Given to me, by my wife, as an idea to promote Taiwanese food within London, Bian Dang was an often favourite appearance on our table. Sometimes Jess would just make the stewed pork sauce with marinated eggs on top steamed rice, and that would be enough to put a smile on my face. Bian Dang is a tasty comfort, with intriguing and recognisable Taiwanese flavours.
Because Bian Dang is more a convenience food than fine dining, we believed markets to be a better introductory method. Using a few modern cooking techniques and equipment, I hope to increase the flavours of the eating experience and educate people how to use modern cooking equipment such as a Sous Vide machine or a Vortex Wok burner.
What They Serve
Subtly marinated boneless pork chop, generously coated in a seasoned sweet potato flour and shallow fried for a crisp coat and succulent centre. Crunchy, moist and aromatic flavour creates a comforting embrace from each bite.
Superior soya marinated chicken breast with the essence of 5 spice and pepper, culminated by the crisp sweet potato coating, ensures this to be a treat for the taste buds.
Oyster Mushrooms need nothing to be desired. The enjoyment of eating these gorgeous mushrooms is only enhanced by a light crisp coating of sweet potato flour and a sprinkling of salt and pepper.
St Katherine Docks
11 am – 3 pm
Epicurean Events is proud to be a part of Circulate, the Barts Charity heart health network. This initiative promotes heart healthy workplaces in the City of London and supports lifesaving innovation and research at Barts Heart Centre