In this series, we ask chefs across the island of Ireland who hold one or more Michelin stars to spill their greatest culinary secret: where do they go to eat when they’re not on duty?
Black truffle roast thornhill duck at China Sichuan. Photo: Lucinda O’Sullivan
What’s your idea of the perfect Chinese dish? Is it a familiar takeaway classic, something like sweet and sour chicken or stir-fried noodles, brought steaming to your door when you’re too busy or tired to cook?
Maybe it’s something more refined, like a bowl of hand-pulled noodles glossy with chilli oil, or delicate pleated dim sum dumplings, steamed to order and served with dipping sauces. What about Peking duck, served with paper thin pancakes, sliced cucumber and hoisin sauce?