May 18, 2017
Pork feast (again)! #mitzo #mitzosg #gpor #grandparkorchard #whereigoyoufollow #sgeats #sgrestaurant #moderncantonese (at Mitzo)
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Pork feast (again)! #mitzo #mitzosg #gpor #grandparkorchard #whereigoyoufollow #sgeats #sgrestaurant #moderncantonese (at Mitzo)
"In a world of round holes, be a square peg." Sydney Smith came up with that phrase in a lecture in 1804. How true it still rings over two centuries later. It's the little things that set us apart, from those who dream and those who want to leave a mark. I am one who wants to leave a mark with my #ModernCantonese styles. Me signing my name in both English and Traditional Chinese is one of those. #ChefApprenticeLife #yyc #yycfood #yyc #myphilosophy #philosophy #箴言 #captureyyc
It's 12:42am, and I just finished making this pot of risotto infused with flavours of Japan & Hong Kong. What could it be for? Here's a hint: it's for @yycpizzaweek. More to come when it's all done! #ChefApprenticeLife #ChefApprenticeAtHome #homecooking #yyc #yycfood #yycpizzaweek #Italian #rice #arborio #risotto #Japanese #和風 #ModernCantonese #新派粵菜
From Gastroposter John Leung, via Instagram:
Latergram: amped-up packaged noodles. Green curry soup, fish cake, tiger prawn, sprouts, soft egg yolk, sambal. It isn't the prettiest dish but when it's 2AM and it's been a long week, it works.
#Latergram: Amped up packaged noodles. Green curry soup, fish cake, tiger prawn, sprouts, soft egg yolk, sambal. It isn't the prettiest dish but when it's 2AM and it's been a long week...IT WORKS. #ChefApprenticeLife #ChefApprenticeAtHome #LateNightEats #ModernCantonese #yycfood #yyceats #yycliving #yyc
Craving something fried at 11:30pm so broke out my trusty mandoline. Now I'm watching the @colbertlateshow on PVR with fresh made potato chips, seasoned with flounder powder (大地魚粉) from Hong Kong, and a whole whack of other spices and seasonings. It's not bad. Not bad for a #ModernCantonese take on the classic chip. #ChefApprenticeLife #ModernCantonese
Dulce de leche experiment. Bathing cans of condensed milk for 10 hours at 85°C in my @anovaculinary #sousvide machine, and this South American delight emerges. I've worked with #DulceDeLeche at two restaurants already. What can I do to make this part of my #ModernCantonese repertoire? Hmmm... #ChefApprenticeLife #ChefApprenticeAtHome #testing #sweets #dairy #yycfood #yyc #yycliving
From Gastroposter John Leung, via Instagram:
Throw back to yesterday's hors d'oeuvres party, and grandma's favorite chaozhou pork & peanut dumplings (fēn guō, 潮州粉粿). The nutty, oniony & umami flavours encased in a translucent wrapper will remain in my memory forever. And believe me, this will be on my menu at my restaurant. Mark it.