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Sichuan Province, located in south western China has been known as the land of plenty since ancient times. Colloquially it is known as the “heavenly country” due to its abundance of food and natural resources. As a unique style of food, Sichuan cuisine was already famous more than 800 years ago during the Southern Song Dynasty. Traditionally popular for sweet and sour delicacies, Sichuan cuisine gained recognition over the recent 200 years through the use of hot Szechwan chilli peppers and is known to all for its hot and pungent dishes.Cantonese cuisine comes from Guangdong Province in southern China. With its mild, subtropical climate grows an abundance of foods all year, including rice, fruit and vegetables. It is characterized by the use of very mild spices as compared to hot Sichuan cuisine. It’s prominence outside China is due to the great numbers of early emigrants from Guangdong province.
Chef David's journey of food brings the delicacies which he started years back in 1976, in a restaurant of china. He would cook for him when he was a little child.
He hand crafts the menu whilst being nostalgic about each Sunday, when he and his grandfather walked past by the local market to procure the freshest of the seafood and the newfangled vegetables.
The slow fried prawns and the steamed fish harks him back to the town of Dali in the Yunnan province.
Rekindling the memories of those homemade sweet dumplings, his artisanal culinary masterstrokes are all set to poise you in the Sichuan and Canton incense………