CookSmart (6th Issue) Page19

Champion EatSmart Dishes

The Banqueting House

Steamed Meatballs with Lilies and Soybean Sheets

Inspiration

Mr LAM Huen-fai, Head Chef of The Banqueting House, has put a lot of effort into creating this dish. Mr Lam himself practises principles of healthy eating. He also notices that customers nowadays are consuming more vegetables and less meat. He thus created this low-calorie dish which has no oil and sauce. The dish is only garnished with a few drops of dressing, which is also oil-free.

Mr Simon WONG, Managing Director of The Banqueting House, said, "Our colleagues focused on the presentation of the dish. We use soybean sheets to make a mille-feuille, which gives the dish a stereoscopic view. The assorted bell peppers also add colours to the dish."

Gourmet’s Comments

Mr Dick LEE: "The al dente meat balls are made with pork and minced shrimp, together with egg steamed with chicken broth, they make this dish fresh and tasty. With vegetables as garnish, this innovative dish is both healthy and delicious."

Ms Shadow KWAN: "The dish is simple and fresh, yet balanced in flavour. The delicate soybean sheets matches perfectly with meatballs. Steamed egg also goes well with vegetables. Minced shrimp moderates the greasy texture of pork."