New direction
published : 12 Mar 2021 at 04:00
Organic chicken popcorn.
Nan Bei, Rosewood Bangkok's snazzy Chinese restaurant, goes southwest by adding selected dishes from the Sichuan cookbook into its usually northern and southern offerings. The restaurant, whose name means the south and the north in Chinese, pays homage to the much-loved cuisine with "A Taste Of Sichuan" menu until Apr 30.
Executive chef Matthew Geng captures bold flavours, spiciness and appetising aroma that the cuisine is known for in six new dishes. White prawn with fish fragrant sweet & sour sauce (B880) is a delicious duet of sweet prawn and the savoury sauce that isn't too overwhelming while Phuket pineapple adds a refreshing touch to the dish. Organic chicken popcorn with dried chillies and roasted peanuts (B580) really pop with battered chicken and super crunchy rice cracker. Kurobuta pork fillet in Sichuan chilli paste (B680) has this succulent ratio of meat and fat, juicy prawn and slightly sweet scallop, all of which go well with the savoury and not-too-fiery paste. Served with daikon and Sichuan pickled pepper, Braised cherry duck (B680) proves to be one aromatic bowl. The white radish, onions and garlic cloves are cooked until tender and you can barely notice the duck's unique smell. Served on a bed of veggies, Snow fish with Nan Bei chilli sauce (B980) impresses with the flaky texture of the delicious fish in addition to its thin crust. The other fish on the special menu is Seabass with Sichuan pepper and chilli pepper (B680). The fish's delicate flavour is the yang to the yin of more fiery elements of the dish.