Naturally Sweet

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coconut sorbet at Naturally Chinese

Fancy this cloud of cream for dessert? It’s our coconut sorbet, which is my favourite on the dessert menu. One wouldn’t think that ice creams or sorbets were in high demand during the winter months, but they often are. I usually find myself wanting to eat more ice cream in winter too. Maybe it’s the warmth and cosiness of the … Read More

Japanese Silken Tofu

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Japanese Silken Tofu

Most tofu appears silky smooth but the difference with Japanese silken tofu or Hiyayakko is that it is softer, milkier with a mild flavour that can make a sweet or savoury dish. As the name suggests, it is even more silky than other soy bean curd. Its firm custardy texture is a delight to feast on whether served cold or fried. … Read More

Winter Liqueur Coffee

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Liquor Coffee

The sound of coffee beans grinding to brew an aromatic fresh cup infused with a dash of baileys or tia maria — the winter liqueur coffee has been in top demand this month. There was a customer dining in the other day who remarked that she was happy to see a selection of liqueur coffees on the menu. I’m a … Read More

A Good Year

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a good year

Just as it takes much time for flowers to bloom and nestle into a well thought out arrangement that brings beauty to the eye, I use this analogy to a work ethic and process for Naturally Chinese. 2014 has seen many exciting moments, but they’ve come with graft and sincerity to bring the best possible experience we can bring to you. In … Read More

Bringing In The New

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Happy New Year 2015

Happy New Year 2015 everyone! Hope you had a lovely holiday week leading to a merry new year’s eve. We had a good month at the restaurant, so thank you again for your patronage and adding to the festive feel we had hoped to achieve. It’s been a hectic year with highs and lows of course, but nothing short of a … Read More