THE Chinese students called him uncle, Da Shu, when they queued up for their egg tarts and jian bing – traditional Chinese filled pancakes – so Chris Wong reckoned that was a good enough name for his new café and bakery on Furnival Gate, Sheffield.
If you’ve missed your fix of pastéis de nata, those Portuguese egg tarts so loved by the Chinese on your visits to The Moor Market, you can find them at the new place. Chris closed his market stall a month ago to concentrate on the business.
DaShu has a bright, airy shop, 30-seater café upstairs and a bakery in the basement, making those those tarts and other pastries. “Not bad for a business which started out selling street food,” says Chris happily as he serves.
His trade so far is mostly from Chinese students. He points out how near he is to blocks of student flats and Sheffield Hallam University. They’re the ones who love the jian bing, Chinese for fried pancake, a traditional breakfast back home. Here Chris doesn’t open until 11am so they eat it for lunch and tea.
It’s a large crepe made with mung bean flour. “Chinese people recognise the smell,” he says as he breaks and spreads an egg over it. Then he flips the crepe to form a lacy omelette exterior. Traditionally the crepe is filled with a hot dog, crispy wanton, onion, herbs and lettuce. Chris liberally squirts his special sweet chiili sauce over then folds and wraps the crepe. The interest is as much between the contrasts in textures as the taste. A traditional crepe costs £3.50.
“English people like it with chicken so I do a jiang bing UK (£4.50) for them,” says Chris. There is a wide variety of other crepes on offer.
He’s an engineer by training but credits the inspiration to his wife, a baker, whom he won’t name because he says she is a very private person. It was she who suggested he make the Portuguese egg tart. Chinese people first came across it in the former colony of Macau, from where it spread to Hong Kong and the Chinese mainland.
It is the reverse of an English egg custard. The pastry is flaky rather than short crust. Where an English custard is wobbly, rather like a crème caramel, the Portuguese version is stiffer, somewhat similar to a curd tart, flecked with characteristic caramelisation marks.
It’s his own special recipe which he and his wife spent three weeks getting right. Don’t expect it to be a dead ringer of the version eaten in Lisbon. “Chinese people don’t like things too sweet so there’s less sugar and the pastry is flakier,” he explains.
Chris is using the shop to sell other lines new to Sheffield but not to the students, such as Korean grilled noodles. I haven’t tried that yet – I was too full of egg tart and jian bing!
*DaShu, 30 Furnival Gate, Sheffield S1 4QP. Tel 07919 340 341.
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