I asked my grandmother what she thought of the Foo Yung dish and she told me the story of how it came about. In the early 1950s it was estimated that there were five thousand Chinese…
Tofu is a versatile product to cook with, simple and plain on its own, gorgeously flavourful when combined with sauces whilst being very nutritious. If you enjoy tofu and wondered how you could make it interesting then I recommend you give this clay pot a try.
Kai Mayfair is one of the few elite Chinese restaurants in the UK which has been awarded a Michelin Star. Located in London’s Mayfair district, the restaurant is widely regarded as one of the best Chinese restaurants in Europe, serving traditional recipes with a modern twist.
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.