2009.09 P39-60 Dining.Indd
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China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
A Taste of the Peninsula Cookbook
A TASTE OF THE PENINSULA ABOUT THIS COOKBOOK Over the years, many visitors and guests have enjoyed TABLE OF CONTENTS the delicious cuisine and libations offered across The Peninsula Hotels, which is often missed once BREAKFAST they have returned home. This special collection Fluffy Egg-White Omelette – The Peninsula Tokyo 2 of signature recipes, selected by award-winning Peninsula chefs and mixologists, has been created with these guests in mind. SOUP Chilled Spring Lettuce Soup – The Peninsula Shanghai 4 These recipes aim to help The Peninsula guests recreate the moments and memories of their SALADS AND APPETISERS favourite Peninsula properties at home. The Stuffed Pepper and Mushroom Parmesan – The Peninsula Shanghai 6 collection includes light and healthy dishes from Heritage Grain Bowl – The Peninsula New York 7 The Lobby; rich, savoury Cantonese preparations Charred Caesar Salad – The Peninsula Beverly Hills 8 from one of The Peninsula Hotels’ Michelin-starred restaurants; and decadent pastries and desserts that evoke the cherished tradition of The Peninsula CHINESE DISHES Afternoon Tea. Cocktail recipes are also included, Barbecued Pork – The Peninsula Hong Kong 10 with which guests can revisit the flavours of Chive Dumplings – The Peninsula Shanghai 11 signature Peninsula tipples. Steamed Bean Curd with XO Sauce – The Peninsula Beijing 12 Summer Sichuan Chicken – The Peninsula Tokyo 13 By gathering these recipes, The Peninsula Hotels Fried Rice with Shrimp – The Peninsula Bangkok 14 aims to share a few of its closely guarded culinary -
Celebrate the Peninsula Hong Kong's 80Th Anniversary with a Charity
FOR IMMEDIATE RELEASE December 2018 SPRING MOON RECEIVES ONE MICHELIN STAR FOR THE THIRD CONSECUTIVE YEAR AND IS FEATURED IN ‘THE MICHELIN GUIDE FINE CANTONESE FOOD’ The Peninsula Hong Kong has once again been recognised as one of the city’s finest dining destinations through the hotel’s renowned Cantonese restaurant, Spring Moon, being awarded one star for the third consecutive year in the newly announced ‘MICHELIN Guide Hong Kong Macau 2019’. The acclaimed restaurant received a double seal of approval from the renowned gastronomic entity as it is also featured as a top recommendation in the inaugural edition of ‘The MICHELIN Guide Fine Cantonese Food’, which recognises the best Cantonese eateries around the world and was published for the first time in 2018. The retention of Spring Moon’s coveted Michelin star is the latest feather in the cap for Chinese Cuisine Executive Chef Gordon Leung, who has been at the helm of the restaurant for the past two - and-a-half years. With close to 30 years of culinary experience in Hong Kong, Chef Leung is no stranger to awards, having previously earned a Michelin star during his 21-year tenure in another of Hong Kong’s renowned fine Chinese restaurants. Drawing on an encyclopaedic knowledge of Chinese cooking techniques and a lifelong passion for food, Chef Leung places great emphasis on the authenticity, freshness and flavours of each ingredient, which he then uses to create exquisitely presented dishes that offer the perfect balance between tradition and innovation. Mr Joseph Chong, Area Vice President and Managing Director, The Peninsula Hong Kong and The Peninsula Shanghai, said: “We are proud and delighted to receive this honour from the MICHELIN Guide Hong Kong and Macau for the third year running. -
The Imitation Game
EXT SPRING, when three-Michelin- taxi and into the sweltering Hong Kong heat. “I feel a shrimp and grits dish (in it, the grits are made of star chef Corey Lee opens In Situ, his like I’m 20 again, looking up to all these great chefs, shrimp) from his late, great Manhattan restaurant new restaurant on the ground floor wanting to stage in their kitchens.” wd-50. “The guy’s no joke. If I had to compile a short- of the significantly expanded San Lee has flown to Hong Kong—where he has trav- list of people with whom I’d be comfortable making Francisco Museum of Modern Art, eled more than a dozen times to source his sea my food, he’d be right at the top. He’s an amazing tal- none of the dishes on the menu will be cucumber spines, among other delicacies—to learn ent.” Boulud points out that camaraderie influences Nhis own. “I want to do something that best represents three recipes bound for In Situ. When reaching out today’s cooking scene like an ingredient. “It’s so what a museum does,” says Lee from the backseat of to chefs, Lee, still figuring out how many dishes much about exchange, fraternity and collaboration,” a taxi, 7,000 miles from home, zooming around Hong would appear on his menu at the same time, asked he says. “This is the next step in that movement.” Kong with curatorial intent. “I’m thinking of it as a how they wanted to transmit their knowledge. Daniel Still, asking creative talents in any discipline food exhibition.” Boulud emailed back with page numbers from one of to reveal secrets of their signature works, with Since leaving the French Laundry and Per Se his books: a section detailing his Black Tie Scallops, the intention of re-creating them, is no small after nearly a decade of service and opening Benu a dish that goes back to New Year’s Eve 1986, at Le request. -
LUNAR NEW YEAR EVENT Save Friday, January 18 – Wednesday, February 13, 2019
LUNAR NEW YEAR EVENT Save Friday, January 18 – Wednesday, February 13, 2019 HAPPY You Could Win Airfare for 2 LUNAR NEW YEAR! to Hong Kong! FREE! from 10 Pack Red or Gold Envelopes Hong Kong Airlines Visit londondrugs.com/ With any purchase. th th From Jan. 18 - Feb. 13 , 2019 HKcontest Ofer valid from Terms and conditions apply. for more details January 18 - February 13, 2019 or ™ while quantities last. REWARDS BUILT AROUND YOU Limit one 10 pack per customer. YEAR OF THE PIG 99 • The pig represents wealth and generosity • 99 88 9 5 9each Swan Brand Brown & Haley Ferrero Rocher or Jasmine Rice Almond Roca Collection 8kg 284g 24 pieces Makes 5X its volume! 99 ¢ 2 for 6 79 ¢ 00 Ribena 88 Swanson 88 4or $2.29 each Concentrated 6 Chicken Broth Globe Haday Weijixian Blackcurrant H&H Mango Bites 412ml Coconut Milk Soy Sauce Beverage 454g Limit 8 400ml 750ml 850ml Rainchecks may not be available on some lyer merchandise. Expanded Ship to home All prices are shown before applicable tax. Provincial Electronics londondrugs.com Recycling Environmental levy may apply on select items. selection or pick up in store *Plus deposit and enviro fees where applicable. J18p01_LunarNewYear_Revised.indd 1 1/4/2019 2:20:17 PM LUNAR NEW YEAR EVENT HOT 2 for PRICE 00 99 5or $2.79 each 2each Lucky Me Chow Mein Noodles ¢ 99 99 Ibumie Penang White Curry Mee 6 x 60g or 99 5each 3 4 x 105g, Bon Go Jang Katsuo Udon Paldo Noodle Bowl Gia Indian Basmati Rice Kokuho Rose Rice Gia Basmati or Jasmine Rice 907g 220g 86g 3.63kg Brown, 907g or white, 1kg 2 for 3 for 00 2 for -
Wok15 Kitchen's Revamped Menu Features Both Shanghainese
FOR IMMEDIATE RELEASE WOK15 KITCHEN’S REVAMPED MENU FEATURES BOTH SHANGHAINESE & CANTONESE CUISINE Clockwise from top left: Pan-fried Stuffed Beancurd with Minced Shrimp; Sautéed Spare Ribs with Green Apple in Sweet and Sour Sauce; Sautéed Diced Chicken with Cashew Nuts Singapore, 15 January 2021 – WOK15 Kitchen, the award winning Chinese restaurant located at ONE°15 Marina Sentosa Cove’s – has revamped its menu with a newly-curated series of à la carte, buffet, set dining and bento box menus designed to tantalise the taste buds of discerning diners. Featuring signature crowd favourites and novel culinary creations alike, the restaurant is adding Shanghainese gourmet cuisine to its repertoire of famed Cantonese dishes. Discover your personal go-to comfort dishes by sampling a variety of delicious cuisines from the new WOK15 Kitchen à la carte buffet menu. Recommended dishes include Chilli Crab, whole fish (Sea Bass, Marble Goby, Coral Grouper, Turbot Fish) with choice of serving methods, and the must-try Live Flambé Tiger Prawns. The À La Carte Buffet dinner is priced at $58.80++ per adult and $28.80++ per child and available from Tuesday to Sunday, 6.00pm to 9.30pm. Gather your friends and family and enjoy a meal for one on us with every four paying adults. You may also opt for the set menus, designed to provide a nutritious yet delectable meal. Recommended dishes include Double Boiled ‘Sakura Chicken’ Soup with Tian Shan Snow Lotus, Braised Ee-fu Noodles with Live Boston Lobster, and Peking Duck. Select the 5-course Classic Set Dinner for 2 persons at $118++ or the 7-course Supreme Set Dinner for 5 persons at $468++, available from Tuesday to Sunday from 11.30am to 2.30pm and 6.00pm to 9.30pm. -
CHSA HP2010.Pdf
The Hawai‘i Chinese: Their Experience and Identity Over Two Centuries 2 0 1 0 CHINESE AMERICA History&Perspectives thej O u r n a l O f T HE C H I n E s E H I s T O r I C a l s OCIET y O f a m E r I C a Chinese America History and PersPectives the Journal of the chinese Historical society of america 2010 Special issUe The hawai‘i Chinese Chinese Historical society of america with UCLA asian american studies center Chinese America: History & Perspectives – The Journal of the Chinese Historical Society of America The Hawai‘i Chinese chinese Historical society of america museum & learning center 965 clay street san francisco, california 94108 chsa.org copyright © 2010 chinese Historical society of america. all rights reserved. copyright of individual articles remains with the author(s). design by side By side studios, san francisco. Permission is granted for reproducing up to fifty copies of any one article for educa- tional Use as defined by thed igital millennium copyright act. to order additional copies or inquire about large-order discounts, see order form at back or email [email protected]. articles appearing in this journal are indexed in Historical Abstracts and America: History and Life. about the cover image: Hawai‘i chinese student alliance. courtesy of douglas d. l. chong. Contents Preface v Franklin Ng introdUction 1 the Hawai‘i chinese: their experience and identity over two centuries David Y. H. Wu and Harry J. Lamley Hawai‘i’s nam long 13 their Background and identity as a Zhongshan subgroup Douglas D. -
Industry Overview
THIS DOCUMENT IS IN DRAFT FORM, INCOMPLETE AND SUBJECT TO CHANGE AND THAT THE INFORMATION MUST BE READ IN CONJUNCTION WITH THE SECTION HEADED “WARNING” ON THE COVER OF THIS DOCUMENT INDUSTRY OVERVIEW Potential investors should note that Ipsos has been engaged by the Company to prepare the Ipsos Report to provide an overview of the market landscape and competitive analysis of the full-service Chinese restaurant industry in Hong Kong and Shenzhen, which will be used in whole or in part in this document. The information extracted from the Ipsos Report should not be viewed as a basis for investments provided by Ipsos and references to the Ipsos Report should not be considered as the opinion of Ipsos as to the value of any security or the advisability of investing in the Company. The information and statistics set out in this section have been extracted from the Ipsos Report compiled by Ipsos and other publicly available sources. The Group believes that the sources of this information are appropriate sources for such information and have taken reasonable care in extracting and reproducing such information. The Group has no reason to believe that such information is false or misleading or that any fact has been omitted that would render such information false or misleading. The information has not been independently verified by the Group, the Joint Lead Managers, the Sponsor, the Underwriters or any other party involved in the [REDACTED] and no representation is given as to its accuracy. Accordingly, such information should not be unduly relied upon. COMMISSIONED REPORT FROM IPSOS The Company commissioned Ipsos, an independent market research company, to conduct an analysis of and produce the report on the full-service Chinese restaurant industry in Hong Kong and Shenzhen, for a total fee of HK$478,000, which the Sponsor believes such reflects the market rate. -
Chung Ying Chinese Brunch Menu(10Am to 12Pm)
Chung Ying Chinese Brunch Menu (10am to 12pm) Any Two Steamed Dim Sums - £6 1. King Prawn Har Gow 2. Pork & Prawn Shiu Mai 3. Mock Shark Fin’s Dumplings 4. King Prawn & Chives Dumplings 5. Chiu Chow Dumplings 6. Chicken Feet w. Black Bean 7. Spare Ribs w. Black Bean 8. Spare Ribs w. Plum Sauce 9. Shanghai Dumplings 10. Char Siu Buns 11. Chicken & Prawn Buns 12. Glutinous Rice Rolls 13. Beef Shiu Mai 14. Beef Balls with Coriander 15. Beef w. Ginger & Spring Onion 16. Cuttlefish Balls 17. Glutinous Rice Lo Mai Gai 18. Honeycomb Tripe w. Satay 19. Ox Tendon w. Five Spice 20. Ox Tripe w. Soya Chilli Dip 21. Ox Tripe w. Spring Onion 22. Steamed Caramel Buns 23. Lotus Seed Paste Buns 24. Veg Fun Gor Dumplings v 25. Veg Chiu Chow Dumplings v 26. Veg Bean Curd Rolls v 27. Malaysian Sponge Cake v 28. Man Tou (Plain bun) v 29. Crispy Dough Sticks Congee (Rice Porridge) + Deep Fried Dough Stick or Soft Noodles - £6 30. Century Egg & Pork 31. Hong Kong Style 32. Beef with Coriander (Pig Skin, Ham, Squid) 33. Sliced Fish with Ginger 34. Frog’s Legs 35. Mushroom & Preserved Veg v Claypot Rice - £6 36. Chicken Feet & Spare Ribs 37. Chicken & Chinese Mushroom 38. Ground Beef & Raw Egg 39. Salted Fish & Sliced Pork 40. Fried Egg & Preserved Sausage 41. Frog’s Legs with Ginger Noodle Soup - £6 (Rice Vermicelli, Ho Fun or Wheat Noodles) 42. Won Ton (Prawn & Pork) 43. Beef Brisket 44. Honeycomb Tripe w. Satay 45. -
HCS Website List As of 30 June 2021 Working File.Xlsx
HCS Product List - By Brand Name (July 2021) Brand Name & Product Name Package Size (Lim Traders) Chicken Breaded Patties 1.8 kg 100PLUS ACTIVE Non-Carbonated Drink 1.5 L 100PLUS ACTIVE Non-Carbonated Drink 12 X 300 ml 100PLUS ACTIVE Non-Carbonated Drink 300 ml 100PLUS ACTIVE Non-Carbonated Drink 500 ml 100PLUS ACTIVE Non-Carbonated Drink 6 X 300 ml 100PLUS Hydration Bar 4 X 75 ml 100PLUS Hydration Bar 75 ml 100PLUS Lemon Lime 1.5 L 100PLUS Lemon Lime 325 ml 100PLUS Lemon Lime 500 ml 100PLUS Orange 1.5 L 100PLUS Orange 500 ml 100PLUS Original 1.5 L 100PLUS Original 12 X 325 ml 100PLUS Original 325 ml 100PLUS Original 500 ml 100PLUS Original 6 X 325 ml 100PLUS Zero Sugar 1.5 L 100PLUS Zero Sugar 12 X 1.5 L 100PLUS Zero Sugar 24 X 325 ml 100PLUS Zero Sugar 24 X 500 ml 100PLUS Zero Sugar 325 ml 100PLUS Zero Sugar 500 ml 100PLUS Zero Sugar 6 X 325 ml 333 Super Refined Blended Vegetable Oil 1 X 17 kg 3A 100% Pure Black Sesame Oil 320 ml 3A 100% Pure Black Sesame Oil 750 ml 3A 100% Pure White Sesame Oil 320 ml 3A 100% Pure White Sesame Oil 750 ml 3A Black Pepper Sauce 250 ml 3A Brown Rice Vermicelli 500 g 3A Crispy Prawn Chilli 180 g 3A Crispy Prawn Chilli 320 g 3A Ginseng Herbal Soup Mix 40 g 3A Instant Tom Yum Paste 227 g 3A Klang Bakuteh Herbs & Spices Mix 35 g 3A Premium Sugar Free Black Soybean Soy Sauce 400 ml 3-Elephants Thai Organic Hom Mali Brown Rice 1 kg 3-Elephants Thai Organic Hom Mali Brown Rice 2 kg 3-Elephants Thai Organic Mixed Brown Rice 1 kg 3-Elephants Thai Organic Mixed Brown Rice 2 kg 3-Elephants Thai Organic Red Brown -
Visitor's Guide Food Ingredients
VISITOR’S GUIDE FOR FOOD INGREDIENTS GUIDE DU VISITEUR PAI, INGREDIENTS ¨ Semi-processed food products and ingredients : growth is back / Produits alimentaires intermédiaires : la croissance revient P. 6 ¨ Trends & Innovations Selection / Sélection Tendances & Innovations P. 16 ¨ The conferences not to be missed / Les conférences à ne pas manquer P. 26 ¨ Semi-processed food, ingredients & BtoB offer / L’offre PAI, ingrédients et BtoB au SIAL P. 32 17-21 octobre 2010 Parc des expositions de Paris Nord Villepinte 21>25 Octobre 2012 October 2012 18>20 Mai 2011 May 2011 Toronto 11>13 Mai 2011 May 2011 T 22>24 Novembre 2010 November 2010 Août 2011 August 2011 Create Préparer Anticipate Anticiper Plan Imaginer Meet Rencontrer PUB SIAL GROUP 148 5x210 indd 1 6/10/10 17:36:03 E D I T O SIAL AND IN-FOOD, SIAL ET IN-FOOD, LES PAI SEMI-PROCESSED FOOD ONT RENDEZ-VOUS PRODUCTS JOIN UP WITH AVEC L’INNOVATION INNOVATION Cette année, les salons IN-FOOD et IPA, Salon This year, IN-FOOD and IPA, the World Process International du Process Alimentaire se tiennent exhibition, are held in conjunction with SIAL. By conjointement au SIAL. Ce regroupement grouping together three fully complementary permet de proposer aux visiteurs une vision exhibitions, visitors can enjoy an exhaustive exhaustive de la fi lière agroalimentaire. In- view of the food industry. IN-FOOD, a wholly Food, événement 100% Produits Alimentaires semi-processed food products, ingredients Intermédiaires (PAI), Ingrédients et Solutions and outsourcing solutions event, is an essential sous-traitance est le rendez-vous incontournable meeting place for food manufacturers specialising des industriels agroalimentaires spécialistes de la in research, product development, purchasing R&D, du développement produits et des achats.