Hong Kong Buffet RI

09/24/2026

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Chef Wai’s Live Kitchen

Sweet & Sour Chicken Balls 甜酸雞球

Restaurant Experience • Made Easy at Home

Serves 2–3

Ingredients

* 12 oz (340 g) chicken breast, cut into 1-inch pieces
* ¼ tsp salt
* Pinch of white pepper
* ¼ tsp chicken powder
* Oil for deep-frying

Batter

* ½ cup all-purpose flour
* ¼ cup cornstarch
* 1 tsp baking powder
* ¼ tsp salt
* 1 egg
* About ½ cup ice-cold water
* 1 tbsp cooking oil

Sweet & Sour Pineapple Sauce

* ⅓ cup ketchup
* ⅓ cup sugar
* ¼ cup white vinegar
* ¼ cup water
* Pinch of salt
* ½ cup canned pineapple chunks, drained
* 1 tsp cornstarch + 1 tbsp water

Easy Steps

1. Marinate the Chicken
Season chicken with salt, white pepper and chicken powder. Marinate for 15 minutes.

2. Make the Batter
Mix flour, cornstarch, baking powder and salt. Add egg and ice-cold water. Mix into a smooth, slightly thick batter. Stir in 1 tbsp cooking oil.

3. Coat the Chicken
Add chicken pieces to the batter and coat each piece completely.

4. First Fry
Heat oil to 350°F (175°C). Carefully drop the battered chicken pieces into the oil one at a time. Fry for 4–5 minutes until cooked through and round, smooth and light golden.

5. Second Fry
Increase oil temperature to 375°F (190°C). Fry again for 30–45 seconds until golden and crispy. Drain well.

6. Make the Sauce
Combine ketchup, sugar, white vinegar, water and salt in a saucepan. Bring to a boil.

7. Add Pineapple
Add the canned pineapple chunks and cook for about 30–60 seconds.

8. Thicken the Sauce
Stir in the cornstarch slurry and cook until the sauce becomes smooth, glossy and slightly thickened.

9. Serve
Serve the crispy chicken balls with the Sweet & Sour Pineapple Sauce on the side.

🔥 Chef Wai’s Tips

* Keep the batter cold and slightly thick.
* Drop the chicken into the oil one piece at a time to help form round, smooth chicken balls.
* Double-fry for a golden, crispy outside and juicy inside.
* Keep the sauce separate so the chicken balls stay crispy.
* Best served fresh and hot.

Cook • Eat • Be Happy!
— Chef Wai’s Live Kitchen

09/21/2026

To All Our Hong Kong Buffet Friends:

Miss some of the familiar dishes you’ve enjoyed over the years? Follow Chef Wai’s Live Kitchen! 👨‍🍳

Chef Wai will share cooking tips, techniques, and recipes inspired by many popular dishes previously served at the buffet—so you can recreate those familiar flavors at home.

👉 Please Like, Follow & Share
Chef Wai’s Live Kitchen

Rediscover familiar favorites and explore more delicious creations!

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09/18/2026

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Chef Wai’s Live Kitchen — EP.03

Hong Kong Style Scrambled Eggs with Shrimp

Ingredients — Serves 2

* 8 oz (225 g) Shrimp, peeled and deveined
* 5 Large Eggs
* 2 Scallions, chopped
* Cooking Oil, as needed

Shrimp Marinade

* ¼ tsp Salt
* A pinch of White Pepper
* ½ tsp Cornstarch
* 1 tsp Cooking Oil

Egg Mixture

* 5 Large Eggs
* 2 tbsp Milk
* ½ tsp Salt
* A pinch of White Pepper
* ½ tsp Chicken Powder
* 1 tsp Cooking Oil
* 2 Scallions, chopped

Cooking Steps 🔥

1️⃣ Marinate the Shrimp
Combine the shrimp with the marinade and set aside.

2️⃣ Prepare the Egg Mixture
Lightly beat the eggs with milk and seasonings. Add the scallions and mix gently.

3️⃣ Cook the Shrimp
Heat the wok, add oil and quickly stir-fry the shrimp until just cooked. Remove and set aside.

4️⃣ Combine
Add the cooked shrimp to the egg mixture.

5️⃣ Cook the Eggs
Heat the wok and add oil. Pour in the egg and shrimp mixture. As the eggs begin to set, gently push the eggs with a wok spatula, allowing the uncooked egg to flow onto the hot surface.

Do not fold or constantly stir the eggs.

6️⃣ Serve
Remove from the heat while the eggs are still soft, silky and moist. Serve immediately.

🔥 Chef Wai’s Tip:
Gently push — don’t fold, don’t overcook.
That’s the key to soft and silky Hong Kong-style scrambled eggs.

Cook • Eat • Be Happy!
— Chef Wai’s Live Kitchen

09/18/2026

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Chicken Lo Mein
Ingredients — Serves 2

* 12 oz (340 g) Cooked Egg Noodles
* 5 oz (140 g) White Meat Chicken, sliced or shredded
* 3 oz (85 g) Cabbage, shredded
* 2 oz (55 g) Onion, sliced
* 1 oz (30 g) Carrot, shredded
* 2 Scallions, cut into sections
* Cooking Oil, as needed

Seasoning Sauce

* 1 tbsp Light Soy Sauce
* 1 tsp Dark Soy Sauce
* 1 tsp Oyster Sauce
* ½ tsp Sugar
* A pinch of White Pepper

Cooking Steps

1️⃣ Cook the Chicken
Heat the wok until hot. Add oil and stir-fry the chicken over high heat. Remove and set aside.

2️⃣ Cook the Vegetables
Stir-fry the cabbage, onion and carrot over high heat. Remove and set aside.

3️⃣ Stir-Fry the Noodles
Add the cooked egg noodles to the hot wok. Stir-fry until hot and separated.

4️⃣ Add the Seasoning
Pour in the seasoning sauce and toss quickly until the noodles are evenly coated.

5️⃣ Bring Everything Together
Return the chicken and vegetables to the wok. Toss everything together over high heat.

6️⃣ Finish
Add the scallions, give everything a final toss and serve immediately.

🔥 Chef Wai’s Tip:
Use a hot wok and high heat. Keep the noodles separated and avoid overcooking the vegetables.

Simple Ingredients • Great Flavor
Cook • Eat • Be Happy!

— Chef Wai’s Live Kitchen

09/18/2026

Chef Wai’s Live Kitchen is now on Facebook!

Welcome to my new cooking page!
I’ll be sharing recipes, cooking tips, food ideas, and some of my favorite dishes from time to time.

👍 Please LIKE & FOLLOW my page and share it with your friends!
Your support means a lot to me. ❤️

Cook • Eat • Be Happy!
— Chef Wai

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09/18/2026

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Chef Wai’s Live Kitchen —

Beef Chow Fun

Ingredients — Serves 2

* 12 oz (340 g) fresh wide rice noodles
* 5 oz (140 g) beef, thinly sliced
* 3 oz (85 g) bean sprouts
* 2 oz (55 g) onion, sliced
* 2 scallions, cut into sections
* Cooking oil, as needed

Beef Marinade

* 1 tsp light soy sauce
* ½ tsp oyster sauce
* ¼ tsp sugar
* A pinch of white pepper
* 1 tsp cornstarch
* 1 tbsp water
* 1 tsp cooking oil

Seasoning Sauce

* 1 tbsp light soy sauce
* 1 tsp dark soy sauce
* 1 tsp oyster sauce
* ½ tsp sugar
* A pinch of white pepper

Method 🔥

1. Cook the Beef
Heat the wok until hot. Add oil and quickly stir-fry the beef over high heat. Remove and set aside.

2. Cook the Vegetables
Stir-fry the onion, bean sprouts and scallions over high heat. Remove and set aside.

3. Stir-Fry the Rice Noodles
Heat the wok again. Add oil, then the rice noodles. Stir-fry over high heat until the noodles are hot, slightly seared and fragrant.

4. Add the Seasoning
Add the seasoning sauce to the noodles and toss quickly until evenly coated and colored.

5. Bring Everything Together
Return the cooked beef and vegetables to the wok. Toss everything together quickly over high heat.

6. Serve
Once everything is hot and well combined, remove from the wok immediately.

Chef Wai’s Tip:
Hot wok. High heat. Quick toss.
Don’t over-stir the noodles. The goal is flavorful, separated noodles with that signature wok hei. 🔥

09/06/2026

09/03/2026