• 
• 

Published on September 26, 2007

Leung is one of the recognised world masters of Chinese cuisine. He is the founding chef of the renowned Whampao Club in Shanghai and has been working as a consultant chef to China House since the restaurant reopened its doors last November following extensive renovations.

This time, the promotion focuses on special traditional Chinese dishes, which Leung says were popular in the 1960s but few chefs prepare these days as they're too complicated, heavy on the elbow grease and time-consuming to prepare.

The menu includes a duo of lobster and seafood dumplings prepared in two ways, and crispy chicken with shrimp mousse 1960s-style, known as Golden Dragon Chicken.

For dessert, there's sticky-rice dumplings filled with dark chocolate and banana or green-bean soup with fresh coconut juice and water chestnuts. These are made all the more pleasurable accompanied by the Mariage Freres teas recommended by tea master Thammarat Jindapol.

Call (02) 659 9000 extension "The China House" for reservations.

Compiled by

Gummy Bear, The Nation