Mou-An Wong, the good-looking in the cooking business, has been in favor of the gourmet since he was a child. His mom often calls him “a crooked chicken who knows good rice.” Could not resist the temptation of delicious food, Chef Wong started to acquire the skill of cooking in Sichuan Restaurant after graduating from junior high school. He has been study the cooking skills in kitchens for the next 30 or more years after that, deeply grasp the essences. Even now as the executive director of the Shui Young Hall, in charge of administrative businesses, he still needs to squeeze some time out to record a Taiwanese program, Stylish Man-The Chef from Bing Bing’s Cuisine. All the delicious dishes are coming in handy, making him super busy every day. Chef Wong seldom cook now, however, the kitchen is still the most unforgettable and talent displayable place.
His motto: Cook full-heartedly, you will taste happiness.
Pork Belly, Rice Blood Cake, Peanuts, Coriander, Ginger, Scallion
Red Yeast, Sugar, MSG, Soy Sauce, Chili Sauce, Sesame Oil, Rice Wine, Red Liqueur
春末夏初 The end of Spring and the begin of summer │ 創意新料理
What is it like in the end of spring and the begin of summer? Strawberry Yogurt can best fit the description. The key to the creative dish is to soak the lamb with celery, carrots, onions, papaya, rosemary, and bay leaves. Then chop the lamb into mud-like, mix with chopped onion, chopped mushrooms, and curl them into a ball. Put it on top of the mashed potatoes after fully baked and together with strawberries and mangos. Arouse your appetite even in scorching hot weather.
The taste of sour and sweet, remind us the feeling of first love. However, has it ever occur to you that the fruit is born with aspartic acids that are enable to clear the heavy metal ions. Small as they seem, they are fabulous fruits rich in nutrition and impair gastrointestinal tract, prevent anemia and strengthen gums.
2012 The 6th Bodhi Golden Kitchen Award