Leisure & Culture #21

What really matters

Taste Library

Written & Photos by Edward Yip

It’s so true that the longer we live, the more food we need to eat. And to make eating a more exciting experience, some tend to look for the unique taste of a super rare ingredient in a stars-awarded restaurant, just for the sake of delicious. In this situation, delicious has become an exclusive sense that not everyone can afford.

Let’s look at it this way: food is essential to everybody in order to survive; if everybody needs food, then we should all equally share the pleasure of delicious in very different ways, regardless of whether you want a luxurious indulgence, or you want to enjoy a break in the office’s pantry. Location isn’t an issue, as long as there is creativity and passion, delicious is there as well.

The idea of Taste Library’s latest project “Cocreate Recipe” is to bring every foodie into the library for a tasty savory exchange ---- to cook up some creative recipes within our arranged limitations. We received overwhelming support for our first event “A Share of Summer Taste”, and its explosive creativity impressed Poyee, the new food writer, and me a great deal by using a rice cooker to make a warm salad with mango and roasted pork, a health remedy cold soup, a steamed fish with fruity dressing, and an ultimately colourful Panna Cotta. The outcome has set a solid example to us that rich resources do not make delicious, ideas do!

Mango and roasted pork salad with chilled rice noodles


  • 2-3 mangoes
  • 1 egg
  • 1 rib of Chinese roasted pork
  • 10g of lai-fan (rice noodles)
  • 1 bag of mixed salads
  • Some grated Parmesan
  • 1 chili pepper
  • 1 tsp of white vinegar
  • 1 lemon
  • 2 spoons of apricot jam
  • 2 pieces of fermented tofu
  • Olive oil

Step by step

    1. Peel, core and slice the mangoes, zest the lemon
    2. Cook the rice noodles in water, then set cold and cut them into bite sized lengths
    3. Mix the fermented tofu with the jam and olive oil, then season the sauce with lemon juice, salt and pepper.
    4. Separate the crispy skin from the roasted pork, and then chop the pork into small pieces.
    5. Finely chop the crispy skin, put the skin in the oven at 190c for 5minutes if the skin isn’t crispy enough.
    6. Add vinegar into the boiling pot of water, then poach the egg
    7. Put the salad and noodles on the plate first, then add mangoes and pork
    8. Pour the sauce before adding the egg and the crispy skin.

Know more about Taste Library

Address: H504, 5/F, Hollywood, PMQ

We use cookies to optimize website functionality and improve browsing experience. By continuing to use this site, you accept to its use of cookies, or click to find out more.