Page 5 - Danny Yip News Today

HONG KONG: At Caprice, a three-starred Michelin restaurant in the Four Seasons Hotel in Hong Kong, head chef Guillaume Galliot is getting ready to receive his first dinner guests in 15 weeks.

HONG KONG (Bloomberg): At Caprice, a three-starred Michelin restaurant in the Four Seasons Hotel in Hong Kong, head chef Guillaume Galliot is getting ready to receive his first dinner guests in 15 weeks.

The youthful-looking celebrity is famous for insisting that he is "forever 25". He celebrated his birthday on Aug 23.

Michelin star Japanese izakaya Yardbird has put together a limited-time menu with Shake Shack, available on 12 June starting from 4pm.

Share this article Working in close partnership with Shake Shack’s Culinary Director Mark Rosati, Abergel prepared a special menu built around offerings from his Michelin-starred modern Japanese izakaya restaurant. “We first met Mark when he started coming to Hong Kong to scout out the city and was planning the opening of the first Shake Shack,” said Matt Abergel. “Mark and his team immediately became regulars of ours at Yardbird. During one of our Chicken and Charcoal launch events in ...

In 1997, restaurateur Danny Yip moved back to Hong Kong from Australia. Having worked in the food and beverage industry since the 1980s, he vowed he would never open another restaurant again. “It was overwhelmingly exhausting,” he recalls during an interview with CNN Travel. Instead, upon returning to his home city, he founded a successful internet company. It didn’t take long before he broke his vow. Missing the action and the fun of the industry, he sold his company in the 2000s and ope...

t But why does it have to be cooked in high heat and in such a hurry? "Thats how to extract the maximum wok hei in the shortest amount of time. So the aroma you unlocked from the Maillard reaction wont escape," explains The Chairmans Yip. Hence, an important component of wok hei -- apart from the fire and the actual wok -- is the chefs tossing skill. The right way to toss a wok Tossing a wok is a skill that takes time to develop. A young chef at The Chairman spends more than a year practicing ...

A huge subdivision at Pokeno has been beset by a feud over illegal commission payments. A planned ‘monster’ development in a sleepy Waikato town has faltered with a civil trial due to follow a criminal trial after a major stoush between investors. National Correspondent Steve Kilgallon reports. Eight years ago, Pokeno had just 600 inhabitants. But things are changing rapidly in the small Waikato town, once known for its bacon, its giant ice-cream scoops and the gas station where Kelly John...