Sung Choi Bao

I am very fond of this dish. It is a great starter, with the cool, crisp crunch of lettuce and the warm, melting flavours of quail and Chinese sausage.

Fresh water chestnuts are vastly superior to tinned ones, and all you need to do is peel and rinse them (if preparing ahead of time, keep refrigerated in salted water to prevent discoloration).

In restaurants, Sung Choi Bao is often served as the second course of a Peking duck banquet, with minced duck meat replacing the quai