Ken Hom's Asian cookery books are some of the most frequently consulted in my kitchen – especially the fusion-inspired Travels with a Hot Wok – and his fresh-tasting recipes, many of them low in fat, are perfect for lean winter days, writes Marie-Claire Digby.
But I don’t expect there will be much calorie counting going on when the chef designs his menu for the “Ken Hom Experience”, which will run at The Cellar Restaurant in the Merrion Hotel in Dublin from January 30th to February 8th. The celebratory Chinese New Year menu will be offered alongside The Cellar’s usual fare. Bookings on 01-6030630.
mcdigby@irishtimes.com