Tag Archives: Chinese cuisine

Golden Temple photoshoot

Last November I had the pleasure of shooting some of the signature dishes at Golden Temple.  The restaurant is an old Brookline institution, if you grew up in the area or went to a university in Boston chances are you’ve been there and had a scorpion bowl or three.  In fact, of all the shoots…

Sating my noodle head cravings with Fujian noodles

I come from a long line of noodle heads.  Before communism claimed south Vietnam, my maternal grandfather had built himself a small but respectable business as a noodle maker and before long a noodle soup street food vendor in one of the alleyways of Saigon.  As a father to nine daughters and four sons, he had bred…

Guts & glory :: Steamed sea bream with chinese broccoli

Grocery shopping in Chinatown for the week’s groceries with Mama Yee was always a chore when I was young.  I had no interest in any of the products that filled the shelves except for the one that stored sweets and even that wasn’t worth an hour of cart pushing and dodging.  An obligatory stop at…

Stir-fried prawns with cashews

Over the last few months I’ve amassed a fair collection of cookbooks from friends & family.  Gok Cooks Chinese was given to me as a birthday present as I’d like to explore different cuisines outside of the western world.  Lately I’ve been dipping my toes into cooking Chinese food as you can see in this…

Light lunch: Udon noodles with tofu & napa cabbage

Simple is often delicious.  That’s what I love about the udon noodles with tofu and napa cabbage dish; it calls for minimal ingredients and requires no time at all to prepare.  Lunch fixed in about 15 minutes is perfection for lazy weekends don’t you think?   The recipe for udon with tofu and Asian greens…

Warmth for the winter months: luo han guo soup

Today we say adieu to 2012.  I, for one, can’t wait to let go of an injury-filled year (dislocated shoulder & fractured foot) and look forward to one full of food, travels and photography.  What are you most excited about for 2013? On the food front, I’d like to learn more about dishes from different…

Twice-roasted belly of pork with broccoli tenderstem

Pork belly is a weakness of mine.  If it’s on the menu and I’m feeling carnivorous chances are it will be sitting in the pit of my stomach in an hour.  The 3 different textures to a roasted pork belly is what holds my loyalty. Crisp is the first layer you bite into from the…

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