Elixir G Ginger Mix – The Cocktail Revolution

February 25, 2009

elixirgIf you are a fan of The Food Network’s  Guy’s Big Bite, you may already know all about the yummy ginger cocktail mix called Elixir G.  Elixir G is a non-alcoholic cocktail mix with the soul of fresh pressed ginger and it has been making quite a name for itself since being carried nationwide at P.F. Chang’s and Benihana restaurants. The New York Times even called P.F. Chang’s Bistro Ginger Beer, a mix of Kirin beer with a a shot of Elixir G, the best drink in the house!

Earlier this year Guy Fieri, host of Guy’s Big Bite, featured Elixir G on its “Let The Good Times Roll” episode. Guy created his own tasty Elixir G cocktail creation – the Elixir G Minty Lemonade. Try it out yourself or be sure to order an Elixir G cocktail the next time you dine out at P.F. Chang’s or Benihana. Check out ElixirG.com for more recipes too! Cheers!


Chinese Zodiac Food Showcase

February 4, 2009

By Lia Chang

Master Sculptor Jimmy Zhang Features Chinese Zodiac Food Showcase at Top 100 Chinese Restaurants in the USA Awards Show at the Rio All-Suite Hotel & Casino


Award winning Culinary Artist Chef Jimmy Zhang featured a Chinese zodiac culinary art showcase in celebration of the Year of the Ox at the 5th Annual Top 100 Chinese Restaurants in the USA Awards Show at the Rio All-Suite Hotel & Casino. Organized by Chinese Restaurant News, the Top 100 Chinese Restaurants Awards Show recognizes, cultivates and preserves the best in Chinese cuisine. Award winning Chef Martin Yan and Theresa Lin Cheng hosted the show and announced the winners.

Chef Jimmy Zhang is founder of Art Chef, Inc and is recognized as one of the best Chinese culinary produce artists. Zhang can transform carrots into mice, taro roots into birds or a sweet potato into a stallion. Zhang sculpts food into scenes from a fairy tale. Chef Zhang is an amazing talent, said Betty Xie, Editor in chief, Chinese Restaurant News.

Located in the Bay Area since 1998, Art Chef, Inc has been actively promoting the intricate Chinese art of fruit and vegetable carvings to the general public as well as the food service industry in the US. For more information, please go to www.artchef.com.  

Join Chef Susur Lee in celebrating Chinese New Year 2009!

January 27, 2009

Join Chef Susur Lee in celebrating his annual tradition this Chinese New Year 2009! Returning from New York, Chef Lee will be preparing very special menus for both Madeline’s and Lee Restaurant in Toronto  from January 26 – 31. Five course menus for $50.00.

Madeline’s Menu – Chinese New Year 2009

Chinese Marinated Chicken Roulade, with whipped potato croquette, sweet & sour sauce, red radish, watercress & endive salad.

Braised Veal Cheeks, with sea salted air dried mussels, potato spinach ricotta gnocchi, Chinese black pepper sauce.

Beef Consommé, with shrimp dumpling, ginger sherry vinegar.

Cucumber, Persimmon & Avocado Salad, with miso barley, Chinese black vinegar, roasted red pepper, crisp lotus root.

Coconut Crème Caramel, with spiced black rice pudding.

Lee Menu – Chinese New Year 2009

Savory Rice Broth, with shrimp, salted duck egg, Chinese sausage & crisp Chinese wafer.

Persimmon Salad, with lily bulb, fresh chrysanthemum leaves, golden lotus root chip, soya bean crumble.

Sashimi of Salmon, with 19 part salad, green mango, salted apricot dressing.

Sweet & Sour Pork Loin, with potato taro cake, pineapple salad.

Hot Banana & Red Bean Cake, Chocolate Coriander Espresso Bar, hot chocolate sauce, kumquat preserve, hazelnut & malt flake.

For reservations contact:

Madeline’s (416) 603-2205

Lee (416) 504-7867

5th Annual Top 100 Chinese Restaurants in USA Awards Show

January 15, 2009

By Lia Chang

Over 500 Chinese restaurateurs from all over the nation gathered in Las Vegas on January 5 at the Rio All-Suite Hotel & Casino to attend the 5th Annual Top 100 Chinese Restaurants in the USA Awards Show & Conference.

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Susur Lee’s Shang at the Thompson LES Hotel

January 15, 2009

By Lia Chang

Chinese-Canadian Chef Susur Lee knows a thing or two about pleasing discerning palates; after all he has been doing so with great success for more than 20 years, since the debut of his first restaurant Lotus in Toronto in 1987.

The Hong Kong native is often compared with New York-based chef Jean-Georges Vongerichten, and Drew Nieporent of Nobu refers to him as the pioneer of fusion. The toast of the international culinary scene with Lotus’ ten year run, he spent three years in Singapore as a food consultant to the Tung Lok Group.

Refreshed and ready to share the recipes he gathered in Singapore, he returned to Toronto and opened Susur in 2000. His innovative reverse tasting menu created a food revolution, and New York foodies trekked to Toronto making Susur a destination in fine dining. In 2004, he opened the trendier and casual Lee next door.

Television audiences may be familiar with this tall and strikingly handsome ponytailed Chef, whose battle with Iron Chef Bobby Flay on the Food Network’s Iron Chef America in 2006 resulted in a tie.

Tapped by Jason Pomeranc of the Thompson LES Hotel to make his move to New York as the head chef and partner of Shang, his new boite opened in December 2008 and is located on the second level of the Thompson LES Hotel. Chef Lee is a great host and when he invited me to chat about what he’s serving at Shang and the concept of his reverse tasting menu, I could hardly refuse. Read the rest of this entry »


January 13, 2009

By Wendy Chan

Buying a drink for the chef is customary in Omakase style dining.

Buying a drink for the chef is customary in Omakase style dining.

Omakase is a style of dining that allows revered sushi chefs select and serve high quality morsels of good eats, often leisurely, over the sushi counter in fine Japanese restaurants. The chef performs right in front of you, preparing food in front of your eyes. There is this direct interaction between the chef and the individuals being served, sometimes sharing sake (the guest buys) and laughter in the process if the chef likes you. It is an intimate and lavish way of enjoying a great Japanese meal for gourmands. The price tab is usually higher than just ordering a la carte from the menu.

Choosing from the freshest seasonal ingredients and relying on the chef’s moments of inspiration, guests can be surprised and inspired by interesting and innovative dishes or ways certain ingredients are selected and served. The creative freedom in this way of eating provides an opportunity for the chef to show off his skills, his repertoire and personality. It regularly exposes diners to foods that otherwise might not have been considered. It is both educational and entertaining, augmenting one’s culinary repertoire.

The word “Omakase” means “entrust”, according to Wikipedia, so guests are essentially placing their total trust in the chefs’ choices in the tasting experience. It is precisely this mystery factor that has drawn many food lovers to experience the thrill and pleasure of Omakase dining.

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Wine & Spirits with Asian Cuisine: A Perfect Pairing!

December 8, 2008

Once associated with the likes of Bordeaux and Bavaria, fine wines are now a growing presence in Asia from Bombay to Beijing. Apart from importing alcoholic beverages in frenzy, Asian vineyards have also emerged to produce respectable wines – in such places as Thailand, Vietnam and China. Here in America, restaurateurs have taken cue to reinvent their menus pairing their fine cuisines with refreshing innovative drinks, imported Asian beers and wines with outstanding results.

On December 1st, the Asia Society, co-presented with Savory Productions, Inc., hosted “Wine and Spirits with Asian Cuisine: A Perfect Pairing!” Panelists Cynthia Sin-Yi Cheng (Founder, cyn-et-vin; Wine Editor, Cravings, New York), Chris Johnson (Mixologist and Sake Master, Bao 111, New York), Litty Mathews (Mixologist, Modern Spirits, Monrovia, California), Nobu Otsu (Proprietor, The Winery, New York) and moderator James Oseland (Editor in Chief, Saveur Magazine) discussed the exciting topic to a sold out house.

(Back Row) Nobu Otsu, James Oseland, Chris Johnson (Front Row) Litty Mathews, Cynthia Sin-Ti Cheng

FROM LEFT TO RIGHT: (Back Row) Nobu Otsu, James Oseland, Chris Johnson (Front Row) Litty Mathews, Cynthia Sin-Yi Cheng