Update-cooking demonstration by Frank Kun Fu of Bowl Bowl Sichuan Street food and dumpling


Cooking demonstration by Frank Kun Fu of Bowl Bowl Sichuan Street food and dumpling at Williams-Sonoma.

Frank Kun Fu's cooking demonstration at the popular homeware and gourmet food shop Williams-Sonoma at Chadstone shopping centre on Saturday, 7 January 2017, was very well received.

While browsing through the beautiful giftware, all heavily discounted for the post-Christmas sales, shoppers were treated to a tasty and entertaining demonstration by Frank, who whipped up a storm of scrumptious delights, including Sichuan noodle salad, so refreshing for summer and the spicy and tongue-tingling chicken salad, laced with Sichuan peppercorns.

Some lucky shoppers won some tasty prizes and everyone sampled the delicious cuisine.

Visit Bowl Bowl for more of Frank's delicious delights and dumplings.

If you missed the cooking demonstration, watch this space for more demos to come.

Meanwhile, enjoy the recipes.

Recipe from Frank Kun Fu of Bowl Bowl Sichuan Street Food and Dumpling

88 Smith St, Collingwood

Phone (03)9417 7448


Sichuan Noodle Salad

This dish is ideal for summer and is suitable for vegans

Serves 1 as a meal or two as an entree


250g fresh thin handmade noodles

2 tbsp olive oil

1 tbsp Bowl Bowl Sichuan homemade chilli oil (or use chilli oil from Asian grocers)

1 tbsp soy sauce

1 tbsp Chinkiang vinegar

1 tbsp caster sugar

2 garlic cloves, peeled and finely chopped

2 Lebanese cucumbers, shredded

2 spring onions, thinly sliced, plus extra for garnish

To serve

2 cherry tomatoes, halved

2 tbsp baby spinach leaves or baby lettuce

1 tbsp sesame seeds, toasted in dry frypan until golden

sliced green papaya, optional


Boil water in pan and cook noodles over medium-high heat until tender (2-3 mins), then drain and rinse under cold running water.

Drain well and transfer to a bowl.

Mix olive oil, soy sauce, vinegar, sugar and garlic in bowl, toss well to combine.

Add cucumber, spring onions and noodles, drizzle Sichuan chilli oil to taste, toss to combine and scatter with toasted sesame seeds and extra spring onion for garnish.

Serve with spinach or lettuce leaves, cherry tomatoes and green papaya slices.

Hot and Numbing Sichuan Chicken Salad

Try this salad with a difference at your next dinner party.

Serves 4


1 whole chicken, medium size

sea salt and freshly ground black pepper

5 whole Sichuan peppercorns

6 spring onions, roughly chop 2 and slice 4 thinly at an angle

50g peeled fresh ginger, thinly sliced

1 tbsp Shaoxing wine

2 tsp toasted Sichuan peppercorns, crushed

1 tbsp brown sugar

2 tbsp black or plain sesame seeds, plus more for garnish

1 tbsp sesame paste, preferably Chinese

1 tbsp soy sauce

4 tsp Chinkiang or black vinegar

1 tbsp Bowl Bowl Sichuan homemade chilli oil (or use chilli oil from Asian grocers)



Put whole chicken in deep saucepan, cover with cold water, add chopped spring onion, Sichuan peppercorns, ginger, Shaoxing wine and bring to the boil.

Lower flame to medium and cook for 25 mins.

Remove and transfer to an ice bath, chill for 15 minutes.

While chicken is cooking, prepare the dressing.

Mix crushed Sichuan peppercorns, brown sugar, sesame seeds and stir until a rough paste is formed.

Add sesame paste, soy sauce and vinegar and stir thoroughly into a smooth paste.

Stir in chilli oil and set dressing aside.

When chicken has cooled, remove skin, wings and bones, shred the meat and put into a large bowl.

Toss chicken until well coated in dressing, adjust seasoning with sea salt and pepper and serve immediately, sprinkled with sliced spring onions and sesame seeds.

Drizzle with more sesame oil, if desired.

All photos by Jonathan.