Cantonese cuisine meets Swiss ingredients - by Sinmei Cheung

With a rich heritage and a global reach, Cantonese cuisine offers a unique blend of traditional flavors and modern adaptability - a culinary journey that now finds vibrant new expression in Switzerland. Discover the insights and contributions of chef and food consultant Sinmei Cheung.

by Susan Wang

Cantonese cuisine, one of China’s Eight Great Traditions, has a rich history and global appeal, largely thanks to the waves of Cantonese emigrants. Known for its delicate balance of flavors and emphasis on fresh ingredients, Cantonese cooking has long been a cornerstone of Chinese restaurants worldwide. Until the late 20th century, most Chinese eateries in the West primarily featured Cantonese dishes,such as sweet and sour pork, wonton soup, and fried rice - beloved classics that remain popular to this day.

Food consultant and close connection to nature

Interestingly, many dishes often thought of as "Western Chinese" have their roots in Canton. For example, the famous San Choi Bao, a staple in Australia. While it may be considered part of Australian-Chinese cuisine, it is, in fact, an authentic Cantonese dish. The combination of crisp, fresh ingredients and savory fillings makes it a standout. With Switzerland’s abundance of high-quality, fresh produce, the potential for enhancing this dish is tremendous. Imagine using local Swiss salad greens to create a version of San Choi Bao that surpasses the original—light, refreshing, and perfect as an appetiser, starter, or even a main course. Cantonese cuisine's adaptability and focus on fresh flavors make it a perfect fit for the Swiss palate, and its versatility offers endless possibilities for creative culinary expression.

Sinmei Cheung 
Chef & Food Consultant

About Sin Mei 

Sin Mei has over 20 years experience in food and beverage industry. Award winning tea room/cafe founder in Hong Kong, Shanghai and Australia before moving to Europe. Now based in Luzern Switzerland.

www.sinmei.ch