Steak Diane Steak Diane is a beef (or chicken) dish served with a pan sauce. It is not classified as a traditional French cooking technique. Rather, it was most likely invented in London during the mid-1930s as a tableside service with flambé in some high-end restaurants. This dish became famous in North America after the…
Category: Beef
Thai Crying Tiger Strip Loin Steak with a slightly spicy dipping sauce and salad
This extremely beautiful and very delicately done Thai style grilled beef dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country. It is serves with a slightly spicy, savory, and tangy dipping sauce plus a salad. The legend of the name “Crying Tiger” said a tiger…
Beef Digital Shank in Brine Water, Szechuan Style – 川式滷水牛腱
Brine water is a cooking method by using seasoning, soy sauce, herbs and water as a medium to cook and tendering meat. it is a very popular cooking method in Southern China. There are two different types of brine water, dark (add soy sauce) and white (without soy sauce). After cooking the meat, you can…
2019 Chinese New Year’s Eve Dinner – 團年飯 – Year of the Pig
The New Year’s Eve Feast is a “must do” dinner with all family members reuniting. Chinese try very hard to make this family event, often traveling long distances. This is the main reason for the huge travel stress throughout China. Big families including several generations sit at round tables and enjoy the food and time…
Beef Rendang – Indonesian Dry Beef Curry
Voted as one of the most delicious food in the world ny CNN Travel, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I’ve ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef. Although culinary experts often describe…
Vietnamese Pho with Sliced Beef (Rib Eye) in Broth
Phở “feu” or Pho is the most iconic Vietnamese cuisine made with rice noodle in a rich broth. (primarily made with either beef or chicken) Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Indochina war. The northern Hanoi and the…
Vietnamese Style Beef Salad with Fresh Herbs and Mix Greens, Sweet Lime Dressing
Asian salads are the best in the world. The reason I love Asian salads so much is because they are interesting and the dressings are so fresh. My favourite part is the tangy, fresh, strong flavoured dressings used in Vietnamese salads. Also you cannot find mayo, cheeses, and olive oil, just plain old shocking freshness to…
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…
eddy's kitchen 