It was a storming winter Saturday evening. We went out for dinner looking for something heart warming.
We recalled seeing a poster of a winter combo at Hing Hung Restaurant and East Fusion Food on Capstan Way. We were surprised that East Fusion Food was closed (for renovation ??). So, we settled for Hing Fung Restaurant.
The winter combo is a three dish combo. One of the item in the combo is the above Snake Soup. It is a thick soup with bamboo shoot, cloud ear and shiitake mushroom besides some slivered meat.
We are not sure how snake meat looks like. Is snake meat a white meat or dark meat? The meat above was a bit tough. Anyway, there was not much of meat in the soup. We found that the soup was quite bland and there was quite a bit of leftover since it was a big bowl.
The main course of the winter combo is the Lamb Hot Pot. It came on a burner to keep it hot. More on following page. Click here to continue reading.
There is a new dim sum restaurant on the previous King Buffet location. It is very rare for a Chinese restaurant to be named after it’s chef; Chef Tony is the name of the restaurant.
We came on a Sunday morning. We arrived at 11:45am and was told the wait will be 30 minutes since we did not have a reservation.
The decoration of Chef Tony is modern and the paint work is very shiny, not typical of dim sum restaurant. Do not be misled by these empty waiting seats. They were occupied most of the time.
The entrance is decorated with photos of Chef Tony with some celebrities, I presumed.
We waited for almost an hour before we got our table. So, reservation is highly recommended if you decided to give this restaurant a try.
The charge for tea is $2 per person is a little steep. We had Chrysanthemum tea.
We spent our waiting time browsing through the menu which has lots of pictures. You can click on the menu to have a larger view.
We ordered 6 items to share but when one of the item was missing. We just let it go.
Fried Glutinous Rice with mushroom and Chinese sausage from the chef choices. The rice was al-dante as it should be but the serving is small for $8.95. More on following page. Click here to continue reading.
With Valentine’s day around the corner, Michelle shared a Chocolate Yogurt Snack Cake for dessert at the South Arm Older Adults Cooking Club.
These mini Chocolate Yogurt Snack Cakes is perfect for snacking. These cakes can be stored in an airtight container at room temperature for four days.
Michelle also made some Meringues as a Valentine’s gift to the participants. She calls it “Forgotten” Cookies because you can make these cookies the night before you want them and they turn our perfect when left in a cooling oven overnight!
- 1 cup buttersweet or semisweet chocolate chips
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt (not non-fat)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
Source: this recipe is adapted from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen.
Makes 12 cupcake-sized snack cakes or 24 mini cupcakes.
Michelle served the Farro and White Bean Soup with some Whole Wheat Biscuits.
This Whole Wheat Biscuits are easy to make. Serve the biscuits with butter or jam.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup milk
Source: this recipe is adapted from 100 DaysofRealFood.com
Michelle shared a Butter Lettuce Salad with Gruyere and Walnuts recipe at the South Arm Older Adults Cooking club.
A diet rich in walnuts and walnut oil may help the body deal better with stress. Research published last year in the Journal of the American College of Nutrition found that walnuts and walnut oil lowered both resting blood pressure and blood pressure responses to stress in the laboratory. The researchers said the study shows that a dietary change could help our bodies better respond to stress.
- 1/4 cup walnuts
- 1 head butter lettuce
- 1 teaspoon dijon mustard
- 2 1/2 teaspoons red wine vinegar
- 3 tablespoons olive oil
- 2 oz gruyere cheese, diced
- 1 tablespoon chopped chives
- salt and pepper to taste
Source: this recipe is adapted from The Art of Simple Food II, by Alice Waters
Michelle prepared 4 recipes for this session of South Arm Older Adults Cooking Club.
The first recipe is Farro (or Tuscan Spelt) and White Bean Soup. Making soup is a great way to use leftovers. This soup is a complete meal with grains, beans and veggies.
Farro is a grain related to wheat that is lower in gluten and has a different flavour and texture. You can use spelt or barley in place of farro.
- 1 1/2 cups cannellini beans (white beans), soaked overnight and cooked or approximate 3 cups canned
- 1 1/2 cups spelt or farro, soaked 4 to 8 hours if not pearled
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 sprig fresh rosemary, remove stem and chop
- 2 garlic cloves, minced
- 1 cup chopped tomatoes, peeled and seeded or 1 can diced tomatoes
- 4 cups vegetable or chicken stock
- salt and pepper to taste
P/S: we substituted the onion with extra garlic as onion was missing from the groceries list.
Source: South Arm Older Adults Cooking Club
Ben decided to surprise the family with a Malaysian meal on a Friday evening on his way back from work.
We had noticed a new Malaysian restaurant on No. 5 Road a short while ago. When I checked it out on Urbanspoon.com, I noticed that it only opens in the evening. We usually eat out for lunch on weekend, so, we have not check this place out until now.
Apparently, Sambal Coconut Malaysian Szechuan Cuisine only caters for take out only. There is a 10% off for pick up with some conditions applied.
The above is Mee Goreng for $8.25. It has beef, egg, shrimp, tomato, bean sprout, choy sum, cabbage and tofu. This was slightly sweetish.
Fried Kuey Teow is $8.95. This was slightly spicy and sweetish also, with shrimp, fish cake, squid, bean sprout, egg and chives. Nanzaro commented that the serving was relatively small compared to the one he always get from V’s Malay & Thai Food in the Richmond Public Market for $7. More on following page. Click here to continue reading.
Here’s a video about “Chopsticks” which was shared by a friend on my facebook a/c which I love to share with chowtimes readers.
The copyright of this video remains with the original producer or production team at CCTV.
We are two overseas Chinese who appreciate and admire the cultural value of this video and thus have added the English subtitles to this video in the name of promoting the intended meaning of this original video to the wider audience especially for those of English language speakers.
English Subtitles by
Douglas Choong (NZ) 锺伟鹏
Dr. C.K. Tan (TW) 陳志金