Tara O Brady and Maison Publique

Leung Kee Hong: This is a catch-all ASF view; only displays when an unsupported article type is put in an ASF drop zone Multimedia In her bold new cookbook, Tara O’Brady deliciously captures how Canadians eat today Steamed market-fresh rock grouper at Leung Kee in Hong Kong, according to Globe and Mail. Multimedia In search of Hong Kong best foodie destinations – from high end to street level Chef Derek Dammann serves breakfast at Maison Publique. for The Globe and Mail Multimedia Beyond maple syrup: Chefs embrace unconventional Canadian ingredients Many of us have been exposed to the myriad variations of true, regional Chinese cooking: the fiery tingle of Szechwan, the subtle complexity of Cantonese and the offal goodness of Lu cuisine. That true of my own experience – my earliest exposures inevitably came from restaurants promising Chinese and Canadian Specialties, with menus that ran the gamut from moo goo gai pan, heavy on the baby corn, to exotically greasy sweet-and-sour chicken balls. We know that those gloopy hybrid dishes we grew up with have as much in common with traditional Chinese cooking as a tin of Beefaroni has with the cuisine of Liguria. Some of the country best chefs are taking inspiration from this unlikely source and giving those old imposters a new lease on life. And yet, if we’re being totally honest, we probably still crave and maybe even indulge in the occasional dirty egg roll, sweaty chop suey or full-on Deluxe Dinner Combo A. Good news, Chinese-Canadian-food fans, we’re not alone. (www.immigrantscanada.com). As reported in the news.