WG MAGAZINE
The King Porridge
A very rich porridge made with all the inner juices of an Alaskan King Crab along with some pretty basic vegetables, topped with one section of king crab leg mixed with a very traditional Chinese sauce, Lan Ganma Chily paste, which will provide with a new dimension in terms of flavor to this magnificent shellfish. The idea was to bring together the more basic and the most unreachable in terms of value, this dish was designed while I was in China. Most of Chinese people love this sauce, and frequently they mix it with porridge as a meal, to add flavor, but as a way to show the extremes of richness and poorness on the country coexisting, we added the king crab, one of the most expensive items available in China. The complexity and layers of flavors and also the familiarity of the dish on itself made it one of our signature dishes which we also ended up serving in Saint Petersburg and sometimes at Hidden By DN in Taipei.
CONTENTS
DANIEL NEGREIRA
32 48
DALI OF PATISSERIE
54
SPANISH TOUCH IN TAIPE
68
CHEF OF FLOWERS
78
A SUPREME BALANCING ACT
86
CHOOSING NOBLE PRODUCTS
98
BOLD FLAVOURS
108
A UNIQUE CREATIVE APPROACH
116
MODERN BRITISH WITH A NORTH WEST ACCENT
126
CREATIVE BALANCE
134
ANDALUSĂ? CUISINE
144
TASTE OF JAPAN
150
SIMPLE, SEASONAL & BRITISH
158
JAPANESE AND CHINESE INSPIRED
166
AT THE OPEN FARM COMMUNITY
LEBANESE CUISINE WITH A TWIST
WG October 2018 -
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