A taste of Beijing in Davao's White House

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Thursday, September 4, 2014


THE title of this article must have made you asked, how can you be in three places at a time -- Beijing, Davao, and the White House (of America)?

It actually is about the premier fine dining restaurant of Davao, The White House Fusion Cuisine and Wine Lounge, offering an authentic Chinese cuisine courtesy of chef Sandy Cheng.

White House part owner, chef Cathy Binag, said the decision to invite chef Cheng to Davao was that of her partner Antonio "Tony Boy" Floirendo Jr. who had tasted Cheng's dishes for years now.

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And for two days, August 22 and 23, Dabawenyos were treated to the best Szechuan dishes only an authentic Chinese chef could offer.

The menu consists of Honey Barbecue Pork, Delicious Bean Curd Duck, Steamed Chicken with Scallion Sauce, Cold Crab in "Teochew" Style, Braised Pork Rib with Sweet and Sour Sauce, Sauteed Prawn with Salty Egg Yolk, Peking Duck, Steamed Coral Trout, Rack of Lamb, Braised Vegetable with Black Mushroom, Fried Rice with Seafood Wrapped in Lotus Leaf, Noodle with Scallion Sauce and Shrimp Roe, Flour Roll, and Souffle Egg White Ball with Mashed Red Bean.

Now that's a lot for a night of fine dining, mind you. Food was served at past 8 in the evening with the last dish served past eleven in the evening. Time indeed flies fast when you get to enjoy great food with good friends.

Best seller for me were the sauteed prawn with salty egg yolk, braised vegetable with black mushroom, the Peking Duck of course, fried rice wrapped in lotus leaf, cold crab in "Teochew" style, and souffle egg white ball with mashed red bean.

Miss Binag revealed that chef Cheng was very meticulous with the ingredients for the dishes. She said that Cheng demanded specific size and weight for the crabs and shrimps used. Surprisingly though, most of the ingredients used are locally sourced except for the Peking duck which was shipped all the way from Hong Kong.

For those who unfortunately were not able to have a taste of the gastronomic artistry of chef Cheng, Miss Binag said that they plan to offer authentic Chinese dishes soon at The White House.
And a little trivia from chef Binag:

Teochew means style of cooking using only steam but full of flavors.
Peking duck is a famous duck dish from Beijing that has been prepared since the Imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces can be used.

Beijing Cuisine was started to please the Chinese Imperial families all the best cook all over China gather to show their abilities and techniques in cooking to please the Imperial families. Beijing Cuisine - Gastronomical and artistic cuisine started from the early 1500s.

Published in the Sun.Star Davao newspaper on September 05, 2014.

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