Restaurant-Café 5 spices

In Chinese culinary “5 spices” means spice mix (Wuxiangmain) that includes: anise, cinnamon, fennel seeds, Sichuan pepper, cloves and this mix isn’t hot, it represents the balance of five main taste sensors: SWEET, BITTER, SOUR, SPICY, PIQUANT.

 

This 5-balance is based on Yin-Yang philosophy and creates the right combination of smell and taste contradictions.

 

Chinese classics: Dumplings – Chinese pelmeni steamed in bamboo baskets, Peking duck, veal with Chinese mushrooms, pork in sweet-sour sauce with fresh pineapple, shark fin soup with crab meat, Grana Padano cheese in caramel.

 

Thai cuisine: the most famous soup – TOM YAM KUNG; Thai curry on coconut milk (from the palace menu of the King of Thailand), with duck, grapes and pineapple or tiger shrimps with kafir leaves; rice noodles PAD THAI at Your choice with chicken, shrimps or pork.

 

SIMPLE & DELICIOUS & COSY