Like Father, Like Son

Update:17 Aug 2007

Father-and-son chefs Peter Lam and Wilson Lam have been in Beijing for six years, before coming to Marco Polo Parkside Beijing a year ago to prepare for the opening of 78, the hotel's Chinese restaurant named after its doorplate, which opened on July 19.

"The most important thing in cooking is the taste, but presentation is not to be neglected," said Wilson Lam, the son. "We follow authentic Cantonese cooking, but we also create new dishes." The father and son duo bring 60 years of combined cooking experience to the kitchen and try to make dishes that come with good taste, and better looks.

That principle is well reflected in honey-glazed pork tenderloin, one of their signature dishes. The grilled pork is usually served in slices on a plate. But at 78, pork neck is grilled after ordering (taking 20 minutes), and served beautifully, by the table, and sliced on the spot. The dish is also served with crispy sesame cakes, which have an opening in the middle for pork stuffing.

Crispy fried chicken is a Cantonese classic. It is marinated well with herbs such as ginseng and angelica, which are believed to replenish energy. It is not deep-fried. Instead, they pour oil onto the chicken until it is ready. The dish is crispy and tasty.

Herbs are also used in other dishes, like in herb flavored chicken soup with fish, in which smashed fish is made into the shape of noodles.

Cantonese cuisine uses plenty of seafood, as in Conpoy-flavored seafood soup, seafood tart, prawn dumplings, cuttlefish balls with spinach, and baked fried rice with prawns, in which curry is used.

There are many options of simple and fresh dishes, such as the vegetable dish of celery, lotus root and young lily bulbs, and also an extensive Cantonese dim sum menu.

The restaurant is decorated in traditional Chinese style, but with obvious modern characteristics. Second floor private rooms are well designed.

Source:China Daily

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