Sautéed Snow Fish with Sweet Black Chinese Sauce served with Hong Kong Noodles

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]

DUSIT THANI BANGKOK

The fatty flesh of snow fish is transformed into delightful crispiness by Chef Boonmee Poonrak’s finely-honed technique of mixing it with flour, deep-frying and serving with Hong Kong noodles stir-fried with Shitake mushrooms and Pak Choi. This makeover is completed and crowned by his home-made sauce, carefully composed especially to grace and enhance the taste of the snow fish, with Kikkoman sauce, sugar, ginger, Coriander root and garlic. The succulent flavours that emanate from this creation have made it one of the most popular dishes on The Mayflower’s menu.

Wine Companion: I found the perfect match for this dish, the Sileni Sauvignon Blanc from Marlborough, New Zealand. This wine has gorgeous citrus and guava aromas, and a well-balanced palate driven by citrus flavours and tropical fruits. A small touch of Semillon in this blend ensures acidity is not too aggressive.

For more contact: dusit.com/dusitthani/bangkok/