Stir-fried Diced Beef with Broccoli and Wasabi

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]

SHANGRI-LA HOTEL, BANGKOK

There’s a deeply pleasurable and unexpected aspect to this traditional Cantonese fare. The pungency of wasabi combines with the beef to uncover surprising depths of flavour, imparting subtle character and shades of complexity that elevate this simple dish, served on a bed of broccoli and other vegetables, to heights of sophistication. Chinese culinary veteran Chef Chow Wai Man honed his skills in renowned restaurants throughout Hong Kong and China, and all his experience and expertise are delicately showcased here in this wonderfully elegant example of Chinese cuisine at its flavourful best.

Wine Companion: Pair this dish with Tuscany’s Le Volte, made by the same winemaker as Ornellaia, and using the same blend of Merlot-Sangiovese-Cabernet Sauvignon. This blend gives you a silky-smooth palate, Cabernet backbone and Sangiovese fruitiness.

For more contact: shangri-la.com/bangkok/shangrila/