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No Fish Fillets at The Source
February 20, 2015
Chinese New Year dinner at The Source begins with a stroll through a night market lined with booths manned by host chef Scott Drewno and some notable visitors. Ripple’s Marjorie Meek-Bradley whipped up the soup dumplings (Xie Long Bao) she learned to make on her recent trip to Shanghai, while Restaurant Eve’s Cathal Armstrong spooned ma po pork belly onto rice. The whole fried rockfish in Sichuan lobster sauce stole the seated portion of the meal. It’s traditional for the whole fish, head and all, to be served for Chinese New Year to signify unity, completeness, prosperity and basically anything worth hoping for over the next 365 days.
