hosted by FlavourExpats by Backdoor Kitchen
ITALY VS SINGAPORE/MALAYSIA
From Venice to Cathay, the route that hundred years ago led Marco Polo from China back to Venice is now travelled over again in London by Rob and Shu. For the first journey of "Flavour Expats" theBackDoor Kitchen will try to get back home the victory for "Team West", cooking some of its usually twisted Italian recipes, as the chef behind Two Hungry Girls will make the road to Venice pretty much hard, releasing the power of secret Chinese flavour combos.
Come and meet the Kublai Khan! The destiny of world cusine is up your fork!
Complimentary glass of Prosecco offere by the BackDoor Kitchen.
Complimentary nibbles served with an Extra Virgin Olive Oil and Soy Sauce dipping sauce.
Starter - Pork!
CHINA: THG's signature Soy Caramelised Pulled Pork Bun
ITALY: MAIALE 3 STILI - Rob's signature Pork Hock (Pulled pork hock cooked in Italian herbs and spices ) served on Asparagus wrapped in Lardo di Colonnata (cured and spiced pork fat from Tuscany) served with homemade Salsa Verde mayo, Mostarda (Italian whole fruit chutney) and Saffron alioli sauce. Use the asparagus as a brush, dip in a sauce and paint your pork the style you prefer. Accompanied by deep-fried bread parcel.
Main - The rice journey
CHINA: Chicken & Shitake Mushroom Sticky Rice Parcel with Braised Seasonal Greens wrapped in Lotus leaf
ITALY: Thyme and Rosemary Risotto with Pecorino cheese, caramelised onion, crispy Guanciale, carrot and celery, topped with pan seared Quail breast in Marsala wine.
An Italian inspired dessert followed by a Chinese inspired dessert