Hot pot restaurant in China by 光圈影像
Miss Wong Chinese Restaurant, Laval, Quebec, design by architects Guillaume Ménard and David Dworkind (MRDK) - inspired by the vibrant neon signage
Contemporary Chinese Cuisine in Leeds. Tattu fuses traditional flavours, modern methods & exquisite presentation for a unique dining experience.
Reimagined by local firm dix design+architecture, iconic Cantonese restaurant Ho Lee Fook returns with a captivating and playful look inspired by old Hong Kong films The newly renovated Ho Lee Fuk in Central Soho Hong Kong on Elgin Street showcases the luxury new modern Chinese chic interior design
Michaelis Boyd designs chef Andrew Wong's much-anticipated London restaurant, Kym's
SPICY Taberna Oriental ofrece tapas asiáticas y platos deliciosos de Japón, China, Tailandia o Corea junto a cócteles fusión en un restaurante espectacular.
The West Hollywood bar and restaurant returns June 28
Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat to tenderise it in cornstarch and egg white or bicarb to give it a soft, velvety texture. For years I watched my mother "velvet" beef and chicken neither of us knowing what the term was but happy that the beef and chicken that we ate was soft in texture-I guess taking it for granted. It was only when I saw Rachel's recipe for velvet chicken that it ticked over in my head that my mother used this method and that it was called velveting!
This 2½ mile self-guided walk down the Regent's Canal will take you through pretty Little Venice and past London Zoo to Camden Town
The bustling metropolis in the Sichuan Province is rife with stunning new hotels, restaurants, stores—plus a burgeoning local creative scene and refreshing culture
This recipe for gluten free scallion pancakes with dipping sauce is just like at the Chinese restaurant—but gluten free!
Recipe video above. At “posher” establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.
Hot pot restaurant in China by 光圈影像
In the mood for chinese delicacies ? ncbham designed Dam Sum restaurant in Brussels, the first dim sum restaurant of Damien Toulouse
The West Hollywood bar and restaurant returns June 28
Set in a newly opened mall in Hong Kong’s Lohas Park, Wasyokuya Yamaichi is a family-oriented izakaya designed by local studio Minus Workshop. Here interior designer Kevin Yiu shares more about his approach to incorporating elements of Tokyo within the mall restaurant
A few weekends ago, I took my second whirlwind trip to Hong Kong and I’ve seriously fallen in love with this vibrant city. A truly multicultural and bustling place, you can find everything here; all jam-packed into a condensed and easily accessible area. A jungle of apartment blocks, full of color, characters and contradictions; the city has an incredible energy which made me feel revitalized and inspired. Here’s a guide to some of my favorites in and around Central! See Man Mo Temple (文武廟) Forever my favorite temple in Hong Kong, the atmospheric Man Mo Temple is filled with incense smoke. In tones of red and gold, there are lanterns and coils of incense hanging from the ceiling. Dedicated to the gods of literature and war, it’s a place to pray for both success in academia and to settle disputes. Man Mo Temple, 124-126 Hollywood Road, Tai Ping Shan, Hong Kong Tin Hau Temple (天后廟) Tin Hau is the Goddess of the Sea and temples honoring her are usually found along the coast. This inner city temple is an exception to the rule; it was once close to the ocean before successive land reclamations took place. Outside it’s surrounded by greenery and …
Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat to tenderise it in cornstarch and egg white or bicarb to give it a soft, velvety texture. For years I watched my mother "velvet" beef and chicken neither of us knowing what the term was but happy that the beef and chicken that we ate was soft in texture-I guess taking it for granted. It was only when I saw Rachel's recipe for velvet chicken that it ticked over in my head that my mother used this method and that it was called velveting!
This 2½ mile self-guided walk down the Regent's Canal will take you through pretty Little Venice and past London Zoo to Camden Town
Do you own a restaurant that is in desperate need of a design makeover? Perhaps you are opening a new restaurant and you’re working on the design plan
Beile Hotpot dining space design details, description and images.
Hot pot restaurant in China by 光圈影像
