2017's Curry Cup winner: Thai duck curry with potato rosti
Thai, Indian, Chinese and British flavours combine in this winning dish
- Potato: shredded, fully cooked, steamed, cut into shapes and deep fried.
- Duck: deboned from the leg, marinated for five days (to help tenderize it) and caramelized.
- Bean curd
- Fresh Thai basil and cilantro
- Pickled jalapenos ("for an extra kick")
- Basil oil (to finish)
"Personally, I like a little bit of everything," he said, "A little bit of sweet, acidic and spicy at the same time. That's how I came about this dish. Sort of like what I enjoy eating most."
Zhou also brought a few of his favourite dishes from his restaurant, Heritage Asian Eatery: fried cauliflower (seasoned with a five spice rub), duck rice bowl (breast marinated then roasted) and pork belly bao.
He also showed off a couple relatively new dishes: green onion pancake (with shitake mushrooms and smoked tofu) and golden mantou with matcha condensed milk.
To watch Felix Zhou show Gloria Macarenko the food on Our Vancouver, click here