For Immediate Release Experience Cooking in Hong Kong as a Local Hong Kong July 30th 2017 - After only one year, Local Cooking Experience Hong Kong has already become one of the best reviewed Cooking Class on TripAdvisor. Passionate about cooking since a very young age, Edith has been sharing her love for food and cooking with everyone around her. Edith loves to cook and always tries new things in her kitchen for the pleasure of her family, friends and students as she is also

Believe it or not, potatoes have gone way beyond from just being mashed or french fried. They can be very tasty while cooking Asian style too! All you need is some inspiration. This time, I'm introducing two dishes that are quick, tasty and very economical. If beef is your thing, fire up your trusty wok with some vegetable oil, minced garlic and ginger. Next, add some beef slices or minced beef (marinaded with a pinch of salt and sugar, a dash of vegetable oil and light soy s

Chinese lettuce is very similar to iceberg lettuce yet so much more functional in my opinion just because there is so little room for breakage and tearing of each leaf when washing. Lettuce is superb for wraps and salad but it is not a leaf to fry, right? Wrong :)! When done correctly, it is something that will grace your dining table week after week. This time around, I've chosen to cook my Chinese lettuce with fermented beancurd (the white one, not the red one and that's fo

Chinese pumpkin can be found in supermarkets all over Hong Kong as well as cut up into meal-sized chunks for sale at your local wet market. They are smooth, long and gourd-shaped compared to their short, fat and stout western version. They are also affordable and oh so versatile. Whoever told you pumpkins are only for Halloween jack-o-lanterns obviously doesn't spend much time in the kitchen. When I make soup with it, I tend to leave the skin on but when I braise it like I do

Okay, who's not heard of celery? Now who's heard that there is something called Chinese celery? The two share a resemblance but one pales in taste compared to the other (personal opinion). The Chinese version is long, thin, leafy and bursting with celery flavour! I made this dish using strips of lean pork and a full package of pickled mustard greens. So savoury when cooked together with Chinese celery that you will need at least 2 bowls of steamed rice and perhaps a cold beer