Today’s words: 書
Cantonese Pronunciation: Syu1
Characters of discrete meanings:
1st - 書 - Syu1 - Book;
Complete meaning: Book (Souls transformed to be French or Japanese, if the meaning is there, words are words, books are books.) _
Category: Art > Hong Kong life > Traditional Chinese
Location: 2018 Hong Kong Book Fair
Remark: Language is not just a tool but the art of daily life; The Whitepaper is a famous Hong Kong publisher which produces Hong Kong and Cantonese literatures.
Related photos: #2018045#2018#hongkongbookfair#香港書展#whitepaper#白卷出版社#art#traditionalchinese#chinese#䌓體字#正體字#hongkong#dailylife#cantonese#廣東話
😋 Phew! There wasn't a need for a 2-month wait since we ain't a big group, so we managed to get one of the (only) 5 tables available.
Arrggh! We missed one of the signature dishes, the Signature Shrimp Paste Deep-fried Pork Belly 😫
First to be served was the Signature Vegetable & Marble Goby Soup (Soon Hock Fish). Though it comes with a high price tag, the thick and rich broth of the soup made up for it, not to mention the fresh Soon Hock 😋
We ordered another 2 meat dishes as we reckoned that we are not going to pay too much for a vegetable dish. The BBQ Char Siew was crispy on the outside, with tender meat inside, while the Kyoto Ribs (with youtiao) was flavourful.
#Cantonese#DimSum my fav type of #brunch
Sui mai w/truffle $15.98👌🏼(not worth the price; traditional sui mai with little bit of #truffle on top)
Crispy shrimp rolls $7.88👍🏼👍🏼(crunchy outside & plump shrimp inside- my favorite!)
Spinach shrimp dumplings $5.88👍🏼
Scallop dumplings with squid ink skin $6.88👍🏼👍🏼(soft & chewy at the same time😋)
Jasmine tea $3.36 (for two)
@ Lunasia Chinese Cuisine in Alhambra. I like this location more than Pasadena. I show up around 10:30 and waited 45-50 min for a table; very crowded during weekends; plan accordingly
'We're Not Educated.' The Untold Story of Lung King Heen Head chef, Chef Chan Yan-tak , the World's First Michelin Three-Star Chinese Restaurant #FACTS JUL. 21, 2018 three-star Michelin chef is going out for dinner. #ChefChanYantak and his four work buddies push through plastic door flaps and squeeze into a fluorescent-lit, #Cantonese diner in Kowloon, Hong Kong
Until Chan flashes his watch—a simple black timepiece with the goofy #Michelin Man on its face—you would have no idea that hthis ragtag crew powers #LungKingHeen which in 2008 became the first #Chineserestaurant in the world to receive three #Michelinstars “A gift,” the 67-year-old #executivechef says with his chest puffed out, mimicking the Michelin Man. “They don’t make them anymore.” The Michelin Guide gave the watch to Chan when it bestowed haute cuisine’s ultimate accolade on his restaurant. Located on the fourth floor of #theFourSeasons Hong Kong, it has held onto those stars tightly now for a decade “We’re not educated, we don’t get to choose,” says Chef Ling Yung-cheong, Chan’s second in command, who has worked with him for over 10 years. All around the table nod in agreement. “When you have very little education, you don’t have dreams.” Becoming a #chef was certainly never Chan’s dream. He grew up in the tough, impoverished #HongKong of the 1960s. His father passed away young, forcing him to drop school and start working at 13. With no formal education in English, Chan used a dictionary to cross-check words he heard from American music and films. His Spotify playlists feature lots of Simon and Garfunkel and Abba, and he’ll spontaneously start singing “Unchained Melody.” “Oh my love, oh my darling,” he croaks
He never received a formal culinary education either. In a time predating laws against child labor, he spent his early teenage years at the Dai Sam Yuen—a Cantonese restaurant in Hong Kong’s red light district of Wanchai. For seven years, he cleaned and prepped #ingredients to support his family in Kowloon. He eventually made it to stove number five, where he got to fry noodles and rice #FOODNINFO#FOODNETWORK#EATER#TRUECOOKS#NYC#LAEATS#LEFOODING#uglydelicious#NETFLIX#VICELAND
Made with Belvedere vodka and Birds Botanical spirit and macerated with clove, star anise, liquorice and citrus peel, the Fizzrovia Cup also uses auspicious Chinese ingredients such as a house made kumquat shrub topped with spicy ginger kombucha
Despite the name, Singapore vermicelli noodles are actually Cantonese, popular in restaurants, street stalls and tea houses in Hong Kong. Our delicate Singapore vermicelli noodles are flecked with fresh chilli and served with juicy, sweet prawns and squid
Tea and Cake, with Earl Grey, bergamot and lemon.
According to a Chinese legend, a grateful Chinese man whose son was rescued from drowning by one of Lord Grey’s brigade first presented the bergamot oil scented Earl Grey tea blend to the Earl in the 1800s