China Doll Cookbook

(Hardback)

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Description

At China Doll, we aim to provide a personal experience built on beautiful dishes with irresistible flavors brought to your table by friendly wait staff in our elegant surrounds. Head chef, Frank Shek, brings together and shares a collection of recipes for his first cookbook, China Doll. You too can now make the dishes that have helped China Doll become one of Sydney s best and most popular dining venues. With over 100 recipes designed for sharing from simple Asian pickles and bright punchy salads through to slow braised Penang curry and crispy pork belly with chili caramel you ll find a wealth of recipes to delight friends and family. China Doll is a celebration of tempting flavors and a tribute to both our guests and staff who come together day after day in synergy and harmony.

Reviews

"China Doll is an award-winning restaurant in Sydney, Australia, and its Scottish-born head chef, Frank Shek, has rounded up the best of his recipes for this fascinating book. Frank's parents migrated from Hong Kong in the Seventies and from an early age he could rustle up a stir-fry. The recipes are accompanied by high-quality photography" Choice Magazine (May 2017)

Author Bio

Frank Shek was born in Scotland after his parents migrated from Hong Kong in the 1970s. He is the oldest of five siblings and started helping in the family take-away kitchen from a young age. At six, Frank was hooked on chili. By nine, he could turn on the gas mains for the woks to cook up a stir-fry in the mornings A food epiphany came when, after he watched a cult Japanese food movie, he was taken by how something as humble as a bowl of noodles was a work of art, a source of comfort, and a way of life.Food took on an enriched meaning for him. It was a way of nurturing others, a mode of expression and communication, a culmination of skill and knowledge.After graduating with an Economics degree, Franks first job was working in the kitchen of a new restaurant, The Dome, in Edinburgh. Working 90 hours a week, Frank lived and breathed the kitchen and its frantic pace. It was while working here that he learnt of exciting things happening in the cooking scene in Australia, which inspired himto travel there. After working in a several restaurants, Frank became a sous chef at China Doll. Soon he was given the opportunity to head the kitchen. He nowmanages an inspiring team from all over world.