TANGCANCOOK
Friday, March 25, 2022

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 TEST RUN VIA PC ..
Monday, March 04, 2019

THIS HUNAN UMAMI @ CWB IS A MUST

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  We were in CWB around lunch time this past weekend and without a booking walked into this new Hunan restaurant behind Time Squate...
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Monday, January 28, 2019

JEWEL IN HAY @ PRINCES

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  I was recently introduced to this “Jewel in the Hay” where (I am told) M-Star chefs go for late after service suppers in the wee ho...

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One of my often made but not often achieved New Year Resolutions for 2019 was to distance myself from the I-Phone. I have become more cri...
Sunday, January 13, 2019

SOONG KEE @ JALAN TUN H.S. LEE IN KL

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  Another hole-in-the-wall in the KL Chinatown neighborhood I checked out (and liked) was Soong Kee on Jalan Tun HS Lee which is a maj...
Wednesday, January 09, 2019

THE REAL DEAL

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I am always looking for the underdog whilst on my study tours. Here is one for you .. a tiny hole-in-the-wall on Jalan Sultan in the...

SMILE MALAYSIA

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Thailand clams to be “The Land of Smiles” but I found recently that Malaysia is slowly encroaching on that claim. There is something abou...
Tuesday, January 08, 2019

MEET MY ROOMMATE

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I saw this baby on the wall when I checked ino the Naza Talyya. He or she must love me as I keep seeing him the last 2 days. I am at this 3...

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It was 2 years ago almost to this date in 2017 when I stopped writing on this blog. It was by no means intentional but rather a combinati...
Saturday, January 14, 2017

ARROZ? LOOK NO FURTHER ...

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When in Spain do what the Spaniards do .. Arroz! All this time I was trying to differentiate between what they do in Valencia, in Madrid an...
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tangcancook
Born in Guangzhou and raised in Hong Kong since I was 3-months old, I retired at 59 in 2008, realizing there are more to life than just work. There is a limit to life, but none to work, and we have a choice. My dream of going to cooking school was realized when my endearing wife gave me a retirement cum 60th birthday present by sending me to Le Cordon Bleu. My life has not been the same since. The "TANG-CAN-COOK" blog was commissioned on April 2oth 2009 when I started my culinary journey as a "matured student" double majoring in the Cuisine & Patisserie Basic Courses at the Le Cordon Bleu Sydney Culinary Arts Institute. I was schooled in Hong Kong at St Paul's Co-educational College, then Boston for undergraduate work at Tufts University, before my graduate degree in Public Health at the Yale University School of Medicine in New Haven. I can assure you none of those years were as tough as what I did at LCB. Cooking school is a lot more than meets the eye, it is not for the faint hearted. The big question is, CAN-TANG-COOK now, after LCB? Well, I believe everyone can and should cook, and why not? Happy Cooking to you all!
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