<\/p>\n
\nStephen Wong was interviewed by our 2010 judge Margaret Gallagher on her Flavor of the Week program in CBC Radio’s Early Edition this morning.\n<\/p>\n
\nReposted from Margaret Gallagher’s Flavor of the Week<\/a> page on CBC Website\n<\/p>\n \nWelcome to Flavour of the Week! November 5 – Of Tea and Stockings<\/i><\/b><\/p>\n It’s the morning (and afternoon, and late night) beverage of choice for Served hot or iced, it’s a very strong brew of blended teas, strained Hong Kong milk tea packs a powerful, caffeinated punch and is readily You can vote for your favourite Hong Kong milk tea vendor online until (I think it goes great with coconut buns, while Chinese Restaurant <\/p>","protected":false},"excerpt":{"rendered":" Stephen Wong was interviewed by our 2010 judge Margaret Gallagher on her Flavor of the Week program in CBC Radio’s Early Edition this morning. Reposted from Margaret Gallagher’s Flavor of the Week page on CBC Website Welcome to Flavour of the Week! Thursday mornings at 8:20 November 5 – Of Tea and Stockings It’s the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-news","category-cra-news"],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/comments?post=171"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/171\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThursday mornings at 8:20<\/p>\n
\ncountless people. I’m talking about Hong Kong milk tea–also known as
\n"pantyhose tea."<\/p>\n
\nthrough a nylon filter, and softened with evaporated milk and perhaps
\nsome sugar.<\/p>\n
\navailable in Hong Kong-style cafes through the lower mainland. It’s also
\nthe newest category in the Diner’s Choice Awards<\/a> portion of the HSBC Chinese Restaurant Awards<\/a>.<\/p>\n
\nNovember 12. Or check the shortlist for ideas or early morning (or late
\nnight) snacking. The milky beverage is often included when you order a
\ndish at a Hong Kong-style cafe.<\/p>\n
\nAwards founding chair Stephen Wong is partial to egg tarts or corned
\nbeef and egg sandwiches.)
\n \n<\/p>\n