Pre-order online until TUE Jul 21, 10pm
Pick up on WED Jul 22, 6-7:30pm
Join guest cook Cheng Feng for a taste of the signature spicy, sour & savoury flavors of Guangxi. Guilin is a mid-sized city (only 4.7 million people!) at the top of South China’s Guangxi Zhuang Autonomous Region, and a popular local tourist destination for its fragrant osmanthus forests and dramatic limestone karst formations. Like many Chinese cities, it has a few culinary specialities, and Guilin’s rice noodles, mi fen, are probably its most famous local dish. Popular for breakfast, lunch, or dinner, there are tens of thousands of rice noodles stalls, shops & restaurants in the region. The noodles can be prepared a a variety of ways, but the most common is “Dry” or “Gravy” Noodles (卤菜粉 lu cai fen /loo-tsigh-fnn), with a savoury sauce base and variety of toppings.
Spicy and Sour Lotus Root
A cool dish of crunchy slices of lotus root, tossed in a spicy, tangy dressing of vinegar & chili oil
Guilin Noodles with Crispy Pork Belly –or– Braised Tofu
A warm, brothless dish built on a bed of soft yet resilient round rice noodles, flavoured with a concentrated stock infused with Chinese five spice (star anise, cinnamons, cloves, fennel seeds and Sichuan pepper). It is topped with crispy, roasted pork belly –or– braised tofu, plus a soft boiled, soy-marinated egg, pickled long beans, peanuts and green onions.
Grass Jelly with Red Bean Paste
Grass jelly is delicately flavoured jelly popular in desserts in China and Taiwan. It is derived from the Chinese Mesona plant, whose leaves and stems are processed much like tea; it is considered to be quite healthy, with strong antioxidant qualities. Served chilled, with sweetened red bean paste, it is a cool, fresh and lightly sweet dish, perfect for summer.
Pork, Vegetarian or 1/2+1/2
Guilin Rice Noodle Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 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 me how to cook when he was very young. Cheng came to Canada about 6 years ago, and works in the food and hospitality industry.
“I have not been able to find much of the amazing food that I grew up with in the many local restaurants I have tried in Canada, so it is my hope to share some of this genuine Southern Chinese home cooking with my new friends in this land that I am now proud to call home.”