Sous Vide Strip Loin (New York) Steak with Herb Butter and Rosemary

Sous-Vide; French for “under vacuum”)is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around…

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 – Tuesday November 25th, 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 Lettuce Wrap –…

Chinese Kitchen – Thursday September 18th, 6-9pm

Some of these dishes you might have tried before but my guess is that few of you know what it takes to prepare authentic Chinese favorites like these. You will be amazed at the complexity of Chinese cooking and Eddy Ng is more than happy to let you in on some his family secrets. On…

Chinese Cooking – Tuesday July 22nd, 6-9pm

Cantonese style lettuce wrap, Minced Pork, Bamboo Shoot, Carrot, Scallion with Hoisin Sauce -生菜包 Pot sticker, Pork and Bak Choy, with scallion oil chilli dipping sauce -菜肉鍋䀡 Mongolian Beef, sliced beef stir fried with special savory spicy brown sauce with vegetables and vermicelli noodle -蒙古牛肉 Organic Chicken Breast braised in a flavourful lime and mirin…

OMG! It is time for NOODLES! Asian Noodle Night – Thursday May 15th, 6-9pm

Come learn the secrets in preparing that perfect noodle dish! The “Silver Fox” is back to share his knowledge of Asian cuisine and feed you along the way. On the menu: Shrimp wonton, Cantonese style -鮮蝦雲吞 Pot sticker, pork and bak Choy -菜肉鍋䀡 Chicken chow mein (crispy egg noodle) -雞絲炒兩面黃 BBQ pork fried noodle (steam…

Borsch Soup – Borscht 羅宋湯

Borsch is the famous soup in many Russian families, as well as many Eastern and Central European countries. The recipes of borsch vary, but vegetables (mainly beet) and sour cream are always the main ingredients. The beetroot used in cooking borsch gives the soup its trademark deep reddish-purple color. There are many recipes for borsch,…

Braised Beef Brisket and Tendon – 炆牛筋腩

Braised beef brisket and tendon is the number one comfort food in China.  In the province of Guangdong, (Southern China) it ranks the same as Wonton in most noodle houses.  Some noodle houses even advertise beef brisket as their specialty.  It is always on my to do list every time when I travel to Hong…

Beef Noodle Soup – Taiwanese Style 台灣牛肉湯麵

Noodle in soup has been comsumed in Chinese cuisine for thousands of years.   It is particularly the main feature in Northern China where weather is cold.  Japanese ramen is another form of noodle in soup and it is an essential item for tourists to try when they visit Japan.  When eating Chinese noodle or ramen,…

Pan seared Rib-eye Steak, Canada Prime Beef

Rib-eye Steak Canadian Prime Grade, cut from  exceptional Canada Prime rib roasts, aged 28 days in a controlled environment, are known for their exceptional marbling and “kernel or plug fat”, that runs through each steak. As the steaks cook, the marbling slowly melts and bastes the meat, giving it a distinct yet mellow prime rib…