Harrods Launches Chai Wu
Situated on the Fifth Floor, the opulently-designed restaurant’s menu was created by Chef Bihu Xie, who specialises in Chinese cookery, and overseen by Ian Pengelley, Group Executive Chef, one of the UK’s leading experts in Asian cuisine. Together they have created a diverse menu incorporating speciality and luxury ingredients. Starters include soups, dim sum, and small dishes include Chilean sea bass dumplings with gold leaf, and a Wagyu and black pepper puff. For mains, diners have the option of à la carte dishes or fresh meat, fish and vegetables grilled to order, such as poussin with spicy chilli-lime dressing. Signature plates and specialities will include Beijing duck, Alaskan king crab with soy glaze, and lotus root and lily bulb in a spicy toban sauce.
The restaurant concept and interior design are inspired by the five elements in Chinese philosophy: wood, fire, earth, metal and water. Harrison, the restaurant’s design firm, has integrated a blend of traditional and contemporary Chinese culture.
To celebrate the opening of Chai Wu, we’re giving you the opportunity to cook one of the restaurant's amazing dishes at home. Below is the recipe for Alaskan king crab with soy glaze and baby asparagus (see image above).
1 whole Alaskan king crab leg
1 baby asparagus
5g glass noodles (made with mung bean) soak in warm water until soft
40g light soy sauce
1 Thai chilli
1 garlic clove
1- Use scissors to cut out king crab shell.
2- Take out meat and squeeze out excess water in crab meat.
3- Place crab meat back into shell, put one baby asparagus on top of crab meat.
4- Use soaked glass noodles to wrap it all together.
5- Place king crab leg into a steamer for five minutes. Crab leg is now ready to eat.
For the dipping sauce:
1- Squeeze lime juice into soy sauce.
2- Mince garlic and Thai chilli.
3- Mix all together.
If you're in the mood for new food, check out our Recipe Of The Month: Smoked Salmon
Find out more about Chai Wu
Stock up on lovely Chinese New Year gifts below.