As 17-year-old Yan Huan flees China to make a better life for himself in Hong Kong he looks back regretfully at his grandmother and promises a young girl (his sister?) that he'll take care of her.
Three years later he's living on the streets of Hong Kong picking up discarded cigarettes to smoke when a chance encounter leads him to the opportunity to become an enforcer for a Hong Kong gangster - if he's brutal enough. He rises to the occasion and passes the job interview. there follow a series of scenes indicating his growing authority over the years, his re-acquaintance with the girl (his sister?) working as a prostitute to try to pay off debts owed to another gangster, and his eventual capture and imprisonment. In prison a relentlessly kind priest ignores his family and other responsibilities to spend hours and hours and hours sitting in Yan Huan's cell with him trying to be a mostly passive good influence.
There were possibilities for a good movie (or at least a routine Hong Kong crime drama) along the way but everything else was given short shrift to get to the hero moment of Yan Huan reading The Bible and being saved.
Crowne Plaza Auckland’s Aria Restaurant & Bar will host some of the world’s top chefs starting from September as they gather for the hotel’s new Culinary Journey. Three chefs will feature as part of the new offering. Vikas Khanna, a world-leading Indian chef and founder of modern Indian restaurant Junoon in New York will present a menu during September and includes Chicken Tikka Mirza Hasnu…
If you're craving for a dish with rich flavours, you must make the Steamed Broccoli with Scallop Sauce. Get recipe-
Today, I’d like to shout out to a vegetable that looks like a beautiful bunch of flower in green. If you ever want to celebrate a birthday or V-Day with that special someone who absolutely adores broccoli, do consider gifting these beautiful florets with a large golden bow. Not only are they edible (unlike flowers), they are full of nutrition (super food for kids) and very delicious.
Only 15 mins to cook, try the Steamed Tiger Prawns with Minced Garlic tonight. Get #recipe -
Recently I’ve been very much obsessed with Sam Leong’s cookbooks – yes and I bought all 3 of his cookbooks (LOL). If you don’t know who this guy is, he’s a Chinese celebrity chef from Singapore and has won many impressive awards and accolades from the culinary world. Trained by his Malaysian dad who was well-known as the king of shark fin years ago. Sam is known for his modern Chinese cuisine,…
[Interview] Chef Sam Leong on Margaret River Gourmet Escape.
The Margaret River Gourmet Escape is back and will take place 21-23 November, and this year Singapore chef Sam Leong has been invited by the organisers and will be headed down to the celebrated three-day culinary adventure in the town (and surrounding areas) of Margaret River in Western Australia.
It's a huge honour for the Malaysia-born, Singapore-based chef - who heads Forest 森 at Equarius Hotel, Resorts World Sentosa, and is multiple award winning chef at the World Gourmet Summit - where he will be presented alongside heavyweight names such as Heston Blumenthal (The Fat Duck) and George Calombaris (The Press Club).
We ask him for his thoughts on his upcoming participation at the Margaret River Gourmet Escape.
1. Tell us a little about who you are and what you do, in your own words. What have you been doing since you opened Forest with Chef Mike Tan at Resorts World Sentosa?
Other than heading the kitchen at Forest in Resorts World Sentosa, I am taking on a few opportunities to be the consulting chef for clients looking to open Chinese and Asian restaurants overseas.
I am lucky to be surrounded by diverse cultures from a young age. I was born in Malaysia but had the great opportunity to call Singapore my home for the past 20 years. I have had stints at Four Seasons Hotel and with the Tung Lok Group. My wife is from Thailand – so as you can imagine our cooking philosophy is influenced by all these incredibly rich cultures.
My signature dish remains the Wasabi Prawns, which I created 25 years ago – and never lets me down! This is on my menu for my diners at Margaret River Gourmet Escape.
2. What's your involvement with Margaret River Gourmet Escape? What would you be doing or featuring there? Which specific event will you be headlining?
I’m partnering with Chef Nigel Harvey, the head chef for Voyager Estate, for the East Meets West Dinner at Voyager Estate. We are aiming for at least three great dishes using West Australian produce and are having discussions everyday on perfecting these.
As mentioned earlier, I’m thinking of going back 20 years and getting inspiration from my early days – one of the dishes I’m definitely including is the Wasabi Prawns. I will be taking part in the Chef’s Skillery presented by Foxtel LifeStyle Food Channel and the Chef’s Secrets attractions at the Gourmet Village on Saturday 22nd November. I will also have interactive sessions with members of the press, sponsors and guests as well. This will give me a chance to share my ideas on food and my experience over the weekend with them.
3. How did the organizers of Margaret River Gourmet Escape get in touch with you? How did they convince you to participate?
The Margaret River Gourmet Escape organisers were kind enough to think of me when planning this year’s November event. I received an invitation from them, and I simply couldn’t refuse! The lineup of chefs, wine experts, and food critics is unrivalled for the food events out there. It is an opportunity of a lifetime to be included alongside greats such as Heston Blumenthal. Not to mention the opportunity to cook with the freshest produce from Margaret River region.
It was quite a simple decision!
4. What are you most looking forward to at Margaret River Gourmet Escape?
This is my first time taking part in Margaret River Gourmet Escape. I’m looking forward to meeting fellow chefs, those who I know and the new talent in the culinary scene. I am especially looking forward to meeting the wine-makers and learning how to pair food and wine.
I’m looking forward to my collaboration with Chef Nigel Harvey, the head chef for Voyager Estate, for the East Meets West Dinner presented by Singapore Airlines.
During these events I also get to meet with diners – it’s a great way to interact with people who are enjoying your food. Singapore Airlines, the official event partner for this dinner at Margaret River Gourmet Escape and is sponsoring a beautiful book that was produced with their renowned International Culinary Panel. The book will be autographed by our international Chefs at the event and we will be presenting these to our VIP guests – I’m looking forward to this.
5. How do you think you can best stamp Singapore's mark at what is
quintessentially an Australian event?
I’m there – so that’s a great start!
On a more serious note though, I will be cooking my signature dishes that have been a favourite for my Singaporean diners. These dishes will be a great representation of Singapore and hopefully I can share the diversity in Singapore cooking, flavours and tastes.
Chef Sam Leong will be headlining the East Meets West Dinner presented by Singapore Airlines, with Voyager Estate head chef Nigel Harvey on 21 November at Voyager Estate during the Margaret River Gourmet Escape. Tickets are sold out.
