Latest news with #Yeung
Eater
a day ago
- Entertainment
- Eater
It's a Ribbon Salad Summer
Last year was all about the dense bean salad. This year — I'm calling it — is the summer of the ribbon salad. Although peeling a carrot or zucchini into long strands isn't anything particularly new (hello, zoodles), Cassie Yeung, a TikTok creator and the author of the forthcoming cookbook Bad B*tch in the Kitch , is partially responsible for making this technique go viral with the ribbon carrot salad she first posted on TikTok this past April. Yeung's salad is simple enough. It pairs long and flexible strands of carrots with grated garlic, green onions, sesame seeds, and a dressing composed of rice wine vinegar, soy sauce, sesame oil, and chile crisp. It's refreshing and light and has a slight pickle flavor, making it a perfect summer salad. 'I just didn't think that this was going to be something that blew up,' Yeung says. She was initially inspired by carrots from the farmers market, which she often peels into ribbons and adds to homemade poke bowls. The salad recipe is in her upcoming cookbook, so she's been testing and perfecting it for well over a year. 'I never really thought to film it and post it because, at the end of the day, it's [just] a carrot,' Yeung says. In fact, she debated even including the recipe in the cookbook because she felt it was too simple. 'But it makes [the virality] so much more exciting because it's such a simple ingredient,' she says. Yeung's initial carrot salad video has amassed 19 million views and over two million likes. She's also introduced riffs on the salad — one with red onions and dill, another with daikon that replicates banh mi pickles — and those videos have amassed over two million views. A slew of other creators have followed suit, crafting their own ribbon salads and tagging Yeung as their inspiration. Yeung believes her salad's virality is due in part to the accessibility of carrots, and in part to the presentation. 'It's just really playful,' Yeung says. 'It's almost like you're eating noodles. The way something is cut and prepared completely changes the experience for me.' The same is true in Lao cuisine, where Luang Prabang-style papaya salad cut into long ribbons completely differs from its Thai counterparts, which are typically shredded. The texture makes for a completely different dining experience. 'Luang Prabang was the royal capital of Laos up until 1975, so the cuisine is about taking simple things and making it elegant,' explains chef Ann Ahmed, the owner and operator of Gai Noi, a Laotian restaurant in Minneapolis. 'When I conceptualized Gai Noi, I knew the heart of it was Luang Prabang and the menu had to reflect that.' The Luang Prabang-style papaya salad on the Gai Noi menu begins with long strands of green papaya that is dressed in a mixture of lime juice, pounded chiles, fermented fish sauce, and pops of tomato. The flavor is spicy and savory and pungent, but the experience of eating it differs from a standard thum muk hoong because of the noodle-like strands of papaya. 'The style of ribbon holds more flavor because it has more surface space,' Ahmed says. 'The sauce sits in the curves. It's pretty genius.' Although papaya and carrots are great introductions to a ribbon salad, pretty much any long vegetable can be adapted for it, like zucchini and daikon. 'It's easy to do and it's all in the wrist,' Ahmed says. 'The thickness is what matters. Make sure you get a really good peeler.' Aside from swapping out the vegetable base, you can also completely customize the salad dressing to form new ribbon salads. 'The carrots become a vessel for any sauce you like,' Yeung says, noting she's experimented with a Mediterranean-style carrot salad and wants to attempt a kimchi version next. 'I think that a lot of cultures can intertwine their own flavors. That's the best part of it because at the end of the day, it's so simple — so you can really get creative with it.' See More: Cookbooks Eater at Home How to Cook What to Cook
West Australian
a day ago
- Business
- West Australian
Foxtrot Unicorn: Perth Bartender Shirley Yeung named in Diageo World Class Bartender of the Year
Perth's cocktail scene is about to take centre stage, with Perth's Foxtrot Unicorn's bar manager Shirley Yeung named to compete in the prestigious Diageo World Class Bartender of the Year competition. Diageo World Class is in its 16th year and regarded as the biggest and most influential bartending competition in the world. This year's Australian finals will bring together eight elite bartenders from across Australia for a one-day cocktail showdown. Diageo's head of trade advocacy Kate McGraw said Diageo World Class was the ultimate showcase of bartending excellence. 'The Australian competition never fails to inspire.' she said. 'This year's top eight finalists represent the epitome of talent and innovation in the industry. Their mastery, creativity and dedication to the craft of hospitality promise a final round that will be nothing short of extraordinary'. This is the second year in the competition for Ms Yeung, who is also the co-founder of MixHaus, a not-for-profit group creating opportunities for female and non-binary bartenders nationwide. Ms Yeung is the only West Australian to make the finals this year, with her other competitors being from Adelaide, Sydney, Melbourne and Brisbane. 'To represent Perth and stand alongside some of the most creative bartenders in the country? That's a massive honour. I'm soaking up every minute,' she said. 'I'm equal parts buzzing and terrified — in the best way. World Class is the stage for bartenders who want to push boundaries. It's not just about mixing a great drink — it's about storytelling, technique, sustainability and connection.' 'We're done with playing it safe. Guests are asking smarter questions and bartenders are getting bold with local ingredients, ferments, and native botanicals,' she said. 'High-concept drinks in laid-back venues? That's the vibe. What's not hot? Overcomplicating things. No one wants a 12-step cocktail that takes 15 minutes. We're all about flavour, finesse and fun — and that's why I think Perth's energy belongs on the World Class stage.' The Australian finals will test the bartenders in live challenges involving celebrating coffee culture, creating three custom drinks including one from Tequila Don Julio Minis, and a speed round requiring competitors to craft up to nine classic cocktails using Diageo's premium reserve spirits portfolio. These competitions will determine who will represent Australia on the global stage in Toronto, Canada, later this year. The final will be held on June 30 at the Sofitel in Sydney.
Perth Now
a day ago
- Business
- Perth Now
Perth Bartender Shirley Yeung named in Australia's best list
Perth's cocktail scene is about to take centre stage, with Perth's Foxtrot Unicorn's bar manager Shirley Yeung named to compete in the prestigious Diageo World Class Bartender of the Year competition. Diageo World Class is in its 16th year and regarded as the biggest and most influential bartending competition in the world. This year's Australian finals will bring together eight elite bartenders from across Australia for a one-day cocktail showdown. Your local paper, whenever you want it. Diageo's head of trade advocacy Kate McGraw said Diageo World Class was the ultimate showcase of bartending excellence. 'The Australian competition never fails to inspire.' she said. 'This year's top eight finalists represent the epitome of talent and innovation in the industry. Their mastery, creativity and dedication to the craft of hospitality promise a final round that will be nothing short of extraordinary'. This is the second year in the competition for Ms Yeung, who is also the co-founder of MixHaus, a not-for-profit group creating opportunities for female and non-binary bartenders nationwide. Shirley Yeung is a contender for Bartender of the Year. Credit: Supplied Ms Yeung is the only West Australian to make the finals this year, with her other competitors being from Adelaide, Sydney, Melbourne and Brisbane. 'To represent Perth and stand alongside some of the most creative bartenders in the country? That's a massive honour. I'm soaking up every minute,' she said. 'I'm equal parts buzzing and terrified — in the best way. World Class is the stage for bartenders who want to push boundaries. It's not just about mixing a great drink — it's about storytelling, technique, sustainability and connection.' Shirley Yeung is also the co-founder of co-founder of Mix Haus, which is dedicated to creating opportunities for female and non-binary bartenders. Credit: Bartender 'We're done with playing it safe. Guests are asking smarter questions and bartenders are getting bold with local ingredients, ferments, and native botanicals,' she said. 'High-concept drinks in laid-back venues? That's the vibe. What's not hot? Overcomplicating things. No one wants a 12-step cocktail that takes 15 minutes. We're all about flavour, finesse and fun — and that's why I think Perth's energy belongs on the World Class stage.' The Australian finals will test the bartenders in live challenges involving celebrating coffee culture, creating three custom drinks including one from Tequila Don Julio Minis, and a speed round requiring competitors to craft up to nine classic cocktails using Diageo's premium reserve spirits portfolio. These competitions will determine who will represent Australia on the global stage in Toronto, Canada, later this year. The final will be held on June 30 at the Sofitel in Sydney.
RTHK
a day ago
- Business
- RTHK
50pc more deals at this year's HK Shopping Festival
50pc more deals at this year's HK Shopping Festival Annie Yau Tse says it is hard to say how much of a boost the campaign would provide to the retail sector. File photo: RTHK The chairwoman of the Hong Kong Retail Management Association on Friday said with more shops joining this year's Hong Kong Shopping Festival, local deals could be more attractive than those outside the SAR. The two-month festival that is held for the third straight year will kick off on July 1. With more than 180 brands offering freebies and discounts, Annie Yau Tse told an RTHK radio programme that the event aims to encourage people to loosen their purse strings to counter a recent sales slump. "The total amount of discounts this time is 50 percent more than last year. This year it is worth more than HK$19 billion in total," she said. "We've got more discounts, and the number of participating shops and brands have gone up by 10 to 20 percent. I believe if the campaign isn't effective, shops won't be so keen to join." Yau Tse noted that it is inevitable that Hongkongers will leave the region to spend the summer holiday elsewhere during the period, but hopes that the discounts on offer will be a better deal compared with shopping overseas. But she added it is hard to say how much of a boost the event could provide to the ailing retail sector. As part of the celebrations to mark the 28th anniversary of the SAR's anniversary, the catering sector will also roll out discounts of up to 29 percent. Some discounts will only be available on July 1, while discounts at several restaurants will last for a week. Winston Yeung, chairman of the Hong Kong Federation of Restaurants and Related Trades told the same show that various kinds of eateries have agreed to take part, such as fast-food shops, Chinese restaurants and cafes. When asked whether the up to 29 percent discounts is enough to encourage people to spend locally, Yeung said it is not an easy comparison, as some food on the mainland costs only one-third of the offerings in Hong Kong. Yeung added his hope is that the discounts can get residents to spend more than usual.
RTHK
a day ago
- Business
- RTHK
50pc more deals at this year's HK Shopping Festival
50pc more deals at this year's HK Shopping Festival Annie Yau Tse says it is hard to say how much of a boost the campaign would provide to the retail sector. File photo: RTHK The chairwoman of the Hong Kong Retail Management Association on Friday said with more shops joining this year's Hong Kong Shopping Festival, local deals could be more attractive than those outside the SAR. The two-month festival that is held for the third straight year will kick off on July 1. With more than 180 brands offering freebies and discounts, Annie Yau Tse told an RTHK radio programme that the event aims to encourage people to loosen their purse strings to counter a recent sales slump. "The total amount of discounts this time is 50 percent more than last year. This year it is worth more than HK$19 billion in total," she said. "We've got more discounts, and the number of participating shops and brands have gone up by 10 to 20 percent. I believe if the campaign isn't effective, shops won't be so keen to join." Yau Tse noted that it is inevitable that Hongkongers will leave the region to spend the summer holiday elsewhere during the period, but hopes that the discounts on offer will be a better deal compared with shopping overseas. But she added it is hard to say how much of a boost the event could provide to the ailing retail sector. As part of the celebrations to mark the 28th anniversary of the SAR's anniversary, the catering sector will also roll out discounts of up to 29 percent. Some discounts will only be available on July 1, while discounts at several restaurants will last for a week. Winston Yeung, chairman of the Hong Kong Federation of Restaurants and Related Trades told the same show that various kinds of eateries have agreed to take part, such as fast-food shops, Chinese restaurants and cafes. When asked whether the up to 29 percent discounts is enough to encourage people to spend locally, Yeung said it is not an easy comparison, as some food on the mainland costs only one-third of the offerings in Hong Kong. Yeung added his hope is that the discounts can get residents to spend more than usual.
