That 'something missing' is wok hei, the idea that your wok needs a specific fiery energy to properly cook your meal. Translating to "breath of the wok," wok hei is the smoky flavor you find in ...

Wok hei, “the breath of the wok,” is one of the most rare and elusive flavors on Earth. There’s only one place where you can get the real, original thing: Hong Kong’s open-air dai pai ...

It was a fiery showdown as 30 of Penang's top char kuey teow traders competed over roaring flames for the cove­ted title of ...

Winny Ong of Hean Char Koay Teow in Jalan Burma, Pulau Tikus won the contest. Read more at straitstimes.com. Read more at ...

Akielly Hu Wok hei, loosely translated from Cantonese as the “breath of the wok,” represents the pinnacle of the stir-fry cooking technique most commonly associated with southern China.

smoky-scorch called wok hei. It’s a combination of caramelized ingredients tinged with smoking oil. It’s delicious, and you can achieve this with high heat and the right wok material.

Kenji López-Alt is coming to Brookline to discuss his latest book, The Wok: Recipes and Techniques. López-Alt is a New York Times food columnist and the creator of The Food Lab, a science-based ...

Upon taking the first bite, my friend was immediately hit with the distinct flavour of wok hei. While I personally feel that the price is a little high for its portion, my friend and I agree that it ...