Where is gok wan restaurant leicester

Sharing the quintessential Hong Kong experience. Mum, Oilen and Gok working front of house and Dad and I in the kitchen clanging the woks.

What is the future for Wantons — is this the first of many? I hope so, Wantons is all about bringing that little part of Hong Kong and my family history to our customers. What are your opening hours and how can people find out more? We are very active on social media Facebook, Twitter and Instagram just search WantonsBar and we have a website www.

Our opening hours during November are Wednesday through to Saturday 4. Best thing to do is give us a follow and keep an eye out. Takeaway Favourites.

Kwoklyn's Blog. I literally grew up in the kitchens of Chinese takeaways and restaurants. K, the journey took a month by boat and on arrival he headed to the midlands where he finally settled in Leicester. Chinese ingredients were very hard to come by so the menu mainly consisted of British dishes like steak and roast chicken with a few beansprouts or chop suey dishes thrown in.

The restaurant was very popular and was even visited by The Beatles when they played in Leicester in Little did I know at the time but this would be the start of my career as a Chef. Every weekend and sometimes midweek I would be in the kitchen helping, washing up, peeling prawns or chopping vegetables. Dad liked that the restaurant was family ran and would often parade us around. There were even times when we sang carols at the tables to regular customers much to my horror now. At sixteen I left school and assumed my role as a full time chef at The Panda.

When the pandemic is over, the father-of-two is planning to go back to Hong Kong to continue his explorations into Cantonese cuisine. Below are three recipes from the book for you to try. Carefully cut a slit along the back of each prawn and remove the digestive tract. Rinse under cold water, drain and set to one side.

Place your wok over a medium-high heat. Once hot, add the oil and swirl around the pan to warm, then add the diced onion and fry for 30 seconds, followed by the garlic; continue to fry for 20 seconds. Next add the green pepper and after 30 seconds add the drained whole king prawns. Continue stir-frying for two minutes, by which time the prawns should have started to turn pink.

Add the butter and evenly sprinkle in the sugar, salt and pepper. Mix well and fry for a further two to three minutes until the prawns are cooked through. Serve and enjoy. If you are using wooden or bamboo skewers, soak them in water for at least one hour before using. Put all of the ingredients into a large bowl and mix well, making sure the chicken is well coated.