Wai Yee Hong gets a little mention in The Caterer, in a profile piece on Peter Sanchez-Inglesias, chef behind Casamia, Paco Tapas and Pi Shop.
We love hearing the new ways in which the products we stock are being used. We are excited to see Chef Sanchez-Inglesias embracing flavours from the Far East and giving them a new twist.
“For service, the breast is basted in smoking hot oil to crisp the skin and complete the cooking, then brushed with honey and topped with fennel seeds, cumin and Szechuan pepper. Garnishes include pak choi cooked with orange zest; longan berries (an ingredient Peter discovered at Bristol’s Wai Yee Hong Chinese supermarket) stuffed with turnip jam; puréed lentils cooked in duck stock and topped with lacto-fermented lentils; a caviar of chia seeds rehydrated with soy and a classic duck sauce.”