What ingredients are Old Tower and Lamdre using to innovate?

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Old Tower and Lamdre are innovating with a diverse range of traditional and regional Chinese ingredients, often reimagining them in novel preparations.

Old Tower, under Canadian chef Talib Hudda, focuses on underappreciated Northern Chinese produce, weaving them into a pescatarian menu that blends Chinese ingredients with a Nordic-inspired approach. Lamdre, a fully vegan establishment, draws inspiration from various Chinese regional cuisines and highlights lesser-known native produce. Both restaurants share a philosophy that Chinese ingredients and traditions are central to their innovative culinary expressions.
Old Tower Reimagines Northern Chinese Staples

Old Tower utilizes ingredients such as yellow corn, conch, and roasted kohlrabi, incorporating them into dishes like a chawanmushi finished with Sichuan chilli oil and Austrian pumpkin seed oil, served alongside cornbread. A notable reimagining is their kao lao lao, a Shaanxi noodle dish, prepared with 36-month-aged Comté cheese and a wild mushroom ragù featuring tai mo, a prized wild mushroom from Mount Wutai. The restaurant also serves grilled dry-aged pomfret belly with a unique seasonal Chinese vegetable described as similar to asparagus.
Lamdre Showcases Regional Chinese Flavors

Lamdre's menu emphasizes lesser-seen native Chinese produce, with a seasonal focus that shifts regionally. For instance, one dish features bamboo shoots marinated in red rice lees, grilled, alongside pickled radish and Chinese toon with broad bean sauce. The restaurant also creates innovative dumplings where the wrapper is made from winter melon instead of wheat, filled with a combination of rapeseed blossoms, turnip, mushroom, and olive. These dumplings are served with basil sauce and fermented sweet pepper sauce.
Both Establishments Emphasize Ingredient Integrity

While Old Tower's culinary approach is shaped by Hudda's 11 years of experience in China and a respect for traditional techniques, Lamdre's guiding principle is that "China is the garden of the world." This philosophy underpins their commitment to showcasing the original character of each ingredient, whether it's the specific regional produce used in Lamdre's dishes or the distinct Northern Chinese agricultural products highlighted at Old Tower.
Lamdre Draws From Diverse Chinese Regional Cuisines

Lamdre's menu specifically draws from various Chinese regional traditions. On a recent visit, the menu incorporated influences from Fujianese, Fuzhounese, and Hakka cuisines. This regional exploration is evident in dishes like the bamboo shoot preparation and the unique winter melon dumplings, demonstrating a broad yet focused approach to utilizing the diverse culinary landscape of China.

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What ingredients are Old Tower and Lamdre using to innovate?

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