Maybe you've tried Jenny Gao's Sichuan street food inspired brand Fly By Jing before, maybe you haven't. All we know is that if you love Chinese cooking and want to know what it tastes like outside of a restaurant, you need to go try their new monthly private kitchen.
Set in Gao's own studio (for which reason the address is kept under wraps), the monthly event seats just 10 diners and sets out a multi-course exploration into the untold story of Sichuan cuisine. Best believe it goes beyond the 'spicy numbing,' inch-deep red oil shebang that usually goes for Sichuan in Shanghai.
While some dishes do constitute as hot, it's not the kind of heat that'll leave you gasping for breath. And besides, the RMB500 ticket includes free-flow wine and beer to wash it down.
Fancy catching the next one? Well, it's in mid-March; dates set to be released over the coming weeks via their website and WeChat account (flybyjing).
Below were our highlights from the February dinner:
Charcuterie platter made by Gao's family in Sichuan.
'Duck' tofu with scallion huajiao dressing.
Sichuan 'quick' pickles (left). Rabbit confit with cilantro, vinegar and vermicelli.
Lazi chicken wings stuffed with gluteinous rice and chestnuts. These were crispy, juicy and with a slightly sweet, peppery coating on the outside.
'Squirrel' trout with mapo tofu and multigrain rice (above and below).
Fly By Jing's signature 'sweet water' noodles (甜水面) with shiso, sesame paste, soy, chilli, vinegar, and sugar sauce. The noodles are handmade with Italian 00 flour, and have a very chewy, satisfying bite to them.
Chengdu-style 'zhong' potstickers with Fly By Jing's dumpling sauce (available to buy via WeChat for interested parties), chili oil and scallion.
Anyhoo, next one's in March, keep eyes peeled for the dates...
Read more Food & Drink News
0 User Comments