CookSmart (13th Issue) Page9

EatSmart Restaurants Snaps

Assorted Vegetables in Supreme Broth

This is a delightful blend of 6 vegetables - courgette, shiitake mushroom, straw mushroom, cloud ear, carrot, Chinese flowering cabbage and fresh potherb mustard - all combined well to give the right balance of texture and taste. The potherb mustard is so nicely cooked that it has no muddy taste but adds a distinct touch to the dish.

Assorted Mushrooms with Bean Curd

This conventional vegetarian dish features fresh shiitake mushroom, button mushroom and oyster mushroom; each type of the mushroom contributes its distinct flavour. They mix well with white cabbage and bean curd to become a truly delectable dish.

Organic White Radish with Scallop Soup

The organic white radish is thinly sliced, soaked in “supreme broth” for a rich flavour. The scallop gives additional aroma and taste to this delicious dish.

Steamed Pumpkin and Eggplant

Eggplant, with a slight briny flavour, is the perfect companion for the sweetish pumpkin, which is topped with aromatic minced chicken and scallops. The eggplant is cooked just right – not too hard and not too soft.