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What Cantonese chefs share with kung fu fighters – speed and timing, necessary to produce 'breath of the wok' textures and flavours

‘Wok hei’, or ‘breath of the wok’, is a distinct element of Cantonese food culture, and – much like martial arts – mastering it requires years of practice and dedication. ....

Hong Kong , Llewellyn Cheung , Wok Hei , Reath Of The Wok , Antonese Cooking , Cantonese Cuisine , Stir Fry , Stir Frying , Ming Court , Langham Hospitality Group , O Lee Fook ,

Hong Kong gin brand's name is obvious bait and UK alcohol regulators bit, but risqué titles are common in bars and restaurants

The Hong Kong gin brand’s name is not clever or funny, or confer reverence to Hong Kong culture, Andrew Sun says, but risqué titles are common across the F&B industry. ....

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