Thursday, May 19, 2011
12 Things about Tea your local Dim Sum Restaurant Won't Tell You.
A really good article by CNNGO.com correspondant, Virginia Lau, on when to drink various types of tea.
For example, did you know that White peony tea is good for sore throats? And that pu'er is best with dim sum as it helps immensely with digesting greasy foods? After this article, you will learn to savour teas like fine wines.
Posted by Liza Chu at 2:36 AM
Sunday, May 15, 2011
Sunday, March 13, 2011
I was interviewed for this TV show about Michelin starred restaurants in Hong Kong and Macau.
Quest for Stars - Now-TV Channel 516 - LiTV ~ Life Inspired
Date: Two-part series: Sundays, March 20 & March 27
Time: 9 pm
Where: Now TV Channel 516 (Li TV), subscribe now HKD 21/month
Li TV website: http://litvchannel.com/hot/
With over 11,000 restaurants in Hong Kong alone – and even more in Macau – diners have plenty of choice when it comes to eating. That’s why it’s become one of the favorite pastimes for residents.
In 2008, the famed Michelin Guide made its debut in both Hong Kong and Macau.
Since then, the 478 page bi-lingual guide has been the source of much controversy and questions abound:
•How did Hong Kong end up having the world's cheapest one star restaurant?
•Are Michelin reviewers biased towards Western restaurants?
•And finally, do Michelin stars truly matter to the 69 restaurants selected?
This two-part series, hosted by prominent food writer Reggie Ho, will answer many of these questions and more via interviews with world famous chefs, prominent food critics, bloggers, Michelin star recipients and future would be hopefuls.
In providing a balanced look at the cause and effect relationship between the Guide and local restaurants, the series will also show how the area's established scene forced changes on the traditional ways that the Guide operates.
The series will then conclude with a look at what Michelin may do in the region to change perceptions of its brand as well as how venues, diners and critics feel that the pursuit of the elusive star may affect the local food scene. It promises to be a revealing look at a revered institution and a program that regional foodies can love and learn from.
Friday, March 11, 2011
Tune into my interview with RTHK's Annemarie Evans as we chow down on dumplings. On-site at a dim sum restaurant we talked about etiquette, history and ordering amongst the interruptions from waitresses, cellphones and chattering neighbours (15 mins). Click below:
RTHK interview with Annemarie Evans' Hong Kong Heritage program
Friday, February 4, 2011
Lok Cha Tea House not only serves excellent tea (Feb 2010 blog entry) but all of their dishes are vegetarian. Being a strict omnivore, I was a little hesitate to like the food here. But let me tell you, I have been converted!
|Anhui Yellow Tea $38|
|White rose white tea $38|
|Fried mushroom dumpling $25|
|Fried stuffed eggplant $19|
|Steamed savory sticky rice in lotus leaf $25|
|Bean curd skin roll $28|
|Glutinous Flour Dumpling with Cashew Nut & Peanuts $15|
|Purple Glutinous Rice Pudding $16|
The servings were small compared to other restaurants but I felt they took extra care in preparing their dishes so my tastebuds felt more satisfied. I walked out of the restaurant feeling full but not overly so. A wonderful feeling after a dim sum meal. Lunch came to $250 for two.
Lok Cha Tea House
Ground Floor, The K. S. Lo Gallery
Hong Kong Park
Reservations highly recommended. English speaking staff.
Opened 7 days a week 10 am - 10 pm.
Closed every first Tuesday of the month.