Mr Kam Tong loved his beef brisket clay pot. He would bring out a big pot for supper and his team would tuck in after a long shift.
The casserole reminded him of his mother's cooking when he was growing up in Hong Kong, where his large family would huddle around the table in their bike shop and home. Meat was a rare treat in the post-war years, and all his siblings would savour every mouthful.
Each batch is slow cooked for 4 hours to soften the chunks of beef brisket in a tasty sauce. In the final minutes the heat goes up to reduce the sauce and intensify the flavours, and mooli (daikon radish) and spring onions are added. Mooli balances the dish: it's very low in calories, high in vitamin C, potassium and phosphorus, rich in folate, and contains enzymes that help digestion.
Clay pots withstand high temperatures and hold the heat, so if our servers are quick enough, your pot is still boiling when it reaches the table.
In memory of Kam Tong, we donate £1 for every Beef Brisket Clay Pot sold in our restaurant to the MK Food Bank. Unclaimed booking fees go to the food bank too.