Whether it’s Ants Climbing a Tree, Buddha Jumps over the Wall or a recipe whose name translates to “Ignored by Doggy Stuffed ...

Everything’s pretty much deep fried because it’s the speed of cooking,” says chef and restaurateur Kwoklyn Wan. “If people ...

have shied away from cooking Chinese food for fear of not ever being able to recreate some of our favourite meals. However, with better access to authentic ingredients, proper equipment and plenty ...