Get a taste of earthy Chinese food at the Golden Dragon

Thursday, 15 November 2012 00:00 - - {{hitsCtrl.values.hits}}

Cooking in clay pots dates back to at least ancient Roman times and is commonly used in regional cuisine around the world, with each culture having their own type of clay cooking methods and cookware.

During the cooking process, the clay cookware retains heat and moisture that penetrates the product, thereby cutting the fibers, deposit the spices and keeping it moist, which delivers to you a tastier, moister and more tender result.

Master Chef Bai Ping of Golden Dragon explained that the clay pot is one of the most important utensils in rural China. In the past, it was the peasants that cooked in clay pots and it took more time than regular cooking methods.

However, the meal would be more nutritious and would taste better according to Chef Ping. Recently, the success of clay pot cooking has been steadily gaining popularity due to its all-natural benefits, outstanding cooking results and unique earthy flavours.

Master Chef Bai Ping has created a menu that includes a variety of dishes to showcase the Chinese clay pot favourites. The seafood enthusiasts could treat their taste buds to unique flavours like salmon fillet with stir fried pak choy, green asparagus, pepper and black bean sauce or lagoon crab cooked in homemade chilli , celery and mushroom sauce.

If you are vegetarian, try the robust favours of dried bean curd cooked with black mushroom and Chinese cabbage in golden garlic sauce, or the very exotic taste of assorted beans and asparagus with cinnamon and soya sauce. On the menu is duck, king prawns and many more Chinese culinary delights slow-cooked to perfection in a clay pot.

Drop by the Golden Dragon during lunch or dinner this November to experience the flavours trapped in the unique 5,000-year-old art of clay pot cooking.