Latest news with #ChineseCuisine
South China Morning Post
15-07-2025
- South China Morning Post
How is Cantonese cuisine different from Shanghainese? Chefs on flavour, technique and more
While there are many regional cuisines in China, the country boasts eight in particular. Known as the Eight Great Traditions, they highlight the diversity and richness of the country's culinary culture. These eight cuisines are Sichuan, Hunan, Cantonese, Fujian, Jiangsu, Zhejiang, Anhui and Shandong Not everyone is able to discern great variation between regional cuisines, but there are key differences. Take Cantonese and Shanghainese cuisines, for example, the latter of which forms part of Jiangsu cuisine. Most fans of Chinese cuisine will know about things like dim sum, roast meat and xiaolongbao – dim sum and roast meats are Cantonese, while xiaolongbao or soup dumplings are Shanghainese – but what really sets the two cuisines apart? Shanghainese braised pork with abalone in sweet soy sauce at Jin Sha at the Four Seasons Hotel Hangzhou at West Lake. Photo: Four Seasons Hotel Hangzhou at West Lake
CTV News
14-07-2025
- Entertainment
- CTV News
A tasty menu revamp
A tasty menu revamp Chef Ivan Chan from The Orient Chinese Cuisine in Halifax shares delicious recipes and chats about revamping his menu.
Khaleej Times
04-07-2025
- Entertainment
- Khaleej Times
Food Review: Dubai's China Tang offers a new take on old-school Cantonese
I'll be honest. Chinese cuisine has never topped my list. Too often, it's a roulette wheel of gloopy sauces and mystery meats. But today, ladies and gentlemen, something rather unexpected happened. Upon arrival at China Tang, we were greeted with the sort of warmth and polished efficiency that would make even the Swiss blush. Nadine showed us to our table, delivered a flawless briefing on the restaurant's philosophy, and managed to make us feel like visiting royalty without a hint of pretension. The Lana Promenade itself surprised me. It's been some time since I ventured to this neck of the woods, but what I found was a rather splendid scene — gleaming buildings, a pristine marina, and this little jewel of a restaurant tucked elegantly into its surroundings. Inside, the décor is exactly what you hope for: tasteful, spacious, with light streaming in through vast floor-to-ceiling windows. The sort of place where you could linger far longer than you intended. Our server, Rina, took command of the culinary journey, explaining that this was elevated Chinese cuisine — a modern, creative take. A bold claim. But as it turned out, entirely justified. We kicked off proceedings with the vegetarian Sir David's hot and sour soup — quite frankly, a masterclass in balance and depth. Then came the crispy duck salad, prepared at the table with surgical precision, reminiscent of how we used to prepare Caesar salad back in my hotel school days, albeit far more artfully executed. Next arrived a flurry of small plates — spinach dressed in sesame and peanut (utterly addictive), Lamb shaomai that were little flavour bombs, and some exquisitely crafted vegetable dumplings. Each dish arrived with such elegance that I almost felt guilty destroying their visual perfection. Almost. Then came the main event. Half-braised black cod with pickled cabbage — served differently to any black cod I've had before, moist in its broth, rich, and utterly magnificent. Braised lamb in red sauce arrived like a heavyweight boxer: bold, intense, and impossible to ignore. A sizzling stone platter of green beans offered a punchy, spicy kick, while the grilled radish with black truffle was, frankly, a revelation. Who knew radish could be like this? I'm still thinking about it. By this stage, stomach capacity was running dangerously low. Yet, Rina, with a glint in her eye, persuaded us to sample a few desserts. The chilled sichuan jelly and the mango pomelo sago were both beautifully presented, delicately balanced, and precisely served at just the right temperature. Though, like many acquired tastes, your mileage may vary. China Tang has performed the near impossible: it has changed my perception of Chinese cuisine. Exceptional food, pitch-perfect service, and a setting that invites you to stay far longer than you should. Highly recommended. Hero dish: I'm always torn… If forced to choose, black cod — 10/10 VIBES: Lunchtime was quiet. I would like to try dining here in the evening — 9/10
BBC News
27-06-2025
- Entertainment
- BBC News
Chua Lam: Renowned Hong Kong-based food critic dies at 83
Chua Lam, a renowned food critic and cultural icon in the Chinese-speaking world, has died, according to his official social media account. He was Hong Kong-based, Singaporean-born Lam died at the Hong Kong Sanatorium Hospital with family and friends by his side, a post on his Weibo account on Friday read."In accordance with his wishes, in order not to disturb relatives and friends, there was no ceremony and his body was cremated," it said, without specifying the cause of his as one of Hong Kong's "four greatest talents", Lam was a prolific writer and a popular host of food and travel shows. He was the longest-living member of the four cultural icons, which also included Cantopop lyricist James Wong Jim and novelists Jin Yong and Ni settled down in Hong Kong in the 1960s, where he produced films - including several by action star Jackie a producer, he had to travel the world to scout film locations, and was later invited to write a column in a local newspaper, he told the South China Morning Post in 2016."So I wrote a lot about food and restaurants, and eventually people saw me as a food critic," he writings and television appearances throughout the 1990s and 2000s, Chua soon became one of the most authoritative voices on Chinese 2012, he served as one of the consultants on A Bite of China, a documentary series introducing various dishes across mostly retreated from public view since he fell and fractured his pelvic bone in 2023. He was injured while rushing to help his wife, who had fallen at home. She died later that year.
Irish Times
26-06-2025
- General
- Irish Times
King Skewer restaurant review: Get your hands gloriously dirty as you gnaw on chicken feet
King Skewer Address : 8 Cathedral Street, Dublin 1, D01 V0C6 Telephone : 01 445 8207 Cuisine : Chinese Website : Cost : €€ I spot King Skewer coming out of M&L Chinese in Dublin 1, full of deep-fried sea bass and green beans. Across the road, through a large window, I see sizzling trays and detect the faint sting of smoke. It immediately goes on to my must-visit list. Months later, I'm back, at 7pm on a Wednesday, turning off O'Connell Street into the quieter stretch of Cathedral Street. I have no idea if you can book – the website is dedicated to takeaway. Inside, it's all Chinese customers and not a single laminated menu is being explained to anyone. There are couples, parents with babies, grandparents, solo diners and at least one date. I like it already. The menu is long, printed in columns, and divided by method: cold plates, skewers, pots, tinfoil trays, with prices ranging from €1.50 to €18. It includes duck tongue, pig's ear, chicken gizzard, lamb kidney, bullfrog, and pig intestine, grilled over open flame or simmered in broth. One item in Chinese (the only one without a translation), turns out to be sheep's brain with milk and enoki mushrooms. There's a wine list: glass €7.95, bottle €28.50. That's all the information you get. Heineken is on tap and available as a two-litre or three-litre chilled beer pot, perfect for groups who prefer to pour their own. We go for a pint of Heineken (€7) and two cans of 0.0 (€5.50 each). READ MORE We start with skewers. The chicken feet (€3), skin and nails removed, arrive first. Two of them on the bone, scorched on a skewer. They're not puffed or made into snacks for the cautious, but spiced with cumin and a touch of heat. You gnaw each digit down to the bone, working the cartilage loose. When you're finished, the skewers go into a brushed-steel skewer bucket. Then the dried tofu roll (€5), five skewers. Thin sheets of tofu have been filled with cumin, spring onion and fresh coriander, rolled tight like vegetarian cigars, slicked with chilli and sesame oil, and finished on the grill. Superb work for €5. Tofu and chicken feet skewers The duck tongues (€3), two skewers, are coated in cumin and salt that catches in the gum. You pull the thin strip of flesh from the bone with your teeth and discard the rest. They are resilient, fatty and entirely worth it. One large prawn (€2) arrives on a skewer, grilled until it's molten copper. The flavour is in the char – that crustacean caramel that can only come from a scorching grill and someone who knows how to jostle with smoke. Then the oyster (€4.50). It's enormous, grilled in its shell, covered in glass noodles and enough garlic to announce your arrival for days. The sizzlers arrive in tinfoil trays. The sliced potato (€11.95) is crisp at the edge, glazed in chilli oil. The spice blend is close to a spice bag – heat, salt, crunch. There may be some sugar or honey in there. There's definitely a burn – dry, low and persistent. The corn and cheese tray (€9.95) is hot and bubbling. We see it on almost every table. It's sweet – almost dessert-level sweet – and tastes like a cross between mac-and-cheese and rice pudding, if both were made with corn. The cheese is pleasingly stringy. Sliced potatoes Corn and cheese tray Quail (€8), spatchcocked and pinned open on three skewers like a butterfly dissection, has skin that is blistered mahogany. It's the best thing all night. Fat in the legs, crisp under the wing, bone-in, full of juice. The meat is sweet and firm and slightly gamy. There is no polite way to eat it. You need hands. You need wipes. The spicy lamb (€7), marinated and dusted in cumin and chilli, has been grilled to a deep crust. There's a slight chew and a fat cap that smokes as it hits the skewer. It's a classic dish of the Dongbei region in northeast China, reflecting nomadic and Mongolian roots. The service is friendly, helpful, and quietly impressive. Everything's well-paced – there's no pile-up or lag and dishes are cleared when they need to be. The atmosphere is warm and chatty. You could come here and spend €10 and leave happy, or rock up with a gang, get the beer pot, and keep the grill going until midnight. At King Skewer, it's about meat and fire, coriander and salt. Your fingers will be sticky, your table a mess, and as you walk out that lipstick red door, you'll be planning your return. But do book. I've since discovered there's no online option, just a phone number. Dinner for three with three beers was €75.40. The verdict Sizzling skewers with regional integrity Food provenance Chicken feet and tongues from Irish poultry processors, Irish oysters, Irish chicken, not free-range, and Irish pork, with some free-range cuts. Vegetarian options Sizzling potatoes, sweetcorn and cabbage; dried tofu roll, king mushroom, garlic sprout and lady's finger. Wheelchair access No accessible room or toilet. Music Barely audible Chinese music.
