Latest news with #AhGeFriedBeeHoon
AsiaOne
2 days ago
- Entertainment
- AsiaOne
'My grandma and mum's recipe': Li Nanxing collaborates with Nan Yang Dao for hae bee hiam dishes, Entertainment News
As a child, veteran local actor Li Nanxing was woken up in the morning not by his alarm clock but the grinding sounds of mortar and pestle. "That was my alarm clock. When I heard it, I knew that my mum was cooking something and was pounding chili, and it would be time for me to get up and help her," the 60-year-old recounted to AsiaOne yesterday (July 14) at the eatery Nan Yang Dao in Jurong Point. He also recounted that every time he helped pound chili, the task would definitely last a few hours. These nostalgic memories motivated Nanxing, affectionately called Ah Ge (big brother), to venture into selling dried scallop hae bee hiam — a familiar flavour in his childhood — since 2019. "It's my grandma and mum's recipe. We are Peranakan and would have this chili paste every meal," he shared. In celebration of the official opening of Nan Yang Dao in Jurong Point and Jem on July 25, Nanxing and the eatery collaborated on two dishes — Hae Bee Hiam XO Penang Char Kway Teow with Double Egg ($12.80) and Ah Ge Fried Bee Hoon with Tiger Prawns ($12.80) — both with the chili paste as a key ingredient. The two dishes will be served exclusively at the two outlets, while stocks last. Nanxing shared that he loves eating bee hoon and kway teow and would frequently have it for breakfast. About the two collaborative dishes, he said: "The hae bee hiam can enhance the flavours and texture of the dishes and most importantly, at Nan Yang Dao, you will be able to taste the wok hei [in the dishes] and their head chef is skillful in controlling the heat which gives the stir-fried dishes a good flavour... the traditional taste." He also hopes that those who have eaten the two dishes will think about coming back for more and even introducing them to their friends. "Customers are like this, there are a lot of good food everywhere and once they have eaten something good, they would share it with their friends. For me, I really like dishes with a traditional taste, like mum's home-cooked food. Once I have eaten something like that, I would want to share it with somebody and introduce them to it," Nanxing said. AsiaOne was at the food tasting session yesterday, where we tried a variety of dishes, including Ah Ge's collaborations. The fried bee hoon and char kway teow — with just the right amount of wok hei — had a generous amount of ingredients including fish cake, eggs, vegetables and Chinese sausage, and tasted well with Nanxing's dried scallop hae bee hiam paste. Nanxing also specially went into the kitchen and collaborated with the chef to fry a plate of char kway teow. Happy to pursue this career for 40 years Nanxing, who debuted in local showbiz in 1986, will be celebrating his four decades in showbiz soon. He is currently filming Mediacorp's first dystopian-thriller series The Leftovers. When asked to reflect on his years in the entertainment scene, he told us: "I'm very happy that I was able to do this for 40 years. To many actors, 40 years is neither a long nor short time. In Western countries, there could be actors who only understood what acting is after 40 years. There are also actors who acted for 60, 80 years and even continue when they are over 100 years old. "As an actor who is able to continue acting after 40 years, I have learned in many aspects, such as conducting myself and dealing with people, and I grew up on this stage." To celebrate the occasion with his supporters, he will be meeting them in Shanghai on Nov 29, as part of SA Tours' eight-day Jiangnan Gourmet Autumn Tour, which will be led by actress-host Vivian Lai. Nanxing also told us that he has arranged for a series of activities with them, including cruising along Huangpu River to enjoy the night view together, cooking dishes using his dried scallop hae bee hiam paste and bak kut teh spices, and will be bringing artistes from his management company LNX Global to perform for them. [[nid:720208]] No part of this article can be reproduced without permission from AsiaOne.
Straits Times
2 days ago
- Entertainment
- Straits Times
Li Nanxing on reuniting with Chow Yun Fat at Star Awards: ‘I consider him more a friend than an idol'
SINGAPORE – For Singaporean actor Li Nanxing, attending Star Awards 2025 on July 6 after a 10-year absence was a chance to catch up with old friends and colleagues. But the most memorable reunion came in the form of the 30th anniversary edition's special guest, Hong Kong superstar Chow Yun Fat, who was on hand to present awards – just like how he did at the inaugural ceremony in 1994. Back then, Chow famously remarked that Li resembled him, adding: 'Please don't come to Hong Kong, or else I will not be able to make movies any more.' At Star Awards 2025, Chow, 70, called out 60-year-old Li's name twice while onstage, when he rallied the local actors in the audience from the 1994 batch to go onstage for a wefie. Li was also the first artiste to receive a hug from Chow. Li said it was the pair's first reunion since 1994, but they did not get to chat offstage as Chow was 'very busy'. Hong Kong actor Chow Yun Fat (left) giving Singaporean actor Li Nanxing a hug during the Star Awards on July 6. PHOTO: ENTERTAINMENT – MEDIACORP/YOUTUBE Li recalled: 'So many people wanted to take a photo with him, and I felt so lucky to have been called. 'I have always looked up to Chow and have seen so many of his movies. In some ways, I did try to learn from him. So for him to remember me three decades later, it meant a lot to me. I consider him more a friend than an idol.' Top stories Swipe. Select. Stay informed. Singapore $3b money laundering case: MinLaw acts against 4 law firms, 1 lawyer over seized properties Business 'Some cannot source outside China': S'pore firms' challenges and support needed amid US tariffs Multimedia From local to global: What made top news in Singapore over the last 180 years? World Trump arms Ukraine and threatens sanctions on countries that buy Russian oil Singapore Turning tragedy into advocacy: Woman finds new purpose after paralysis Opinion Sumiko at 61: Everything goes south when you age, changing your face from a triangle to a rectangle Sport World Aquatics C'ship women's 10km open water swimming event delayed by a day due to water quality Singapore HSA intensifies crackdown on vapes; young suspected Kpod peddlers nabbed in Bishan, Yishun Hong Kong actor Chow Yun Fat (in white suit, in foreground) during the Star Awards on July 6, taking a wefie with stars who attended the first edition of Star Awards in 1994. PHOTO: MEDIACORP Li was speaking to The Straits Times on July 14 at the new Jurong Point outlet of home-grown restaurant brand Nan Yang Dao, which official opens on July 25. At the event, he unveiled two limited-time collaborative dishes that feature his LNX Dried Scallop Hae Bee Hiam – Hae Bee Hiam XO Penang Char Kway Teow With Double Egg ($12.80) and Ah Ge Fried Bee Hoon With Tiger Prawns ($12.80). Li launched his hae bee hiam (spicy dried shrimp sambal) brand in 2021, and it was improved in 2024 with richer shrimp and scallop flavours. Ah Ge Fried Bee Hoon With Tiger Prawns. ST PHOTO: MARK CHEONG Li also revealed more about how he plans to celebrate his 40 years in showbiz, after debuting in the 1986 Chinese-language drama Crossroads. On Nov 29, he will hold a 40th anniversary event in Shanghai, China, with an estimated 800 fan s, including those from Singapore, Malaysia and Indonesia. He also plans to join a Huangpu River Cruise to admire the nighttime scenery together with attendees of an eight-day Jiangnan Gourmet Autumn Tour, departing from Singapore on Nov 23 and organised by local tour agency SA Tours. During the event, he might shake fans' hands, sign autographs and even belt out a number or two. 'It all depends on what requests they have. Maybe it is to sing some theme songs or act out certain roles? I just want to thank my fans for their support all these years. 'Did you know many fans in China like Mediacorp dramas?' he shared, namedropping his period drama The Great Conspiracy (1993), which was partly filmed in the Chinese province of Shanxi and in which he played Shen Chong, a killer skilled in martial arts. Li added: 'In China, old television s series are often replayed. I was once welcomed by Chinese fans with banners saying 'Shen Chong is back', and they told me they had seen the show on television just a few years ago.' 'Other fans in China who watched it when it first aired are now aunties. But they bring their children and grandchildren – three generations – to see me, and it is great. They give me lots of local products, such as tea and peanuts, and I have to book a van to take all of it back to my hotel.' Reflecting on his four-decade career, Li shared that there were lows, like when viewers made 'hurtful' comments about him portraying villains in dramas such as Coup De Scorpion (1999). In any case, acting has taught him much about life, while allowing him space to play and experiment. He recently played a cash-strapped single father in the family drama Uniquely Ours (2024), and will return to the small screen as a disgraced doctor in dystopian thriller series The Leftovers, set to premiere in October 2026. Outside of the entertainment industry, Li remains passionate about his other businesses. He established artiste management company LNX Global in 2003, which manages actresses Constance Song and Vivian Lai, actor Shane Pow, UFM100.3 DJ Luo Kemin and actress-influencer Julie Tan. In 2021, he opened dessert shop Tian Wang, now located in Keong Saik Road, where he has been spotted playing cashier and waiter. In addition, he has collaborated with other F&B businesses over the years, such as Chinese hotpot chain Chamoon Hot Pot on a bak kut teh broth in 2024, and casual restaurant chain Yun Nans on a number of spring menu dishes in 2021. He said: 'I love cooking. And food is something I feel very strongly for, especially Nanyang cuisine, which has a distinctive Singaporean flavour. I love going to other countries to spread awareness about our food. And whether it is in food, acting or life, there is still a lot more to learn, experience and enjoy.'
