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So the story goes… a chef, fleeing from the imperial Qing palace, received help from a sympathetic couple, that owned a food stall along a village road. Full of gratitude, he shared with them his style of rice noodle making, which later became very well known in this village. Perhaps this is the story of the origin of this particular style of Cantonese rice noodles we’ve come to love. What we do know, is that these “Saaho rice noodles”, named after the town and river of the same name, dating back some 100 years, were traditionally made by grinding rice grains, with water from the Saaho river flowing down from the nearby Baiyun Mountain. A thin layer of this rice ‘milk’ is then poured onto a large bamboo wicker plate, then steamed quickly into a silky smooth translucent film, and hand cut into noodle strips.

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Our love of food is connected to our deep appreciation and respect for traditional Cantonese cuisine, and our passion for artisan handmade noodles. In creating this new culinary concept, which is centered around these gorgeous Saaho-style rice noodles, we’ve invested countless hours in perfecting this time-honoured noodle making craft, using organic rice grains, the freshest quality seasonal ingredients, and infusing other styles of Chinese cuisine to evoke tradition while exploring possibilities in creating something very new and exciting.

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A Chinese city, forgotten after it was flooded when the government built a dam that turned the valley it was in into a lake, has resurfaced as an underwater adventure park for tourists.

The ancient city of Shi Cheng was also known as the Lion City because it was located in the province of Zhejiang, where it was surrounded by the five Lion Mountains.

Founded over 1,300 years ago, it vanished from view 53 years ago when the Chinese government decided they needed a new hydroelectric power station. A dam was built to create a man-made lake, and as the water rose, the city was left at the bottom of this new found body of water.

Depending on where on the lake bottom it is, the city is between 85 and 131 feet underwater.

And there it remained forgotten until Qiu Feng, a local official in charge of tourism, introduced the idea of using Shi Cheng as a destination for diving clubs.

For the first try it was a voyage of discovery, and Qui said: "We were lucky. As soon as we dived into the lake, we found the outside wall of the town and even picked up a brick to prove it."

It was later discovered that the entire town was intact, including wooden beams and stairs.

Now the city had attracted interest from archaeologists and a film crew has been on site to record the preservation of the lost ruins.
Forbidden City

With the experienced leadership of Spencer Chan, member of Les Disciples D’Auguste Escoffier, and recipient of many accolades, including the Star of Excellence for Achievement of Gastronomie, we’ve been successful in creatively reinventing and popularising Hong Kong and Cantonese cuisine in New York, with our previous F&B ventures — Sweet-n-Tart, Golden Unicorn, and 20 Mott Street Restaurant. We now invite you to take this new culinary journey with us!

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