Page 10 - Danny Yip News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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 opened The Chairman, a humble two-story Cantonese restaurant located in a quiet street in Hong Kong’s...

t But why does it have to be cooked in high heat and in such a hurry? "That's how to extract the maximum wok hei in the shortest amount of time. So the aroma you unlocked from the Maillard reaction won't escape," explains The Chairman's Yip. Hence, an important component of wok hei -- apart from the fire and the actual wok -- is the chef's 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 on the wok by cooking staff meals before he or she is allowed to stir fry a dish for customers.

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 Johnson fuelled up his Mini for free in Goodbye Pork Pie. Just 53km from downtown Auckland, huge new es...