Carrying the same delicious characteristics as our wanton noodles, emerald noodles lend a gorgeous colour to the plate. Freshly made each day, these noodles are the favourite choice amongst many a professional chef.
Much effort has been put into making this oyster sauce, right from the beginning when the oysters are freshly harvested from the open sea. The oysters are then soaked in a filtration tank for 7 days to purge them of all unwanted sand and impurities. The meat is blended and slowly cooked at low temperature for 24 hours for caramelisation to take place.
Made from the peels of 大红柑, these aged tangerine peels come from Xinhui, a district in Guangzhou, China, known to produce the best peels. It is used in a plethora of traditional recipes, from savouries to soups to sweet desserts. Flavour wise, it imbues dishes with a distinct yet subtle citrus twang, and is efficient in purging unpleasant smells as well as gaminess in meat. In the practice of TCM (Traditional Chinese Medicine), tangerine peel is a well-established remedy for cough as it is believed to expel excessive phlegm from the lungs, and it is an aid to improving digestion.