New Chinese Cuisine

Classic and contemporary find common ground in the New Chinese Cuisine cookbook. It launches a cutting-edge dining concept: the ingenious marriage of Chinese culinary traditions with cooking techniques, service and presentation styles from the West that is christened 'Modern Chinese' cuisine. It revamps classic dishes from Sichuan, Hunan, Beijing and Canton and revisits the Chinese kitchen's approach to vegetarian cooking and Hong Kong-style seafood from a fresh perspective. In doing so, it unveils the creative possibilities available in the artful blending of East and West, classic and contemporary, without compromising the principles of appearance, aroma, flavour and balance in Chinese cooking.

Designed and prepared by chefs of the Tung Lok Group, over 100 innovative dishes are featured with easy-to-follow recipes that make elaborate restaurant cooking accessible to the home.

Text: Melisa Teo and Don Bosco
Photographers: Jörg Sundermann and Lai Choon How
ISBN: 978-981-4068-26-0
160 pp; 250 x 280 mm; hardback
Retail price : Rp. 230.000

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