Well we are excited to report Chef Kam Po But formerly Executive Chef at Ken Lo’s Memories of China, Belgravia London has agreed to come back and present another two nights of his culinary prowess.
Chef But had been the Executive Chef of Ken Lo’s for some thirty years plus until his retirement a few years ago. He has been a friend for the same period and is god father to my daughter and we have done Chinese dinners in some truly amazing locations from the depths of the Hampshire countryside to the remoteness of the Isles of Scilly.
Chef But is a true master at blending dishes to be balanced in flavour, texture and colour. He has constructed a menu once again that will demonstrate all of this and to top it all off at the end of the dinner he will once again demonstrate the art of Hand Drawn Noodles. His skill in this is legendary as he has made countless appearances on TV from The Generation Game to BBC Food & Drink and ITV This Morning.
This is a unique chance to sample some truly great Chinese food in a relaxed and sharing manner and will as always be totally oversubscribed!
We will kick the evening off with a welcome drink and simple nibbles before getting guests to sit down to a mammoth banquet. The meal will begin with a range of starters, Crispy Smoked Chicken served with Crispy Seaweed (not actually Seaweed), Sesame Prawn Toasts, Kuo-Tieh Dumplings – a little steamed pork dumpling that are then fried to give a crispy bottom served with a simple soy and ginger dipping sauce. Finally a baked fresh Scallop served in its shell with a piquant black bean sauce.
We will then serve a soup to guests – normally served at the end of a meal here though as a bit of a palate cleanser it will be a delicate Cantonese Hot & Sour Soup.
Next we will then serve what has become something of a signature dish for Chef But. Mongolian Crispy Lamb is a marinated braised leg of lamb that once cold is deep fried until crispy and served with a yellow bean sauce and lettuce leaves like the crispy duck and pancakes. It is a clever dish of textures and flavours and for many lighter than the Duck & pancake variety.
Moving onto the main course dishes we will then serve the following. Chef But will cook them and dish up as quickly as he can but they will generally come as and when they are ready. We will serve a Slow Cooked Beef Shin with water chestnuts. This is a real winter warmer dish and not found on your average Chinese restaurant menu, the beef shin is slowly cooked in a rich soy and spiced broth and then served with crunchy water chestnuts. Stir Fried Chicken Breast in a yellow bean sauce with crispy Almonds. Stir Fried King Prawns with Snow Peas (Mange Tout). Then depending on what we can purchase a fillet of fish done “Peking Style” in a light egg batter that is first fried then steamed with a sauce made from spring onions, garlic and ginger – the “Holy trinity” in Chinese cuisine.
We will serve a fresh vegetable either Pak Choy or Choi Sum (depending on our market purchases) topped with Oyster Sauce and some plain boiled rice.
To complete the meal Hari will be doing the pudding and he will showcase some exotic Asian flavour ice creams and sorbets from local producer Taywell Ice Creams. We will serve Jasmine Tea or if some want a coffee to complete the banquet.
Finally after all of this you will be treated to the hand drawn noodle demonstration by Mr But… this magical process is thousands of years old and we recommend you bring your cameras or phone cameras to capture it all as if you blink you will miss it.
Since we announced these dates spaces have filled very quickly and we now have limited spaces left for just the Saturday evening and are hoping to persuade Mr But perhaps to add an extra night on the Thursday evening. (will keep you posted)
If you want spaces or be on our waiting list please complete the booking form at the end of this post.
Arrival 7:30pm – Welcome Drinks and assorted Chinese Nibbles
Dinner Served 8:00pm – prompt
Suggested Donation £55.00 per person service not included (Guests to bring their own wines/drinks – Glasses, Water and Ice Buckets provided.)
Sesame Prawn Toasts
Kuo-Tieh Dumplings (Pot Stickers)
Crispy Smoked Chicken
Baked Scallop with Black Bean Sauce
Cantonese Hot & Sour Soup
Slow braised Beef Shin with water chestnuts
Stir Fried Chicken with Yellow Bean Sauce and Almonds
King Prawns with Snow Peas (Mange Tout)
Fish Fillet “Peking” Style with Ginger & Garlic
Chinese Vegetables with Oyster Sauce
Assorted “Taywell” Asian Sorbet & Ice Creams
Jasmine Tea or Coffee
Please complete the following form to reserve your spaces. Please note we are already fully booked for Friday and have limited spaces on Saturday (3) Waiting list for cancellations or potentially 3rd night.