GWZ

GWZ Fastidious and meticulous aiming for “Perfection at your palate”
Passionately homemade in Hong Kong with zero preservatives
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🛶 It’s Dragon Boat Festival in just about 10 days! Are you ready??
09/06/2026

🛶 It’s Dragon Boat Festival in just about 10 days! Are you ready??

29/05/2026

Making chicken soup using British ingredients 🐓 🐖 🍲 A Quintessentially British 🇬🇧 Chinese Soup 🇨🇳

#王子煮場

09/05/2026

🤴 Homemade Apple Crumble serve with a beautifully smooth and delicious Madagascan Vanilla custard 🍮 by

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01/05/2026

Using that essence from steaming chicken and mixing it with hor fun whilst adding in some garnishing and fish sauce. This will make your day! 🐓 🍜

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23/04/2026

🦐Super duper fresh prawns from the seafood market🦐
Want to know what the nice is for? 🧊 🧊 🧊

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08/04/2026

Making a bold and tasty chicken soup with Jinhua Ham leg. There will be a big layer of oil on top from the Jinhua pork. Be sure to remove them. The Jinhua pork leg can probably be reused for future dishes! 🐖 🐓 🍲
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03/04/2026

🐓 🍲 A clear chicken soup, to be used as one of the bases for Buddha Jumps Over The Wall Dish!
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30/03/2026

There is a wide range in terms of quality of dried sea whelks, some are very bold in flavour whereas some are much less so. Either way, it is best to steam them for a good 20 minutes before adding them to Chinese soup recipes. If you want them to be thoroughly soft throughout, you could soak them in clean water for a day or two. However, a lot of the sea whelk flavour would end up in the water instead of the soup. So depending on your preference and quality of the sea whelk, you could try soaking and or soaking. GWZ’s advise is not to soak them tho, and merely add them in the soup directly after steaming process 🍲

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26/03/2026

To achieve the softest texture for fresh abalones, the steaming time has to be at least one hour. From thereon, braise them, boil them, fry them - nurture them in any way you want and the texture will still be lovely!
❌Never cook them in boiling water 🍲

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23/03/2026

Rehydrating the most popular dried seafood in Hong Kong in the 1980-90s. A crucial ingredient in an actual Buddha Jumps Over the Wall dish! 🍲

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1/F, 149 Wong Nai Chung Road, Happy Valley
Hong Kong

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