Last Orders: Paulo De Souza, Executive Chef, SALT and Terra

“Last Orders” is a regular magazine column in which we ask noteworthy Beijingers to imagine their final meal before leaving the city for good. This month’s host: Paulo De Souza, Executive Chef, SALT and Terra

The venue

I’d do it in a nice old courtyard like The CourtYard, Dali Courtyard or Huajia Yiyuan. Better if it’s open-air, possibly in the royal gardens of the Summer Palace. Any of these locations represent ancient China, its culture and customs.

The starters

A Chinese marathon for sure, with all my favorites. Shrimp dumplings from Hengshan Hui or Tang Palace, and many other dumplings and appetizers like xiaolong bao from Din Tai Fung.

The prawn and almond skewers from Middle 8th, but without the sauce – this dish deserves a better sauce. Also Middle 8th’s Yunnan herb salad, with its perfect spicy soybean vinaigrette, to give a crunch and fresh touch.

Then a nice Guizhou-style suantang yu (sour fish soup) from Da Gui – the refreshing, tangy flavor would clean the palate. A lychee-calamansi sorbet would also do the job.

The main courses

Of course, the star of Beijing, the roast duck. Duck de Chine, Quanjude, Da Dong or Made in China – any of those are great. Then the Beggar’s Chicken from Wumingju or Made in China. Steamed fish qingzheng-style from Hengshan Hui. And fresh gongbao lobster from Tang Palace – they don’t have it on the menu, I just made a request one day and the result was amazing. Now I order it anytime I go there.

The desserts

After all that food, the dessert must be light, refreshing and fruity. The fish-shaped mango pudding from Tang Palace and fruit tree from ROOMbeijing would be a spectacular ending.

Something from your own restaurant?

I have a long list, but to name some of them … Yellowfin tuna sashimi, with lardo, white asparagus, wasabi, ginger and citrus soy sauce. Scallop causa, which reminds me of home. Corn-fed chicken ballotine, which reflects my French background and Catalan heart. Finally, one of my favorites: passionfruit panna cotta.

The drinks

My wife Amanda, who now works at SALT, is one of the best bartenders I’ve ever met. I’d ask for her Pisco Sour and some of her signature cocktails made with jasmine tea and Sichuan pepper-infused vodka.

The music

I’d ask my friend Bitesize Buddha to play something appropriate.

The entertainment

For the finale, I’d like to organize a traditional shadow puppetry performance, accompanied by traditional music.

Click here to see the December issue of the Beijinger in full.

Photo: Judy Zhou