Therefore, the task to bring Sorrowful Rice to real life very much depends on the interpretation of the chefs at various eateries.Inspired By A Top Chef Chef Dai Lung, former executive chef at Conrad Hong Kong, might be the person who holds the answer to what the original Sorrowful Rice is like.
Finally, a mix of new and old Thai jasmine rice is spread thinly in a clay pot to cook.
The result is soft rice enhanced by a roasted fragrance.
He subsequently recreates the dish in a cooking competition and comes up with the evocative name there.
The name is a nod to Melancholic Palms, the signature move of martial arts warrior Yang Guo, who had invented it to commemorate his deceased wife in Jin Yong’s action-fantasy novel The Return Of The Condor Heroes.
Chow’s experience in the movie parallels the life of Jin Yong’s tragic hero.
The female character played by Mok takes a bullet for Chow.As he reminisces about everything she did for him, his deep lament lends him the inspiration for the winning Sorrowful Rice.As such, Hong Kong’s quintessential grassroots dish finds itself a place in the shrine of local popular culture and a mass of culinary worshippers.He points out that he created Sorrowful Rice for The God Of Cookery.As he often went out of the kitchen to talk to diners, he met and befriended Chow.Like Oath, our partners may also show you ads that they think match your interests.Learn more about how Oath collects and uses data and how our partners collect and use data.In a way, these new entries are the antithesis of the people’s food we have known and enjoyed.Deep-fried custard, locally known as gwo zaa, is a traditional Cantonese snack on the verge of extinction.Thankfully, this vintage delicacy finds its saviours through the protégés of the home cook of Jiang Taishi, and Jiang’s granddaughter Pearl Kong Chen. We (Oath) and our partners need your consent to access your device, set cookies, and use your data, including your location, to understand your interests, provide relevant ads and measure their effectiveness.