Sweet Mandarin Cookery School teaches a Dim Sum Masterclass. Its been so busy that we’re full till October 2010 and I’ve had to add an extra date for the people who really really really want to learn. So here’s a date for your diary: 8th August. Its first come, first served. For more information, go to www.sweetmandarin.com To book your place on the Sweet Mandarin Cookery School click here or email lisa@sweetmandarin.com

As a British Born Chinese, I have lived a very British way of life being educated in Manchester and Australia. However, throughout my life, I grew up with the backdrop of serving and cooking in the family restaurant and continue my involvement in the catering empire as a co-owner of Sweet Mandarin Restaurant (www.sweetmandarin.com).

(Illustration by Lisa Tse “To The Ruler, the People are Heaven, to the People Food is Heaven”)

Chinese food has had an overwhelming presence in my life and been the catalyst for my hunger for understanding China and the significance of food in its culture. This series explores the cities where I stayed, the lives that crossed my path and the amazing food with a story to tell. China is a captivating and vivacious collection of diverse cities, provinces and regions. In the south, Guangdong, the Cantonese speaking region is renowned for its steaming, boiling and stir frying and dim sum feasts which we have become accustomed to and love in the western world. Beijing in the coldest area of China boasts the Emperor’s banquet, the world famous Peking Duck and hot pot. In the east, Shanghai offers its famous Shanghai Dumplings, whilst the Sichuan provinces easily provide the hottest and spiciest cuisine.

I finally arrived at Guangzhou which is famous for its “dim sum”. Literally translated, “dim sum” means “to touch your heart”. Guangzhou is north of the Pearl River Delta, adjacent to Hong Kong and holds a special place in my heart as the place where my family originates from. The nickname for this province is “Flower City” because flowers keep blossoming all year round.

(Five Ram Statute in Guangzhou)

It also holds the myth that there were five celestials riding five rams with rice in their mouth. The celestials gave the rice to the residents of Guangzhou and blessed the province with good harvests and an abundance of food. Today, the celestials have flown away but the five rams have been turned into stone sculptures in the Yuexiu Park area. The blessings have seemingly been fulfilled and the city is brimming with masses of people, bicycles and restaurants.

To date, there are over 10,000 restaurants in the city, with seats for over 500,000. The people of Guangzhou are natural born gourmets. Food in Guangzhou is famous worldwide. Indeed in 1927, Chiang Kai-Shek, the leader of the nationalist party responsible for unifying China, set up his headquarters in Guangzhou and enjoyed dining at the many restaurants serving dim sum.

(Dim Sum Mania on Sunday Mornings)

Dim sum is often referred to as “yum cha” (??) which means “drinking tea”. This interchangeable expression originated from the teahouses which set up along the Silk Road. The Silk Road linked China to Syria and was travelled by merchants and farmers trading their silk, gold, ivory, spices, exotic animals and plants. Travellers and rural farmers, exhausted after working hard, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. However, people later discovered that tea can aid in digestion. Therefore, teahouse owners began adding more variety of snacks, so the tradition of dim sum evolved.

(Dim Sum Restaurant – Old Hong Kong)

Dim sum mania spread to Hong Kong as the Guangzhou population immigrated to Hong Kong in the 1920s. Chinese restaurants grew exponentially in Hong Kong and soon dim sum was available from 6am through to late afternoon. Restaurants in Hong Kong and Guangzhou became filled mainly with the elderly population who often gathered to eat after the morning session of tai chi exercises, often enjoying the morning newspapers.

In the west, dim sum came about as a natural result of Chinese immigrants moving to the western world. When Europe started trading with the Orient, the seaport of Guangzhou became the gateway to the West. The Chinese readily absorbed these cosmopolitan influences, and being great travellers themselves, emigrated to the United States of America and the United Kingdom. They were the first to make Chinese cooking known to the Western world and as a result dim sum has become the firm favourite of the Western world.

(A Packed Dim Sum Session)

Go to a Chinese restaurant on a Sunday afternoon and you will be greeted by a sea of Chinese families spanning three generations. Dim sum is the Chinese equivalent of French hors d’oeuvres or Spanish tapas. It’s a colourful and loud dining experience starting with the rush for vacant seats and the hustle and bustle of the gesticulating waiters selling their dim sum specials from their trolleys. Bamboo containers filled with steamed dim sum are stacked high and quickly snapped up. Waiting on staff ask what kind of tea we want to drink offering a vast array of jasmine tea, oolong tea, pu-er tea and green tea which helps to wash down the dim sum. The noise of the chatter of the diners is deafening. It’s a busy, frantic affair and there is an air of organized panic in the restaurants, which adds to the excitement and entertainment. Dim sum is an overwhelming introduction to the Chinese nation’s love of food, gregariousness and cheerful chatter.

I love dim sum. There are over 200 dishes to choose from. One Cantonese saying goes that anything that walks, swims, crawls, or flies is edible. Another says that the only four-legged things that Cantonese people won’t eat are tables and chairs.

The range of cooking skills required to make dim sum is vast. There is usually a dim sum master overseeing his section of the kitchen and there is a real art involved in making the dishes. Some dishes are steamed, others are fried. Some are baked. The variety of tastes is also mind boggling – sweet, sour, savoury and chilli.

(Left: Har Gow, Right: Siu Mi)

There are firm favourites such as “har gow” (prawn dumplings wrapped in translucent rice paper), “siu mi” (pork dumplings) and “char siu bow” (pork buns in a white fluffy dough). If you are feeling more adventurous, an eye opening experience with a stronger flavour is “fung jow” (chickens feet in yellow bean sauce and chillis). One caveat – this particular dish is not for the faint hearted. The sweet dishes for dessert range from the egg custard tarts which are extremely delicious to sago pudding or mango pudding which are refreshing and a great ending to the dim sum experience.

(Me (Left) learning how to make dim sum with my sister (centre) and mother, Mabel (Right))

A meal in a restaurant opens the taste buds, but cooking dim sum for my friends and family widens all the senses. I learnt the authentic recipes from Guangzhou and used them at Sweet Mandarin. Together with my sisters, Helen and Janet we made every dim sum from fresh. Stuffing and shaping wontons was the real family enterprise. We made the stuffing from a light prawn mince and wrapped the teaspoon of filling with a fine egg based pastry. We all left our individual stamp on the won tons in the way we crimped the edges. I added a flamboyant tail on these wontons, which can then be dipped in the sweet and sour dip. My everyday rituals of properly selecting produce, cooking and presenting a meal, which I have inherited from my family, have given me an insight to see the meaning of my own cooking as a metaphor for life.

I would love to share with you our recipe on making this exquisite dim sum.

Ingredients
For the Prawn Filling
250g pack shrimps
2 tsp soy sauce
1 tsp sesame oil
1 tsp potato starch
1 egg white
1 tsp salt
1 tsp sugar
Hot vegetable oil to lightly fry the wontons
Ingredients for the Wonton Wrappers
1 tsp sugar
1 tsp salt
1 egg yolk
1 tsp potato starch
1/4 cup of water
2 cups of plain flour
Dressing for the wontons
Serve with Sweet Mandarin’s The General Tse’s Sweet and Sour Sauce
Method to make the wonton pastry
1. Kneed the ingredients together into a ball. The consistency is dough like.
2. Leave in the fridge for half an hour.
3. Roll out into a very thin sheet (as thick as a piece of paper) with a rolling pin ensuring there is plenty of flour to avoid sticking.
4. Cut into squares 3inches squared.
Method to make delicious and easy wontons
1. Put all the prawn mixture into a food processor and mix thoroughly.
2. Shape into balls the size of walnuts.
3. Place the filling balls into the centre of the wonton wrappers. To make the tail, gather the four edges and twist together.
4. Heat oil
5. Place wontons in hot oil for 5-6 minutes or until cooked through.
6. Drain from oil.
7. Serve the wontons with the Sweet Mandarin’s General Tse’s Sweet and Sour Sauce.

Sweet Mandarin Cookery School teaches a Dim Sum Masterclass. Its been so busy that we’re full till October 2010 and I’ve had to add an extra date for the people who really really really want to learn. So here’s a date for your diary: 8th August. Its first come, first served. For more information, go to www.sweetmandarin.com To book your place on the Sweet Mandarin Cookery School click here or email lisa@sweetmandarin.com

We recently held a Thank You Dinner for our longest standing clients – those who through generations have frequented my Grandma’s restaurant, my Mum’s takeaway and now us at Sweet Mandarin. (Click here for the video created by an incredibly talented friend, Lisa Chan)

As I was serving these wonderful folk, my heart twinged with sadness and longing. Unlike my grandma’s and mum’s businesses who have loyal regulars every single week – on the same day, at the same time – ordering the same dishes (‘Usual please’) for the last 50 years – being located in the Manchester city centre area – the population is far more transient.

Nonetheless, I value my regular customers and corporate clients and set myself a personal challenge to get to know my regulars with a view to build a lasting legacy for Sweet Mandarin and future generations. Helen, Janet and I want to invite you to my very exciting events see below. Who knows, maybe after my 50 years, our grandchildren can invite you, our regular customers to a wonderful event like the above.

July Events

13th July 6-8/9pm Rich Dad Poor Dad Cashflow Game (free)

18th July 6-8pm Twitter v Flickr Meet Up (free)

10th August 6-8/9pm Rich Dad Poor Dad Cashflow Game (free)

When we received the news that we had made it to the Final of the F Word’s Best Chinese Restaurant Competition we were estatic. Thanks to our wonderful customers who nominated us, we were on the map a la Gordon. However, before Gordon,  we were and still are are the third generation of women restaurateurs and have always had great families follow us generation after generation. Their gran knew our gran (who set up her restaurant before Chinatown was established), their mum knows our mum and now the third generation visit Sweet Mandarin.

Nothing had quite sunk in even when a black car picked us up at our home to drive us to the studios in London. Having not slept the night before didn’t help when we were faced with 50 chicken breasts and about 100 pieces of squid to cut in the F Word kitchen – and we had an hour’s prep time to get through the mountains of ingredients.

I was cutting away in my own little world when suddenly this voice said ‘Hello Lisa!’ It was Gordon Ramsay. He was so tall and I was so shocked that it was the man himself that I nearly cut my hand.  It was at that moment that it finally sunk – I was in the competition headed up by Gordon Ramsay to find the UK’s Best Local Chinese Restaurant and after three generations who have endured rollercoaster after rollercoaster it was a chance for me to restore the family name.  Then I got nervous.   I finally realised that this competition was real and was shocked that Gordon knew my name. I’ve seen him on the TV, but for him to know and praise me was a chef’s dream come true.  It was a true honour to cook with him and a huge accolade to get 82/100 mark for the Mabel’s Claypot Chicken (my mother’s recipe which we serve at Sweet Mandarin). When we won the Best Local Chinese Restaurant Award 2009-2010 I had tears in my eyes.  To my dear customers and to all of Manchester, this trophy is for you.

If you want to pop over for my mum’s claypot chicken, please book a table here

For me, the family table is the heart of the house, where all the highs and lows of the day are celebrated or commiserated. It’s a sanctuary which rejuvenates me not only physically but spiritually and emotionally. In this day and age where there are more and more people living alone, the family table is replaced by a table at their favourite restaurant, Sweet Mandarin.

Dining together allows us to better understand who we are, regardless of our social status. The food does not have to be elegant, complicated or fancy. I find that busy people like simple food- the busier they are, the simpler the food. The food at Sweet Mandarin is straightforward home cooking with a few contemporary dishes.

Getting back to the table allows us to love and nurture each other and renew connections to our families – however they are configured in this diverse and ever-changing society. Such connections are crucial in a fast-paced world where we feel more disconnected every day.

One of the best ways I know to restore that daily balance is to sit down at the table. As a child, growing up in Manchester, UK, I learned the importance of the family table or eating together in a restaurant. It was there that I felt love matched only by my family’s appreciation for fresh, wholesome food, a love of good cooking, and a fellowship just not possible if you are eating on the go or if you are whizzing through the drive-in window of a fast food outlet.

These early experiences started me on my life’s journey of cooking for families. It is around the family table that there are times of celebration and times of great sadness, and always we came together to embrace the food and each other. The table is a place of communion for life’s large and small events: holiday meals, weddings, birthdays, and everyday get-togethers. We welcome you to our family table at Sweet Mandarin. Don’t be a stranger, you’re home from home at Sweet Mandarin.

Try our wonderful banquets – to be shared with friends and families. To download the menus go to www.sweetmandarin.com

Do you need to book out Sweet Mandarin for your special event – call Lisa 0161 832 8848 to discuss your event and how we can make it extra extra sweet.

Best wishes and sweet dishes to you and your family.

Lisa

www.sweetmandarin.com

Tel: 0161 832 8848

Twitter: www.twitter.com/sweetmandarin

Facebook: Sweet Mandarin Appreciation Group http://www.facebook.com/pages/Sweet-Mandarin/26658875016

Myspace: www.myspace.com/sweetmandarin

#977 Sweet Nothing – Flying Saucers

In the 1980s we were the proud owner of the wide screen tv (black and white), swirly brown carpets with matching hideous wall paper and dungarees. We were also highly protective of our stash of flying saucers in industrial sized containers. That was the beauty of growing up above a chippy. We got the chance to go to Bernard’s cash and carry behind Asdas and there was a sweet display that would make Willy Wonka proud.

Its great to see flying saucers making a comeback as they were my favourite sweet. Two pastel coloured wafers containing fizzy powdered sherbert that zizzled the tongue.

Let me share with you my way of eating these beauties:

1. Nibble the edge and open up the saucers.
2. Eat the first saucer.
3. Then lick the sherbet. Shiver.
4. Finally in huge satisfaction, rest the second saucer on tongue and let it melt.
5. Repeat.

That’s why Flying Saucers are #977 Sweet Nothing . If you are visiting Sweet Mandarin you are always welcome to bring a packet or two of flying saucers!

Twitterers (T) (photo 1) Meet the Flickrs (F) (photo 2) could be come Jazz Hands Extravaganza (photo 3)

I Tweet (a lot), I Flickr (quite a lot), I Eat (all the time). I host Tweet Up meetings for Twitterers and Flickr Up meetings for Flickr, so I’ve decide to link up these two groups. It could be a smash hit with splattering of photographic evidence (check out the third photo with the aptly named Jazz hands effect lol). Or it could be a bit like the first school disco where each group cliches to their own – the Ts verses the Fs. Its worth the experiment. So here is its my friends, I’m hosting the first ever Twitter Meets the Flickr Tweet Up @sweetmandarin.

Date: Sunday 18th July
Time: 5-8pm
Cost: Free
Bring: Blackberry/Phone/Iphone/Camera/Your own sweet self
RSVP: lisa@sweetmandarin.com or DM me on Twitter @sweetmandarin (oh and please follow me)
Food: I’ll sort out the dim sum
Drinks: Pay as you go
Reminder: There is a Threewitter party beforehand from 1-5pm at Madlabs. Have your cake and eat it! Here’s the Threewitter link http://threewitter.eventbrite.com/

#981 Sweet Nothing – Pot au chocolat

I have an exceptionally sweet tooth that its embarrasing.
‘How many sugars do you want in your tea?’
‘Four please’ I respond
‘Four!!! Is that enough?’ said sarcastically
‘Oh go on make it five then’.

When I’ve been especially good, I give myself a little bit of Heaven on Earth, a pot au chocolate. Hey I know I’m Chinese but we Chinese can cook a mean dessert and even give the French a run for their money. I buy the real chocolate, the 72% chocolate to make this exceptional dessert. It feels really naughty and indulgent. There have been occasions when I make the batch. Eat the batch. Wash the pots and you didn’t even know a masterpiece was made. Selfish? Totally. Naughty? Oh Yes. But my goodness, or should I say Ooh la la, are they good. And that’s why my pots au chocolat make #981 Sweet Nothing.

Here’s my recipe
Serves 4
Ingredients
550g 72% chocolate
6 egg yolks
125g icing sugar
250ml full-cream milk
1 pint double cream
25g blueberries to dress

Method: How to make pot au chocolat
1. Melt the chocolate over a bain-marie.

2. Beat the egg yolks with the icing sugar.

3. Boil the milk and cream together and combine with the melted chocolate and sugared egg yolks.

4. Pour the mixture into individual ramekins and cool. Refrigerate until required and add some blueberries to dress.

If you want to try them, I’d be happy to save one for you (since its you)…..so when are you coming to visit me?
Book here for your oh so naughty pot au chocolat.

#982 Sweet Nothing – Heart to Heart

Sometimes, we all have off days, weeks, months or even years. During these low times, life feels stagnant, where we’re not quite ourselves and it feels like the world is conspiring against us. Some people internalise things and don’t express their feelings, their emotions, their thoughts – and after a while it all gets too much for them. There is a combustion of sorts and people do stupid things.

My friend is going through a tough time at the moment. I don’t know whether its depression or whether there’s some sort of eating disorder going on but I’ve noticed she’s not quite the same, and that sparkle has faded. She’s also become silent in person, on the text and even on Facebook (and she’s a prolific Facebooker).

So one day at Sweet Mandarin, we sat in the cozy alcove, brewed a big pot of Jasmine tea and we just talked. It was as if I had unplugged the plug that keeps the ocean within its surroundings. She cried and cried and cried. We went through about a box of Man sized tissues. She admitted she was a mess – she wasn’t eating properly, she wasn’t sleeping, she wasn’t taking care of herself and that she felt lonely, worthless with thoughts of suicide.

It hurt me to hear she was in such a bad way, and I cried because at that point I felt helpless and I feared she would harm herself. I sat with her until she became peaceful and we set out three small action points for her to put her life back on track. Number 1 – meet up once a week and have something to look forward to. Number 2 – talk to someone everyday for 5 minutes. Number 3 – eat properly.

I know these actions might sound small. But sometimes, we need to focus on the small things to get through day by day. Life is hard but we got to try and keep going because there are beautiful moments, sweet nothings that can brighten up our world.

I saw her the next day and some colour had re-appeared in her cheeks. I knew then that she was ready to love herself again and fight for her self esteem and happiness. There is always time for a heart to heart and that’s why it makes my #982 Sweet Nothing.

#987 Sweet Nothing – High Energy Students

I must have been very wicked in a former life, because I am a glutton for punishment. Straight after an intense Friday night service, I’ve scheduled a cookery school session for Saturday morning. And straight after an even more intense Saturday night service, I’ve scheduled a cookery school session for Sunday morning. Often, its a battle against the clock. Wake up. Get washed. Drive – on road, avoid pedestrian. Open up just before the queue forms and psche myself up to teach.

I teach every weekend at the Sweet Mandarin Cookery School. I love meeting the students and it is their high energy which keeps me going, pumps me alive and they make me forget about that lie-in and trashy daytime tv. I teach three courses – beginners Chinese cookery, intermediate Chinese cookery and dim sum masterclasses. Courses are booked up till August (give or take one or two slots) and although my body is physically knackered, I’m up fighting, ready to teach and love bouncing off the energy in the class. If you want to find out more about Sweet Mandarin’s cookery school, click here

#989 Sweet Nothing – Skype to Australia

One of my oldest and dearest friends has uprooted herself and gone to Australia. I miss her dearly but one thing that has helped us keep in touch is Skype. Its free, its reliable and most importantly she doesn’t feel like shes miles away. Gone are the days when I’d have to buy three or four phone cards and conversations were arbitarily cut off as the credit dripped to zero. Gone are the days when I’d have to dial those phone card numbers that lasted 20 digits and often got them wrong. Now, with Skype, I can just sit at the computer and even see her and she can see me video-to-video. Its incredible how technology has really helped keep people around the world in touch. We’ve had some really deep conversations on Skype and its been a lifesaver in many respects – which makes Skyping to Australia my #989 Sweet Nothing.

#990 Sweet Nothing – a full body massage with crystal therapy

I go to Krystals every Monday for my massage. The job I do is physical, emotional and mentally challenging, so this is my treat to myself and an investment in my body. I can hear every bone crack and release all the muscles I didn’t even know existed. Krystal is one of those deeply spiritual people whom I have known only for a few years but I feel like I have known for lifetime. She’s a great lady who also applies crystal therapy after my massage and she has saved my wobbly legs, bruised arms and backache from permanent damage and this is firmly my #990 Sweet Nothing.

#992 Sweet Nothing – Eating a whole lobster all to myself.

I love this diet that I’m on. Its called the See Food Diet. You eat what you see! I know that’s an ancient joke but it still tickles me. But seriously, it feels so ridiculously indulgent to sit there, roll your sleeves up and just dig in, eating the lobster claws first, then some of those yee mein noodles that have absorbed all that ginger spring onion and lobster goodness. Then I move systematically from head to tail, devouring each piece of sweet juicy lobster until the pile of shells form a calcium clankering tower of evidence that I came, I saw and I conquerored! So this eating fest is #992 Sweet Nothing.

#994 Sweet Nothing – Going for dinner with friends, and secretly paying for the meal – I love the expression of my friends when they realise.

They say that giving is better than receiving. I agree. Sometimes, when I go out with friends or family, I love to secretly pay for the meal – rather than haggle about who had an extra glass of wine – and just treat them. The favourite bit is the chain reaction when someone finally asks the waiter ‘Please can we have the bill’. The waiter will nod and smile (one hopes) and goes to the cashier who reports back that the bill has been settled. Waiter raises eyebrows – oh right and goes to report back to the table. ‘Sir, the bill’s been paid’. My dear friends at this point shake their head as if they have mis-heard and summons the waiter to repeat those golden words. When it finally settles that the bill has been paid, everyone looks around to figure out whose paid the bill. When they finally deduce that its me, they try to fight me with their £20 notes – ‘come on, take it’.

I calmly say ‘no’ and with my hands try to fend off the £20s that are being waved in my face. Finally everyone rustles the money back into their leather wallets and thanks me. For me, its the element of surprise and treating my dear friends that makes this act #994 Sweet Nothing.

#995 Sweet Nothing – Singing to Jon Bon Jovi Videos all night long and occasionally getting carried away as I play air guitar – oh and hogging the sofa.

Since I can remember I have always had a ’secret’ crush on Jon Bon Jovi and he looks more and more handsome as he gets older. Well its only secret to Jon Bon Jovi and that’s because our paths have never crossed but I’ve declared it on Facebook – so Jon, feel free to add me as a friend and I’ll cook for you! If you are a friend of a friend of a friend, please tell him that its my life’s dream to meet him and cook for him. Sweet!

#996 Sweet Nothing – Winning a Tenner on the Lottery

The way I get my six numbers for the lottery is to read out the numbers in a calm monotone voice to the fat baby and if he squeaks or starts to babble, that number makes it way to the hotlist. Of course, sometimes, the fat baby might offer more numbers than is necessary, in which case I will then close my eyes and stab at the sheet. Which ever numbers are chosen become my lucky numbers for the week. I don’t really expect to make my millions by winning the lottery, but as the saying goes, you have to be in it to win it. When I win a tenner, I celebrate big time! Its vanilla creams, donuts, chocolate pots and lots of PG Tips tea.

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A lucky winner will be announced every month. Sign up to win various prizes including a meal for 2, a cookery school place, a signed Sweet Mandarin book, a bottle of wine or on special occasions, the whole lot!

#997 Sweet Nothing – Receiving Orchids from a Private Admirer

I’ve never received flowers before in my whole life. So when Valentine’s arrived I tried to block it out of my mind – that day is not for me, its for my lovebird clients. As I walked past the packed queues at Hallmark I turned my head the other way but saw all those cuddly teddies reflected in the window. Even at the supermarket, which should have been a normal shopping day the aisles were turned into the Chelsea Flower Show with the rows and rows of absolutely gorgeous roses, lillies, carnations, tulips and orchids. My initial reaction was get out of there quick. Its just torture because no one has ever bought me flowers. And this year is no different. Well so I thought.

Its Valentine’s Day at Sweet Mandarin. This year its interesting because Chinese New Year falls on Valentine’s Day. Its extra busy. Service has already started even though the sign says closed on the door. So I’m in and out of the kitchen helping my sister welcome our clients. I run back into the kitchen to prepare to cook. After a few minutes, my sister calls me ‘Hey Lisa. You got a delivery! Its flowers for you!’. Do you know what I did? Well I did what any self-respecting lady would do. I shook my head in disbelief then I jumped up and down in the kitchen, punching the air with my fist thinking ‘ About Bloody Time!’. Then I took a deep breath, walked out and acted as if receiving flowers was nothing special. Thanked my sister. Smiled at the clients who at that point were clapping!!! and waved at them to acknowledge their well wishes (felt like the Queen at that point). Grabbed my flowers and walked back into the kitchen. Oh my goodness that moment was sheer sweetness and makes my #997 Sweet Nothing. I’ll treasure that feeling for the rest of my life. Thank you God. I am loved!

#998 Sweet Nothing – Making one too many salt and pepper ribs – and having to eat it.

Oh my word. There’s an extra rib frying and its got my name all over it. There are times when one is busy that things like this happen – accidently of course. Once cooked up, the only path of this extra rib is either to be eaten or be thrown away. Well I can’t let this perfectly good looking rib go to waste. That would be scandalous. Its hot to touch but worth the pain. Holding it like a squirrel holding a nut, I bite into the rib, relishing in the crunch and a burst of sweetness from the tender pork rib. As I chew the mix of salt, spice, herbs infuse with the lip numbing chillies. In less than 10 seconds, I’ve devoured it and I lick my lips wanting more….

To book your portion of ribs click here

I know one day will never make up for all the universal joys and incredible memories of childhood that I’ve shared with my Dad but I wanted to thank you Dad, for being there for me, always, unconditionally and always fighting our corner. Together with the entire world – in celebrations of Dads all over the world on Father’s Day 20th June, I wanted to say I love you Dad.

I remember the midnight jogging sessions to Chaddy park with Dad, my siblings and our dog, Choy Sum as Mum drove the old banger alongside us. Even though we never managed to jog back as we all went home in the car – I loved that sense of adventure you instilled in us.

I remember Mum had gone out to buy the groceries and you decided to be a hairdresser for the day. We all had pudding bowl haircuts……and it was so atrocious you bought us an ice cream to make up for it. I learnt quickly not to let you touch my hair ever again!

I remember the amazing dinners you made us ranging from spare ribs to a whole steamed fish to chicken tomato with an egg in it and your amazing red cooked melt in the mouth chicken. And you allowed me to go on the woks and you taught me how to cook the perfect egg fried rice. Wow – Dad you’re the best.

And now you and the fat baby are partners in crime!

For everyone out there, don’t forget its Father’s Day on Sunday 20th June. We only have a few tables left that evening (5-11pm). If you’d like to tell your Dad you love him by treating him to a delicious Chinese banquet, I’d be honoured to serve you our sumptuous food and ice cold beers. To book your table call 0161 832 8848 or email me lisa@sweetmandarin.com .

#999 Sweet Nothing – Meeting a client who has just flown in from Switzerland, taxi-ed from the airport to Sweet Mandarin and their sole purpose in visiting Manchester is to eat at Sweet Mandarin.

When I set up my little restaurant with my two sisters in November 2004, many people were sceptical that this business would work. For a start, we still got asked for ID when we went to buy alcohol and were unheard of in Manchester. However, we slowly built up our loyal following from the 20,000 residents on our doorstep and were prepared to do every task necessary to make it work – whether it be sweep up, lug the tables and chairs in a zillion different combinations depending on bookings, sell our houses to get financing and even sacrifice the love life (sorry darling!). So when we now get clients from Switzerland, Brazil, USA, France, Hong Kong, Shanghai, Cayman Islands and even Australia, we thank God for the blessings that are pouring down on us and try our best to look after all you lovely clients.

Alwyn and Cathy pictured here are a lovely couple whom I met on Twitter. Forget internet dating, lets talk internet dining. The first meeting with them was like meeting old friends. Gosh its amazing. After all this Tweeting, we finally meet. 140 characters becomes real instantaneously. The body language, the smiles, the face to face chat. It’s such an honour to meet finally and I can’t wait for Alwyn and Cathy to try my food. I cook for hundreds of people every night but there is still butterflies in my stomach – a mix of anticipation and excitement, a pinch of nervousness – I don’t want to let them down….but I’m gonna cook my heart out for you.

All I can say is the love that radiated in the room when they sat with us could have lit up the Blackpool Pleasure Beach at Christmas. To know they loved my food is #999 Sweet Nothing. These are the moments that give me a joyfulness so sweet that I want to burst into song. But I won’t burst into song, because that will cause the rain to pour. And we’re already in Manchester – rainy city, so lets not go there.

#1000 Sweet Nothing – The Last Ticket of the Night!

My job is the head chef at Sweet Mandarin. That means, I generally have to cook. And cook. And cook. Thank God I love cooking. Since we’ve opened Sweet Mandarin the tickets have flown in as soon as the doors open until the doors close. After a while, its dizzying – tickets just whizz in left, right and centre – soups, starters, second courses, mains, desserts – salt and pepper ribs dot the tickets, nearly every ticket orders our house special, the Mabel’s Claypot Chicken and don’t forget those sweet, light, lick-your-lips banana fritters drizzled with sweet syrup. Luckily, I’m at my best when the pressure is on and I suppose being a woman who can multi-task is awfully helpful. Phew! Control and execution are key to feeding the nation our delicious food and keeping clients happy. Having slaved away in front of rocket fuelled bunsen burners that heat to 750-950 degrees Celsius for hours my #1000 Sweet Nothing is cooking the last ticket of the night. I love you, my dear clients, but when the jobs done, I’m gonna love you and leave you.

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