Chinese Kitchen – Monday March 30th, 6-9pm

This is not your take-out version of Chinese cuisine this is the real deal! Eddy is a master with a wok and is more than willing to share the generations of secrets that he has learned all the while feeding you a feast while he’s doing it! On the menu: Cantonese Style Wonton with Prawn…

Chinese Kitchen – Monday October 20th, 6-9pm

Always back by popular demand, Eddy! His knowledge and cuisine will blow you away and leave you with a better understanding of the culture from which these dishes come. His portions will also blow you away, no one leaves hungry! On the menu: Pan-fried pork baby back ribs coated with Chinese five-spice and Sichuan peppercorn…

BBQ Pork Chow Mein with Steam Noodle – 义燒炒麵

Chow Mein (Fried egg noodle) is a Chinese classic. I remember I had my first summer job in a BC Northern “Ghost town” called Barkerville just because I knew how to make this noodle dish. It is a different type of noodle than the crispy egg noodle we order in a Chinese restaurant. It is…

Singaporean-Style Fried Vermicelli Noodle – 星州炒米

It is a dish of simple fried vermicelli noodle in curry powder, soy sauce, red pepper, sweet onion and bean sprout. Although it carries the name “Singapore”, Hong Kong is the city where the dish was originated. At present, you can find this noodle dish almost everywhere in the world. The original recipe calls for…

潮州滷水鴨 (Chaozhou Brine Water Duck)

Chaozhou Brine Water Duck is one of the most famous regional dishes in Chinese.  The way to prepare the brine water represents the essence of Chinese cooking by using a wide variety of herbs. The ingredients I have used can find it in larger Chinatown centers in North America like New York, San Francisco, Los Angeles…

Chinese Style Barbeque Pork – 明爐义燒

Barbeque Pork is so special in Chinese cuisine – you can find it anywhere in the world when you see a Chinese.   There are numerous “Sub” recipes under the BBQ pork heading such as BBQ pork bun, BBQ pork fried rice, BBQ pork egg foo yong or BBQ pork noodle.  It is great to eat…

Hickory Smoked Centre Cut Pork Loin

I don’t buy deli meat for my sandwich anymore!  The deli meat you buy from the shop is usually full of preservatives and chemicals.  Can you imagine the expiry date on the package is six months away!  Also you have no ideas when they prepare the meat in the packer and who touched it.  I…

Smoked Barbeque Pork Baby Ribs, with Hickory Wood and Maple Syrup

That good old summer time is coming to an end pretty soon!  In Vancouver, we know the BBQ season is almost over when The Pacific National Exhibition opens.  Also rain usually falls after the September Labour Day long weekend.  So we want to take full advantage of the almost last sunny weekend, Smoked BBQ baby…

Szechuan Style Brine Water Duck Smoke Duck 川式滷水煙鴨

How can you intensify a recipe to a higher level with extra flavour and taste?  This is the challenge!  What you will see here is to make an ordinary duck recipe to a head turning plate.  It takes a little time and equipment to make this recipe.  However the brine water can last up till…

Yang Zhou Fried Rice 楊州炒飯

Oh joy!!  Yang Zhou Fried Rice 楊州炒飯 is the most famous Fried Rice in the Chinese culture!  It is so popular that it is served in almost every Chinese restaurant around the world.   This fried rice is a staple among the Chinese fried rice dishes and is comparable to how Americans perceive hamburgers.  Chinese barbecued…