Chinese Tutor - Like father, like son

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CITYLIFE / Eating Out






Like father, like son


By Ye Jun (Beijing Weekend)
Updated: 2007-08-13 10:19







Father-and-son chefs Peter Lam and Wilson Lam have been in Beijing for
six years, before coming to Marco Polo Parkside Beijing a year ago to
prepare for the opening of 78, the hotel's Chinese restaurant named after
its doorplate, which opened on July 19.

"The most important thing in cooking is the taste, but presentation is
not to be neglected," said Wilson Lam, the son. "We follow authentic
Cantonese cooking, but we also create new dishes." The father and son duo
bring 60 years of combined cooking experience to the kitchen and try to
make dishes that come with good taste, and better looks.

That principle is well reflected in honey-glazed pork tenderloin, one of
their signature dishes. The grilled pork is usually served in slices on a
plate. But at 78, pork neck is grilled after ordering (taking 20
minutes), and served beautifully, by the table, and sliced on the spot.
The dish is also served with crispy sesame cakes, which have an opening
in the middle for pork stuffing.

Crispy fried chicken is a Cantonese classic. It is marinated well with
herbs such as ginseng and angelica, which are believed to replenish
energy. It is not deep-fried. Instead, they pour oil onto the chicken
until it is ready. The dish is crispy and tasty.

Herbs are also used in other dishes, like in herb flavored chicken soup
with fish, in which smashed fish is made into the shape of noodles.

Cantonese cuisine uses plenty of seafood, as in Conpoy-flavored seafood
soup, seafood tart, prawn dumplings, cuttlefish balls with spinach, and
baked fried rice with prawns, in which curry is used.

There are many options of simple and fresh dishes, such as the vegetable
dish of celery, lotus root and young lily bulbs, and also an extensive
Cantonese dim sum menu.

The restaurant is decorated in traditional Chinese style, but with
obvious modern characteristics. Second floor private rooms are well
designed. Average spending is 150-200 yuan excluding wine.

Location: 1/F Marco Polo Parkside Beijing, 78 Anli Lu, Asian Games
Village, Chaoyang District
Opening hours: 7am-noon, 11:30am-2:30pm, 2:30-5:30pm, 5:30-10:30pm
Tel: 010-5963-6688 Ext 6415























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