Even before S'poreans were urged to opt for lower-sodium alternatives, chef Edward Chong had already been using less salt in his cooking. Read more at straitstimes.com.
Tasty food with less salt is possible, says chef Edward Chong, who helms the kitchen of Peach Blossoms, a Cantonese restaurant at Parkroyal Collection Marina Bay, Singapore. Even before the Health Promotion Board urged Singaporeans to opt for lower-sodium alternatives last month, the 39-year-old executive chef had already been using less salt in his cooking. He reckons that, over two.
Makan News - Tasty food with less salt is possible, says chef Edward Chong, who helms the kitchen of Peach Blossoms, a Cantonese restaurant at Parkroyal Collection Marina Bay, Singapore. Even before the Health Promotion Board
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