If it ain’t broke, don’t fix it goes the old saying and we’ve applied that maxim to our new menu. As usual, we’ve got quite a few dishes on the go for March 18, but our Sichuan theme has proved so popular, we’ve decided to keep it. After all, who are we to fly in the face of public opinion!
We’ve not stood still though. Innovation is what we do. And you’ll see not only the influence of our recent trip to China but also a clear nod and a wink towards the change in season in the new menu.
1. Mouth-numbing beef
I tried this one out on my husband last night. He LOVED it! I’ve combined prime pieces of steak with mouth-tingling Sichuan peppercorns and a hint of alcohol (let’s see if you can guess what we’ve used) to create a taste explosion that will leave you gasping for more.
This is a juicy dish on a bed of aromatic onions. Each piece of beef is coated with Sichuan pepper sauce that will take you to a new dimension in the Sichuan culinary journey we have embarked on together in 2018.
Come and try. It’s spectacular!
2. Kewei’s Spring tofu
It’s a cliche of course, but Spring is a wonderful time for reinvention. The clocks go forward, the days get longer and we all look forward to spending much more time out on the street. For sun-starved Danes, we’re about to enter the best period of the year. And it is with this in mind that we’ve come up with this new dish to complement the change of season with a fresh and elegant taste.
Kewei’s Spring tofu combines tofu, spring onion, and edamame beans to create a simple, clean taste designed to revive your spirit. As is the way with Chinese cuisine, this cold dish neatly offsets the hotter dishes that form part of our chef’s menu and, as well as the taste, this one is all about textures. The softness of the tofu contrasts sharply with the spring-onion crunch and the yield of the bean. This one will delight you. Especially as we enter those longer and hopefully warmer evenings.
As we mentioned in our last blog, this dish was inspired by one of our best meals in China - a vegetarian restaurant in Nanjing. I was amazed by how they combined tofu, simple greens and mushrooms to create some unbelievable flavours. I think sometimes it’s easy to underestimate just what you can do in the kitchen with skilful use of plants. It’s not just about your five-a-day quota. If you think out of the box, veggies really can surprise you.
3. Rose ice-cream with coconut pudding
These precious flowers were taken from my Yunnan trip. Now, they’re in the ice-cream. Edible flowers have become very trendy in the last few years, especially in Nordic cuisine. However, in Yunnan there’s a long history of eating flowers, due to its stable climate where flowers bloom almost all year round. Classical dishes like rose cake, jasmine flower fried egg, and sweet osmanthus stuffed lotus are very popular. But the flower in Yunnan is used for flavour, not just for decoration.
Think a moment on the fragrance of rose flower. It’s smooth, mellow, elegant and calming with a hint of sweetness in the form of ice-cream. It is simply just perfect. And to complement this scented ice-cream, we have the soft coconut pudding. I’m sure you’ll love it!