Kam Wah Cafe in Hong Kong Archives -

Hong Kong, Overseas Dining., Travel, Wine & Dine

Polo Buns and Egg Tarts – a way of life in Hong Kong

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online casino europa auszahlung dauer A friend said “when in Hong Kong, you must go to Kam Wah Cafe”. So there I was one morning at 8 a.m. to find a queue outside the cafe!!…
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About me

win river casino slots My name is Devagi Sanmugam and I am a Consultant Chef and known widely as ‘Spice Queen of Singapore’. I provide culinary educational experiences through lectures, demonstrations and culinary team building activities at my cooking classes, hotels, restaurants, country clubs, recreational associations, schools and corporate bodies in Singapore as well as worldwide. As an accomplished authority on Asian food scene, I am constantly involved in developing and testing original recipes and formulas for food companies, hotels and restaurants all over the world. I have written 22 cookbooks and travel quite a lot because of my nature of work or and at least have 3 holidays a year.

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casino slots in las vegas 3 weeks ago online casino malaysia list by chefdevagisanmugam unibet casino slots gratis Home-style nasi lemak (coconut rice). Pan-fried spicy mackerel steak, stir fried ladies fingers with pounded dried shrimps, dried anchovies sambal, cucumber slices and fragrant coconut rice. #malayfood #nasilemak #coconut #localfood
2 weeks ago by chefdevagisanmugam In keeping with my Asian heritage and tradition, a short while ago I whipped out a Curry Leaves Pesto. I combined handful of washed and pat dried curry leaves, a
2 weeks ago by chefdevagisanmugam These spicy, sticky drumsticks are kind of spicy, sweet and have lots of tang and flavour from yuzu juice. I made the marinade with yuzu juice, brown sugar, hot chilli
2 weeks ago by chefdevagisanmugam Homemade pickled jalapeños will have a fresh crunch compared to the store bought ones. I like to add slices of garlic to my jalapeño pickle for that garlicky flavour in
3 weeks ago by chefdevagisanmugam Jeremy Nguee, Dean Brettschneider and Myself just before the successful Gastro-Travel Writing : How Chefs Do It? At the National Library, Singapore #ReadFestSG #readingnationsg #whatareyoureadingsg #NRM #nationalreadingmovement #publiclibrarysg #livetocook #SgLife
3 weeks ago by chefdevagisanmugam Julienned young ginger, tart and aromatic yuzu juice, white miso yuzu kosho, a hot and citrusy paste and few other ingredients all shaken into a potent vinaigrette and left to
3 weeks ago by chefdevagisanmugam I made this plant-based protein rich granola for myself. It is also high in hormone balancing fats from the assorted nuts and seeds that I have incorporated. I hate very
1 week ago by chefdevagisanmugam When talking about a French menu or dining at a French restaurant, it will not be long before Duck Confit pops up in the conversation. Personally, I don’t like duck
3 weeks ago by chefdevagisanmugam Med kanoon is a sweet Thai delicacy. You can say a dessert, that translates to “golden jackfruit seeds” in Thai language and it is named so because of its appearance.
3 weeks ago by chefdevagisanmugam Our Culinary Roots, the Singapore Stories 1 ‪6 Jul, 4.30pm – 6.30pm‬ Central Public Library Programme Zone Panelists : Violet Oon, Rita Zahara, Devagi Sanmugam Moderator : Ow Kim Kit
4 weeks ago by chefdevagisanmugam Gastro-Travel Writing : How Chefs Do It? ‪29 Jun, 1pm – 3pm‬ Central Public Library | Programme Zone Panelists : Dean Brettschneider, Devagi Sanmugam Moderator : Jeremy Nguee A dialogue
4 weeks ago by chefdevagisanmugam Gastro-Travel Writing : How Chefs Do It? ‪29 Jun, 1pm – 3pm‬ Central Public Library | Programme Zone Panelists : Dean Brettschneider, Devagi Sanmugam Moderator : Jeremy Nguee A dialogue

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