Alan McColm is QFOL's Restaurant Critic and Travel reviewer. Alan is working all over the country ... more

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Ken Hom

This edition combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as, Steamed Salmon with Black Beans and Mango Chicken. Ken Hom provides information on ingredients, equipment and preparation.