Pre-order online until THU Jan 21, 10pm
Pick up on FRI Jan 22, 6-7:30pm
Chef Cheng Feng, originally from the province of Guangxi, found many of his favourite street food dishes were not available here, so he has set out to recreate some of the unique savoury, sour and spicy flavours of Southwest China with his new culinary project, Impasta Noodles.
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Wok Style Chicken Offal (chicken or vegan)
Don’t freak out — it’s just chicken! North American menus stick tightly to only chicken breasts, legs & wings, missing out a whole range of amazing flavours and textures that are enormously popular in other parts of the world. This dish was Chef Cheng’s personal must-order when dining out with my friends in China. This warm appetizer features stir-fried chicken gizzard, heart and tripe for a mix of crunchy, crispy and meaty textures, seasoned with ginger, garlic, spring onions, pickle chillis, celery, green pepper, and Tamari soy sauce.
Also available #vegan with yuba aka tofu skin.
Binyang Sour Noodles (pork or vegan)
This room-temperature rice noodle dish features a delicate rolled and sliced rice noodle sheet, dressed with crispy pork belly and char siu (Chinese BBQ pork) in a sweet and sour master stock garnished with ginger, garlic, spring onions, cucumbers, roasted peanuts, pickled chilies, and pickled long beans.
Also available #vegan with mushrooms, fried tofu and bean sprouts.
Cranberry Water Chestnut Cake
Water chestnuts (bí qí), the crunchy white vegetable often found in veggie stir-fries, is surprisingly versatile; it is also dried and ground into a flour, which is used to make sweet and savoury cakes with soft, bouncy texture, popular for dim sum or Chinese New Year celebrations. In this chilled dessert, it is used to make soft, translucent, lightly-sweetened cake studded with bits of crunchy chestnut and flecked with tangy dried cranberries.
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Chicken/Pork, Vegan or 1/2+1/2
Guangxi Street Food Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30pm
Cheng Feng was born and raised in the province of Guangxi in the South-western part of China, where his grandparents taught him how to cook when he was very young. Cheng came to Canada about 6 years ago, and works in the food and hospitality industry. Impasta Noodles is Feng’s new catering business with an affordable and unfussy approach to genuine Chinese cooking. @impastanoodles on Instagram.
