Traditional recipes

Hong Kong Hotel Hosts Cooking Series

Hong Kong Hotel Hosts Cooking Series

World-renowned chefs from the hotel’s Michelin-starred restaurants will lead the series with a variety of unique and traditional recipes.

Hong Kong’s InterContinental is getting its guests to indulge in a unique hands-on cooking experience with the launch of its “Cooking with the Culinary Stars” series that will run through till the end of December 2014.

The series takes its inspiration from both local and seasonal cuisines and will features all the classic cooking techniques as well as expert advice on specialty dishes like dry miso sashimi, and stir-fried king prawns. The hotel’s array of expert chefs will also highlight a variety of international cuisines like Japanese, French, Cantonese, and even American. Renowned chefs from the InterContinental’s Michelin-starred restaurants will guide participants through the culinary series that will showcase everything from Easter dishes to summer favorites.

Dishes will have both a modern and tradition inspiration and will be paired with specialty wines by the resident sommelier. There will also be demonstrations in the art of dessert and cake-making led by chefs Jerome Husson and Cyril Dupuis.

Participants is the series will also go home with some bragging rights – they’ll received an official “Cooking with the Culinary Stars” certificate, an apron and a list of unique recipes from the chefs that they can impress their friends with back home.

Class prices start at $245 for adults and $128 for children (6-12 years old). You can reserve your spot, or get more information on the series by sending the hotel an email.

Serusha Govender is The Daily Meal's Travel Editor. Follow her on Twitter @SerushaGovender

Easy tricks for cooking well in a tiny kitchen, according to a woman who quarantined in a hotel room for 3 weeks

Cara Gallardo Weil has quarantined five times in three different countries since last year, and she knows that delivery food is only appealing for so long.

"It's depressing eating restaurant food for an extended period of time," Weil told Insider over a phone call.

Weil, the creative director for Mount Mayon Premium Pili Nuts, spoke to us from a hotel room in Hong Kong, where she was most of the way through a mandatory three-week quarantine period.

"We can get my favorite restaurant to come and deliver here, but to have to eat it every day for two to three weeks? I don't like eating out of boxes all the time," she added.

For 21 days straight, Weil and her husband lived entirely out of a studio hotel room with CM+ Hotels and Serviced Apartments.

There, quarantine guests cannot leave their room or even open their windows to get fresh air.

While quarantine food has often been compared to "struggle meals," with students at New York University sharing videos of their makeshift meals on TikTok, Weil has garnered attention for her delectable quarantine cooking.

A post shared by Cara Gallardo Weil (@food_and_travel_adventures)

In an interview with Insider, Weil explained how she managed to feed herself and her husband so well in just 400 usable square feet of living space, using only a microwave and a two-burner induction cooktop.

Netflix’s sleeper hit competition show

American television producers could learn a lot from the Chefs’ Line, an Australian import whose first season is now streaming on Netflix. The food all looks good and the action is exciting from start to finish, but the real reason why this show works so well is that all of the chefs and judges are extremely knowledgeable about the dishes that are being prepared for the competition. There are no scenes of contestants panicking or comically fumbling their way through recipes they know nothing about, like you find in pretty much every major American culinary competition, especially the ones on major TV networks. Instead, every contestant on Chefs’ Line is fluent in the cuisines they are cooking, either because they grew up with these dishes or developed a taste for them — and the skills to cook them — later in life.

The show is broken down into five-episode chapters devoted to specific (though diverse swaths of) cuisines: Vietnamese, African, Turkish, Italian, Chinese, and Greek. The amateur chefs are cooking against members of a kitchen brigade from one of Australia’s best restaurants specializing in the selected cuisine. By the last round, the most accomplished home cook faces the chef/owner of that week’s restaurant in one final cook off.

A nice thing about this format is that each episode focuses on one just one dish, so you get to see all the steps that go into the preparation of that speciality, as opposed to a highlight reel, like you often see on culinary competition shows. The convention of pitting home cooks against professionals in a blind taste test also leads to some fun moments where the amateurs prevail over the restaurant chefs. And, in a refreshing break from the cooking competition norm, the professional chefs often impart tips and tricks — and occasionally spare pieces of cooking equipment — to the amateurs when they need a helping hand.

I wish that all cooking shows had hosts and judges who were as good at talking about food as the Chefs’ Line’s Mark Olive, Dan Hong, and Melissa Leong. Whereas other food show hosts might toss out jargon like, “This just didn’t have that wow factor,” or “Needs more oomph,” the stars of this series offer specific feedback on how these creations compare to the traditional preparations of each dish. The pho episode, in particular, is a great example of the level of specificity that goes into judging each round. “This was a chicken pho that was cooked in more of a beef pho style,” Hong says before his colleague digs into a bowl of noodles. “There was a lot of spices in there that they used, and they burned the ginger and onion off before they made the stock, which is not very reminiscent of a northern-style chicken pho, which would just use star anise and ginger.”

While the Chefs’ Line is a fairly breezy series, the show also represents two major trends in the cooking competition genre that I would love to see continue to flourish: Like its Netflix siblings the Great British Baking Show and Sugar Rush, this new competition completely eschews traditional reality TV villain tropes — there are no faux-hawked bad boy/girl chefs here, or scowling judges — and instead mines drama from the amateur chefs striving for their personal bests. The other innovation here is that Chefs’ Line spends most of its running time focusing on non-Eurocentric cooking. I can’t think of another English-language competition show that has been this devoted to recipes from Asia, Africa, and the Middle East.

My only quibble with the series is that the fifth episode of every culinary chapter is devoted to a completely unnecessary profile of the restaurants where the professional chefs work. If you’re planning a trip to Australia at some point in the near future, these clips might inform your dining itinerary, but otherwise, you can skip ‘em.

All 30 (!) half-hour episodes of the Chefs’ Line Season 1 are now streaming on Netflix.

Hong Kong French toast

Hong Kong French toast is another name for stuffed French toast. The bread is typically stuffed with various jellies, jams and spreads — we stuffed ours with Nutella. The technique is very similar to traditional French toast, but you’ll need to let the bread soak in the egg mixture for a few extra moments to allow it to suck up as much of the egg as possible. One tip to make this better is to rub a little butter on the tray of your air fryer rather than use oil so bread gets a little more caramelized.

Hong Kong TVB cooking show under fire for basically saying women belong in the kitchen

Image via YouTube/Big Big Channel – 大台網

Netizens are lashing out at Hong Kong broadcaster TVB after it debuted a new cooking show that many say is brimming with sexist undertones.

The Cantonese series, called “女人必學100道菜,” translates literally as � dishes women should learn.” Its official English name is “Lady Cook.”

The show’s tagline is “cook well [so you can] marry into a good relationship.”

The hour-long episodes air every weeknight, each featuring demonstrations of four local-style recipes. The season consists of 25 episodes, according to the show’s website.

Since the series premiered on Monday, some netizens have called the show out for perpetuating problematic stereotypes that push domestic duties like cooking and cleaning to women, while not enforcing any such expectation on men.

The bulk of the criticism on Facebook were responses to a post sharing a Stand News reader-submitted opinion piece titled � dishes women should learn. Seriously, TVB?”

One comment read: “My jaw dropped when I saw the show’s advertisement on TV. A cooking show only targeting a female audience—am I living in the 1920s?”

“This simply belittles the standing of women in our current day society and is completely patriarchal in thinking,” another user said. “This show is just insulting to women.”

On TVB’s Facebook pages, however, posts about the series did not attract any negative comments, or many comments at all—possibly explained by the fact that the broadcaster’s audience are overwhelmingly older and likely to be more conservative.

Elena Kong, one of the celebrities featured in the show, shared a trailer for the series on Facebook. All but one of the 18 comments were positive—the sole user who offered critique said it would be “better if the show was called � dishes everyone should learn.”

Coconuts HK has reached out to TVB, Kong, and Kitty Siu—a celebrity chef on the show—for comment.

Amid a cultural reckoning that is seeing many companies around the world undo branding that latches on to stereotypes that are sexist, racist or otherwise inappropriate, TVB’s new series is being condemned as wildly out of touch.

And it’s not the first time TVB has come under controversy for airing sexist TV shows.

In 2014, the broadcaster’s reality TV show, “Nowhere Girls,” was the subject of dozens of complaints filed to the Communications Authority. The series was centered around “helping” women portrayed as society’s “have-nots”—including a recent mainland Chinese immigrant—and was heavily criticized for being discriminatory and downright distasteful.

TVB has also been condemned as homophobic, with critics observing that many of the gay characters in its programs are disproportionately portrayed as criminals and social outcasts.

Follow Coconuts on Instagram and Twitter for more fresh and juicy news in your feeds.

One World Kitchen

One World Kitchen is a creative and high style cooking series featuring nine cuisines: Argentinian, Italian, Thai, Japanese, Indian, Lebanese, Vietnamese, Cantonese, and Greek. The young and vibrant hosts will captivate your audience by teaching them how to master the world’s hottest dishes and showing them age-old cooking secrets from their unique cultures.

Forget your passport and tear up the takeout menu – One World Kitchen will help you master the world’s hottest cuisines.

Season 1

In this creative and high style cooking series, five young and vibrant hosts bridge modern and the traditional as they share age-old cooking secrets and dishes from each of their unique cultures with five global cuisines: Indian, Thai, Italian, South American and Japanese.

Some episodes available with Mandarin subtitles and Spanish dubbing!

Season 2

One World Kitchen Season 2 stars four passionate and captivating female cooks, each with a unique culinary expertise, shared through four distinct cuisines: Thai, Italian, Argentinian, and Japanese.

Available with Mandarin subtitles!

Season 3

One World Kitchen Season 3 features modern and traditional Cantonese, Greek, Lebanese and Vietnamese recipes. The four young, vibrant hosts create the tantalizing dishes using age-old cooking secrets from their unique cultures.

We made super tender ɼhalapian Steak,' dish inspired by opera singer with toothache

Redditor Fatmiewchef, who lives in Hong Kong and posts to Reddit anonymously, started a cooking blog during the COVID-19 pandemic as a way to chronicle cooking for his then-pregnant wife and share some of his favorite family recipes from growing up in Singapore.

But it's his post about a recipe from a Japanese hotel, created for a German opera singer, that's attracting attention within the Old_Recipes subreddit.

Fatmiewchef shared his blog post about the steak on Reddit, along with the recipe for recreating "Chaliapin Steak," a dish that appears on the menu at Tokyo's Imperial Hotel to this day.

As the story goes, famed opera singer Feodor Chaliapin traveled to Tokyo in 1936 to perform and record "The Song of the Flea" but came down with a toothache during his travels. Chaliapin was craving the comfort foods of his own country, and asked hotel chefs to prepare an extremely tender steak for him to eat. The steak they created, which was tenderized using the enzymes in grated onions, became known as Chaliapin Steak.

"The story fascinated me," Fatmiewchef told TODAY Food. "I felt sympathy for this Russian dude who was essentially on a business trip in a strange and foreign land, suffering from a painful malady and needing something familiar to eat as a way to soothe himself. How bad do you want a steak, that you would still want to eat one despite having a toothache?"

The Imperial Hotel's website explains how they currently create their version of the dish.

"Rump steak is marinated in onions to soften it, with generous helpings of onion sauté on top in place of a sauce," the site reads. "Chaliapin Steak is but one of the traditional creations passed down through the ages at the Imperial Hotel."

Eager to try tenderizing my own steak using the power of onion enzymes, I set out to try the recipe in my own kitchen.

Once my eyes stopped watering from grating and chopping onions (in addition to using grated onions to tenderize the meat, more chopped onions get sautéed as a topping), I made small slices in a few sirloin steaks and coated them with the grated onions. After letting the meat rest for about a half hour, it was time to cook.

My husband suggested cooking another sirloin steak without the onions, only pounding it with a meat tenderizer as a "control" to see if the onions changed the texture of the steak. The verdict: A little bit of onions made a huge difference.

Not only were the Chaliapin Steaks melt-in-your-mouth tender, they were also super flavorful — a clear winner at my dinner table. We served the steak with some baby red potatoes, parboiled and sautéed in butter then topped with parsley: They were the perfect accompaniment to the decadent dish.

So, other than his fascination with Chaliapin's story, why did Fatmiewchef choose this unique steak to share to Reddit?

"I have a fascination with old recipes and how they have evolved over time," he explained. "When people share their great aunt's cookie recipe, they aren't just giving directions on how to cook, but also trying to share some of the warmth and love that their great aunt brought to the world. Food, if looked at as an interactive artistic medium, touches us where nothing else can."

As for the Chaliapin Steak, I will be using the technique of tenderizing meat with grated onion on a regular basis. From the buttery tenderness of the meat to the delicate onion flavor in each bite, this steak was worthy of a standing ovation.


Best for: Gluten-free bakers in the making

Price: HK$1380 per person

Sweetpea Bakery serves up some of the most irresistible gluten-free cakes in town, and in sophisticated flavours like earl-grey lavender, banana salted caramel, houjicha and yuzu to name just a few.

Their signature baking class includes floral tea and sweet nibbles as a welcome and all of the ingredients, instruction and support you need to bake your very own 7&rdquocake. You'll also take home a pack of Sweetpea&rsquos very own gluten-free flour mix.

Self-taught Detroit chef goes viral on TikTok, continues 'Demon Slayer' cooking series

Detroit Chef Jonathan Kung. (Photo: Provided by Gerard + Belevender)

To get a taste of chef Jonathan Kung’s Asian-influenced culinary creations prior to the pandemic, you needed to get a spot at one of his private dinners or dumpling classes.

The events took place at the Kung’s Kung Food Market Studio space in Detroit’s Eastern Market.

Once the pandemic hit and more people cooked at home, Kung garnered a new following, though not in person. The self-taught chef took to TikTok with 60-second daily cooking demos that have gone viral and garnered more than 900,000 followers and 11 million likes on his videos. On TikTok, Kung calls himself a "third culture cook."

Now he’s teamed up with Funimation, an anime distribution company, to pair cooking classes with videos and movies.

The second series of several cooking demos based on the release of anime film "Demon Slayer" will launch Friday on Kung's TikTok account. The first series, "Naruto's Ramen Chowdown!" ran in March.

Detroit Chef Jonathan Kung. (Photo: Provided by Gerard + Belevender)

Kung creates dishes based on anime character profiles in a how-to approach with easy-to-follow steps.

“The reaction has been very good,” Kung said. “It’s been pretty successful with something like 2 million on Instagram. Being approached was an affirmation for what I was doing in the city. The responses that we’ve had that something coming out of Detroit has this mass appeal."

Kung started the cooking videos last May as a way to inspire those at home to cook. Since then, he has gained has more than 900,000 followers and 11 million likes on TikTok. You will also find many of those 60-second recipes on Kung's YouTube channel.

"It’s whatever inspires me at the moment. It’s kind of like a serotonin hit or when you have two songs that you like together," he said. "It's not something that you completely expected but you are happy that it's worked.”

Much of his recipe inspiration comes from being reactionary and coming up with things in the spur of the moment.

“As a person who tries to set a mood or narrative into the movie, I try to encourage people to cook creatively for themselves."

Being reactionary comes with the help of a fully stocked pantry and kitchen.

“Cook creatively, take a chance,” Kung said. "When you make a mistake in food . if you try something and you like it, that's something you can fall in love with the rest of your life. “

One of Kung's most-viewed videos, he said, is for a Chinese potato dish. The video has more than 4 million views. Another is a dish of spicy Szechuan feta pasta with more than 1 million views.

"It (the Tiktok videos) gave people something fun to do in a way that they wouldn't have initially expected,” he said. “Luckily for me, they’ve been going well on the Funimation page, too. "

Kung grew up in Hong Kong and Toronto but has spent most of his time in Detroit. He’s worked for several chefs around town and done pop-ups. Kung said he plans to open his own restaurant.

Pressure’s ON

Take the pressure off weeknight cooking with host Vanessa Gianfrancesco in Pressure’s ON. This lively culinary series inspires with weekday meal plans that feature savoury and sweet easy-to-make dishes using a versatile multi-cooker.

After a demanding day, you shouldn’t have to settle for a dull meal! In each episode, using fresh ingredients and a trusty multi-cooker, Vanessa shows us how convenient it is to cook up four irresistible dishes for four weeknights. From melt-in-your-mouth Korean Beef Tacos to Caramelized Pork Ramen, or a Salted Caramel Cheesecake, Vanessa proves that cooking with pressure can be creative and delicious.

Season 1

Take the pressure off weeknight cooking with host Vanessa Gianfrancesco in PRESSURE’S ON. This lively culinary series inspires with weekday meal plans that feature savory and sweet easy-to-make dishes using a versatile multi-cooker.