Exploring Sweet Potato Leaves, Kang Kong & Kai Lan
by Reuben Oh
@ 19 Oct 2018
Five Chinese cuisine chefs create new dishes with vegetables such as organic kailan.
“We don’t have these sort of vegetables back home in Anhui, we would usually use xiao bai cai. The earthy flavour of these sweet potato leaves work similarly by playing well with the use of fat and oil.” Cao Yong, Gong Xi Fa Cai Eating House
“These sweet potato leaves are bigger than the usual, and crispier. This makes them even better at soaking up savoury sauces.” Dee Chan,
Novotel Hotel on Stevens
“Quan Fa’s organic kai lan has smaller leaves and bigger stalks than the ones I usually cook with. This allowed me more room to experiment with the stalks’ mouthfeel, and play with the textures of the vegetables.” Edward Chong,
Marina Mandarin
“The kang kong is thicker, it’s definitely been harvested young. This makes it easier to cook because it doesn’t need to be trimmed, and there’s no wastage when using it.” Chan Soon Kang,
Grand Copthorne Waterfront
“With vegetables like this, especially the kai lan, chemicals are often added to make the texture more appealing. With these organic greens you know you’re eating the real thing – and most importantly, it’s healthy.” Aaron Tan,
Conrad Centennial Singapore
Adapted from the
Sep Oct 18 issue of Cuisine & Wine.
