There is a book called "my last supper", the book about what famous chefs want to eat for their last supper. In my case... it's definely tougn to pick, maybeone of the dishes I grew up and my mom used to make. But if I pick just one protein, it gonna be "pig". Why? The flavor of protein is "fat", more fatty, more deeper tasty flavor. Wagyu, toro, porc belly.... they're all super fatty, but I think pig is the best above all. Why? Porc belly is the only one, can be super fatty and super crunchy same time. pig is the best protein of the universe!!
So... China pig, the concept of this dish is Refined contemporary chinese pig dish. Roasted porc belly, bao, bok choy and chinese pig terrine, that 's the starting compose of this dish.
Then I start thinking about how to present bok choy. And I decided to present in two ways. One is bok choy heart, heart of baby bok choy. Visually lovely and taste tender when it's steamed. And the other one, I decided to make little suprise for the guest. As you can see on the pic, I made bok choy "pillow". Basically using large outter leave of bok choy and roll from roots to top and hold with leave to make "pillow" shape. I stuffed freeze dry porc inside the pillow, but guest never know until they eat it. It looks really cool, small "wow" when guests bite and taste great!
Labels: RM seafood, Winter Frost
There is a book called "my last supper", the book about what famous chefs want to eat for their last supper. In my case... it's definely tougn to pick, maybeone of the dishes I grew up and my mom used to make. But if I pick just one protein, it gonna be "pig". Why? The flavor of protein is "fat", more fatty, more deeper tasty flavor. Wagyu, toro, porc belly.... they're all super fatty, but I think pig is the best above all. Why? Porc belly is the only one, can be super fatty and super crunchy same time. pig is the best protein of the universe!!