Phuket Lobster stir-fried with 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: andamanwineclub.com; [email protected]

INTERCONTINENTAL SAMUI BAAN TALING NGAM RESORT

Another example of the pervasive Chinese influence in Thai cuisine is demonstrated here by Chef Gilbert in this delicacy that displays the full regal character of the King of Seafood – in this case fresh lobster from the waters of nearby Phuket, prized for exceptionally tender and sweet meat. Here, the lobster meat is carefully stir-fried with garlic and served with a home-made black pepper sauce to both preserve the lobster texture and enhance it with deep, rich flavour. With a fine selection of vegetable accompaniments, this is a treasure from the deep.

Wine Companion: Finally, I get to pair a German Riesling with a dish and I’m lucky to find Sommer Riesling, from the oldest Riesling producer in Rheinhessen who began making it 800 years ago. German Rieslings can be both dry and sweet; this one is very dry, fruity and fresh. A perfect match with the lobster!

For another helping contact: samui.intercontinental.com/