A Taste of Hong Kong | Shane Osborn + Mak Kwai-pui + Victoria Chow

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein and more affordable.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides umami flavor without shellfish.

five-spice powder

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon offers a warm flavor while being more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often less expensive.

Secure a bamboo steamer for the dish.

Cut the celtuce and dice it, then cook it in boiling salted water for about 3 minutes.

Take 1 egg and mix it with 50 ml of lapsang souchong tea, a little fine salt, and cracked black pepper.

Pour the egg mixture through a fine sieve into a jug.

Pour the egg into a mold, cover tightly with cling film, and place the bowl inside the steamer lid.

Weigh down the bowl and steam for around 8 to 9 minutes.

Prepare shiitake mushrooms by removing the stalks and lightly rinsing them.

In a sauté pan, heat 2 tablespoons of butter, add diced shiitake mushrooms, cracked black pepper, and celtuce, and season with a little more salt.

Add raw shimiji mushrooms to the sauté pan and drain off excess butter after cooking.

Finish the dish by generously adding aged parmesan over the top of the steamed egg dish.

For the cocktail, infuse gin with tea by steeping 1 tablespoon of tea leaves for every 100 ml of gin for 10 to 20 minutes.

In a shaker, combine 60 ml of the infused gin, 30 ml of honey syrup, 20 ml of freshly squeezed lemon juice, and egg whites from 1 egg.

Dry shake the cocktail ingredients without ice to emulsify the egg white, then add ice and shake again for 15 seconds to chill the drink.

Garnish the cocktail with a lemon peel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens