Follow Chef Kin of Jean Georges on his journey to creating a delicious and savory Sea Bass dish. Watch him from start to finish as he demonstrates step by step how everyone can make this dish at home. Also learn from Mixologist Maggie Ren the secrets to making a Shanghai Cosmo-one of Jean Georges signature drinks.
Whip up a Prawn and Mushroom Hot and Sour soup out on The Bund with Chef Qiu of New Heights. This soup is packed with flavor, but simple enough for you to recreate at home. Then see how it pairs greatly with the fruity'I think you are cute'cocktail that Mixologist Angela Li demonstrates how to make.
Tag along with Chef Steven as he gives tips on how to choose the best ingredients for his Red Snapper and King Prawn with Thai Mango Salsa dish. See how this beautiful dish is constructed and how you can do the same in your kitchen.
Learn to create a dish that will definitely steal the show! See how Crowne Plaza's Chef Steven fuses together French and Chinese cuisines to create a Beef Mooncake with Sichuan Pepper Sauce dish. To compliment the meal, Mixologist David makes a Frozen Coconut drink perfect for the ladies.
Cumin Beef In this episode, Heidi takes us to the Intercontinental Pudong Shanghai where the'wonderful Chef'Jason Xu is waiting for us. Jason is a winner of a cooking competition and he is going to show us a Chinese dish named Cumin Beef with Bean. Cumin is a kind of ingredient which is often used in Xinjiang dishes. Let's see if the dish today is from Xinjiang.
Salt Pepper Squid We are having Chef Jason cook for us again at the Intercontinental Pudong Shanghai. This time we will see how Jason cooks salt pepper squid. And he will also tell us what the difference between chili powder and paprika which are often used in the West.
Tropical Roasted Duck We have Chef Gereme Leung Whampoa Club back on the show again. We will see a new combination of roasted duck and pineapple and mango. Gereme show us his special home-made sesame paste with peanut butter and all kinds of ingredients.
Lily Root and Frog Legs In this episode our first stop is the supermarket and the task is to find suitable frog legs, lily root, lemon and lime for our special delicious entree presented today:'Lily Root and Rice Soup with Fried Frog Leg'Let's see how Heidi and Chef Sam Mo prepare it to satisfy our curiosity at Laris bar.
Pan Fried John Dory Heidi can't wait to show us her favorite dish ever since she started her career in Shanghai. After making us the'frog dish'last time, Chef Sam Mo came again and surprises us with his Pan Fried John Dory on Potato Salad and Lemon Spinach.
Spicy Coconut Snapper People who love fish and chips, this is one you won't want to miss! But this is not the ordinary fish and chips you might have in mind. Today, Heidi takes us to the beautiful riverside restaurant on the bund--New Heights. Chef Chew Chen Shiong is going to make us Crispy Snapper with Spicy Coconut Sauce.
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