Pan-fried Spinach Bean Curd

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]

CROWNE PLAZA BANGKOK LUMPINI PARK

Healthy eating is also on the menu here at the skyline view Xin Tian Di restaurant, where award-winning chef Lam Kok Weng satisfies cravings for Cantonese cuisine with a wide selection of dim sum favourites including shumai, sticky rice in lotus leaf and other dishes all meticulously crafted by his passionate kitchen team. One of his signature dishes oozing nutritious health is the Pan-fried Spinach Bean Curd, a light and delicate concoction of quality ingredients including home-made bean curd, and absolutely bereft of sugar and artificial preservatives for a natural high.

Wine Companion: I’d like to pair this dish with the Yalumba Y Series Riesling from Barossa Valley in Australia. Yalumba is the oldest winery in the Barossa Valley, and produces an excellent variety of wines. The Y Series is their entry level wine and of very worthwhile quality.

For more: bangkoklumpinipark.crowneplaza.com/xin-tian-di