Julian Lloyd Webberon food
"Sitting in a Chinese restaurant in New York. Not only because I love the city but because the restaurant I am fantasising about served me the best sea bass I have ever tasted. The Shun Lee Palace on East 55th Street is a midtown Manhattan stalwart which has been producing delicious Chinese fare for decades. I always try to grab a meal there when I am in the city and it has never let me down.
All the Chinese staples - sesame prawns, crispy duck and the full range of sweet and sours - are beautifully prepared and they taste even better washed down with a bottle or two of the excellent Tsingtao beer. And, best of all, there is no piped muzak!"
BUT I'M NOT IN NEW YORK SO . . .
"I might prepare my "speciality" dish of avocado and prawns at home. This sounds easy enough, but the sauce for the prawns needs to be just right. I mix Hellman's mayonnaise with a little mustard, some Worcester sauce and a touch of Tabasco. If I get the balance right, it tastes scrumptious. If I get it wrong it's a disaster."
In conversation with Marie-Claire Digby