Asian

Wok Star Supper Club

July 23, 2010 By Eleanor Hoh 3 Comments

WOK STAR SUPPER CLUB (previously HOH Wok Club) is a celebration of Asian culture and cuisine and a way for cooking students and I (Eleanor Hoh aka Wok Star) to socialize outside of my Wok Star cooking classes. These gatherings are also open to anyone who enjoys meeting people and exploring new flavors. Of course, students and subscribers to my newsletter get first dibs. Many who’ve attended have gone back to these restaurants to try other dishes and told friends about them, so win win for everyone. Over the years, I’ve had the honor of building wonderful relationships with many journalists, editors and foodies who all help to promote these events through social media and online sites. So, it’s a great promotion for the chefs and restaurants.

After a few years hiatus, I have resurrected my WOK STAR SUPPER CLUB gatherings. I’m thrilled to introduce numerous new restaurants focusing on modern Asian eats. I like supporting small restaurants that serve good food and have a nice ambience. For me, eating out has to be a complete experience and in Miami, unfortunately, not many Asian eateries have both. As a foodie friend, Joan says, ‘it’s like you’re giving your seal of approval’ when you review their restaurants or bring your Wok Star Supper Club there!

My aim is to create a tasting sampler at a great value. It’s an excellent way to be introduced to what the restaurant has to offer and gives the chef an opportunity to talk about his/her style of cooking (unless they’re shy of course, then I have to help them.) Starting off with a meet and mingle, drinks and snacks, then get down to the eats. There’ll also be giveaways for lucky raffle winners.

I hope to have these gatherings on a regular basis, well, depending of course with how many restaurants there are. It seems they close and open so quickly, so we have to be vigilant and act quickly.
If you want to be notified of future Wok Star Supper Club gatherings and other Asian related news, the best way is to subscribe to my newsletter in right sidebar ——>>>

Please note: If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don’t like your meat cooked medium rare, or are pregnant: these gatherings are probably not for you.
Here’s a list of Wok Star Supper Club gatherings we’ve had…

Gaijin, Chinese New Year 2018

Drunken Dragon, August 2017

Bazi Chinese New Year, 2016

Hakkasan Chinese New Year Yum Cha, 2015

Shokudo, August 25, 2013

Indomania, August 16, 2010

Indomania, July 12, 2010

75 showed up for Dim Sum at Mr. Chu’s, South Beach

beverages sponsored by Tiger Beer and Fiji Water

Karma Restaurant, Coral Gables

Indomania Rijsttafel at Miami River Wall (Updated)

June 5, 2010 By Eleanor Hoh 3 Comments

Beef Rendang

Achar pickles.

Indomania Chef Ineke”s Rijsttafel at Miami River Wall

You can tell everyone enjoyed with empty plates!!

LATEST UPDATE :
Join us for an intimate, sit down 12-dish Indonesian Feast in north end of Miami Beach…
Monday, July 12:7pm. Call NOW, only 32 seats for lucky ones.
Mandatory RSVP & prepayment, click for complete details.

What a lovely way to spend a cool evening, meeting new people and enjoying Indomania Chef Ineke’s exotic Indonesian Rijsttafel at Miami River Wall! The evening was being filmed for Fox Style File news anchor, Belkys Nerey. Don’t blink or you’ll miss me, my husband got more airtime than I did, sniff, sniff. You can hear me though, I have a slight British accent. I also got a chance to video Chef Ineke when she sat down to finally eat her own dinner. If you want to celebrate a special catered event at Miami River Wall, contact them to arrange. It’s a beautiful setting inside with the two exquisite hydroponic vertical plant and herb walls and a back garden right on the river. You can see more where I posted about my Wok Star cooking classes held there.

Very few Miami restaurants serving Asian food give me the “experience” of wanting to be there. It doesn’t have to be fancy, in fact, often that’s a turn off cause you know you’re paying for the decor. On the other hand, many Asian restaurants (in my humble opinion) do not showcase the beauty of Asia in their decor or in their food. Indomania has succeeded in giving me both. When you walk in, you feel transported. The little touches with the batik tablecloth and the beautiful photos (Pieter is a photographer) all make it very personal.

Chef Ineke and her husband Pieter designed their restaurant as if it’s their own dining room. It’s small, cozy and intimate. They come over to chat with you, I know it’s not realistic when it’s busy but I felt truly special to be able to connect with the chef who just made my dinner. Unfortunately, I ate at their restaurant way before I started food blogging so not much photos to show the space so you’ll just have to go and ‘experience’ yourself. Everyone I’ve sent there agree they ‘love’ it too and keep going back.

When Ralph and I went, we shared a small Rijsttafel (see LOTS more photos) which gave us a tasting platter. But during the Miami River Wall feast, we got to taste a lot more and everything was spot on especially her Beef Rendang and Achar pickles. As you may or may not know, my mother was born in Singapore, so I grew up eating many of these foods. Eating at Indomania Restaurant always brings back wonderful memories for me. That’s what food is supposed to do – give you memories and associations. It’s what I tell people when I present my Wok Star cooking classes, it’s not just about the cooking, it’s about creating experiences and memories with people you enjoy!

I hope to organize a Hoh Wok Club gathering at Indomania soon and introduce you to Chef Ineke’s fabulous Indonesian food. But if you can’t wait, go, enjoy and tell Chef Ineke and Pieter you heard it from me.

P.S. Sorry about all the photos bunched together, but still learning new Blogger “editor” and after uploading photos, couldn’t get them to separate to put the text in, so frustrating! I think it’s obvious what the dishes are.

Here are more reviews of Indomania!
All Purpose Dark
Food for Thought
New Times Dining Review

Wok Curry Beef

May 20, 2010 By Eleanor Hoh 2 Comments

Wok Curry Beef – combining my 2 heritages

My mom is from S’pore and

dad is Hakka but born in Malacca

Join me to celebrate Asian Pacific American Heritage month and cook up a simple Wok Curry Beef!

Thanks to New Asian Cuisine, a beautiful site that promotes the best in Asian culture and cuisine, who invited me to do a guest post. Do subscribe to their weekly newsletter, their site has good resources as well as delightful dishes from all over Asia. For my full “recipe”, visit New Asian Cuisine – Wok Curry Beef

My step-by-step photos and TIPS to make a quick, weeknight dish taste Asian after the jump:

TIP 1: GET ORGANIZED so dinner is quick

I put my Asian seasonings in cute dispensers organized inside my caddy basket. Put your curry powder in a cheese shaker so it’s easy to sprinkle! Instead of bouncing round the kitchen looking for this and that, I take out ONE item from the fridge.

TIP 2: SAVE TIME and keeps counter tidy.

Trap grocery bag under chopping board and flip trimmings onto it, wrap up and throw in trash – EASY!

TIP 3: DECLUTTER – A wok is so versatile

I use mine to parboil my beans, it’s the perfect shape and size. I just dry it out after using with water and the minute you start frying in it, its natural non-stick surface will build back up!

TIP 4: CONVENIENCE makes cooking FUN

An electric stove shouldn’t prevent you from wok cooking! NO, NO. I set my cast iron wok and my portable butane gas stove right on top of my electric coil stove. I leave this setup out at all times so it’s convenient. If you don’t see it, you won’t use it. Use your wok not just for Asian stir frys but everything.

TIP 5: SUBSTITUTE if you don’t have an ingredient!

Wok Stars aren’t afraid to substitute! Just because you don’t have an ingredient, don’t let it prevent you from making the dish. So, use veggies you already have in your fridge or whatever you like.

You don’t need 2 woks to do this.

My husband calls it Stereo Wokery!

Cooking Asian doesn’t mean you have to use just Asian veggies. By adding a few Asian seasonings, you’ll give your dish an Asian twist. Is the word “Asian” used enough in one paragraph? ENJOY!!

Asian

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