Harvey Nichols customers are invited to celebrate a seriously stylish Chinese New Year as hottest Chinese chef of the moment Ching-He Huang collaborates exclusively with the luxury retailer to create an elegant, limited edition Chinese New Year Menu.*1
Renowned internationally as an ambassador for Chinese cuisine and for delivering exciting dishes which appeal to East and West alike, Ching has created a diverse and enticing “Yin Yang,” menu consisting of six sumptuous dishes and three traditional “Kai Wei Cai,” (appetizers), using the finest specialty ingredients, fusing modern flavours with Chinese heritage.

Inspired by the complementary yet contradictory forces of the Chinese Yin Yang, Ching has created three deliciously virtuous and three devilishly decadent signature dishes, sitting together as a harmonious menu of six; all which can be enjoyed along with the Kai Wei Cai as sharing dishes with prices ranging from just £5 to £7.

Those still in January detox mode will enjoy the Longevity Noodles, misua noodles, garlic, salt, sesame oil, garlic flowering chives; while diners having long awaited the excuse to retox will not be disappointed by the Golden scallop and prawn wontons.

Ching said of the collaboration: “I am extremely excited to be working exclusively with Harvey Nichols to curate their Chinese New Year menu. This is my first collaboration with a portfolio of restaurants and I could not think of a more suitable partner than Harvey Nichols, whose emphasis on style and quality dining mirror my own approach to cuisine. Together we will be creating a fabulous collaboration for Chinese New Year.”

Anyone eager to start the Chinese New Year celebrations early, or looking to be transported a little closer to China, can book tickets to an exclusive dinner with traditional Chinese games, hosted by Ching herself at select Harvey Nichols Restaurants.*2

Tantalizing the taste buds further will be a month-long Yum Bun Pop-Up in the Fifth floor Foodmarket, serving irresistibly soft, authentic steamed buns bursting with a choice of far-out, far-East fillings. The daily changing Yum Bun menu will serve three enticing options including sweet buns using Yee Kwan’s two brand new ice cream flavours, Vietnamese Coffee and Toasted Coconut, launching exclusively at Harvey Nichols.

Marion Carpentier, Group Hospitality Director, Harvey Nichols, said: “We’re thrilled to be welcoming Ching to Harvey Nichols and offering our customers this exclusive menu. We’re confident that this inaugural partnership will create a top dining destination over Chinese New Year in an elegant and celebratory setting.”

And here is my personal favourite recipe by Ching-He Huang, which is

‘Dragon Prawn’ Noodle

Lobster in mandarin Chinese is ‘Long-xia’ which translates as ‘dragon prawn’. Dragons to the Chinese are the king of animals (although they are a mythical creature). Here, the translation and name is apt because to me the lobster is the king of prawns.

In Chinese restaurants this dish is called ginger and spring onion lobster noodle. Simply irresistible…!

This is my ultimate favourite noodle dish.

Ingredients:

• 650g/1lb 6oz live lobster
• 2 tablespoons groundnut oil
• 5 garlic cloves, crushed
• 2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped
• 4 large tablespoons yellow bean sauce
• 4 tablespoons light soy sauce
• 2 tablespoons Shaohsing rice wine or dry sherry
• 350g/12oz cooked yellow shi whole wheat noodles or cooked medium egg noodles
• 4 medium spring onions, sliced lengthways
• Method:

• • 1.

    Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for about 8 minutes until pink.

  • 2.

    Lift the lobster out; put the remaining broth to one side. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways and then spoon out the brown flesh if preferred and discard. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce the lobster is cooked in seep through and flavour the meat.

  • 3.

    Heat a wok over a high heat and add the groundnut oil. Add the garlic and ginger and cook for a few seconds. Add the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.

  • 4.

    Add the lobster and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3–4 tablespoons of the liquid the lobster was cooked in (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately.