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.
Edible Experiences and SEA ArtsFest — the first South East Asian arts festival in the UK have again curated a collection of Southeast Asian edible experiences peppered around London running from October to November.
Wing Yip has launched its annual search for the UK’s top Cookery Young Chef. Now in its third year, the competition offers the country’s finest culinary talent the opportunity to showcase their skills before a renowned panel of judges.
Michelin-starred fine-dining Chinese restaurant HKK will be offering two types of moon cakes on its 15-course tasting menu (from today until 13 September) to celebrate the mid-Autumn harvest festival.