JACK AW YONG - Hyatt Hotels

J A C K AW Y O N G
p a r k h yat t b e i j i n g e x e c u t i v e c h e f
F O O D I S T H E PA S S A G E T O T H E S O U L .
I T C O M M A N D S S I N C E R I T Y, S I M P L I C I T Y,
consistency, passion and a sincere smile.
{ jack aw yong }
menu
E AT I N G S P R I N G PA N C A K E S ( C H U N B I N G H E C A I )
S P R I N G PA N C A K E
is a customary way for the people of Beijing to celebrate the coming of
B R A I S E D V E G E TA B L E S ,
spring. The pancake is seasoned with savory brown sauce and spring onions
WRAPPED WITH
and piled with any combination of stir-fried and marinated vegetables and
H O M E M A D E PA N C A K E ,
meat before being rolled up tight for spill-free eating. The savory flavors of
BLACK BEAN PORK STEW
stir-fried spinach and eggs, bean sprouts with shredded green pepper, carrots
and cilantro, red-braised tofu and pickled bamboo with celery and peppers all
blend deliciously with the slightly sweet pancake and tangy sauce.
The tradition of the spring pancake dates from the Jin dynasty (265 - 420
CE) and has prospered since the imperial Tang dynasty (618 -907 AD). Known
as “biting-the-spring,” the custom carries the wishes of people praying for a
good harvest in the year ahead.
L O C A L F L AV O R
N A J I A X I AO G UA N
This restaurant offers well-executed Manchu cuisine in a casual setting
where the names of dishes are carved on small sticks of wood. The novel
menu includes dishes like huang tanzi, a thick, meaty soup slow-cooked for
nearly twenty hours. Typical Manchu dishes include the appetizer known as
beijing } 1
S T AY S I M P L E .
Focus on basic, good quality product and consistency…
AND WITH A SINCERE SMILING SERVICE.
{ jack aw yong }
baqi qiezi (eight banner eggplant) and qiezi men huangdou (braised soybean
and eggplant). Other classic dishes to try are the stewed venison in hot pot
and fried chicken with walnut and yams capped with a sweet osmanthus
sauce. An English menu is available.
10 Yonganli, Jianguomenwai Dajie, Chaoyang District, Beijing
H UA N G TA I J I
This small backstreet restaurant has made a name for itself as one of the best
places in Beijing to have a traditional Chinese breakfast. The best-selling item
is Jian Bing Guo Zi (a type of Chinese pancake), which is prepared with egg
and cooked on a skillet, topped with a fried dough stick, drizzled with scallions,
sesame seeds and sauces. The pancake is rolled up and usually eaten with
soybean milk. Only a 5-minute walk from Guomao, Beijing’s central business
district, Huang Tai Ji is open early and late.
Level 1, Building No. 12, Jianwai Soho No. 39 Dongsanhuan Zhong Lu.
beijing } 3
S P R I N G PA N C A K E
B R A I S E D V E G E TA B L E S ,
WRAPPED WITH HOMEM A D E PA N C A K E , B L A C K
BEAN PORK STEW
serves 4
INGREDIENTS
For the Braised Vegetables
150 g (5 oz) glass noodles, pre-soaked in
lukewarm water //
50 g (2 oz) wood-ear fungus, pre-soaked
in lukewarm water //
150 g (5 oz) white cabbage, julienne //
100 g (3.5 oz) carrots, julienne //
100 g (3.5 oz) bamboo shoots, julienne //
50 g (2 oz) shiitake mushrooms, julienne //
50 g (2 oz) bean sprouts //
30 g (1 oz) green chives //
3 Tbsp (45 ml) peanut oil //
30 g (1 oz) garlic, finely chopped //
50 g (2 oz) shallot, finely sliced //
1 Tbsp (15 ml) oyster sauce //
2 Tbsp (30 ml) light soya sauce //
3 tsp (15 ml) sesame oil //
salt and white pepper powder //
For the Omelet
4 whole eggs, beaten //
100 g (3.5 oz) leeks, finely diced //
1 tsp (5 ml) sesame oil //
salt and white pepper powder //
For the Pancake
1 kg (3-1/2 cups) all-purpose flour //
450 ml (2 cups) cold water //
peanut oil, to brush //
For the Black Bean Pork Stew
3 Tbsp (45 ml) peanut oil //
30 g (1 oz) young ginger, finely minced //
50 g (2 oz) shallot, finely diced //
50 g (2 oz) leeks, finely diced //
200 g (7 oz) pork belly, finely diced //
50 g (2 oz) yellow soya bean paste //
white pepper powder //
200 ml (1 cup) cold water //
1 piece star anise //
salt //
For the Garnish
20 g (0.7 oz) sesame seeds, roasted //
50 g (2 oz) corianders, cleaned: 1 inch
(2.5 cm) //
METHOD
For the Pancake
1 } Place flour on wood board and create
a “well.” Pour in half of the water and
mix slowly, continuing to add water until
mixed well. Knead to form into dough.
2 } Dust with flour, cover dough with a
cloth and let rest for 1-2 hours.
3 } Portion the dough into 20 gram (0.7 oz)
pieces and roll each piece out into a thin
round sheet.
4 } Brush a light layer of peanut oil on
every other thin round of dough, then
press a round of dough on top of the
oiled round.
5 } Heat a non-stick pan, then cook the
layered dough rounds over medium heat
until each side is lightly browned.
6 } Separate the dough sheets into
individual thin pancakes. Stack the
pieces of thin pancake, cooked through
and ready to serve…
continued next page
L O C A L F L AV O R - Sommelier Recommendation: T H E L O O P
Owner Lu Weiley, a graduate of Le Cordon Bleu and a member of the Beijing Sommeliers group has assembled
an impressive wine list at The Loop. The selection is quite international—there’s a Shiraz Cabernet Sauvignon from
India for RMB300—and many of the wines appeal to the more adventurous wine drinker.
Every month, Lu invites a guest chef to prepare a set menu from his home country, paired with a special wine.
1F, 36-1, Sanlitun Nan (west of Heaven Supermarket), Chaoyang District
The chef rolls pancake dough into a cylinder to be pressed out into a thin, round sheet (top left). Chopping garlic for the braised
vegetables (top right). Braising a collection of julienne vegetables in sesame oil and soya sauce (bottom left). Fresh eggs are lightly
beaten together for the omelet (bottom right).
Eggs are seasoned with leeks, sesame oil and salt and pepper (top left). Finely diced pork belly is popular in Asian cuisine for the rich
flavor and texture it adds to dishes (top right). A sprinkle of seasoning enhances the vegetables (bottom left). Delicate and delicious
spring pancakes are topped with black bean pork stew, an omelet and a sprig of coriander (bottom right).
For the Braised Vegetables
1 } Preheat the sauté pan. Heat the peanut
oil, garlic and shallot, and lightly sauté
over medium heat until golden brown.
2 } Add the pre-soaked glass noodles and
wood-ear fungus, white cabbage, carrot
and bamboo shoots, and sauté over high
heat. Season with oyster sauce, light soya
sauce, salt and pepper.
3 } Braise the vegetables, adding mushrooms, bean sprouts and green chives.
Sprinkle with sesame oil just before
serving.
For the Omelet
1 } Preheat a non-stick pan over medium
heat. Season the beaten eggs with leeks,
sesame oil, salt and pepper.
2 } Cook the omelet over medium heat,
turning until both sides are light brown.
For the Black Bean Pork Stew
1 } Pre-heat the peanut oil in a pot over
medium heat. Sauté the ginger, leeks
and shallots until light brown, add diced
pork and fry until golden brown.
Add the yellow soya bean paste, water
and star anise.
2 } Allow the pot to simmer and reduce
over low heat. When the stew thickens, add salt and pepper and check the
seasoning.
For the Garnish
1 } Place coriander and sesame seeds on
side dish.
2 } Spread the black bean pork stew on
the thin pancake, spoon over the braised
vegetables and omelet and add a few
pieces of coriander and sesame seeds.
Lightly roll and wrap.
Voila, happy tasting.
3 } Place braised vegetables in the claypot and cover with the leek omelet.
W I N E PA I R I N G Domaene Gobelsburg Gruner Veltliner, Kamptal, Austria
Gruner Veltliner has wonderful layers of flavor, from lemon cucumber to green bean and white pepper, framed by
lemony acid and balanced alcohol. Very distinct and spicy, and moderately aromatic, this variety pairs beautifully
with many Asian foods, especially dishes made with vegetables such as asparagus, lettuce, scallions and bean sprouts.
Gruner is also compatible with pork and other white meat. The complex aromas and structure of the wine
can handle the savory flavor of the meat, while its fresh acidity will balance any rich sauces.
c u l i na ry i n s p i rat i o n s
t r av e l & f o o d
The chef deftly shapes the dough for spring pancakes (top left).
Cooks at work in a typical Beijing kitchen (left). Bins of colorful
beans (top right). Beijingers line up to “bite the spring” (center).
The pot simmers (right). An armful of fresh leeks (bottom right). Lightly
mixing flour and water to make a workable dough (bottom left).