Duo of Trout Fillet and Snow Fish with Black Pepper 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]

IMPERIAL MAE PING HOTEL CHIANG MAI

Fresh trout, delivered here every day from a local trout farm, enables Chef Somchai Kasetkarn to create Cantonese delicacies highlighting this delightful fish. His signature dish combines trout with snow fish in a unique assembly - trout fillet is wrapped around snow fish and sprinkled with black sesame seeds, but not seasoned, allowing the original fish flavour to dominate. It’s gently deep-fried and served with a sauce of chopped garlic, diced onions, bell peppers and ground black pepper, with soy sauce, oyster sauce, water and sesame oil rounding up the flavour.

Wine Companion: The deep-fried recipe requires a white wine with a bit of substance, but not too much, and it should be dry. So I’m going with the French Mouton Cadet Graves Blanc, a blend of Sauvignon Blanc and Semillon, typical for this region. Very dry, fresh and fruity, with a medium long finish.

For more contact: imperialmaeping.com