Singaporean Chef Leung has run high-end restaurants throughout Asia. After moving to Beijing he found that dishes from Mongolia to Xinjiang could be enjoyed there, and set about researching the recipes for this book. “I’ve tried to capture the essence of Beijing cuisine … with a nod to tradition and subtle updates in style,” he writes. Detailed headnotes provide context for the recipes, from subtle dim sum to a sophisticated take on Mongolian hotpot.
New Beijing Cuisine takes a new approach to Chinese cooking by considering the cooking traditions of Beijing, and reinventing them in a modern way. Chef Jereme Leung reinterprets traditional Beijing recipes with unique and contemporary presentations that have given the Whampoa Club restaurants their fame today.