By Kenneth Goh, Michelin Guide Global, Aug 12, 2019
The Toronto-based celebrity chef, who co-helms the MICHELIN Plate Chinese restaurant TungLok Heen, shares his advice for young Chinese chefs.
Whenever celebrity chef Susur Lee travels, he keeps an eye out for that one good idea to bring back to Toronto, where he runs restaurants including Lee and Kid Lee. Things that have caught his attention can span from ingredients such as long black peppercorns from Cambodia to how a deboned chicken drumstick is served like a popsicle in a street stall in Qingdao.
Speaking to The MICHELIN Guide Digital during a recent trip to Singapore, Lee says: “I need that one great idea, be it from ingredients to a dish, and I enjoy making my rendition of dishes that I see overseas when I am back in my kitchen at home.” Read more…
by Guo Ding, August 2nd, 2020, The Georgia Straight
Last month, the B.C. government announced $10 million in funding for the Chinese Canadian Museum project.
This marks the first time that a North American government has supported such a project. And $10 million is only the beginning.
This shows that Premier John Hogan is a leader who fulfils his campaign promises.
I still remember when I wrote an article in Sing Tao Daily on May 1, 2017, suggesting that B.C. should build a Chinese Canadian history museum to identify the contributions of the Chinese community since 1860. The next day, I received a phone call from NDP headquarters, telling me that the party leader, Horgan, endorsed my idea. read more…
Last week I openly pined for more Lazy Susans in Vancouver’s restaurant scene. I just love the things and wish they were more common. While the convenient turntable-on-table’s origins are a matter of the historical record, I much prefer this fantastical take by filmmakers Ian Kibbey and Corey Creasey. They tell a much different (and better) story.