#Dong tao chicken dish skin#
#Dong tao chicken dish trial#

That’s both because his surname means chapter in English, and because Exeter is a bookish university town. “That’s when I first had the idea to open a restaurant called Chapter,” he says. It’s an ancient English city and seaport, over in the west, in Devon, with city walls, a castle and a cathedral. For example unctuous bone marrow comes in delicate Asian dumplings with morrel, ginger and wood ear, arranged on a rustic black plate. And it’s all carefully presented and arranged. And making dishes pleasing to the eye, or “ gratifying the sight.” As with the candle, Chapter Dining & Grill take it all in, taking the meats and the purees back to Hanoi, with more modern Asian touches. There was also an early obsession with presentation. Bone marrow dumplings with morrel, ginger and wood ear. Even pheasants – today a common sight in the fields and hedgerows of English – came from Asia. And although cinema and popular media has influenced our perceptions of what was eaten back then, big slabs of meat on a banquet table were rare. And later, an eclectic introduction of spices, and curries from India, eastern teas, and citrus fruits. There were purees and stews, and olive oil, and mace, cloves, ginger and cinnamon.

And all those game birds, like the pheasant, pigeon and duck.ĭespite British food falling into disrepute in the last century or so, back then it could be surprisingly sophisticated. There’s the bread to mop up the burnt down candle. “But it perfectly sums up our philosophy at Chapter Dining & Grill Hanoi where simplicity meets creativity.” Charred vegetables at Chapter Dining & Grill Hanoi.īut then lots of Chapter Dining & Grill’s other dishes wouldn’t look out of place on Richard II’s table. 25 minutes and 7 seconds to be exact,” he says wide-eyed at the memory. “I think it took 20 attempts which included timing exactly how long it would take to melt.

#Dong tao chicken dish trial#

But that required lots of trial and error. Chapter’s Quang Dung And The Old English Cook BookĪt Chapter Dining & Grill Hanoi they run it in reverse, making the candle edible. I discovered that in Medieval times, they used dripping and lard as a fuel for lighting.” “We never considered it as a gimmick,” Quang Dung says. “I got the idea for the candle, for example, in a book about this history of English food. “But we never considered them as a gimmick,” Quang Dung says, disavowing us of the notion. Each dish is as Instagrammable as the last. And the pheasant combining surf, turf…and garden with caviar, bo khai greens and yellow peach.Īnd the burning candle that melts into butter. Then there’s the delicately grilled and wrapped betel leaf beef. “Even at that stage, one small mistake takes the dish from masterpiece to complete disaster.” Chapter Dining & Grill Hanoi pigeon dish. The pigeon, after the chefs have flirted with disaster, is basted in hot oil, then it’s put into the oven. “It’s the ultimate test for our chefs,” Quang Dung adds. And they’re ready for a very careful grilling – overcooked they become too tough, undercooked too chewy. Then, after the bones are removed, the Chapter Dining & Grill Hanoi team stuff the chicken feet with a homemade chorizo. Chapter Dining & Grill Hanoi Combines Simplicity With Creativityīoth the pigeon and chicken feet require some precision deboning. “And so it challenges our guests’ understanding of what fine dining is and what it can be when we present the most humble and inexpensive street food in this way.” Grilled chicken feet stuffed with chorizo, a dish that plays around with street food as fine dining. “It’s the most expensive part of the most expensive chicken on the planet,” Quang Dung shrugs. And for the presentation – an oversized Dong Tao chicken foot spread-eagled on the plate. That’s both because the dish plays around with street food as fine dining. And a lick of flame and a twist of smoke. It’s typical of Chapter Dining & Grill Hanoi, a restaurant where classic ingredients – pigeon, pheasant and duck – meet dazzling technique. It looks like it belongs on a Medieval banquet table. When the pigeon does arrive it is sitting whole, encircled by a bed of bright green edamame. “Stuffed pigeon is not new, and it’s by no means innovative, but when ours arrives at the table it’s guaranteed to raise a smile from our diners,” he adds happily.

#Dong tao chicken dish skin#

The skin will tear and you waste the entire pigeon,” Quang Dung says about the “ridiculous knife skills” required to make their signature pigeon dish.

Copy link “One small mistake…and disaster.