Last evening, I travelled through time to the golden era of Cantonese Cuisine and tasted some forgotten Cantonese dishes of yesteryear from the 50s and 60s specially created by Masterchefs Sin Leong and Hooi Kok Wai.
For those who missed my previous post, The Jumping Table is a hedonic club that focuses on specially planned and truly unique dining experience. The Jumping Table celebrates the legacy of the old masters, and honour it by recreating forgotten dishes for today’s generations. This philosophy is well summarized by the 2 chinese verses penned by the organizer Gastronaut himself:
To many local Cantonese food enthusiasts, Masterchefs Sin Leong and Hooi Kok Wai need no further introduction. Together with Masterchefs Tham Yui Kai and Lau Yoke Pui, they were famed as the "Four Heavenly Kings" of Cantonese cuisine in Singapore of the 1980s who created some of Singapore's most iconic dishes such as the CNY Yu Sheng, Yam Basket, Crystal Prawn and USA Duck etc.
I will leave it to David, the Gastronaut, to explain the history and story behind each and every dish on his blog. :D For now, I am going to entice your senses with the menu and photos (courtesy of Mark Ong) of this epicurean dinner.
Braised Superior Shark's Fin 凤凰炖大鲍翅
Duck Web Stuffed with Prawn Paste 掌上明珠
Crystal Pork Trotter 白雪猪手
Roast Pork/Liver Satay 金钱烤鸡
Stir-fried Pig's Innards 同气连枝
Braised Pork Belly/Yam with Buns 三水香芋扣肉荷叶包
Braised Turtle/Chestnut in Caul Oil 栗子纲油红烧山瑞
Steamed Grouper with Chinese Ham 麒麟蒸大石班鱼
Deep-fried Noodle in Dual Sauce 鸿图窝面
Sweet Dumpling Soup 万寿果甜汤
|Duck Web Stuffed with Prawn Paste 掌上明珠|
|Roast Pork/Liver Satay 金钱烤鸡|
|Stir-fried Pig's Innards 同气连枝|
|Crystal Pork Trotter 白雪猪手|
|Braised Superior Shark's Fin 凤凰炖大鲍翅|
|Braised Turtle/Chestnut in Caul Oil 栗子纲油红烧山瑞|
|Steamed Grouper with Chinese Ham 麒麟蒸大石班鱼|
|Braised Pork Belly/Yam with Buns 三水香芋扣肉荷叶包|
|Deep-fried Noodle in Dual Sauce 鸿图窝面|
|Sweet Dumpling Soup 万寿果甜汤|
I enjoyed the food and the dining experience but most importantly I fully understand and support the philosophy behind The Jumping Table to preserve our food culture and heritage. Traditional cooking skills are dying out, we need to preserve such recipes and culinary skills and pass them down from generation to generation.