As promised I have randomly selected a winner, or rather Warren did, for Diana Kaun’s new book The Chinese Takeout Cookbook. The winner is “gryhndldy.” Let me congratulate “gryhndldy” and I will be contacting you for your mailing information. Diana’s book is a wonderful collection of classic Chinese takeout recipes that you can reproduce at home. Diana’s recipes are easy to follow and use ingredients readily available in your local markets. For those who did not win the book go out and buy a copy. Make takeout Chinese food you can enjoy while controlling the quality of the ingredients, and not worrying about whether your neighborhood restaurant slipped in some MSG unannounced.
It’s official! Lotus Blue is now open. Four months of researching and developing the menu, plus hiring and training of the kitchen staff finally culminated in our grand opening last Tuesday, February 21st. New York’s first restaurant serving a full menu of authentic and modern dishes from Yunnan province of China is now open… and I am having the thrill of a lifetime.
In the heart of the Chinatown area of Singapore was an old faded hotel and restaurant known as the Majestic. I remember the building being one of those relics from the 1930’s unkempt but with lots of potential. Our family used to go to the restaurant for good inexpensive Chinese food but certainly not a gourmet experience by any measure. In 2006 the hotel underwent a complete transformation into an incredibly stylish establishment with an equally modern restaurant. Decorated with custom designed furniture, chandeliers from the Mooi Weer Collection and sculpture by Cai Zhi Song, the restaurant is a modern Chinese art collector’s dream. The food at the restaurant reflects this environment and was created by the modern Chinese master chef Yong Bing Ngen whom I had the opportunity to chat with last week. The restaurant has received numerous accolades since its opening in January 2006. In conjunction with the Foodbuzz 24, 24, 24 event I’ve arranged a dinner at the Majestic Restaurant.
Unhappy and failing in high school Yong Bing Ngen (楊彬源) decided he was ready to set out and explore his future on his own. He announced his intention to his schoolmates one day and left school the next to work at his brother-in-law’s restaurant as a dishwasher. Without a definite plan his mother was concerned for his prospects, and advised him to learn a trade. He pondered her counsel while doing dishes and took a peek at the cooks in the kitchen. It was a “kopi tiam” or a family-run restaurant serving local Chinese food. He was intrigued by the activities in the kitchen and decided cooking was going to be his trade. From this humble beginning Chef Yong went on to become one of Singapore’s most innovative Chinese chefs, and chef owner of the Majestic Restaurant and Jing.
If you’ve been a reader of food blogs during the last year it is very likely you’ve encountered the Foodbuzz banners. They’re hard to avoid. More than one thousand food bloggers are already Featured Publishers of Foodbuzz. And the main Foodbuzz site is currently one of the top ten Internet destinations for food and dining. The Foodbuzz team has already reached this level of achievement even before the official launch of their Featured Publishers community on October 13th.