Our Chef cooks chickens in a giant rotisserie oven, perfectly with an irresistibly sticky, sweet and sour Chinese lemon sauce. One of your most favourite Chinese chicken dishes is crispy battered chicken breast pieces smothered in a sweet and tangy lemon sauce.
VIEW MOREChef Rob Hanzer perfectly cooks chickens in a giant rotisserie oven, but the birds are equally delicious roasted on a rack in a home oven.
VIEW MOREChef Rob Hanzer perfectly cooks chickens in a giant rotisserie oven, but the birds are equally delicious roasted on a rack in a home oven.
VIEW MORE[vc_row row_type=”row” type=”grid” text_align=”left” padding_top=”90″ padding_bottom=”56″ background_color=”#f8f8f8″][vc_column width=”1/3″][vc_single_image image=”15203″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.3″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ transparency=”1″ color=”#f83501″][vc_column_text]Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”15″ down=”0″][vc_column_text]— Gnocchetti Sardi & Pistachio
— Broccoli Rabe Tomato
— Soppressata Black Olive
— Tomato Confit
— White Cheddar[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][vc_column width=”1/3″][vc_single_image image=”15204″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.6″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ transparency=”1″ color=”#f83501″][vc_column_text]Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”15″ down=”0″][vc_column_text]— Gnocchetti Sardi & Pistachio
— Broccoli Rabe Tomato
— Soppressata Black Olive
— Tomato Confit
— White Cheddar[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][vc_column width=”1/3″][vc_single_image image=”15205″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.9″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”15″ down=”0″][vc_column_text]— Gnocchetti Sardi & Pistachio
— Broccoli Rabe Tomato
— Soppressata Black Olive
— Tomato Confit
— White Cheddar[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][/vc_row][vc_row row_type=”parallax” type=”full_width” text_align=”left” background_image=”15217″ section_height=”524″][vc_column width=”1/1″][vc_separator type=”transparent” position=”center” up=”160″ down=”0″][vc_row_inner][vc_column_inner width=”1/4″]
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[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff”][vc_column width=”1/1″][vc_separator type=”normal” position=”center” color=”#f2f2f2″ thickness=”2″ up=”0″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff” padding_top=”76″ padding_bottom=”40″][vc_column width=”1/2″][vc_separator type=”transparent” position=”center” up=”42″ down=”0″][vc_column_text]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][vc_column width=”1/2″][vc_single_image image=”15231″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_right” transition_delay=”0.6″ img_size=”full”][/vc_column][/vc_row][vc_row row_type=”parallax” type=”full_width” text_align=”left” background_image=”15238″ section_height=”520″][vc_column width=”1/1″][vc_separator type=”transparent” position=”center” up=”136″ down=”0″]
The food itself is delightful. A special of sea bass carpaccio is heavy with fragrant olive oil, and shaved roast beef with lashings of mustard butter has that pleasing nose-tickle effect.
METROPOLITAN
Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie oven, but the birds are equally delicious roasted on a rack in a home oven.
NEW YORK TIMES
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][vc_column width=”1/2″][vc_single_image image=”15241″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.6″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][/vc_row][vc_row row_type=”parallax” type=”full_width” text_align=”left” background_image=”15251″ section_height=”520″][vc_column width=”1/1″][vc_separator type=”transparent” position=”center” up=”74″ down=”0″]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#cccccc”][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff”][vc_column width=”1/1″][vc_separator type=”normal” position=”center” color=”#f2f2f2″ thickness=”2″ up=”0″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff” padding_top=”42″ padding_bottom=”40″][vc_column width=”1/2″][vc_separator type=”transparent” position=”center” up=”88″ down=”0″][vc_column_text]
[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#cccccc”][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][vc_column width=”1/2″][vc_single_image image=”15254″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_right” transition_delay=”0.6″ img_size=”full”][/vc_column][/vc_row]