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Get your Chopsticks ready. The Master Chefs are in Town!
20th February – 4th March 2012
Sheraton Bangalore Hotel at Brigade Gateway, part of Starwood Hotels and Resorts, Inc presents The Chinese Food Festival at their all-day dining restaurant FEAST.
With Celebrity Chinese Chefs Vincent Loo and Ken Liew from Award winning restaurants of the Sheraton Imperial, Kuala Lumpur specially flown in for this event, treat yourself to the most authentic Chinese delicacies and culinary traditions. Chinese cuisine is widely seen as representing one of the richest and most diverse culinary heritages in the world. Cuisine in China is a harmonious integration of color, freshness, redolence, taste, shape and the fineness of the instruments.
You can choose from an array of various soups and appetizers like Won ton soup, Cuttlefish with Tau Pan and Spring Onion, Laksa-Flavoured prawns and Hokkien noodles to bar-be-q duck and Cantonese sweet and sour prawns and various noodles like the Chicken Chow Mein, Tofu and vegetable Chow Mein and Pork Lo Mein. Or you may just relish the authentic Dim sums like Har Gau (steamed shrimp dumpling), Sar Lut Ha Kok (Fried shrimp dumpling )Siu Mai (Steamed pork dumplings), Siu Loong Bao, Char Siu Bao (Steamed buns), Phai Kuat (steamed spare ribs) and indulge in healthy deserts like Chilled Sago Coconut Milk with Assorted Fruits, Deep Fried Banana Fritters with Red Bean Paste, Chilled Lemon Grass Jelly with Aloe Vera and Coconut Red Bean Cake
Enjoy the Chinese experience for INR 950/-* per person for lunch buffet and INR 1050/-* per person for dinner buffet. Enjoy a complimentary pint of Beer and unlimited Chinese tea with your meal. (*Taxes extra as applicable). For reservations please call 91.80.42521000.
20th February – 4th March 2012
Sheraton Bangalore Hotel at Brigade Gateway, part of Starwood Hotels and Resorts, Inc presents The Chinese Food Festival at their all-day dining restaurant FEAST.
With Celebrity Chinese Chefs Vincent Loo and Ken Liew from Award winning restaurants of the Sheraton Imperial, Kuala Lumpur specially flown in for this event, treat yourself to the most authentic Chinese delicacies and culinary traditions. Chinese cuisine is widely seen as representing one of the richest and most diverse culinary heritages in the world. Cuisine in China is a harmonious integration of color, freshness, redolence, taste, shape and the fineness of the instruments.
You can choose from an array of various soups and appetizers like Won ton soup, Cuttlefish with Tau Pan and Spring Onion, Laksa-Flavoured prawns and Hokkien noodles to bar-be-q duck and Cantonese sweet and sour prawns and various noodles like the Chicken Chow Mein, Tofu and vegetable Chow Mein and Pork Lo Mein. Or you may just relish the authentic Dim sums like Har Gau (steamed shrimp dumpling), Sar Lut Ha Kok (Fried shrimp dumpling )Siu Mai (Steamed pork dumplings), Siu Loong Bao, Char Siu Bao (Steamed buns), Phai Kuat (steamed spare ribs) and indulge in healthy deserts like Chilled Sago Coconut Milk with Assorted Fruits, Deep Fried Banana Fritters with Red Bean Paste, Chilled Lemon Grass Jelly with Aloe Vera and Coconut Red Bean Cake
Enjoy the Chinese experience for INR 950/-* per person for lunch buffet and INR 1050/-* per person for dinner buffet. Enjoy a complimentary pint of Beer and unlimited Chinese tea with your meal. (*Taxes extra as applicable). For reservations please call 91.80.42521000.
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A brief about Chinese cuisine:
The development and diversity of the delights of Chinese cuisine are also representative of China's long history. With each dynasty new recipes were created until the art of food preparation reach its peak during the Qing Dynasty (1644 - 1911). The dinner called Man Han Quan Xi that incorporates all the very best of Man and Han Cuisine is held in high esteem involving as it does countless dishes, each with its own distinctive flavor and appeal. This veritable banquet in its preparation and presentation typifies all of the culture and culinary arts that have been perfected over centuries and is a comprehensive amalgam of taste, instruments, and manners.
The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as catering is a living art sub-classifications continue to increase. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses.
Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor.
In a Chinese meal, each individual diner is given their own bowl of rice while the accompanying dishes are served in communal plates (or bowls) which are shared by everyone sitting at the table, a communal service known as "family style" in Western nations. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks.
The development and diversity of the delights of Chinese cuisine are also representative of China's long history. With each dynasty new recipes were created until the art of food preparation reach its peak during the Qing Dynasty (1644 - 1911). The dinner called Man Han Quan Xi that incorporates all the very best of Man and Han Cuisine is held in high esteem involving as it does countless dishes, each with its own distinctive flavor and appeal. This veritable banquet in its preparation and presentation typifies all of the culture and culinary arts that have been perfected over centuries and is a comprehensive amalgam of taste, instruments, and manners.
The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as catering is a living art sub-classifications continue to increase. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses.
Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor.
In a Chinese meal, each individual diner is given their own bowl of rice while the accompanying dishes are served in communal plates (or bowls) which are shared by everyone sitting at the table, a communal service known as "family style" in Western nations. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks.
Not wanting to miss such an opportunity, we went to a preview of the event.
We started with Chinese Tea Eggs, Honey Dew Salad with Prawn, Soya Duck with shredded lettuce and Marinated Chilled Shredded Chicken with Tomato Chili.
folowed by
Steamed Chicken and Shrimp Meatball in Fluffy Rice Coating and Siu Mai (Steamed pork dumplings)
andHar Gau (steamed shrimp dumpling) and Crispy shrimp mousse nests with avocado served with Wasabi Mayo and Tobiko
desserts included Chilled Lemon Grass Jelly with Aloe Vera and Deep Fried Banana Fritters with Red Bean Paste and pandanus.
Chef was kind enough to send me these recipes for the benefit of Gourmetindia members;
Chilled Lemon grass Jelly with Aloe Vera
1. Water 2.1Liter
Pandan Leaf 100gm →Steamed for 1 hour
Lemon grass 250gm
1. Fine sugar 400gm
Ai Yee powder (Japanese ice jelly) 10gm
Water (boiled) 600gm
Garnishing
Mint leaf or pandan leaf
Aloe-Vera in syrup
Kiwi fruit
Strawberry
Chinese herbal jelly
Herbal Jelly powder 1 pkt
Water 1.2liter
Deep fried Custard Soft Bun
Custard
All purpose flour 300gm
Custard powder 300gm
Milk powder 300gm
Fine sugar 1kg 80gm
Eggs with skin 900gm
Condensed milk 1 can
Evaporated milk 1 can
Coconut milk 1 can
Unsalted butter 4 nos
Orange red colouring a few drop
Yellow lemon colouring a few drop
Bun skin
All purpose flour 1kg 200gm
Fine sugar 240gm
Dried yeast 25gm
Baking powder 25gm
Water 560gm
Yellow lemon colouring a few drop
Coating
Black sesame seed
White sesame seed
Deep fried banana fritters with red bean paste
Flour batter
All purpose flour 1kg 200gm
Tapioca starch 80gm
Baking powder 70gm
Custard powder 80gm
Ammonia 10gm
Water
Cooking oil
Wafer paper for wrapping
Filling
Banana
Red bean paste
Coconut red bean cake
Steamed until soft
Red bean 600gm
Water 1liter
Egg white 4nos
Gelatine powder 120gm
Fine sugar 480gm
Water (boiled) 760gm
Coconut milk 760gm
U.H.T fresh milk 760gm
Coconut essence a few drop
Mango pudding with berries
Fine sugar 570gm
Gelatine powder 80gm
Water 1kg 800gm
Coconut milk 240gm
Evaporated milk 240gm
Whipping cream (U.H.T) 480gm
Mango (cube) 8nos
Egg yolk colouring a few drop
Mango essence a few drop
contrean liquid 1 table spoon
Garnishing
Strawberry
Raspberry
Blue berries
Topping
Evaporated milk
Chilled sago coconut cream with assorted fruit
Fresh milk (U.H.T) 3liter
Fine sugar 600gm
Coconut milk 400gm
Whipping cream 240gm
Sago (cooked) 1.5kg
Honey dew (cube)
Rock melon (cube)
Mint leaf (garnishing)
Pot sticker with mixed meat and chive
Wrappers
High protein flour 600gm
All purpose flour 600gm
Water 560gm
Shortening 40gm
Filling
“Siu my” filling 1.2kg
Chinese chive 600gm
Chinese wine 2 table spoon
Sesame oil a few
White pepper powder a few
Land oil 60gm
Dipping sauce
Shredded ginger
Chinese black vinegar
Sichuan poached dumpling with pepper corn, chilli and vinegar
Filling
“Siu my” filling 600gm
Har kao filling 600gm
Chinese parsley 40gm
Water chestnut peeled 40gm
Sesame oil a few
White pepper powder a few
Wrappers
Tsui kow skin
Sauce (homemade)
Chicken stock powder 25gm
Vietsin or ajinomoto 80gm
Sugar 300gm
Light soya sauce 600gm
Dark soya sauce 150gm
Maggi seasoniry a few
Water 1.8kg
Cooking oil a few
Chinese parsley 100gm
Peppercorn chilli oil a few
Garnishing
Shredded spring onion
shredded red chilli
Lettuce ice berg
Breaded cheese ball with spinach, tofu and shrimp mousse
Filling
“Har kao” filling 1.2kg
Tofu ½ pkt
Spinach (mince) 100gm
Cheddar cheese (cube)
Tapioca starch 40gm
Sesame oil a few
White pepper powder a few
Coating
White bread (small cube)
Garnishing
Shredded carrot
Shredded ice berg (lettuce)
Shrimp mousse nests with avocado served with wasabi-mayo and tobiko
Filling
“Har kao” filling 1.2kg
Water chestnut peeled (chopped) 40gm
Avocado
Sesame oil a few
White pepper powder a few
Wrappers
Kataifi shredded pastry
Wasabi-mayo sauce
Wasabi-mayo 60gm
Water (ice) 80gm
Mayonnaise 750gm
Fresh lemon juice 60gm
Evaporated milk ½ can
English parsley leaf 50gm
Apple green colouring a few drop
Garnishing
Topiko
Chinese parsley leaf or sprout
Biji selasih
Steamed chicken and shrimp meat ball in fluffy rice coating
Filling
“Siew my” filling 1.2kg
Water chestnut peeled (chopped) 50gm
Ginger (mince) 20gm
Spring onion 40gm
Sesame oil a few
White pepper powder a few
Coating
Glutinous Rice 1kg
Chinese mushroom 60gm
Turkey ham 80gm
Chinese parsley 60gm
Dipping sauce
Tau pan sauce (Hot Bean sauce)
