Forgive me for emailing before the market opens tomorrow but I just had to share these amazing dishes created by Canadian chef Tiffany Wong.
Tiffany’s based in London and in advance of Chinese New Year this coming Sunday, she took up our challenge of creating some Wylde Chinese food to celebrate.
I am in love with what she has made.
Marc's lemon sole with seasoned soy sauce, ginger and spring onion. Apparently fish is always served at Chinese New Year as it symbolises abundance and prosperity for the year ahead.
Ian's squat lobster with rice noodles, dark soy, oyster sauce and Chinese wine. Interestingly, Tiffany tells me that ‘lobster' translates as ‘dragon prawn’ in Chinese. The dragon is the most auspicious animal in Chinese culture, bringing good luck and health, so it makes total sense to eat it at the start of a new year.
Steamed, hand dived Lyme Bay scallop with homemade black bean sauce, garlic and red chillies, on a bed of bean vermicelli. The vermicelli are kept long to signify a long life ahead. Well let's certainly hope so, anyway, when there's food of this quality to be eaten!
Gong hei fat choy!
Nick
