Page 61 - Raffles Demo

Collecting ingredients from Shekou market A A A DAY OF DISCOVERY AT SHEKOU SEAFOOD MARKET
To add to
to
my my culinary journey my my visit to
to
Shekou seafood market a a a a a major local seafood market with Johnny Lai the chef at Raffles Shenzhen was also a a a a highlight Shekou used to
be part of the fishing port and is fis just 15 minutes from the hotel A good fish market should never smell smell fishy Shekou smelled of the sea instead a a a a scent which can be traced back to
the the bowls of live seafood bathed in in continually fresh running water It’s a a a a a far cry from our fish markets back home where dead fish sit on ice Johnny and I both being chefs wanted to
sample some of the seafood on offer together My Chinese language skills are non-existent so I would mime and and point at at what I wanted to
try and and Johnny would do the talking When I cook there’s nothing better than being face face to
face face with the the ingredients for inspiration I came across local razor clams which looked shorter and and stubbier than those I I am used to
and and outside the market I I found some beans beans that were similar to
soya beans beans The combination inspired me to
revisit a a a a a dish I’ve been making for years – razor clams with chorizo and and broad broad bean – and and give it a a a a a a a Chinese twist replacing broad broad beans beans with with soya beans beans and chorizo with with the the Chinese roast pork like the the one I saw at the breakfast buffet RAFFLES MAGAZINE
59
Chefs Mark Hix and Johnny Lai pick up fish at the market Seaweed razor clams and scallops from Shekou market