Whisky Magazine Issue 9
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Can the flavours and textures of chinese cuisine embrace whisky? The internationally acclaimed cookery expert yan-kit so was happy to demonstrate the possibilities to Damian Riley-Smith.
It seems a match made in heaven. Whisky has an enormous range of styles and flavours, the world has a huge variety of cuisine ... together the possibilities are endless.
The growth in the popularity of Oriental dishes makes it timely to consider a marriage of Chinese food and whisky. After all, China itself is one of the great whisky consuming nations of the world. So we persuaded Yan-kit So, the Chinese cookery writer and ambassador of Far Eastern style, to apply her skills to create three Chinese dishes incorporating whisky.
She accepted and, even better, invited us into her home while she experimented with a range of main courses and explored the balance of whisky in a dish. We then had the happy task of enjoying her achievements for ourselves.
Yan-kit's passion for spreading the word about authentic Chinese cooking began when she met up with chef Woo Kwun who started the London restaurant Fung Shing in the 1970s. Watching chef Woo in the kitchen taught Yan-kit about the tremendous variations possible, but it was when she taught the first-ever course on Chinese cookery at Prue Leith's School of Food and Wine in the 1980s, that her own creative relationship with food really blossomed. Now she is internationally recognised as a leading authority on the art of one of the world's
Each of the dishes she has created for Whisky Magazine is very different, but the smoky flavour of whisky underpins each one. “The challenge of marrying whisky and Chinese fo...