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Tuesday, 22 November 2011 01:19 - - {{hitsCtrl.values.hits}}
Paper folding, also known as zhe zhi (translated from Chinese,) represents about two thousand years of history.
Since the first century A.D. in the Han dynasty (206 B.C. - 220 A.D.), the time when it was believed that paper was first invented in China by Cai Lun, people have been folding paper (zhe zhi) into various shapes and forms. It is similar in nature to Origami – a Japanese technique of folding paper widely popular across all ages and many countries around the world. What is so intriguing about ‘Paper Wok’ presented at the Golden Dragon is that, it is a unique dining experience combining the art of folding paper – Zhe Zhi with Chinese cuisine. So what is Paper Wok one may wonder. Master Chef Bai Ping des-cribes Paper Wok to be ‘edible art’. Also known as ‘Zhe Zhi cooking’, this art of cooking requires the specific expertise to get the dish right. Master Chef Bai Ping who is originally from China is the artist and the craftsman behind this signature creation. He is also a pioneer and one of very few Chefs who can handle Zhe Zhi Cooking. Chef Ping prepares these dishes on a special paper folded using his great nation’s age old tradition – Zhe Zhi. The paper is special in that it is thicker than the regular everyday paper, and when rested on the Wok, it does not catch fire.
However, the paper it self is not edible – only the cuisine presented in the paper.
Flavour the Stir –fried prawns and spinach with yellow chilli, or try the duck and bamboo shoot in pepper sauce prepared on the Paper Wok. There are a variety of vegetarian, non vegetarian and sea food options available on the Paper Wok menu starting at Rs. 550 and upwards. Another great reason to try the Paper Wok is because it contains three times less fat and less starch in comparison with most customary Chinese dishes available in the Island. It is a truly unique experience and a first for Sri Lanka!
