Singaporean Barry Quek is the executive chef of Singapore-inspired modern European restaurant Whey, in Central, Hong Kong, and a pop-up/delivery side hustle called Uncle Quek. I was born and ...
This recipe is simple ... you cut up the pork roast into servings. You will notice that the succulent meat tends to fall apart. That is because it cooked long and slow. The result is a very ...
Thank God it’s Friday, and do we have a TREAT to try over the weekend! The Chinese, especially Teochews and Hokkiens love to braise their food. A good braised duck is cooked with love in a pot of soy ...