Deep-Fried Tofu with Chili and Garlic

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: 

For more contact: andamanwineclub.com/; [email protected]

BANGKOK MARRIOTT MARQUIS QUEEN’S PARK

Tofu’s popularity as a nutritious alternative to meat is a relatively new phenomenon in some parts, but it has a long-standing presence in Chinese culture as an enjoyable and wholesome vegetable dining component. This Cantonese tofu dish is Chef Oscar Pun’s contemporary take on a traditional favourite, with four different flours – glutinous, crispy, chicken and tapioca – used to coat the dices of tofu with a tasty seal, before they’re deep-fried then mixed with a fabulous blend of wok-fried salt, sugar, minced garlic, chili and spring onion that sets off flavour fireworks.

Wine Companion: Our wine choice should have adequate acidity and be fruit forward, so I’m settling on the Pazo das Bruxas Albarino made by Torres in the Rias Baixas region, north of Portugal. It also shows a bit of complexity and is only too happy to be paired with food.

For more information: marriott.com/hotels/travel/bkkqp-bangkok-marriott-marquis-queens-park