Cantonese restaurant

For the tastiest congee, add bones

My parents used to bring carcasses, that is, animal carcasses, home. Waking up on Sunday morning when I was a kid, I knew there would be a small bowl of soy sauce, canola oil, and chopped green onions waiting on the lazy susan to garnish our morning congee. There was …

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The “skipped life” of the great chef Ken Hom

There is a running joke throughout “My Stir-Fried Life”, the light and entertaining autobiography of Ken Hom, a well-known advocate of Chinese cuisine through some 36 books, TV documentaries, personalized cookware and Moreover. Now 72, with a bald dome and wrinkle folds resembling a Shar-Pei puppy, Hom looks suspiciously like …

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