Fried rice noodles and fried egg noodles are both very popular dishes, yet they are high in fat content. As 100 grams of Singapore-style fried rice noodles weighing about 610 gram contains 51 grams of fat (equivalent to 10 teaspoons of oil). Braised noodles or noodles in soup are healthier alternatives...

Doris said, “One may not be aware that the rice dishes that are widely available in restaurants in Hong Kong vary considerably in their oil and salt contents. For instance, one plate of steamed rice with beancurd sticks and roasted pork weighing about 770 grams may contain 62 grams of oil (equivalent...

Congee, rice noodles, egg noodles and rice have been jokingly termed the “four great inventions of the Chinese”. They are the main staple foods in Hong Kong and can be combined with a variety of foods into countless recipes in a mix-and-match way. Doris LAU, a registered dietitian (Australia)...

“Mushrooms, wild or cultivated, need to be washed well in an effort to prevent gastro-intestinal infections. Some mushrooms are more preferable cooked to be rid of their strong grassy taste. As nutrients in mushrooms are quite heat-stable, mushrooms remain nutritious whether blanched,...

“Mushrooms’ rich savoury flavour (“umami”) comes from glutamates, a non-essential amino acid which the body can produce for itself without relying on food for its intake. Glutamates, when cooked, imparts the taste of umami, which enhances the flavour of the partnering food material....