Pork Ball with Green Baby Bok Choy and Brown Sauce

The ever-popular cuisine of China reflects the unique character of its homeland – diverse and fascinating, with hidden depths that are a delight to explore.

Like the people of China, this cuisine has spread and taken root around the world over the years. Indeed, one of its most celebrated dishes – Egg Foo Yong – is said to have been refined, perfected and popularised from an original Guangdong recipe, by a Chinese chef in San Francisco.  

Much of Chinese cuisine enjoyed around the world originates from Canton province in the south of the country, and its neighbour Hong Kong. The probable reason for this is that most Chinese who emigrated to the USA, Europe and elsewhere came from this region.

And with food - and the enjoyment of eating - so fundamentally important to the Chinese, it’s not surprising that they took this crucial aspect of their culture along with them.

But although Cantonese cuisine may have become the default Chinese dining experience in many countries, dishes from the vast mainland – with its widely diverse landscape, peoples and cultures – have also begun to gain popularity among discerning diners.

The influence of Chinese cooking underpins other cuisines throughout Asia, particularly here in Thailand where many people can claim Chinese ancestry. There are echoes of Chinese inspiration in the ingredients and preparation of a number of Thai dishes.

And there are also quality chefs all over Thailand dedicated to delighting diners with their own interpretations of classic Chinese cuisine. Examples of this are showcased here in an exciting tour of some of the most outstanding examples waiting to be savoured.  

To enhance this culinary journey, each dish is accompanied by a pairing recommendation from each restaurant’s wine list by my colleague Bart Duykers of Andaman Wine Club: 

andamanwineclub.com; [email protected]

The cuisine of Sichuan Province in southwestern China is celebrated here every Tuesday night at The Beach House, with selections of typical Sichuan Hot Pots prepared in traditional style by Chinese Chef Sean Li.  While the hot pot of broth is kept simmering at the table, meat, seafood or tofu are placed in it with vegetables, to be enjoyed when ready with a dipping sauce. This tempting choice -  Pork Balls with Green Baby Bok Choy and Brown Sauce – has balls of pork mince and meat, garlic and spices, egg, soy sauce and Shaoxing wine.

Wine Companion: Let me suggest something unexpected here, because I’m happy to see my all-time favourite Rosé on this list - the Garrus from Provence, France. Made by Patrick Leon at Chateau d’Esclans, this Rosé is very pale, almost salmon in colour; has had some oak ageing and drinks almost like a rich Burgundy.

For more contact: fourseasons.com/kohsamui/