Chinese cuisine – Nags Head Pickhill Wed, 15 Sep 2021 11:02:25 +0000 en-US hourly 1 Chinese cuisine – Nags Head Pickhill 32 32 chilli pepper: What is chili oil? How to do it at home? Wed, 15 Sep 2021 10:53:00 +0000 Every kitchen has a secret ingredient that gives it a classic touch. One of these popular condiments used in most oriental delicacies is chili oil. Interestingly, this oil is a common condiment prepared in every household, which is used in a variety of interesting ways to enhance the taste of a delicacy.

What is chili oil?

This oil is prepared using dried red peppers, spices and oil. This condiment is usually added to classic oriental delicacies to add a tangy touch. Chili oil boosts metabolic rate, helps improve digestion, and helps with weight loss. Apart from that, this oil helps in relieving pain.

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How to make chili oil at home?

Here’s a simple chili oil recipe shared by celebrity chef Saransh Goila, which you can make at home. Mainly used in oriental and Chinese cuisine, this classic oil can add a unique flavor to your delicacies.


9 dried Kashmiri peppers

8 dried red peppers

2 tablespoons – Fried garlic

2 tablespoons – Fried onion

1 tbsp – Salt

1.5 teaspoon – Sugar

2 – Star anise

3-4 – Sichuan pepper or timur

2 teaspoons – Black soy sauce

½ cup – Hot oil

PhotoJet (56)

To start this easy recipe, take a pan and roast the dried red peppers until they become crisp.

Then take a blender and add all the roasted dried peppers, garlic, onion, salt and sugar. Roughly mix the ingredients. Transfer the mixture to a glass jar.

Then add the Szechuan pepper, tar anise and soy sauce to the mixture. Pour any cooking oil, preferably hot sesame oil, mix well and cover the lid.

You can add this delicious oil to dimsums, stews, ramen and noodle bowls or even desi khichdi or oatmeal meals.

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Adelaide’s Favorite Chef Lai Returns With Homey Malaysian Eatery Lai’s Pantry Wed, 08 Sep 2021 05:37:30 +0000

You may remember Chef Lai Noodle Cafe on California Street: the charming, family-run Malaysian restaurant that, for six years, was one of the city’s most beloved places to find home-style food in Kuala Lumpur. Co-owner and chef Jimy Lai, his wife Amy Kerk and their children Nelson, Admon and Gavin were among the restaurant’s assets, known for their tasty food and gracious personalities. Kerk was greatly missed in his affectionate and pleasant way with guests: “We called her ‘mum’,” say former regulars – and my catering partners – Mark Kamleh and Carlo Jensen, who used to visit Lai’s about two times per week.

Lai’s Pantry is the latest iteration of the restaurant, whose closing in September 2019 has left many fans scratching their heads (Nelson: “My parents decided to take a break from the hospitality industry”). As in the old shop, there are few frills. The new spot is little more than four wooden tables covered in protective plastic and a mostly stainless steel open kitchen with standard fluorescent lighting and wipeable menus.

It sits among a block of shops on Hanson Road in Mansfield Park. “In an area dominated by Vietnamese cuisine and pizza places, we thought we could bring something different to the community with Malaysian cuisine,” Nelson says of the family’s decision to move to the ‘burbs’.

Kamleh and Jensen are among the many punters delighted to see the couple come out of retirement. Luckily for those who liked the original and its consistently excellent menu, the food at Lai’s Pantry is largely the same.

A smoky char kway teow with a rich wok hei (wok breath) is punctuated with thick slices of lap cheong sausage. In the pan mee, hand-torn slippery rice noodles swim in a light chicken broth with crispy anchovies and minced pork. There is of course Hainan chicken rice, laksas of different flavors and nasi lemak served with beef or chicken curry, or fried chicken.

Among the heroes’ menu items is yong tau foo, a Chinese hakka dish made with vegetables and tofu stuffed with minced fish served in a clear, yellowish broth. “It is only available on certain days due to the availability of fish,” says Nelson. The modest bowl comes with a side of chili sauce for dipping, and there’s the option to add noodles if you like.

Loyalists will lament the hopefully temporary loss of Adelaide de Lai’s famous fish head curry from the menu. “This curry was extremely difficult to retrieve even when they had the old place – normally it takes 24 hours notice and even so you still may not have it, ”Jensen tells me. “I got it once. I took my own jars and containers for them to fill. It fed five of us, it was so good.

To complete the succinct offering of Lai’s 2.0, teh tarik (Malaysian sweet tea) drinks, kopi and cold milo, as well as desserts. Cendol, a sweet and iced pudding, is a lively blend of coconut milk, green jelly and palm sugar, while iced kacang is a hearty serving of finely crushed ice that arrives under the weight of red beans, jelly and sweet syrup.

“As a family, we are delighted to once again serve the community with delicious Malaysian cuisine,” said Nelson. “It’s great to be able to see our old patrons again and introduce our food to new people as well – and, more importantly, to see customers enjoy their food. ”

Judging by the social media fanfare – and the wait time for one of the four wooden tables when Large format recently visited – Adelaide is just as happy as the Lais.

Lai’s pantry

3/270 Hanson Road, Mansfield Park


Thu to Mon 11 am-3pm, 5 pm-8pm

@ laispantry.adl

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What to expect at Bruno restaurant at the Versante hotel Sat, 04 Sep 2021 02:35:03 +0000 Plays, luxurious touches and a deep love for local ingredients guide this newcomer to the Richmond restaurant scene.

From sizzling fondue to weekend dim sum brunch, or the hand-held wonders of the night market: Richmond’s food scene has immense depth and breadth, but still has room for the inventive shakers of the status quo. Enter Bruno, the bold new restaurant inside the all-new Versante Hotel, a boutique offering in the Bridgeport area in the expanding hotel zone adjacent to YVR.

Bruno is certainly not the kind of restaurant Richmond is used to; as visitors and locals came to understand the region’s immense wealth of well-executed – and often very regional – Chinese cuisine and its vast array of global taste treasures, what this newcomer is putting on the table is turning in fresh territory.

Showcasing hyper-local ingredients (so local, in fact, that some things like the lavender that features prominently in a duck dish are grown on a farm linked to the restaurant), Bruno isn’t even just a northern restaurant. -West Pacific, it aims to redefine what it means to be a Richmond restaurant.

Bruno’s menu, overseen by the BC Hotel and fine veterinarian chef Will Lew, certainly takes hotel dining to another level. You have awesome high-quality ingredients, many with a touch of luxury – think foie gras and tomahawk steaks – presented with a bit of theatricality.

But it’s not just about preparing salads at the table; we’re talking about burning a spicy sauce over oysters for something hot or setting a cold seafood platter amid the floating gray of dry ice vapor, supposed to mimic our coastal fog. The aforementioned lavender duck dish is presented nestled in a bed of lavender inside a picnic basket. For dessert, they’ll whip up creamy, fruity mini popsicles in front of you on an anti-griddle – a professional kitchen toy that freezes things in place that TV fans might expect to see Alton Brown demonstrate. .

Fresh oysters on ice in the middle of a coastal “fog”. Photo: Lindsay William-Ross / Vancouver is awesome

The dishes are designed to be enjoyed with the family, which gives Bruno another opportunity to show off a little. A late summer salad arrives in a large platter, the rainbow hues of stone fruit, heirloom tomatoes, cucumber and edible flowers artfully arranged around a mound of creamy burrata making the whole look like a huge mosaic flower. Fortunately, it’s not too pretty to eat, and it eats pretty well too – it’s a beautiful tribute to the season and the bounty of British Columbia’s farms and orchards.

You will interact more with dishes like foie gras which is finished with a hard and sweet shell, meant to be cracked into a crème brûlée and scooped up with pieces of buttery puff pastry which has also been garnished with foie. It’s a bit of a stretch, but if this is where you start your dinner time journey at Bruno’s, it’s a sign of what to expect, and also your pace – indulgence can easily be done. a guiding force here.

There is also an air of continuing mystery about Bruno – they have yet to publish any menus online, although the restaurant officially opened to the public on August 29, having previously only been accessible to hotel guests and media previews. Since this is a hotel restaurant, Bruno offers a daily breakfast and dinner service in his beautiful, modern dining room which features Instagram friendly spots and fun touches, like pitchers. orange pewter water and hand-carved wooden plinths to hold visually exciting dishes. A fun cocktail program and BC / European wine list accompany the food, with promises of future offerings that would be unique to the restaurant (I’m sorry, I swore to keep a secret).

With a hotel setting, Bruno has a captive audience, but as condo towers continue to pop up and more hotels settle in the area, an established restaurant for special occasions will be a welcome feature in the area. the region. Richmond’s appetite for high-end dining can also tarnish Bruno, and Vancouverites looking for a little entertainment with their meal will find plenty to savor here.

Bruno is located at the Versante Hotel – 8499 Bridgeport Road in Richmond. Make reservations in line.

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Shangri-La Group partners with Singapore Tourism Board Wed, 01 Sep 2021 11:26:15 +0000

Launches ‘Savor Singapore with Every Bite’ Food Festival in Mainland China

The Shangri-La Group and the Singapore Tourism Board have come together to present the Savor Singapore Every Bite Food Festival in seven cities and nine Shangri-La and Kerry hotels in mainland China. To celebrate the 28th Singapore Food Festival (SFF), China World Summit Wing, Beijing; Hotel Kerry, Beijing; Pudong Shangri-La, Shanghai; Hotel Kerry Pudong, Shanghai; Shangri-La Guangzhou; Midtown Shangri-La, Hangzhou; Shangri-La Chengdu; Shangri-La Shenyang; and Shangri-La Xi’an pay homage to the local flavors that create Singapore’s rich culinary culture with immersive dining experiences led by master chefs. The festival which took off on August 27 ends on September 16, 2021.

Diversity and inclusiveness are two of Singapore’s guiding principles and they are also important elements of the country’s food culture. From exquisite Michelin-starred restaurants to authentic hawker center dishes, Singapore’s culinary scene embraces tradition and innovation, East and West. To showcase this rich heritage, the Singapore Tourism Board has hosted the SFF every year since 1994. This year, the SFF will invite foodies to explore Singapore’s gastronomic landscape by partnering with Shangri-La Group to bring the authentic taste of Singapore to Shangri-La guests in China.

“There is a deep connection between Shangri-La and Singapore since our first hotel opened in Singapore 50 years ago. We are inspired by our Asian heritage and are committed to bringing the best of Asia to our customers through sincere hospitality and gastronomic innovation. We are honored to be working with the Singapore Tourism Board on this special celebration. While international travel has not yet resumed, I look forward to taking our guests on a memorable journey to Singapore through authentic dining experiences, ”said Sunny Paw, Deputy CEO and Executive Vice President, Operations, China, Shangri-La Group.

“In addition to an exciting range of activities planned in Singapore for locals this year, we have also expanded programming in partnership with esteemed partners to bring SFF to the doorstep of Chinese consumers,” said Juliana Kua, executive director of Singapore Tourism Board Greater. China. “Among which, we are delighted to partner with the Shangri-La Group, known for honoring Asian traditions through the delivery of authentic flavors, and co-presenting exclusive menus that incorporate vibrant Singaporean cuisine. With that, we would like to invite consumers to indulge in the gourmet feast directly at Shangri-La hotels and savor Singapore with every bite.

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Guyanese fried chicken and salted fish with coconut balls: Keshia Sakarah’s Caribbean recipes for summer | Food Sat, 28 Aug 2021 06:00:00 +0000

The Caribbean is a cultural microcosm and home to a beautifully nuanced world of ingredients and dishes. The multitude of subcultures reflected across the islands owe much to the historical contributions of Native American Indians, Africans, British, French, Portuguese, Spanish, Irish, Indian and Chinese, and to celebrate my heritage, I try to explore so many Caribbean culinary culture possible, by sharing regional recipes to provide insight into its history and culinary practices.

Chinese Guyanese Fried Chicken

This is a super rich, salty and fried chicken dish that is often found in local Chinese takeout meals in Guyana.

Preperation 10 minutes
Marinate 2h +
to cook 20 mins
Serves 4

260 ml soy sauce
45 ml rice vinegar
1 teaspoon of Chinese five-spice
30g of fresh ginger
, peeled and finely grated
60 g dark brown sugar
1 kg of whole chicken thighs
– i.e. with the thigh and drumstick attached
1 liter of vegetable oil, for frying
2 tablespoons of sesame oil
2 new onions
, trimmed and finely chopped, for garnish

First make a brine by putting the soy sauce, vinegar, allspice, ginger and sugar in a bowl, then whisk to dissolve the sugar.

Put the chicken thighs in a ziplock bag, pour in the brine, seal the bag and massage to make sure the chicken is well coated. Marinate in the refrigerator for at least a few hours, and ideally overnight.

Once marinated, remove the chicken thighs from the liquid, dry them with a kitchen towel and place them on a baking sheet. Reserve the marinade for later.

Put the vegetable oil in a saucepan and heat it slowly to 170-180C. Once the oil is up to temperature, place the chicken skin side up and keep the thermometer in the pan to monitor the temperature (it may drop a bit after the chicken is set, in which case increase the heat slightly, then reduce. -the again once the oil has returned to temperature). Fry the chicken for five to seven minutes, then flip and repeat on the other side. Once cooked, transfer to a wire rack or large plate lined with paper towel, to drain.

Using a large, sharp knife, separate the drumsticks from the thighs, cut them in half through the bone, so as to have three pieces from each thigh, then place them on a dish.

In a small saucepan, combine the sesame oil with half of the reserved marinade (discard the rest or use as a base for a sweet and tangy sauce), bring to a boil and cook and reduce for one minute. Drizzle the chicken with the thickened sauce, garnish with spring onions and serve with fried rice.

Fried rice

Cassareep, an indigenous ingredient made from cassava root, gives the rice a slightly sour undertone. You can buy it at any good Caribbean food store and online; if you cannot get it and want to reproduce the effect, mix a tablespoon of soy sauce and Worcestershire sauce in 80 ml of molasses.

Preperation 20 mins
Costs 2h +
to cook 25 minutes
Serves 4

500g long grain rice
1 tablespoon of vegetable oil
1 brown onion
, peeled and diced
60g green beans, garnished and cut into 2 cm pieces
60g carrots, washed and diced
60g white cabbage, shredded
1 teaspoon of crushed garlic
1 tsp grated fresh ginger
1 Scottish beanie
, diced (pith and seeds removed if you prefer less heat)
2 teaspoons of sesame oil
1 tablespoon of oyster sauce
2 tablespoons of black soy sauce
2 teaspoons of cassareep
½ teaspoon of Chinese five spice powder

4 new onions, trimmed and sliced, for garnish

Put the rice in a colander, wash it under cold water to remove excess starch, then set aside.

Put 500 ml of water and a teaspoon of salt in a large saucepan, bring to a boil, then add the washed rice; if necessary, add a little water so that it rises just above the rice. After the rice has cooked for 20 minutes, drain it, then spread it out on a large platter, cool, cover, and refrigerate, ideally overnight – cold, stale rice always works best for fried rice. , so the longer, the better.

Put the vegetable oil in a large saucepan over medium heat and, when hot, add the chopped onion, green beans, carrots, cabbage, garlic, ginger and chili, and sauté gently for a few minutes, to soften. Add the cooled cooked rice, stir until well combined, then add the sesame oil, oyster sauce, soy sauce, cassareep and all five spices, making sure they are evenly distributed in the rice mixture, and cook for a few more minutes.

Once the vegetables are cooked but still have some crunch, transfer the rice to a large bowl, sprinkle with the spring onions and serve.

Salted Fish Stew with Coconut Dumplings and Roasted Breadfruit

Keshia Sakarah’s salted fish stew with coconut balls and roasted breadfruit. Photograph: The Guardian. Food styling and accessory: Kitty Coles. Food assistant: Clare Cole.

It is the national dish of Saint Kitts and Nevis, two sister islands located northeast of Antigua. The main ingredient, salted fish, was imported from the North Atlantic as early as the 15th century in exchange for sugar during the transatlantic slave trade, and it eventually made its way into local cuisine. This is one of my favorite ways to eat salted fish, the coconut milk making it deliciously rich and comforting.

Preperation 20 mins
Rest 30 minutes
to cook 45 minutes
Serves 4

For the salted fish stew
500g of salted fish
, skinless and boneless
2 tablespoons of rapeseed oil
1 brown onion
, peeled and roughly diced
2-3 cloves of garlic, peeled and crushed
3 sweet peppers, halved, pith and seeds removed, then diced
1 Scottish beanie
, diced (pith and seeds removed if you prefer less heat)
2 tomatoes, roughly diced
2 teaspoons of black pepper
300 ml coconut milk
2 tablespoons coarsely chopped cilantro
2 new onions
, trimmed and thinly sliced

For the coconut balls
250g plain flour
2 teaspoons salt
cc of baking powder
1 tablespoon of butter or coconut oil
, plus 1 additional teaspoon to finish
75g grated fresh coconut, or desiccated coconut
125 ml coconut milk

For the roasted breadfruit
½ fresh breadfruit, peeled and cut into lengths
2 tablespoons of vegetable or rapeseed oil

1-2 teaspoons of salt

First, start with the dumplings. Put the flour, half the salt and the baking powder in a bowl and mix. Add the butter or coconut oil and mix. Add the grated coconut, mix again to ensure a good distribution, then incorporate the coconut milk little by little, until the dough begins to form.

Transfer the dough to a work surface and, using both hands, knead it lightly until it forms a ball, then wrap and let sit at room temperature for 30 minutes.

Meanwhile, continue with the salted fish and breadfruit stew. Heat oven to 190C (170C fan) / 375F / gas 5. Place breadfruit on a baking sheet, then drizzle with oil, sprinkle with salt and toss to coat. Arrange the breadfruit slices on the platter in a single layer, then roast for 30 minutes or until lightly browned. Keep warm.

While the breadfruit roasts, put the salted fish in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cook for 15 minutes, then drain and set aside.

Heat the oil in a pan, then brown the onion, garlic, peppers and scotch bonnet for a few minutes, until they start to soften.

Add the diced tomatoes, ground black pepper and salted fish, toss to coat, then pour in the coconut milk and stir in gently so that the fish does not break. Increase the heat slightly so that the coconut milk begins to bubble, then reduce the heat to low, cover and cook for five minutes.

While the salted fish is bubbling, cook the meatballs. Put a large pot of water on the stove with the remaining teaspoon of salt and butter and bring to a boil. Divide the dough into eight pieces and roll into balls. Just before adding them to the boiling water, flatten them slightly so that they look a bit like burger patties. Gently immerse the meatballs one by one in boiling water, cover, reduce the heat to medium and cook for about 15 minutes, until they float to the surface and are dense to the touch. Lift with a skimmer.

To serve, place a generous dollop of salted fish stew in each of four bowls and sprinkle with chopped cilantro and scallion. Place two meatballs and a few slices of roasted breadfruit on the side and serve with a hot pepper sauce if you want a little extra heat.

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Dim Sum: a 2,500-year-old story wrapped in steamed dough Tue, 24 Aug 2021 15:02:50 +0000

Dim sums – the perfect solution for a tea break
Image Credit: Pooja Chaudhary /

“I’m going to have dim sum with tea.” This is the most common phrase you would hear if you were dining at a Chinese restaurant.

There’s something about this Chinese delicacy, whether it’s the taste, the way it’s served, or just the way it looks – folded to perfection to form a crescent-shaped ball or treat. Served in sets of four or six, these flour-based dumplings have been around long enough to tell you a story or two about the Chinese dining experience.

Often served before or after a meal, dim sum is usually accompanied by a hot cup of tea served in tea rooms or chalou. And so began the tradition of having dim sum with tea or what is commonly known as yum cha, which was first introduced to cater to sailors who traveled along the route from the silk.

The legend says….


Image Credit: Shutterstock

Diane xin is the Mandarin word for dim sum, which loosely translates to “touch the heart.” While some of us are aware of this translation, there is a chilling story behind dian xin, which comes from the Qing dynasty in China.

Legend has it that when the emperor was betrayed by one of his subjects, the punishment for it was a slow and painful death, also known as lingchi. The punishment involved the executor slicing the traitor piece by piece, ultimately killing him by stabbing him directly into his heart, or “touching his heart.”

Although this method of punishment continued for a long time, it got to a point where it was eventually banned. And so, the meaning of dian xin slowly changed over time to a more positive one and eventually relied on touching your heart before a well-prepared meal filled your stomach.

Another story that revolves around dim sum is that the Emperor of the Eastern Jin Dynasty rewarded his soldiers with these dumplings as a sign of gratitude for serving the country. While another legend says it first appeared as a poor man’s meal in northern China where crops like wheat were in abundance.

Although its origins are questionable, these bites contribute to much of Chinese gastronomy.

It is not one, but several


Xiao Long Bao
Image Credit: Shutterstock

There are at least seven to eight types of dim sum to name a few. However, the Chinese will tell you that the dim sum filling can come from anything edible. Food by Gulf News spoke to Chou Kai Xin from Hutong in Dubai, who said: “There are bao, xiao, wontons, mati gao, siu mai and more …”

1. Bao: A flour bun filled with sourdough, which is often steamed. The bao dough is left to ferment for 10 minutes before filling, folding, and steaming.

2. Xiao: Often referred to as soup dumplings or “liquid gold dumplings,” these dumplings are filled with meat and meat broth.

3. Wonton: A slight variation from traditional dim sum dough, wontons use eggs, flour, salt, and water and are fried or steamed, then added to the soup.

4. Mati gao: Also known as water chestnut cake, these translucent candies are usually cut into squares and then pan-fried before serving with dim sum.

5. Siu Mai: Also known as shumai, these dumplings are half open and filled with variations of seafood, meat, or vegetables.

6. Spring Rolls: Common in Chinese cuisine, spring rolls are comparatively longer than traditional dim sum and often fried before serving with a hot sauce.

7. Mooncakes: These pastry dishes are not really dim sum but can be classified as an accompaniment to traditional dim sum. These are often eaten during the Chinese Moon Festival.

Hutong in Dubai opened last year, but when the pandemic struck, this northern Chinese restaurant had to find a way to maintain itself in a city known for its rich dining experience, among other things. Food by Gulf News spoke to Mathias Piras, Managing Director of Hutong Dubai, who said: “Honestly, it has been a challenge, but we are happy to have succeeded. As for dim sum, this one and Peking Duck are our most popular dishes. You will find a basket of dim sum on each table… ”

The right way to eat dim sum

bamboo baskets

Traditional Chinese dim sum is steamed then served hot in bamboo baskets
Image Credit: Shutterstock

Traditionally, dim sum is served in a bamboo steamer basket and can be eaten as an appetizer, as part of a full meal, or as a tea time snack. This is usually accompanied by chili oil or you as they call it. These dumplings have a label when it comes to devouring them.

Eat in small portions, instead of eating the whole dim sum. Unless they contain “liquid gold (chicken / meat broth)”. When it comes to soy sauce, it’s best to use it less because the dim sum is already seasoned enough.

The Silk Road changed everything

Also known as the Silk Road, the Silk Road was an ancient trading network that linked China and the Far East with several countries in Europe and the Middle East from the 2nd to 18th centuries. The route included counters and markets, which aided in the transport, exchange and storage of goods. Some of them include apples, pistachios, rice, apricots, peaches, and even almonds, among others.

While the Chinese were the pioneers of dim sum, it took several trips via the Silk Road for it to then be adapted and modified to accommodate the gastronomy of various other cuisines. In Indonesia, it’s called siomay, in India and Tibet moms, in Korea mandu and Nepal yomari.

These vary in flavor and are served with condiments of different kinds and maybe even as an accompaniment to a main course like ramen or vegetables.

Some even say that the Indian samoussa is a distant and spicier cousin of Chinese dim sum.

A dim sum to remember


Tibetan momos with sepen sauce
Image Credit: Shutterstock

The first time I ate dim sum was a few months ago in a Chinese restaurant in Dubai. For a long time my taste buds have been used to eating Tibetan momos – which are the distant cousins ​​of dim sum – from India, but it was only recently that I found out that they were two. different things and had a completely different story. .

Even the dip served is different. Momo sauce is called sepen and it definitely sets your tongue on fire.

When I ate dim sum for the first time, I was waiting for the spice to take effect, only to realize that it tastes like it should. Especially since there are layers in Chinese cuisine, which can only be understood when we eat it regularly and not occasionally as I do.

With these Chinese delicacies, the only thing I like is the fact that they can be served at any time of the day and that you end up with an empty bamboo basket in less than five minutes….

Want to make dim sum at home?

Creating dim sum packaging is an art that can take years for chefs to perfect. But, we can make a reasonable attempt at home. To accompany you on this culinary journey, here is the guide.

Try sending us your photos to

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Okura Shanghai Sheshan hotel to open in 2024 Mon, 23 Aug 2021 01:01:08 +0000

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The third hotel of the Hotel Okura group to be inaugurated in Shanghai, the new hotel will complement the company’s global network of establishments.

TOKYO – (BUSINESS WIRE) – Hotel Okura Co., Ltd. . Hotel Okura Co., Ltd. and Shanghai CITI-RAISE Construction Group Investment Company Limited entered into an agreement covering the operation of the new property on August 31, 2020.

This press release features multimedia. See the full version here:

Okura Shanghai Sheshan Hotel (Graphic: Business Wire)

Sheshan is located about 30 kilometers southwest of downtown Shanghai and has a rich natural environment which includes Sheshan National Forest Park. The new two-story Okura Shanghai Sheshan hotel will be built on a large site of approximately 40,000 square meters and designed to blend in with the surrounding landscape. It will offer around 280 guest rooms with a standard area of ​​around 50 square meters. A variety of restaurants will offer Japanese cuisine, all-day dining, and Chinese cuisine, and there will be a lobby lounge. The hotel will also offer a banquet hall and multi-purpose meeting rooms, as well as a fitness center and spa, including an indoor swimming pool.

Toshihiro Ogita, President of Okura Hotel Co., Ltd., said, “We are very pleased to open a new property in Sheshan, the closest resort to Shanghai. We will welcome our guests with the spirit of Japanese hospitality and offer them a relaxing stay in a resort.

The hotel will be surrounded by a rich natural environment allowing guests to enjoy the changing seasons and escape the hustle and bustle of the city. The area surrounding the hotel is also the birthplace of much of Shanghai’s history and culture, and is home to a number of historic buildings. These include the National Shrine and Minor Basilica of Our Lady of Sheshan, an important Roman Catholic church, on the western summit of Sheshan Hill, the Shanghai Astronomical Museum, and the Sheshan Dinosaur Park. . In addition, it contains golf courses including Sheshan International Golf Club and Tianma Country Club, as well as recreational facilities such as Happy Valley Shanghai Theme Park and Shanghai Playa Maya Water Park. The area is known throughout China as the “Sheshan National Tourist Vacation Zone”; the closest seaside resort to Shanghai, it is only a 30-minute drive from the city center and attracts many tourists from Shanghai and surrounding areas.

Presentation of the Okura Shanghai Sheshan hotel


Sheshan in Songjiang District in Shanghai City, China


2 floors above ground, 3 basements

Number of rooms:



Japanese Restaurant, All Day Restaurant, Chinese Restaurant, Lobby Lounge, Banquet Hall, Meeting Rooms, Fitness Center, Spa Center and others


About 18 km from Shanghai Hongqiao International Airport

About Shanghai CITI-RAISE Construction Group Investment Company Limited

Shanghai CITI-RAISE Construction Group, established in 1997, is a large-scale construction group with the highest qualifications in construction, real estate development and architectural design in China. The main industry of the group is located in the Yangtze River Delta region of China, and dozens of real estate projects have been completed, covering commercial housing, affordable housing, commercial places, etc., with development experience and rich and high-quality operation. , leading development concepts and excellent real estate quality in the industry.

The Okura Shanghai Sheshan hotel construction project is invested and developed by the Shanghai CITI-RAISE construction group, designed and built as a general contractor. It brings together the best hotel technologies and emphasizes low carbon, environmental protection, green, energy efficient, intelligent and systematic design to create a world class resort hotel.

About the Okura Co., Ltd. hotel

Okura Hotel Co., Ltd., founded in 1958, opened its flagship Okura Tokyo hotel in 1962 as a first-class hotel that quickly became famous around the world for its blend of traditional Japanese beauty with the best of accommodation, cuisine and of service. It closed in August 2015, and after four years of reconstruction work, it recently reopened as Okura Tokyo.

Hotel Okura has extensive expertise in the hospitality world, including asset ownership and hotel development, as well as hotel management, catering and chain operations through its subsidiaries and ‘other group companies. The brand unites member hotels under its “Best Accommodation, Food & Service” philosophy to ensure all guests enjoy Okura’s signature hospitality, which combines Japanese attention to detail and Western functionality. Please visit

Okura Nikko Hotel Management Co., Ltd., a subsidiary of Hotel Okura, operates 78 properties (53 in Japan and 25 abroad) comprising some 24,167 rooms (as of August 1, 2021) in three hotel groups: Okura Hotels & Resorts, Nikko Hotels International and JAL City Hotel. Please visit

Media contacts

Ms. Ikuko Arai, Mr. Ryutaro Suzuki

Public relations

Okura Hotel Co., Ltd.

Telephone: +81 (0) 3 6685 8994


Source: Okura Hotel Co., Ltd.

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Food Network star’s dog attacked preschooler, lawsuit says Sun, 22 Aug 2021 04:22:00 +0000

Food Network star Jet Tila faces a lawsuit from the parents of a young girl who claim her dog violently attacked their preschooler. Parents claim that Tila’s Belgian Malinois named Halo bit their daughter, leaving her permanently disfigured. Tila, 46, has appeared on several Food Network shows during her career, including Beat Bobby Flay, the best thing I ever ate, and Relentless cooking.

Parents claim Tila rented a playground at the kindergarten attended by both their daughter and Tila’s son Ren for an event on Boxing Day, according to the lawsuit obtained by TMZ. Halo was originally strapped to a table, but Tila’s wife, Allison, “chose to relinquish personal control” of Halo, the parents claim. At this point, their daughter “gently” approached the dog. He broke, started barking and attacked.

The dog allegedly bit their daughter’s face, leaving a cut on her nose. She was rushed to a nearby emergency room and said her face was “permanently” disfigured. They claimed that Tila knew her dog could be “aggressive, vicious and exceedingly dangerous”. TMZ also posted a graphic photo of the girl’s injury. Tila has not commented on the allegations.

Tila was born in Los Angeles to Thai Chinese parents. Tila’s TV credits include Home and Family, Guy’s Grocery Games, Today, Tournament of Champions, The Talk, Beat Bobby Flay, The Best Thing I Ever Ae, Iron Chef America: The Series, Cutthroat Kitchen, Rachael Ray, and Chopped. He has two children with his wife Allison, daughter Amaya and son Ren.

The famous chef is also the first culinary ambassador of Thai cuisine, a title he received from the Royal Thai Consul General. He also received the Dream of Los Angeles award. Tila also wrote the book 101 Asian Dishes to Cook Before You Die: Discover a New World of Flavor in Authentic Recipes. Her latest project is a Las Vegas location for the Dragon Tiger Noodle Co. restaurant. Tila goes attend the inauguration wednesday.

“As a child, I spent time learning the ancient traditions of Asian cuisine from my Cantonese grandmother,” Tila said. The snack of his interest in cooking. “She was my first cooking teacher. I have these memories of flavors and senses that go back 40 years and inspire me to always seek that authentic experience that I remember growing up. Food is about learning the old ways. , listening to the stories they tell you, then shaping them into art for all the senses. “

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This homemade restaurant celebrates Singapore’s National Day with rare Peranakan cuisine Mon, 09 Aug 2021 14:21:00 +0000

Whether you are a Singaporean looking to celebrate your country’s National Day today (August 9) with a comfort that reminds you of your home away from home or you are one of those looking to sample the rare peranakan (a type of the cuisine invented by the Straits Chinese who lived in the trading towns of the Malay Peninsula) recipes, your luck is here.

A strait Chinese restaurant in Bang Na, Café Sambalacha Bangkok by Uncle Pang, joined Singaporeans around the world celebrate their Independence Day with three Peranakan recipes that even non-Singaporeans would love.

Chu bee pngChu Bee Png with Chicken and Potato Curry

Considered one of the endangered recipes, the National Day menu includes Chu Bee Png, a tasty sticky rice dish served in a banana leaf with fried shallots, fried peanuts, and homemade sambal (B50 each. ), and Nyonya chicken and potato curry it’s pretty much equivalent to Thai massaman curry minus Thai herbs and cashews (B100). There is also Nyonya Sago Kelapa, a lightly sweet ruby-colored sago snack served with grated coconut (B50 for 4 pieces). This special menu will be available for two days only, August 9 and 10. Call 06 3929 5624 or visit the restaurant Facebook page to place your order.

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Taste of Legacy at Taj City Center Gurugram Mon, 09 Aug 2021 11:23:11 +0000

The legendary Ming house at the Taj Mahal, New Delhi arrives at the Thai pavilion, Taj City Center Gurugram.

Embarking on a culinary journey to showcase their favorite delicacies, the nation’s premier Chinese food destination, House of Ming at Taj Mahal, New Delhi, has arrived at the Thai pavilion, Taj City Center Gurugram. Guests, until August 22, can savor Maison Ming favorites such as Hargao Dim Sums Shrimps; Mixed vegetables Sui Mai; crispy Sichuan fried river sole; Lamb Cumin; Butterfly shrimp with ginger and roasted sesame; Crispy Konjee Lamb Beijing Style; Soy pieces, smoked chili tofu sauce; Crispy date pancakes served with vanilla ice cream and Coconut milk pudding.

The legendary House of Ming serves Chinese cuisine from four regions of China – Mandarin, Shanghai, Sichuan, and Canton – specializing in light and flavorful Cantonese and spicy Sichuan. “This is our unique way of celebrating the heritage and bringing the aromatic flavors of Sichuan and Cantonese cuisine to our customers in the millennial town of Gurugram. We welcome our guests to the Thai Pavilion for a memorable taste of House of Ming, ”said Surinder Singh, Area Manager, Haryana & Dwarka and General Manager, Taj City Center Gurugram.

TO: Thai Pavilion, Taj City Center Gurugram
Ends: August 22, 2021
Hours: Monday to Friday 1800-2330 hours (dinner) and Saturday-Sunday 1230-1445 hours (lunch) and 1800-2330 hours (dinner)
Price: A la carte

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