Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world.
At Hunan, diners don't choose - they simply say what they don't eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumb waiter. Mr Peng is a firm believer in simplicity.
Hunan is a landmark book that captures the essence of a unique menu from a unique character. Among the 70 must-have recipes are Mr Peng's 'absurdly delicious' prawn dumplings, lettuce wraps filled with diced chicken, 'which you just pop into your mouth and scrunch' and mouth-melting double-cooked pork.
As Mr Peng says: 'I often say to people I've only just met: I'm a very strange person. And then I have to explain: food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality.
Rezensionen / Stimmen
The best Chinese restaurant in London.Hunan isn't your typical Chinese restaurant. * Zagat 2013 * One of the top 100 restaurants in the UK (40) * Sunday Times 2012 * Out of this world,' said my friend of fine beans encrusted with garlic and sea salt. 'The brilliance is how they've been fried quickly to seal in the sweetness. Absurdly delicious for a humble bean. * Matthew Norman ES * Forget the menu, leave it to the boss', when you visit this 'unprepossessing' Pimlico stalwart - simply the best Chinese in town; Mr Peng ensures 'there's never a dull moment', and the 'wonderful food' - a 'superb feast' of 'exciting, unexpected and eye-opening' dishes - 'just keeps coming. * Harden's * Mr Peng is to Hunan what Andrea Riva is to Riva - a consummate restaurateur. He is the maestro of a chaotic medley of food, conjuring the most fabulous titbits out of a basement kitchen. * Evening Standard: The Fantastic Mr Peng * Mr Peng the Chef Patron is a genius who does not compromise on quality. He hails from Taiwan but has been taught to cook Hunanese food by a fellow gastro black belt. Mr Peng has passed on his knowledge and skills to his son Michael and together with Mrs Peng they run a superb operation. The food is superb and cooked with a light delicate touch despite the fact that garlic, ginger, chilli and coriander prevail.There are a couple of menus but just ignore them and put yourself in Mr Peng's good hands and he will just keep sending a barrage of small dishes. * Gasto1 * The portions may be small, but don't expect dinky flavours: we were never far from a garlic and chilli hit. Japanese influences came to the fore with tofu wrapped in seaweed, and then, best of all, a feather-light tempura of French beans. Stir-fried lamb with baby garlic shoots was another rousing success. * Time Out * Hunan is a Pimlico legend... This is a beautifully produced book about a marvellous restaurant and its recipes are doable. Unlike most of the cookbook genre, there's not a nod to fashion or any flaming ego here, just quiet pride and authority. -- Stephen Bayley * The Spectator *
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 259 mm
Breite: 179 mm
Dicke: 32 mm
Gewicht
ISBN-13
978-1-84809-434-5 (9781848094345)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
I may talk about my heart a great deal but I speak very little about my past. If anything it's because I'm too sentimental. I still have all the love letters I wrote to my wife many years ago and I still travel frequently to see old friends. But the thing I like to talk about most, the thing I'm most passionate about, is always food and the kitchen.
