For those who grew up in a Cantonese family, it’s almost impossible to go to a Chinese restaurant without hearing someone comment on the quality of the “wok hei,” or “breath of the wok.” ...

“Got wok hei anot?” Now ‘fess up; we’re all guilty of saying this phrase at some point in our lives. If you’ve lived more than half your life in Singapore, you’d know the struggles of finding the ...

The unique smokiness, or wok hei, that greets your tastebuds when you eat dry-fried green beans or stir-fried lo mein can only be achieved by cooking with a carbon steel wok at very, very, high ...

For me, wok hei was always this thing where when I was a kid, my dad would take us around Chinatown looking for beef chow fun. Whenever we went to a place that he really loved, he would always ...

So I’d like to make her stir-fried brussels sprouts (above) this evening, perhaps to accompany a plate of classic kung pao chicken or, if I can remember to get some fuel for my Bernzomatic 8000 ...

Smell that wok hei? If not, stir up the rice again and let it brown once more. Add the oyster sauce, soy sauce, and sesame oil to the rice and toss continuously until well combined, about 1 minute.

If anyone’s an authority on the subject of wok hei, it’s Yip. The Chairman has just been named the no.1 restaurant in Asia in 2021 and it is the highest-ranking Chinese restaurant on the World ...