Comments on: Wok hei, or the ‘breath of the wok’ http://hakkasan.com/blog/wok-hei-breath-wok/ Hakkasan Restaurant serves Michelin Star awarded Cantonese Cuisine Tue, 28 Jul 2015 10:36:11 +0000 hourly 1 http://wordpress.org/?v=4.1 By: Weekend Cooking: Beef Hor Fun | Olduvai Reads http://hakkasan.com/blog/wok-hei-breath-wok/#comment-79 Sat, 25 Jul 2015 14:46:29 +0000 http://hakkasan.com/?p=2957#comment-79 […] make do with what I can at home. It’s really quite different as at home it is hard to get the ‘wok hei’ or ‘breath of the wok’, that smoky flavour you get when food is cooked in a wok at […]

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By: Chinese Week (中菜) | Food & Travel Blog http://hakkasan.com/blog/wok-hei-breath-wok/#comment-77 Sun, 19 Jul 2015 16:46:01 +0000 http://hakkasan.com/?p=2957#comment-77 […]  Timing is extremely important and many chefs spend many years perfecting the technique.  This blog post by the Hakkasan Group explains the technique in a little more […]

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By: Tutto Bene: Best Tiramisu in Seoul http://hakkasan.com/blog/wok-hei-breath-wok/#comment-41 Mon, 09 Mar 2015 07:10:29 +0000 http://hakkasan.com/?p=2957#comment-41 […] from zhichar store, I mean, real good zhichar store. Perhaps it was the nice, smokey flavour of wok-hei (breath of the wok that usually make the dish good) that made the dish taste similar to our local […]

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By: Tutto Bene Best Tiramisu in Seoul http://hakkasan.com/blog/wok-hei-breath-wok/#comment-40 Mon, 09 Mar 2015 06:48:57 +0000 http://hakkasan.com/?p=2957#comment-40 […] from zhichar store, I mean, real good zhichar store. Perhaps it was the nice, smokey flavour of wok-hei (breath of the wok that usually make the dish good) that made the dish taste similar to our local […]

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