Cater your next business event in San Francisco with dim sum from Chili House SF. With a standard of Chinese cooking excellence fit for a president , your guests and employees will be impressed with your great taste!
Dim sum is a culinary tradition dating back thousands of years to the ancient Silk Road in China. Tea houses popped up all along the long trail, catering to weary travelers in need of rest. These tea houses would offer bite-sized snacks along with their teas. These bite sized snacks were intended to lift spirits. or “touch the heart” as the translation of “dim sum” from Chinese to English suggests.
From our delicious BBQ pork buns to our savory shrimp dumplings, dim sum is a perfect option for catering business luncheons or brunches, especially in San Francisco. Our dim sum catering services will warm the spirits of your clients and guests just as the tea houses of the Silk Road did many centuries ago.
If you would like to discuss a catering plan and receive a quote for a business or corporate dim sum event from Chili House, please use the form at the top of this page , or call (415) 387-2658!
We can plan the meal and make recommendation based on group size, the type of event, and any other information you provide. Try Chili House dim sum catering for San Francisco today!
One of the popular dishes available at any Chinese restaurant is Kung Pao Chicken. While generally associated with Westerners and the “westernized” Chinese cuisine, story of its origin can still be traced back to China.
The story begins in the Guizhou province in southern China. As a young boy in the early 19 th century, Ding Baozhen accidently fell into water not knowing how to swim. Thanks to the quick action of a local, Ding was saved and went on to hold a government post in the Sichuan province. Wanting to reach out and thank the man who saved his life years ago, Ding visited the man and his family to express his gratitude. While there, the man served him a dish he had never had before , featuring diced and marinated chicken, peanuts, and spicy Sichuan peppercorns.
He enjoyed the dish so much he asked for the recipe and started serving it to guests in his home as well. Not long after that, the dish spread across the province and took on the name Gongbao Jiding , named after the man responsible for its popularity.
As time when on, the Kung Pao Chicken made its way into restaurants all around China and eventually North America, where westerners fell in love with the spicy and savory dish. A crucial element of the authentic, “Sichuan-style” version features authentic Sichuan peppercorns, although Western versions of the dish could not utilize them until 2005 when an import ban was lifted off the pepper.
While the dish has remained quite popular in America and is still served happily in restaurants in China, the dish does not exactly hold the same clout . For one, chicken-based dishes are not as popular in China, as the meat produced locally is often dry and tasteless. As a result, chicken is generally imported from Japan. Also, most locals shy away from dishes that feature the starchy and syrupy suaces many American-Chinese restaurants feature.
For any fan of bold and spicy flavors, Kung Pao Chicken is a must-try dish. At Chili House, we prepare our own Kung Pao Chicken with the same spices and peppers that were featured in the original incarnation of the dish. Come visit us today for a authentic Sichaun experience!
Chinese food is often rich, soft, and spicy, but it’s also incredibly diverse. The beverage accompanying it can make or break the meal. To enjoy the full flavor of the food and fully appreciate the experience, selecting the right wine or beer is essential. Below are some tips from food experts on how to do just that.
Blending German Wine and Asian Food for the Perfect Taste
Chris Horn, a sommelier at Purple Café in the Seattle area, suggests that German Riesling makes a good combination with nearly any Asian food. This is especially true for spicy dishes like Sichuan and Szechuan.
He recommends matching the sugar in the wine with the spice of the lunch or dinner. Auslese is a top-of-the-line brand, followed by Spatlese and Kabinett . If the dish leans more towards the sweet rather than the spicy side, diners should consider upping the sweetness factor of their Riesling. Other good choices in German wines are Pinot Gris and Pinot Blanc.
Beijing-style cuisine and Dim Sum offer diners with nearly endless lunch or dinner choices. The dishes may be light or heavy, while spices and heat can range from mild to intense. A good rule of thumb with Dim Sum is to stick to wines that have both significant weight and high acidity. For dishes containing spicy noodles, tofu, or rice, the primary concerns are heat and texture. In these cases, a wine with softer acidity helps to balance the high temperature.
What to Drink with Shrimp Fried Rice
Shrimp fried rice contains ingredients such as scrambled eggs, ginger, mango, and coconut that Americans love to eat. The only problem is that the rich flavors from these foods can get lost with certain types of wines. That is not the case with Fetzer or Hogue Gewurztraminer Columbia Valley wines or the Herman J. Weimer Gewurztraminer wine, which costs approximately twice as much.
The Best Red Wine Choices for Chinese Food
Malbec, New World Cab, and Shiraz/Syrah are all red wines that contain an abundance of ripe fruit and have only a moderate level of acidity. For dishes that come covered in barbeque sauce, Alamos Malbec is an ideal complement. This smooth and rich wine tastes especially flavorful when served chilled.
Chinese dishes on the lighter side pair well with Alpha Estate Rose . It has a sweet, tropical fruit flavor that Asian food enthusiasts are sure to appreciate. Jacob’s Creek, made in Australia, goes well with Hunan style beef or lamb.
Don’t Forget About Beer
Certain Chinese dishes go better with beer than they do with wine. Some pairings to consider include:
- Saison : Its dry finish and lemon and pepper flavors go well with the peppercorns found in many noodle dishes.
- Berliner Weisse : This beer has a lower alcohol content, slightly creamy texture, and mild acidity to cool the heat of some of the spicier Chinese foods.
- Pepe Naro : Brewed with peppercorns, this beer has higher carbonation and a lighter body to counteract the chili oils.
For those who feel like they didn’t get the combination just right, that is all the more excuse to keep trying their favorite Chinese dishes, wine, and beer.