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Gong Hey Fat Choy
Vice-principals Cheryll Shippey (left), Arnold Ludford (second left), Mary Frank (right),and principal Dr O’Neil BAnkle.
Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
February 6, 2013

Gong Hey Fat Choy

Sunday, February 10 ushers in Chinese New Year – the year of the snake – giving lovers of Chinese food yet another excuse to indulge in what’s arguably our preferred ‘foreign’ fare. “Jamaicans certainly enjoy Chinese food,” states restaurateur Dalton Yap who has been in the food business since 1972, when he opened his first restaurant in Mandeville. Dragon Court, located in South Avenue, opened its doors in 1996. “The preference is,” he continues, “for Cantonese and Hakka cuisines and the reasons are pretty straightforward — the Chinese came to Jamaica in 1854 from the Guangdong Province, the southern part of China and were largely from the Hakka tribe. This culinary preference is reflected across the island and manifested in the colourful presentation and expert infusion of spices. Jamaicans never tire of eating pork and yam, pork and ham choy, chow mein and chow chow”.

Seems our obsession with the cuisine has rolled over into Sunday, threatening perhaps the iconic rice and peas! We’ll leave that discussion for another time.

Yap has seen an impressive rise in Dim sum – an integral part of Chinese cuisine associated with the tradition of yum cha, or taking tea. ” Dim sum,” explains Yap, “started in the eighties as a result of a new wave of immigrants from Hong Kong who had found work in the garment industries at the Free Zone. Today’s new wave of immigrants — China Harbour — coupled with the local market has increased the Sunday dining experience, affording family and friends the luxury of a relaxed dining experience, often for hours with copious pots of Chinese tea. The new wave of immigrants, from the northern provinces, has introduced hot and spicy — Sichuan-style cooking which could now be said to be rivalling that from the south.

What has remained constant, however, is Jamaica’s Top Five favourite Chinese dishes:

Sweet and sour chicken

Cantonese roast chicken

Chow mein or stir-fry noodles

Chow fan or fried rice

Pimento steak

Why wait until Sunday? Order your favourite dish today and more on Sunday as you join in the Chinese New Year celebrations.

– NMW

Dragon Court

6 South Avenue

Kingston 10

Tel# 920-8506

920-8448

Mon-Sat 11:30-9:30 pm

Sunday Dim Sum

10:00 am-9:30pm

 

 

 

 

 

 

 

 

CantoneseRoast Duckwith plumsauce — ayear-roundfavourite; it’sthe duck withthe shinyskin,frequentlyseen hangingin thewindows ofCantoneserestaurants,which speaksto fertility.
Dragon Fish —golden deep-friedwhole fish. Fish isan importantsymbol for ChineseNew Year,speaking to anincrease inprosperity. NB: thefish head must bepointed to theguest of honour.
Sichuanstyleslicedchicken withcashews —a visual andgastronomicdish.
Seafoodcasserole:lobster, shrimpand fish filletscome together tocreate ascrumptious dish,which is servedsteaming hot withthis golden-colourtofu-shapedlike bars of gold.
Sun-dried oyster withseaweed in braisedpig’s trotters — this isa must- have forentrepreneursduring ChineseNew Yearcelebrations.Oyster or“hao shi”signifies“success inbusiness”,seaweedspeaks toprosperity andthe pig’s trotters,abundant blessings.(Photos: JosephWellington)
Sea cucumber with shitake mushrooms in lettuce — sea cucumber is an aphrodisiacand symbolises fertility, mushroom speaks to long life, and lettuce prosperity. Thishealthy dish is favoured by the elderly.
Braised abalonewith choicevegetables —anotherscrumptiousanddelightfulseafooddish. TheChineseviewabaloneas anaphrodisiacand believethat eatingit affordsgood fortune.
The ever-popular sweet and sourchicken with Dragon Court’sgenerations-old secret sauce. The saucecombines over 20 ingredients and isexpertly prepared by Master Chef NipHon Wah. A few ingredients arespecially imported for this unique sauce.
Roast chicken — a must-eat forChinese New Year. Whole chicken isespecially auspicious and offered up inhonour of the ancestors. ThisChinese-style crispy, roast chicken isdelicious and reflects the signatureCantonese BBQ aroma and flavours.

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