Wǎnshàng hǎo! We thought we’d write a small update on the ongoing news and events that will take place in the restaurant in the upcoming months.
Earlier this week (21/05), the work started on the first round of cooking up new items for an eventual menu switch that will take place during the summer. An inspiration during the kitchen’s work was that of barbecue, Chinese oriented vegetables and tofu, combined with Chinese traditions and workmanship. Later in June, the whole Surfers staff gets to try all the items, and will do a last round of feedback before we announce the new menu.
You can also look forward to our annual Chinese crayfish party. It will take place during crayfish season in Sweden (between August and September) and is usually what you in China would call a Mala Crayfish boil.
In China, the crayfish are called xiaolongxia, which translates to “little lobsters”, and are found in the various waterways and rivers that cover the Chinese continent, longxia, a part of the word, actually translates to “dragon shrimp”, so the whole word would become “little dragon shrimp”. If you’ve been to Surfers before, you would be familiar with the spice type “mala”. Its a classic Sichuan style of spicing dried chili peppers and Sichuan peppercorn—as well as star anise, bay leaf and Sichuan specialties including Pixian chili bean paste (doubanjiang), preserved black beans (douchi) and preserved mustard green stems (yacai).
It is a joyful event that is celebrated on Nosh and Chow’s courtyard under the direction of Chinese culinary expert Ludvig Sääf. A must if you love crayfish, a brilliant atmosphere and great food! Exact information and reservations are released later in june
We’re also going to be introducing an old friend of Surfers that will with the help of our restaurant-made sauces show our followers and the interested how far you can take the condiments in your own cooking. Follow our newsletter for the most direct way of knowing when you can take part of his cooking journey.
