I think at some point, every 2nd Generation immigrant is questioned about their identity. No better example comes from the cliché, “Where do you come from?”. We are asked this from childhood and are often confused by the follow-up question, “No, where are you REALLY from?”. As we grew older, it became a complex emotional response that I, at least, almost never vocalized. This year, by some unintentional force of nature, is our moment where we embrace who we are.
Read MoreBonnie Chan entered Miss Chinese Toronto Pageant and won first runner-up. She later moved to Hong Kong and competed in the Miss Hong Kong, winning second runner-up in 2016. Soon after earning her title, she became a television host in the fast-paced television industry. With everything that is happening today, she created a platform, MindBonnieSoul, to spread encouragement and support for others to be well, especially during these challenging times. We have invited her to share her expert tips on health and wellness for readers to pursue a healthier lifestyle.
Read MoreOur Canadian winters are quite harsh and dry, which is hard on anyone’s skin, especially for those with eczema. To combat this, Billy Cheung shares a “beauty soup” recipe that applies some inherited knowledge of Chinese medicine and holistic wellness. There are many variations of this beauty soup, but all recipes typically include ingredients used in Traditional Chinese Medicine due to their detoxifying and immune-boosting effects.
Read MoreSince the day Chef Eric Chong won the first season of MasterChef Canada's (MCC), he has been fortunate to have been trained and mentored by MCC Judge & Chef Alvin Leung. Followed by becoming the co-owner and chef of the Canadian Asian restaurant, R&D, in the heart of Chinatown Toronto. However, with every fortune, there are countless challenges. Read how Chef Chong views every challenge as a new opportunity. As well, you will soon discover how his back story was slightly different than what the media portrayed.
Read MoreCulinary Consultant & Expert, Susan Ng, excudes the beloved quote by Picasso that the “meaning of life is to find your gift. [And] the purpose of life is to give it away." An overarching theme of gifting during the Lunar New Year. She shares with us her diverse culinary journey and the recipe for the perfect combination of crunch and savoury goodness – the Golden Beef Stir-Fry with the Lucky Trio full of luck for The Year of the Golden Ox!
Read MoreEvery year families celebrate the Lunar New Year, with an incredible feast. For some, new traditions emerge with different menus but the spirit was remains the same. Family. Heritage. Home. Here is a Char Siu Recipe written and photographed by the talented, Tim Chin. It's not quite like his mother's recipe but more like an echo of it - a somewhat subordinate, somewhat inferior, imitation version (it’s still pretty good though, just ask his mom).
Read MoreSponsored by LOUIS XIII Cognac. Whether you are celebrating Lunar New Year with family virtually, or live under one roof, one thing we can still enjoy is a time of gifting and receiving! Whether it's lucky red pockets of money or a red-wrapped gift, all are delivered with auspicious wishes of fortune, good health, and longevity. To add to the annual list of symbolic gifting choices, consider the charming Miniature Edition of LOUIS XIII. It is a beautiful and delicious experience, presented in a stunning red case — a great way to mark the start of the Year of the Ox.
Read MoreWe’re excited to have invited the authors behind Nom Wah Cookbook to share their turnip cake recipe with you! Nom Wah opened as a tea parlor and bakery in 1920 in New York. Throughout the second half of the twentieth century, Nom Wah Tea Parlor was first and foremost a bakery. Serving dim sum was a secondary priority, but they became known for some of their specialties. Nowadays, many Chinese communities savour these turnip cakes, especially during Chinese New Year, so we hope you’ll try making your own at home this year!
Read MoreJoin Billy as he cooks with his Po Po (Grandma) and shares their family recipes and personal stories of culture! Today we bring you Shanghainese Stir-Fried Rice Cakes!
Read MoreYueh Tung Restaurant is Toronto's oldest existing Hakka Restaurant. Jeanette and Joanna have graciously shared one of their famous recipes -- Manchurian Chicken -- with us today.
Read MoreChef Craig Wong tells us how his restaurant Patois has adapted in 2020 and gives advice to fellow parents during this time. Learn what Jamaican Chinese cuisine means to him personally and how you can order something to heat at home!
Read MoreFête Chinoise editor Jennifer Lau interviews Catherine Yung, the mastermind behind Yú Teahouse, an educational and upscale studio in Hong Kong that celebrates tea culture every day.
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