Bosses at Sum Made Restaurant challenged their chefs to come up with new flavours that would reinvent Cantonese cuisine or provide comfort to the taste buds, and the result is a new spring menu that is both innovative and nostalgic.
One of the masterful creations is the Coconut Milk Cod, where fresh cod fillets are prepared with creamy coconut milk, fresh ginger, garlic, and a spicy paste, served in a coconut shell, which is tipped over on a plate.
“We wanted our chefs to push the limits of Chinese cuisine, and we literally had them come up with about a hundred different dishes,” said Chloe Zhong, whose family owns and operates Sum Made.
She believed the chef for this dish drew inspiration from the Pacific Islands and Southeast Asia.
“The natural sweetness of the coconut balances the flavours of the fish and the puree.”
Next up is the Preserved Olive and Plum-glazed Pork Ribs, which brings a fruity twist to a classic Cantonese dish.
The origins of this dish can be traced back to an old Shanghai recipe called tangcu xiao pai (literally sugar-vinegar short ribs), traditionally prepared with bone-in pork ribs.
It was believed to be the dish that inspired the sweet and sour pork, a beloved dish that holds a special place in the hearts of many from childhood.
This dish is known for its harmonies and blend of flavors, and the plum and preserved olive enhance the traditional sweet and sour dish.
A favourite Chinese restaurant dish, XO Sauce Glass Vermicelli Shrimp Claypot, also makes an appearance on the new menu.
These glass noodles are delicious and satisfying, made with prawns and vegetables, all tossed up in a sauce that’s bursting with flavour.
The ultimate taste of nostalgia for many Chinese is the Pig Stomach and Chicken Soup with Peppercorns.
This is a dish that Chinese mothers and grandmothers would cook on cold evenings, and also for new mothers fresh into their confinement period after childbirth.
The soup, a cultural delicacy, is believed to be highly nourishing, and the peppercorns bring warmth to the body.
Eating a live fish at a restaurant that goes straight from tank to table is usually reserved for special occasions, as they can cost upwards of $100 per kg depending on the season.
It takes skill to have the fish steamed right, and its flesh still soft and luscious to highlight the freshness.
If you are in the mood to spoil yourself, the Steamed Whole Fish with Silken Tofu and Minced Garlic is indeed a worthy one to have.
The price for the dish is based on the weight of the fish and an additional $15 for it to be steamed and cooked with the store-made silken tofu and other added ingredients.
Order the Stir Fried Choy Sum for a balanced meal, a dish that looks plain but is aromatic as it is stir-fried with pork lard oil and topped with garlic.
Sum Made also has six private dining suites if you prefer to dine away from the crowd, with one that has a table that can sit 24 people and a private karaoke corner with sofa seats.
Sum Made 心美 - 11 Davies Drive, Albany, Auckland Phone: 09 626 6866 Business Hours: Sat and Sun 10am-3pm, 5.30pm-10pm Mon to Fri 10.30am-3pm, 5.30pm-10pm
***This article is written in partnership with Sum Made.
