Vincent Yeow Lim (aka DimSimLim), also known as the 'Wolf of Wok Street', has earned international acclaim for his exceptional wok cooking, amassing over 4 million followers across TikTok, Instagram, Facebook, and YouTube. In his debut cookbook, The Wolf of Wok Street, Vincent presents over 80 authentic recipes that bring his renowned Southeast Asian cuisine to your kitchen.
From Small Eats like Xiao Long Bao and Prawn Toasts to comforting soups such as Bak Kut Teh and Hot and Sour Soup, every dish is crafted to deliver restaurant-quality results using genuine ingredients. The book also features vibrant rice and noodle dishes like Hong Kong Style Beef Fried Rice and Char Kway Teow, alongside a variety of poultry, beef, lamb, pork, seafood, and vegetable recipes.
Vincent's comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking, perfect for any meal or occasion.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 255 mm
Breite: 197 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-76145-171-3 (9781761451713)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Vincent Yeow Lim (aka DimSimLim) is a chef, former restaurant owner and content creator with a following of over 4 million and over 1 billion views across his social media platforms.
With over 20 years of experience in the kitchen, he believes he can share with his audience the most authentic and well-kept secrets in the Asian restaurant industry, while showcasing wok cooking to the world in a new and entertaining style. He has made numerous appearances on Australian TV - as a special guest on Masterchef Australia, but also on Snackmasters, The Cook Up, The Morning Show, Channel 10, Channel 7, and SBS. In February he released his signature umami seasoning YumYum that sold 50,000 units worldwide at launch. But his proudest achievement to date would be opening his own 200-seater restaurant at the age of 22 after his father passed away and realising his true passion for wok cooking.
