The bustling pace of the New Hong Kong suits Martin perfectly as we fly to the Peak Cafe where we prepare Roast Duck in Red Curry, followed by an adventure in high fashion.
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Martin explores new culinary trends with local food and wine experts, and tours a famous cooking school where the next generation of Hong Kong chefs are born.
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Martin compares notes with famed author and food critic Anabel Jackson, and tours the famed ‘Lan Kwai Fong’ district with visionary restaurateur Alan Zemen.
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Martin cooks up a festival of celebrated foods in Hong Kong, including Shrimp and Chicken Soup in a Clay Pot, Chinese Tamales, and a Chinese favorite, edible Money Bags!
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Martin samples Cantonese wonton noodles at a typical ‘Dai Pai Dong’ (an open air food stall) and tours a local noodle factory, where he samples a variety of noodles from different regions in China.
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Nathalie Regimbal nous présente son livre de cuisine Mandoline. Des recettes illustrées ultra simples et des activités amusantes à faire avec les enfants. ... mandoline "livre cuisine enfants" "livre recettes enfants" "livre cuisine mandoline" "livre recettes mandoline" "Nathalie Regimbal"
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