Steamed scallops Cantonese style

Chinatown has been since the 1950s the busiest and most rapidly expanding part of Soho. As a cook I have found it completely impossible to ignore, nor would I wish to, but at various times my menus have seemed more Cantonese than anything else. By and large the food I serve has shifted away from using multi-ethnic influences, probably due to a desire not to be lumped with the ‘appalling mish-mash that is Modern British Cooking’, to quote Simon Hopkinson. However, dishes with some degree of