10/02/2024
As the Lunar New Year unites us with feast and family here in Hong Kong, Uncle pays homage to the city he loves with a special menu spotlighting the beauty and flavour of Indian-Chinese cuisine.
Indo-Chinese cooking has been around for more than 100 years with its roots in the Tangra region of Kolkata, where the Hakka Chinese, many who came to India to work as tanners over a century ago, have been developing and refining this soulful culinary sub-genre for generations.
Think of fried rice but with a kick of heat from chicken tikka, or cubes of paneer given the tofu treatment and fried with a salty, spicy, tangy sauce. Even cauliflower becomes a star when battered and deep fried a la Gobi Manchurian.
If you have never tried the delicious dishes that have sprung from this blending of two cultures and nations, you are in for a treat. As they have captured Uncle's heart, let them capture yours throughout the New Year, only on GO.
