“Hey, Chuck, you got time this Saturday night? Shall we hang out for a dinner?” A message from Davis popped up on my phone.
With no hesitation, I quickly responded:“For sure, why not?”
Davis, a restaurateur, a foodie-at-heart, and a dear hang-out buddy of mine. We used to explore different restaurants, and we shared debates of our views on food. One of our recent discussions was about the merits of Cantonese cuisine. Despite my Cantonese heritage, I tend to be quite hesitant when it comes to going to a Cantonese restaurant. In my mind, the stereotype of oily and lack-of-presentation dishes just overshadowed any appetite for me. And I must say that I am quite clung to my judgment.
“Great! Let’s meet at Xu Bo Guan. See you then.” Well, very typical of Davis. He likes to prove his ideas with something solid. It was no surprise that he is taking me to one of his family’s Cantonese restaurants for our gathering.
“Chuck, I must introduce this soup to you.” As Davis announced our first dish, presented in front of me, was a bowl with two tiny citruses, and its hue reminds me of liquid gold, just like tea. “This, is Fish Maw Stewed Chicken Soup, my friend. You don’t see any ingredients, but its flavors are sophisticatedly layered and refined.” Having the first sip awakened my palate, what a delightful break from the relentless rains in recent days!
Davis wasted no time, guiding us through every dish served to us with enthusiasm. He raised his glass, “Cheers!”
“We also offer alcohol pairing for Cantonese food. How does this sound?”
“I am not a big fan of Chinese white wine,” I said. “But I have to say this one is extraordinary. It’s very smooth and its aromatic notes complement the flavors perfectly, cleansing my palate with each sip.”
“Exactly,” Davis continued. “This particular Chinese white wine is quite rare. Traditions are dying out, including this wine. It is produced in a small village in Zhanjiang using traditional methods passed down through generations. The downside is that it is extremely time-consuming, and therefore cannot compete with mass production these days.”
“Before the winery went bankrupt and phased out, my family purchased all their remaining stocks, preserving every last bit of it. The wines in our cellars are the last batch crafted with the original recipe.”
I was holding the wine bottle as I have discovered a hidden gem, staring at its classic handwritten character Mei Lu Ye 梅鹿液 “This was no ordinary dinner. It’s a culture experience. You’ve opened my mind.” I thanked Davis.
“I am very glad you say that.” Davis raised up his glass once more and invited us to visit the kitchen afterwards.
“Visiting a kitchen in a Cantonese restaurant may be a new experience for you. Behind the scenes, there are so many stations, and our chefs cooperate with each other seamlessly, contributing to what you witness on the tables today.”
I was truly in awe by the back kitchen, “Wow, I cannot believe what I am seeing. The kitchen itself is a piece of art. I’d never expect a Cantonese restaurant kitchen could be this organized and impeccably neat.” Then my eyes were drawn to a stack of clay pots in the corner. “What are these?” I asked curiously.
“I’ll let the chef explain.” Davis smiled again and introduced the chef standing beside.
“These are marinated olives,” the chef explained, as he was unveiling what was inside the pot. “Davis told me that you liked the soup, and the secret to it is exactly these marinated olives.”
A strong aroma filled the air as I took a closer look on these olives.
“Every spring, our boss takes us to procure the finest olives. We carefully select for their quality, and then they will undergo a marinated process using age-old techniques, be sealed within these pots and left to mature over the course of many years.”
“It takes several years to marinate these olives?” I asked, with surprise.
“Such patient process allows the olives to shed their astringency while keeping its aroma within them. But we did not invent this method; our ancestors did.” The chef explained this with pride. “We honor the wisdom of our ancestors, and believe in traditional methods. As a chef with over 30 years of experience, I am still in awe of Cantonese cuisine culture.”
“It’s my responsibility to pass this knowledge to future generations, just as how my master passed the baton to me, making sure that the legacy lives on.”
I was greatly moved by the entire experience, from tasting to visiting the kitchen. Davis, had undoubtedly won our debates regarding Cantonese cuisine, and I felt a sense of embarrassment at my previous ignorance and comment.
As we farewelled, the chef invited us to return and he said: “Now is the raining season. Come back often for the soup - it is good for your health and can uplift your mood as well.”
“We’ve been promoting so many cultures that we appreciate, and we also have a responsibility to showcase the best of our own.” Cindy said.
Reflecting on our journey at LOCK CHUCK, reminiscing our visit to Luk Yu Tea House in Hong Kong with Cindy, we once again experienced the flavors of our childhood, as if we were transported through time. We have taken pride in celebrating the cultures of New York and Tokyo, and we are committed to continue to do so. And equally important, as a resident rooted in Xi Niu Road, an older part of Guangzhou, we would like to re-explore the Cantonese culture.
This idea is echoed between us and our beloved designer Nicole. Inspired by the concept of “一盅两件”, which translates literally as "one cup, two pieces”, referring to the custom of serving customers two delicately made food items, savory or sweet, called Dim Sum, to complement their tea, Nicole shows her love to Cantonese culture in her latest collection.
Among the works is our character, Watermelong, pushing a Dim Sum Trolley - a nostalgic scene from my childhood when weekends meant the most looking forward trips to Dim Sum restaurant with my parents.
I shared my favoritism for Dim Sum Trolleys with our little fan Marco from Spain, who came to LOCK CHUCK again with his family to celebrate his fifth birthday last weekend. I gifted him a Watermelong Pushing Dim Sum Trolley magnet.
“Thank you! I enjoy Dim Sum a lot, but what is a Dim Sum trolley? I have never seen it.” Marco confessed.
I told Marco about the old days when freshly steamed Dim Sum would be placed on Dim Sum Trolleys, and the Trolley auntie or uncle will be navigating it among so many curious outlookers. As a child, I would excitedly point to the Dim Sum on the trolley and wait impatiently as the the Trolley auntie or uncle stamped on my ordering card before handing me the Dim Sum.
“The Dim Sum Trolleys were as magical as carousels!” I talked excitedly, while little Marco looked at me with anticipation.
Davis introduced me to the wonderful world of Cantonese cuisines, and I opened a door for little Marco through sharing the memories I hold dear to. My appreciation deepens with each new discovery, and I get more eager to share the wonders of local culture with even more people.
I’ve had a discussion with Davis - and no, this time it’s not about a debate on food. Instead, we both wanted to showcase the merits of Cantonese cuisine. With Davis’ enthusiastic response, a collaboration with his family’s restaurant, South Sea Fishing Village, is bound to launch as a pop up at LOCK CHUCK. This Dim Sum journey is handcrafted by the chefs using traditional methods that have been passed down for generations.
一盅两件 at LOCK CHUCK, is one cup of coffee, pairing with two selected Dim Sum. We would like to invite you to experience the wonder of culture heritages and innovations.
