, stir fry salted pork meat for 2 minutes, add dark soy sauce and mix well
3. Boil water, add angelica sinensis, garlic, dates and mushrooms
4. Add bones and meat, simmer for 1 hour
5. Add tofu puffs, tofu skin knots and sugar, adjust salt if needed, simmer for another hour
6. Discard bones and garlic cloves
7. Top with goji berries and coriander before serving
8. Serve with steamed rice, fresh coriander, light soy sauce and chilli. Bon appétit !


Wine pairing suggestion:

AOC Chinon Château de la Grille 2014. Made of cabernet franc. Elegant and round, medium bodied, soft tannins, notes of ripe blackberry, blueberry, liquorice, white/black pepper and oak. A wine perfectly suited to match the delicate herbal flavours of this signature dish from Singapore and Malaysia. Although it is a soup, Bak Kut Teh has plenty of solid ingredients worth pairing with this Loire Valley red.