Numbers refer to pages in the print edition
Bold page numbers indicate definitions; italics indicate photos.
adzuki (azuki) beans, 13
ajwain, 7
amchoor. See mango powder
anchovy broth with noodles and kimchi, 182–83
arenga sugar. See palm sugar
arrowroot, 13
asafoetida, 7
Asian eggplants, spicy, 160
Asian radish. See daikon
Asian sweet basil, 7
asparagus, in twenty-first century salad, 58–59
avocado strips with salmon tempura and Japanese salsa verde, 94–95, 95
azuki beans, 13
bacon, Chinese, 26
bagadel cabe (beef croquettes), 132
bagoong. See shrimp paste
BAMBOO SHOOTS, 13, 155
with smoked pork, 154–55
with wood ears, mushrooms and braised kaofu, 166–67, 167
banana blossoms, 13, 33
banana leaves, 13
basil, Asian sweet (Thai), 7
basil, Chinese/Japanese. See shiso
BBQ pork, Chinese, 148
BBQ pork lettuce wraps, 74–75, 75
BEAN CURD, 25. See also tofu
mushroom, carrot and celery wraps, 82–83
sheets, 25
BEAN(S)
azuki, 13
black, and ginger with chicken, 124
broad, with pickled cabbage, 162
Chinese long, 15
goa. See winged beans
green, in twenty-first century salad, 58–59
mung, 20
mung, pancakes, 87
soy, 22
winged, 24
bean sauce (bean paste), 25
bean sauce, chili, and kasu with salmon steaks, 111
bean sprouts, 14
on beef hor fan with prawns, 181
and mushrooms on vermicelli, 173
BEEF
croquettes (bagadel cabe), 132
hor fan with prawns, 181
larb, 134, 135
pho’, 48–49
shank, five-spice 136–37
tenderloin with basil, 133
beet, in twenty-first century salad, 58–59
Beijing-style chicken tenders, 119
BELL PEPPERS
and curried chicken salad, 62
and tilapia and daikon soup, 43
in twenty-first century salad, 58–59
bitter melon (bitter gourd), 14, 14
black beans and ginger with chicken, 124
black bean sauce and dried olives with tilapia, 109
black olives, dried, 27
blue ginger. See galangal
bok choy, 15
bok choy, Shanghai, with lingcod in a ponzu and dashi broth, 110
bonito flakes, 25
braised five-spice beef shank, 136–37
braised kaofu with mushrooms, wood ears and bamboo shoots, 166–67, 167
braised pork belly, humba-style, 152, 153
bread, 26. See also buns
brined, smoked pork, 154–55
broad bean mash with pickled cabbage, 162
broccoli and milk fritters with scallops and chicken, 104–05
broccoli, Chinese. See gai lan
BROTH. See also soup
anchovy, with noodles and kimchi, 182–83
dashi, with Chinese cabbage, 163
ponzu and dashi, with lingcod and Shanghai bok choy, 110
bubble tea, “lovely lady,” 186
bun dough, steamed, 84
buns, 26
buns, steamed pork and cabbage, 84–85
burdock root, 15
Burmese-style pork curry, 151
CABBAGE
Chinese, in dashi broth, 163
napa, 21
pickled, with broad bean mash, 162
and pork buns, 84–85
Taiwanese, 23
Cantonese won tons, 86
cardamom, 7
carom. See ajwain
CARROTS
bean curd, mushroom and celery wraps, 82–83
and Chinese celery with poached chicken salad, 65, 66–67
in twenty-first century salad, 58–59
cassia bark, 7
CELERY
bean curd, mushroom and carrot wraps, 82–83
Chinese, and carrots with poached chicken salad, 65, 66–67
in twenty-first century salad, 58–59
century eggs. See pidan
century salad, 59
char siu (Chinese BBQ pork), 148
chawan mushi (egg custard) with shrimp and Dungeness crab, 70–71, 71
chervil, Japanese. See mitsuba
CHICKEN
à la king, 123
choilaa (curried chicken salad), 62
and cloud ears in a clay pot, 125
and coconut milk soup, 46
grilled, with lemon grass, 127
kebabs, spicy, 120, 121
nuggets, Taiwanese five-spice, 118
rice, Hainanese, 170–71
salad, curried, with red and green bell peppers, 62
salad, minced, 64
salad with butter-braised carrots and Chinese celery, 65, 66–67
and scallops with broccoli and milk fritters, 104–05
spicy, with ginger and black beans, 124
tenders, Beijing-style, 119
and three mushrooms in a pouch, 122
and warm jellyfish salad, 63
in yin-yang salad, 61
chili bean sauce and kasu with salmon steaks, 111
chili sauce, 26. See also sambal
chili, Thai, 12
Chinese bacon, 26
Chinese basil. See shiso
Chinese BBQ pork (char siu), 148
Chinese broccoli. See gai lan
Chinese cabbage, 15. See also napa cabbage
Chinese cabbage in dashi broth (hakusai nibitashi), 163
Chinese celery, 15
Chinese celery and carrots with poached chicken salad, 65, 66–67
Chinese chives. See garlic chives
Chinese cinnamon. See cassia bark
Chinese dried olives and black bean sauce with tilapia, 109
Chinese ears, 15
Chinese ham, 26
Chinese ham–stuffed scallops, 101, 102–03
Chinese leeks, 15
Chinese long beans, 15, 161
Chinese mustard, 15
Chinese okra, 16
Chinese onions, 16
Chinese parsley. See cilantro
Chinese preserved pork. See Chinese bacon
Chinese rock sugar, 32
Chinese sausages, 27, 27
Chinese watercress. See water spinach
Chinese wine kasu and chili bean sauce with salmon steaks, 111
chives, Chinese. See garlic chives
choy sum, 16
cilantro, 7. See also coriander seeds
cinnamon, 8
cinnamon, Chinese. See cassia bark
claypot chicken and cloud ears, 125
claypot rice with preserved sausage, 172
cloud ears, 17
cloud ears and chicken in a clay pot, 125
cloves, 8
COCONUT
curry, prawns in, 99
milk and chicken soup, 46
sugar. See palm sugar
-taro sauce with pork and smoked scads, 146
congee, pork, dried scallop and pidan, 52
coriander seeds, 8. See also cilantro
CRAB
and shrimp chawan mushi (egg custard), 70–71, 71
Singapore chili, 100
in spicy seafood hot pot, 114–15
and tofu pockets, 78
and watermelon soup, 44, 45
crêpes, Tokyo-style, 90
crispy milk fritters, 104
crispy-skin pork, 156–57
croquettes, beef, 132
crust, moon cake, 194
cubed beef tenderloin with basil, 133
cumin seeds, 8
curried chicken salad with red and green bell peppers (chicken choilaa), 62
CURRY
coconut, with prawns, 99
duck, 128–29, 129
lamb jalfrezi, 143
leaves, 8, 168
mango pepper potatoes, 165
Nepalese goat, 138, 139
pork, Burmese-style, 151
custard (chawan mushi) with shrimp and Dungeness crab, 70–71, 71
custard dumplings, 192–93, 193
DAIKON, 17, 107
scallion and potato pancakes, 88, 89
tilapia and pepper soup, 43
in twenty-first century salad, 58–59
-watercress salad with sea urchin and scallop mousse, 106–07
dal, 17. See also lentils; mung beans
dasheen. See taro root
dashi and ponzu broth with lingcod and Shanghai bok choy, 110
dashi broth with Chinese cabbage, 163
date, Indian. See tamarind
dau gok. See Chinese long beans
deep-fried sesame balls with red bean paste, 187
dhal, 17
dong gua. See winter melon
dough, moon cake crust, 194
dough, steamed bun, 84
dressing, sesame, 58
dried black olives, 27
dried lily buds, 17, 17
dried scallop, pork and pidan congee, 52
duck, red curry, 128–29, 129
duck, in yin-yang salad, 61
dumplings, custard, 192–93, 193
DUNGENESS CRAB
and shrimp chawan mushi (egg custard), 70–71, 71
Singapore chili, 100
in spicy seafood hot pot, 114–15
and watermelon soup, 44, 45
eels, steamed, and turnip in silver sauce, 112
eggplants, 18, 160
eggplants, spicy Asian, 160
EGG(S)
custard (chawan mushi) with shrimp and Dungeness crab, 70–71, 71
hard-boiled, and toast with smoky tea sauce, 80
pidan, 31
salty. See hamm dan
enoki, 18
enoki, in no-fin shark fin soup, 42
fennel seeds, 8
fenugreek, 8
FISH
balls, in spicy seafood hot pot, 114–15
lingcod in a ponzu and dashi broth, 110
sablefish, in spicy seafood hot pot, 114–15
salmon steaks with chili bean sauce and kasu, 111
sauce, 27
scads, smoked, and pork in a spicy taro-coconut sauce, 146
tilapia with dried olives and black bean sauce, 109
tilapia, daikon and pepper soup, 43
FIVE-SPICE
beef shank, 136–37
chicken nuggets, 118
powder, 9. See also ngu vi huong
fried rice, seafood and tobiko, 169
fried vermicelli with mushrooms and bean sprouts, 173
fritters, crispy milk, 104
FUNGUS. See also mushrooms
Chinese ears, 15
cloud ears, 17
cloud ears and chicken in a clay pot, 125
silver ears, 21, 22
tree ears, 23
wood ears, mushrooms and bamboo shoots with braised kaofu, 166–67, 167
gabi. See taro leaves
gai lan, 18
galangal, 9
gao-li choy. See Taiwanese cabbage
garam masala, 9
gari. See pickled ginger
garlic chives, 18
gelatin, Japanese, 28
geung. See ginger
GINGER, 9, 33
and black beans with chicken, 124
pickled, 31
yellow. See turmeric
ginkgo nuts, 18, 19
gluten. See kaofu
goa beans. See winged beans
goat curry, 138, 139
gobo (burdock root), 15
golden kabocha with walnuts and honey, 188, 189
golden needles, 17, 17
gomae (spinach salad), 57
gou choy. See Chinese leeks
green beans, in twenty-first century salad, 58–59
green beans, spicy, 161
green onion, daikon and potato pancakes, 88, 89
green papaya salad (som tom), 56
green tea tiramisu, 190–91
grilled chicken with lemon grass, 127
Hainanese chicken rice, 170–71
hairy melon, 19
hakusai. See Chinese cabbage
hakusai nibitashi (Chinese cabbage in dashi broth), 163
ham, Chinese, 26
hamm dan, 28
ham-stuffed scallops, 101, 102–03
hard-boiled eggs and toast with smoky tea sauce, 80
hasu. See lotus root
hoisin sauce, 28
hollow vegetable. See water spinach
honey and walnuts on kabocha, 188, 189
honeywort. See mitsuba
hor fan, beef, with prawns, bean sprouts and XO sauce, 180, 181
horseradish, Japanese. See wasabi
hot pot, chicken and cloud ear, 125
hot pot, Vietnamese seafood, 113, 114–15
huadiu. See Shaoxing wine
humba-style braised pork belly, 152, 153
hundred-year eggs. See pidan
ice wine moon cakes, 194–95
ichimi, 9
imli. See tamarind
Indian date. See tamarind
Indonesian spicy pork, 144
jalfrezi, lamb, 143
Japanese basil. See shiso
Japanese chervil. See mitsuba
Japanese gelatin, 28
Japanese horseradish. See wasabi
Japanese salsa verde with salmon tempura and avocado strips, 94–95, 95
jellyfish and chicken salad, 63
jiang. See ginger
jiang yu. See soy sauce
jicama, 19
ji chai, 19
jit gua. See hairy melon
kabocha with walnuts and honey, 188, 189
kaffir limes, 19
kanten. See Japanese gelatin
kaofu, 28
kaofu with mushrooms, wood ears and bamboo shoots, 166–67, 167
kasu and chili bean sauce with salmon steaks, 111
kebabs, spicy chicken, 120, 121
kecap manis, 28. See also sambal
KIMCHI (KIMCHEE), 28
casserole soup, 50
and noodles in dried anchovy broth, 182–83
king onions. See Chinese onions
kinome, 9
kombu (konbu), 29
Korean-style BBQ pork lettuce wraps, 74–75, 75
kun choy. See Chinese celery
laab gai (Thai minced chicken salad), 64
LAMB
chops, lemon grass, 140–41
chops, marinated, 140–41
chops, minted, 142
jalfrezi, 143
laos. See galangal
lap chong. See Chinese sausages
lap yok. See Chinese bacon
larb beef, 134, 135
lau Thai (spicy Vietnamese seafood hot pot), 113, 114–15
LEMON GRASS, 10, 127
with grilled chicken, 127
lamb chops, 140–41
marinade, 140
lentils, 20. See also dal, mung beans
lettuce wraps, BBQ pork, 74–75, 75
lily buds, dried, 17, 17
limes, kaffir, 19
lingcod in a ponzu and dashi broth with Shanghai bok choy, 110
lo bok. See daikon
LOTUS
leaves, 20
root, 20, 59
root, in twenty-first century salad, 58–59
seed paste, in ice wine filling, 194–195
seeds, 20
“lovely lady” special bubble tea, 186
mace, 10
Malaysian spicy pan mee noodles, 176–77, 177
mango pepper potatoes, 165
mango powder, 10
marinated lamb chops, 140–41
marinated spinach salad (gomae), 57
matsutake, 20
meat. See chicken; beef; duck; goat; lamb; pork
mei gui lu cooking wine, 29
MELON
bitter, 14, 14
and Dungeness crab soup, 44, 45
hairy, 19
winter, 24
in yin-yang salad, 61
milk fritters, crispy, 104
minced chicken salad, 64
mini ice wine moon cakes, 194–95
mint, 10
minted lamb chops, 142
mirin, 29
miso, 29
mitsuba, 10, 10
mizuna, 20
mo gua. See hairy melon
moon cakes, ice wine, 194–95
mung bean pancakes, 87
mung beans, 21. See also dal; lentils
MUSHROOM(S). See also fungus
and bean curd, carrot and celery wraps, 82–83
and bean sprouts on vermicelli, 173
and chicken in a pouch, 122
enoki, 18
enoki, in no-fin shark fin soup, 42
matsutake (pine), 20
pine, and shrimp soup, 47
shiitake, 21
straw, 23
mussels, in spicy seafood hot pot, 114–15
MUSTARD
Chinese, 15
seeds, 11
spinach. See tatsoi
nam pla. See fish sauce
nam prik (nam phrik), 29
napa cabbage, 21. See also Chinese cabbage
Nepalese goat curry, 138, 139
ngu vi huong, 11. See also five-spice powder
no-fin shark fin soup, 42
NOODLES
beef hor fan with prawns, 181
beef pho’, 48–49
Chinese, 29
Japanese, 30
with kimchi in dried anchovy broth, 182–83
pad Thai, 178
pan mee, 176–77, 177
in spicy seafood hot pot, 114–15
tan tan, 179
vermicelli, wok-fried, with mushrooms and bean sprouts, 173
nori, 30
nuoc mam. See fish sauce
nutmeg, 11
nuts, in ice wine filling, 194–95
olives, dried, and preserved black bean sauce with steamed tilapia, 109
olives, dried black, 27
ong choy. See water spinach
onions, Chinese, 16
onions, Welsh, in twenty-first century salad, 58–59
orange peel, 11
original Shanghai tan tan noodles, 179
oven-roasted pork toro, 149
oyster sauce, 30
pad Thai, 178
palm sugar, 30
PANCAKES
daikon, scallion and potato, 88, 89
mung bean, 87
shrimp cakes, 91
Tokyo-style crêpes, 90
pandan leaves, 21
paneer and spinach soup, 53
paneer (panir), 30
pan-grilled salmon steaks with chili bean sauce and Chinese wine kasu, 111
panko, 30
pan mee noodles, 176–77, 177
papaya salad, 56
parsley, Chinese. See cilantro
pea shoots, 21
peas, snow, 22
peppercorns, 11, 33
peppers and curried chicken salad, 62
pepper, tilapia and daikon soup, 43
pho’, beef, 48–49
pickled cabbage and broad bean mash, 162
pickled ginger, 31
pidan, 31
pidan, pork and dried scallop congee, 52
pine mushroom. See matsutake
pine mushroom and shrimp soup, 47
plum sauce, 31
poached chicken salad with butter-braised carrots and Chinese celery, 65, 66–67
Pondicherry minted lamb chops, 142
ponzu and dashi broth with lingcod and Shanghai bok choy, 110
ponzu sauce, 31
PORK
BBQ, lettuce wraps, 74–75, 75
belly, humba-style braised, 152, 15
and cabbage filling for buns, 84–85
Chinese BBQ, 148
curry, Burmese-style, 151
dried scallop and pidan congee, 52
ham-stuffed scallops, 101, 102–03
Indonesian spicy, 144
laing with smoked scads, 146
ribs with blanched spinach, 147
roasted crispy-skin, 156–57
smoked, with fresh bamboo shoots, 154–55
in a spicy taro-coconut sauce (pork laing) with smoked scads, 146
toro, oven-roasted, 149
won tons, Cantonese, 86
POTATO(ES)
and daikon and scallion pancakes, 88, 89
mango pepper, 165
in twenty-first century salad, 58–59
poultry. See chicken; duck
PRAWNS. See also shrimp
and beef hor fan, 181
in coconut curry, 99
ground, in stuffed tomatoes, 72–73
in pad Thai, 178
in spicy seafood hot pot, 113, 114–15
Westview’s spicy, 98
in won tons, Cantonese, 86
preserved black bean sauce and dried olives with tilapia, 109
preserved sausage sandpot rice, 172
rakkyo. See Chinese onions
red bean paste in deep-fried sesame balls, 187
red curry duck, 128–29, 129
renkon. See lotus root
ribs with blanched spinach, 147
RICE, 31–32
Hainanese chicken, 170–71
paper wrappers, 32
preserved sausage sandpot, 172
tomato, 168
vinegar, Chinese, 32
vinegar, Japanese, 32
roasted crispy-skin pork, 156–57
rock sugar, Chinese, 32, 33
sablefish, in spicy seafood hot pot, 114–15
sago, 32
sake, 34
SALAD
curried chicken, with red and green bell peppers, 62
daikon-watercress, 106–07
dressing, sesame, 58
green papaya, 56
jellyfish and chicken, 63
marinated spinach, 57
poached chicken, with butter-braised carrots and Chinese celery, 65, 66–67
traditional Thai minced chicken, 64
twenty-first century, 58–59, 60
watercress-daikon, 106–07
yin-yang, 61
salmon steaks with chili bean sauce and kasu, 111
salmon tempura with avocado strips and Japanese salsa verde, 94–95, 95
salsa verde, Japanese, with salmon tempura and avocado strips, 94–95, 95
salty eggs. See hamm dan
sambal, 34. See also chili sauce
sandpot rice with preserved sausage, 172
SAUCE
bean, 25
fish, 27
hoisin, 28
oyster, 30
plum, 31
ponzu, 31
sesame paste, 34
shrimp paste, 34
soy, 34
XO, 35
sausage sandpot rice, 172
sausages, Chinese, 27, 27
sautéed beef hor fan with prawns, bean sprouts and XO sauce, 180, 181
sautéed scallops and chicken with broccoli and crispy milk fritters, 104–05
scads, smoked, and pork in a spicy taro-coconut sauce, 146
scallion, daikon and potato pancakes, 88, 89
SCALLOP(S)
and chicken with broccoli and milk fritters, 104–05
and pork and pidan congee, 52
and sea urchin mousse, 106–07
stuffed with Chinese ham, 101, 102–03
screwpine leaves. See pandan leaves
sea urchin and scallop mousse with umami jelly and watercress-daikon salad, 106–07
SEAFOOD. See also fish; shellfish
hot pot, Vietnamese, 113, 114–15
and tobiko fried rice, 169
seared lingcod in a ponzu and dashi broth with Shanghai bok choy, 110
seitan. See kaofu
SESAME
balls with red bean paste, 187
paste, 34
salad dressing, 58
shallots, 21
shami (spicy chicken) kebabs, 120, 121
Shanghai bok choy with lingcod in a ponzu and dashi broth, 110
Shanghai tan tan noodles, 179
Shaoxing wine, 34
shark fin soup, no-fin, 42
SHELLFISH
crab and watermelon soup, 44, 45
crabmeat and tofu pockets, 78
crab, Singapore chili, 100
dried scallop, pork and pidan congee, 52
jellyfish and chicken salad, 63
prawns and beef hor fan, 181
prawns in coconut curry, 99
prawns, in pad Thai, 178
prawns, Westview’s spicy, 98
scallop and sea urchin mousse, 106–07
scallops stuffed with Chinese ham, 101, 102–03
sea urchin and scallop mousse, 106–07
shrimp and Dungeness crab chawan mushi (egg custard), 70–71, 71
shrimp and pine mushroom soup, 47
shrimp cakes, 91
shrimp paste, 34
in spicy seafood hot pot, 114–15
Shepherd’s purse. See ji chai
shichimi togarashi, 12
shiitake mushrooms, 21, 83
shiso, 11
shoga. See ginger
shoyu. See soy sauce
SHRIMP. See also prawns
cakes (tod mun goong), 91
and Dungeness crab chawan mushi (egg custard), 70–71, 71
paste, 34
and pine mushroom soup, 47
si gua. See Chinese okra
silver ears, 21, 22
silver sauce with steamed eels and turnip, 112
Singapore chili Dungeness crab, 100
siu choy. See Chinese cabbage
sizzling chicken and cloud ears in a clay pot, 125
smoked pork with fresh bamboo shoots, 154–55
smoked scads and pork in a spicy taro-coconut sauce, 146
smoky tea sauce with hard-boiled eggs and toast, 80
snow ears. See silver ears
snow peas, 22
sockeye salmon tempura with avocado strips and Japanese salsa verde, 94–95, 95
som tom (green papaya salad), 56
SOUP. See also broth
beef pho’, 48–49
no-fin shark fin, 42
pine mushroom and shrimp, 47
pork, dried scallop and pidan congee, 52
spiced kimchi casserole, 50
spinach and paneer, 53
Thai chicken and coconut milk, 46
tilapia, daikon and pepper, 43
watermelon and Dungeness crab, 44, 45
soy beans, 22
soy sauce, 34
soya beans. See soy beans
spiced kimchi casserole soup, 50
spice sachet, for five-spice beef shank, 136
spice sachet, for Vietnamese seafood hot pot, 114
spicy Asian eggplants, 160
spicy chicken kebabs, 120, 121
spicy chicken with ginger and black beans, 124
spicy green beans, 161
spicy pan mee noodles, 176–77, 177
spicy pork, Indonesian, 144
spicy prawns, Westview’s 98
spicy taro-coconut sauce with pork and smoked scads, 146
spicy Vietnamese seafood hot pot (lau Thai), 113, 114–15
SPINACH
mustard. See tatsoi
paneer soup, 53
salad, marinated, 57
Wuxi ribs with, 147
spring roll wrappers. See won ton skins
sprouts. See bean sprouts
squash, kabocha, with walnuts and honey, 188, 189
squid, in spicy seafood hot pot, 113, 114–15
star anise, 12, 33
steamed bun dough, 84
steamed eels and turnip in silver sauce, 112
steamed pork and cabbage buns, 84–85
steamed tilapia with Chinese dried olives and preserved black bean sauce, 109
stir-fried smoked pork with fresh bamboo shoots, 154–55
straw mushrooms, 23
stuffed tomatoes with ground prawns, 72–73
sugar, Chinese rock, 32
sugar, palm, 30
sushi ginger. See pickled ginger
Taiwanese cabbage, 23
Taiwanese five-spice chicken nuggets, 118
tamarind, 12
tan tan noodles, 179
tapioca, 35
TARO
-coconut sauce with pork and smoked scads, 146
leaves, 23
root, 23
tatsoi, 23
TEA
bubble, 186
green, tiramisu, 190–91
sauce with hard-boiled eggs and toast, 80
-smoked pork, 154–55
tempeh, 35
tempura, salmon, 94–95
terasi. See shrimp paste
Thai basil. See Asian sweet basil
Thai chicken and coconut milk soup, 46
Thai chili, 12
Thai minced chicken salad, 64
thousand-year eggs. See pidan
three mushrooms and chicken in a pouch, 122
tiger lily buds, 17, 17
tilapia, daikon and pepper soup, 43
tilapia with dried olives and black bean sauce, 109
tiramisu, green tea, 190–91
toast and hard-boiled eggs with smoky tea sauce, 80
tobiko and seafood fried rice, 169
TOFU, 25. See also bean curd
and crabmeat pockets, 78
in twenty-first century salad, 58–59
togarashi. See ichimi; shichimi togarashi
Tokyo-style crêpes, 90
TOMATO(ES)
rice, 168
stuffed, with ground prawns, 72–73
in twenty-first century salad, 58–59
traditional Thai minced chicken salad (laab gai), 64
tree ears, 23
turmeric, 12
turnip and steamed eels in silver sauce, 112
twenty-first century salad, 58–59, 60
umami jelly with scallop and sea urchin mousse, 106–07
vermicelli with mushrooms and bean sprouts, 173
Vietnamese grilled chicken with lemon grass, 127
Vietnamese rice paper. See rice paper wrappers
Vietnamese seafood hot pot, 113, 114–15
wakame, 35
walnuts and honey on kabocha, 188, 189
warm jellyfish and chicken salad, 63
wasabi, 35
water chestnuts, 24
WATERCRESS, 24
Chinese. See water spinach
-daikon salad with sea urchin and scallop mousse, 106–07
watermelon and Dungeness crab soup, 44, 45
water spinach, 25
wax gourd. See winter melon
Welsh onion, in twenty-first century salad, 58–59
Westview’s house special spicy prawns, 98
WINE
ice, moon cakes, 194–95
kasu and chili bean sauce with salmon steaks, 11
mei gui lu, 29
mirin, 29
sake, 34
Shaoxing, 34
winged beans, 24
winter melon, 24
wok-fried spicy green beans, 161
wok-fried vermicelli with mushrooms and bean sprouts, 173
won tons, Cantonese, 86
won ton skins, 35
wood ears, 23
wood ears, mushrooms and bamboo shoots with braised kaofu, 166–67, 167
wraps, BBQ pork lettuce, 74–75, 75
wraps, bean curd, mushroom, carrot and celery, 82–83
Wuxi ribs with blanched spinach, 147
XO sauce, 35
XO sauce on beef hor fan, 181
yellow beans. See soy beans
yellow ginger. See turmeric
yin-yang salad, 61
yu choy. See choy sum