Today I'm excited to be with the king of Cantonese cuisine, Chef Bill Sy (above), at Manila Oriental Market where we'll be sharing a warm bowl of Mixed Seafood Congee with the customers. At the Art Institute (below) we'll be enjoying cherished Cantonese dishes, tips and techniques and we'll make whole fish two ways for a hungry crowd. Then back to the kitchen where I'll create a delicious Canton-inspired, satisfying fruit dessert. Tune in to the Cooking Channel! Enjoy, Ching x
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