Peiran and Tongtong will be cooking at Chicama's Chef’s Table on the 17th and 18th of April, this time they are bringing the beloved dishes tattooed in their childhood memory.
The menu focuses on the food that's imbedded in their palates, and the hidden treasures and secrete recipes through out their childhood in China- mindful home cooking, intriguing flavours and daring textures. Please find the sample menu as below, subject to supplier's availability.
It's one seating only, 14 spaces available each on the 17th & 18th of April at the sharing table, £65 per person (wine paring available for £35 per person). With limited seatings available, we therefore advice purchasing tickets well in advance to avoid any sense of disappointment.
We are hosting a series of dumpling making masterclasses at Carousel's experience space. Join us for the chance to learn how to prepare, sculpt, cook and serve a variety of these traditional Chinese delicacies, before sitting down to enjoy your own delicious handmade creations with soup, sauces and a drink.
Dumplings always have some special meaning to most children grew up in a Chinese family, it’s a little pocket filled with flavours that are full of emotions. We are bringing the Dumpling making workshop to V&A as part of the Late Night programme Nov 2017, demonstrating how to make this most beloved northern Chinese Mianshi from the pastry wrapper to the filling.
After the fire incident happened in Feb 2017, we brought all our recipes and eager to cook to the other side of London in Carousel. During the week-long residency there, a 5 courses one off menu were presented, including Trotter terrine with braised soya, Cucumber snakes, Squid ink dumplings and Meicai Kourou (Pork belly thrice cooked with fermented veg).