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'Joys of Life': Hong Kong Food Traditions Endure in City of Flux

Bent over a low bench in his cluttered Hong Kong workshop, dark-framed glasses perched on his nose, Lui Ming deftly assembles a bamboo steamer, a utensil essential to Cantonese cooking. It's a craft the 93-year-old has been perfecting for seven decades, and steamers like his are an indispensable part of yum cha, the Cantonese brunch involving tea and dim sum perhaps the most prized culinary ritual in the city. The circular bamboo baskets are ferried in small trolleys around yum cha restaurants, filled with bite-sized dumplings and other delicacies. ....

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RECIPES FOR SUCCESS: Chef ArChan Chan offers advice and a delicious chicken wings recipe

RIYADH:Chef ArChan Chan’s story is one that could inspire many an aspiring cook. By her own admission, Chan had “no idea about cooking,” when she started her career, but she is now executive chef of the Cantonese restaurant Ho Lee Fook in Hong Kong. “In many Asian countries, like Hong Kong where I grew up, cooking is not really (considered) a profession. I was a foodie who ....

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Singapore noodles are not actually from Singapore



 
In the hawker centres and coffee shops of Singapore, people can lock chopsticks with all sorts of noodle dishes: Laksa jazzed up with tamarind and coconut milk, supremely comforting wonton noodles and plates of calorific char kway teow, smoky and charry from fire-breathing woks  to name a few.
One dish that people will struggle to find, ironically, are the eponymously named Singapore noodles. Or at least what the rest of the world knows as Singapore noodles: rice vermicelli noodles, stir-fried with meat, vegetables and  the dish s defining feature  curry powder.
Rice noodles and curry powder are defining features.
Like the Hainanese chicken rices and Mongolian lambs of the world, Singapore noodles weren t invented in the place after which they re named. Instead, the dish was created in Hong Kong sometime after WWII by Cantonese chefs who were keen to find a use for curry powder  a recent addition to the southern Chinese pantry via British co ....

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