Jimmy Lee, Head Chef at Lychee Oriental, Glasgow said: “As diners are becoming more adventurous, we are seeing Chefs adopting the use of Asian vegetables".
The Lotus root is one such vegetable. In China, this root vegetable is used mainly in Chinese soups however chefs are beginning to use this unusual shaped vegetable to add texture and extra flamboyancy in presentation.
Lotus seeds are great snacks that are loaded with antioxidants, and the Washington Post believes their “addictive” crunchiness and flavors are the reason. They are versatile and are already on shelves in flavors such as barbecue, sea salt, white cheddar, and butter tomato.
At Hakkasan New York guests can enjoy lotus root several ways, including in a bean curd roll and stir-fried with asparagus and black pepper. The restaurant also wraps sticky rice in lotus leaves. And Instagram is full of lotus lovers posting pics of their favorite preps, an indication that the unusual ingredient may soon find its way onto more — and different types — of menus.
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