PROFILED BY DE GROOTS MEDIAUsed for centuries as part of the Chinese medicinal system, herbal remedies are now more widely recognised than any other type of medicine. Combine these herbs with authentic Chinese cooking and you have a unique restaurant that serves nourishing food which also nourishes the soul. Initially working as a Chinese herbalist and tea merchant restaurateur David Zhou bowed to customer demands by creating food infused with beneficial herbs and teas. Before long the warehouse he’d used for importing these products became the home of his now well-established and much appreciated restaurant, David’s.
Chef Jeffery Xiao has worked closely with David Zhou to create a menu that’s truly appealing. Start with a chef’s special entree of steamed oysters with X.O., chilli, black bean and garlic sauce, or a traditional tonic soup such as the double boiled pigeon soup (a tonic herbal soup with pigeon meat and “ginseng” to increase ‘chi’ energy and alleviate dry skin). Follow with a pork dish to strengthen the kidney and liver while nourishing the blood and vital essence such as Shanghai pork ribs (deep fried pork chops with bread crumbs and garlic), or a chicken energy “chi” tonic such as the tea smoked spring chicken (a whole crispy spring chicken prepared with quality tea leaves and herbs). Complementing wine list offered.
Veda Wickens, October 2006
