9 Elements of Shanghai Platter

The ever-popular cuisine of China reflects the unique character of its homeland – diverse and fascinating, with hidden depths that are a delight to explore.

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: andamanwineclub.com; [email protected]

BANGKOK MARRIOTT HOTEL THE SURAWONGSE

Anyone unfamiliar with the subtle intricacies of Cantonese cuisine can indulge themselves in a full-on learning experience with this sizeable sampler lovingly assembled by Chef Bruce Hui at this Shanghai-styled restaurant high up on the 32nd floor. The nine delights are: jelly fish salad; steamed chicken with spicy sesame sauce; crispy whitebait fish with Oolong tea; shrimp ball with almond; spinach ball salad; marinated okra with sweet soy sauce; cherry tomato with Roselle; purple sweet potato; and flower puff. It’s a showcase of Cantonese cuisine, with its luscious elements in one charming package.

Wine Companion: These delicate dishes need to be paired with a light, fresh but not too acidic wine. I suggest the Spanish Vina Sol from Bodegas Torres, made from Parellada grapes. Expect a palate with tropical fruits, herbal and ripe fruit aromas on the nose, and a nice finish.

For more contact: marriott.com/hotels/travel/bkkwo-bangkok-marriott-hotel-the-surawongse