Originally a dish from the Jiangxi province of Southern China, the simmer pot gets it’s name from the three key ingredients, Shaoxing rice wine, sesame oil and soy sauce.
Simmer Huang continues the tradition (CEO Geng Huang’s ancestors were Master Chef to the Emperor of the Qing Dynasty and later the Royal Family so you know it’s legit) utilising fresh ingredients and an array of secret sauces that will have you hooked from the first taste.
Cooked at the table, the simmer pot at Simmer Huang is as much about the experience, watching wait staff spin and stretch out long noodles to be dropped into the pot’s broth. Are you salivating yet?
Simmer Huang is offering Law’s Three Cups Chicken spin on the traditional simmer pot from December 7 in their restaurants in Sydney and Melbourne.
“I’m so excited to be recreating such an authentic dish by combining the traditional flavours that I’m familiar with but using Simmer Huang’s innovative modern cooking method. This dish is a reflection of our culture and personalities, and is what brings people together.”
Billy Law, ex-MasterChef Contestant, Author and Creator of the Three Cups Chicken