Charlene TSE joined the kick-off ceremony of 'EatSmart@restaurant' (ESR) campaign on 14 April and tasted 10 courses of EatSmart Dish among which 'Jinhua ham-flavoured prawns' and 'Shanghainese meatball with water chestnuts' were her favourite. She opined that the very natural and original tastiness of the food itself, rather than heavy seasoning, was what to feature in a healthy dish; and the two named dishes were just perfect realisation of this notion. She endorsed 'Jinhua ham-flavoured prawns' for having the characteristics of cooking fresh prawns unshelled with head in Jinhua ham stock to bring out their original tastiness with the light salty taste from ham. For the other dish that she endorsed -- 'Shanghainese meatball with water chestnuts', lean meat with a slight touch of fat instead of the commonly-used fatty cut was specially chosen as the main Ingredients; with finely diced mushroom and water chestnut added, the meat ball gave extra enjoyment to each bite. Also, by simmering the meat ball in American ginseng and chicken soup instead of deep-frying it in the traditional way, it gave no oily bite. Surprised yet contented, she said, 'This is such a dish that ladies can be care-free to munch!'
Date of interview: 10 April 2008 Kick-Off ceremony of EatSmart@restaurant.hk Campaign
Charlene TSE joined the kick-off ceremony of 'EatSmart@restaurant' (ESR) campaign on 14 April and tasted 10 courses of EatSmart Dish among which 'Jinhua ham-flavoured prawns' and 'Shanghainese meatball with water chestnuts' were her favourite. She opined that the very natural and original tastiness of the food itself, rather than heavy seasoning, was what to feature in a healthy dish; and the two named dishes were just perfect realisation of this notion. She endorsed 'Jinhua ham-flavoured prawns' for having the characteristics of cooking fresh prawns unshelled with head in Jinhua ham stock to bring out their original tastiness with the light salty taste from ham. For the other dish that she endorsed -- 'Shanghainese meatball with water chestnuts', lean meat with a slight touch of fat instead of the commonly-used fatty cut was specially chosen as the main Ingredients; with finely diced mushroom and water chestnut added, the meat ball gave extra enjoyment to each bite. Also, by simmering the meat ball in American ginseng and chicken soup instead of deep-frying it in the traditional way, it gave no oily bite. Surprised yet contented, she said, 'This is such a dish that ladies can be care-free to munch!'
