Ken Hom, the man who put Chinese food on the UK map, is urging people around the UK to celebrate Chinese New Year (19th February 2015).
Royal China Canary Wharf’s Dim Sum Head Chef, Ka Fai Leong has provided a recipe for Nee Hao readers to try and top tips for creating the delicious delicacies at home for the upcoming festive period.
It means that shops, takeaways and restaurants have to provide information about the 14 allergens if present as ingredients in food they’re selling.
This February sees Michelin-starred Chinese dim sum teahouse Yauatcha, by the internationally acclaimed Hakkasan Group, celebrate Chinese New Year by forming an exclusive collaboration with global endeavour The Campaign for Wool.
Every month Chef Jason Li of London holds a private dining club, cooking regional Chinese cuisine for specially selected guests. Take a look at the dishes below and email us for the recipe. Nee Hao will feature the recipes for the most popular dishes.
Teaching the art of East Asian cuisine in the heart of London’s Covent Garden, School of Wok won in the ‘Best Specialist Cookery School’ and the school’s founder and head chef, Jeremy Pang, 30, won in the ‘Young Rising Star’.
Jian Wang is the head chef and owner of Chop Chop in Edinburgh.
Head Chef of The Royal China Group, Billy Wong, has kindly shared his Dim Sum recipe of Roast Pork Pastry Puffs to Nee Hao Magazine readers.
Jian Wang is the head chef and owner of Chop Chop in Edinburgh. Check out her aubergines with garlic recipe.
Amid growing concerns about the impact of unhealthy lifestyles and poor eating habits amongst Chinese consumers, the autumn season has seen multiple products targeting health-conscious consumers entering the market.