With this new free time, Xu got to work experimenting in the kitchen. Good World Chinese Restaurant closed down before Xu was able to share his cooking. Just as Xu arrived in February, lockdown measures followed shortly afterward. “I had to ask him three times before he came over,” says Ma. Xu was working in Seoul, South Korea when Ma brought him over to work for his restaurant on South Great George’s Street. “He was the youngest person to become a national first-class chef in China when he was 30, in 2014,” says Ko. In 2010, he cooked for the President of China, Hu Jintao. It is also the reason that Ko and Ma flew Xu over to Ireland - Xu is the king of Dim Sum, according to his nephew. It is eaten in Hong Kong, Canton, and Guangdong,” Ko says.ĭim sum is a selection of foods that range from dumplings to deep-fried fish while having an emphasis on presentation, texture, and smell. The crackle of a deep fryer can be heard as they prepare the rest of the seven-course meal. In the background, Ma and Xu are clanging pans as they work. You have to taste, look at it and smell it,” says Ma’s wife Grace Ko sitting at a table in the restaurant. It’s been empty for five days since Dublin went into level 3 lockdown on Friday 18 September, and at various points throughout the pandemic, but in the kitchen, there is a highly regarded chef, Felix Xu, at work. Ma walks back through the empty restaurant. Meanwhile, the oreo crumbs that coat the bottom of the croquette provide a subtle sweet surprise aftertaste. “The mud is oreo crumbs and on top is three pork croquettes in a crispy orange batter,” says Ma, talking through his mask. In this restaurant though, not everything it seems. Alfred Ma, the owner of Good World Chinese on South Great George’s Street, appears from the kitchen of his restaurant with a face mask on and a glass oval dish in his hand, last Thursday lunchtime.Īt first glance, the food appears to be three plump carrots sitting on top of a layer of soil.
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