Maria Wong

Maria Wong

What is your name?

- Maria Wong

Where were you born?

- I was born in Hongkong.

When were you born?

- In spring 1947

Where do you live now?

- A small town in Germany

Why have you lived in Japan?

- I have studied and worked in Japan for 15 years.

What languages do you speak?

- cantonese, mandarin, english, german and japanese

Who is your cameraman?

- My son

My recipe for a dish is different from yours. Which one is right?

- When it comes to cooking there is no right or wrong, there is just tasty or not tasty. If you can cook a dish that tastes good then you are a cook and have a good recipe.


If you have a question you want to ask me, please feel free to ask. There will surely be more people who have the same question but are too shy to ask.

102 Responses to FAQ

  1. daisie says:

    Hi Maria,



  2. Thomas Chow says:

    Wow ! Wow! Wow! I have found the website that I have been dreaming about. Crazy over Chinese cooking/food, and I have found the right place on yr site. Thank you fr the bottom of my heart Maria. Keep up the good work and spread Chinese cooking to all earthlings. Wishing you good cooking, good health and God Bless You.

  3. 艾迪 says:


    你的youtube烹調指南 冇得彈,容易跟上,請上載更多視頻!

    • Maria says:

      你好, 瑞士雞翼我有 video 至於面是撈面, 例如煮好公仔面放瑞士雞翼面淋汁在面上. 古早味港式雲吞面湯沒有 video 恕不能解釋, 請原諒 ^^

    • Ken Chan says:

      I wonder why no [modern] chef wants to discuss your wish [it's mine too] on how to make tradional wanton soup base as I had it, almost daily, when I lived in Hong Kong during 1940s-1960s. I have tried those powdered instant thing made by various companies such as Kelloggs but still unable to reproduce the same taste. Hopefully someone will gives us an answer!

  4. Maureen says:

    Dear Maria,
    I am truly wishing to start cooking the Chinese way asap. Can you give me that basics for my kitchen? Wok, steamer, utensils, basic condiments. I have an idea of what I need but I can’t go all out at one time. It will take a bit of time for me to acquire a true Chinese kitchen.
    I am the same age as you, live alone and love to cook. It is my belief that good food, simply but expertly cooked, is best. My birthday is February 14th. Yours?

  5. Eddie Lee says:

    Hello Maria,

    Great site and recipes! From the ones I have looked at, they are pretty simple. The only drawback for me are the instructions. My command of the language isn’t so good. If you could also include the written instructions such as the cooking and baking times, in English, I believe you can reach a wider audience. Keep up the good work and I look forward to the next post! :)

  6. CW says:

    Hi! Thanks for your cooking tutorials. They are very easy to understand and simple to replicate. I have tried your recipe on steamed cake with great success. I have a food related enquiry for you, though its not related to your vids. I hope you don’t mind. Would you know of any good and affordable Cantonese restaurants in Munich? Or if not, then any other Asian food restaurants there? I have a family member who have recently relocated there without the use of a kitchen for cooking. I would really appreciate any tips that you may have on restaurant recommendations if you happen to be familiar with that area. Thanks in advance!!

  7. Fiona says:

    Hi Maria,

    Thank you for sharing your gift of food to the world for folks like us. I am a CBC (Canadian Born Chinese) and it’s hard to translate Chinese ingredients into English so my grandmother is left doing the traditional Chinese cooking at home.

    This has helped me tremendously! I’m glad when I search for “Egg Tarts” your video still shows up because I forgot to subscribe to you last time. That’s all changed now!

    And it’s so cool how you are living in Germany — what brought about the dramatic change in scenary?

    - Your fan Fiona

  8. CC says:

    Hi Maria,

  9. Henry Yuen says:

    Hi Maria,

    Love your dishes.
    I have a unique request for you.
    Can you please show us how to make “White Cloud” Chicken Feet.
    As you may be able to tell from my request, I am also from Hong Kong.
    Its impossible to find good Cantonese Food here In Florida.
    With your video help, I can somewhat recreate some Hong Kong Flavors.
    Thanks and keep up your efforts, its much appreciated.

  10. Nghe says:

    Hi Maria,
    Thanks for tutorial cooking receipes. Can you please show me how to make Hong Kong milk tea? somehow the taste that they brew here in USA is different than at HK. Thanks in advance.

  11. Fabian says:

    Oh Yes, I’d really like to know the recipe for HK Milk-Tea too. And keep up the good work! Grüße aus Berlin!

  12. Amy Li says:

    Hi Maria!

    First of all, I just want to say I love your videos. They are really helpful. You teach in a simple yet detailed way, it’s easy to understand. Thank you!

    Now on to the question, what cookware brand do you use? Your frying pan seems absolutely great, it doesn’t stick and looks light weight.

  13. Mei says:

    Hi Maria. I love your website with the tutorials! I also did a google search and have also found you on some other food websites with written instructions accompanying the videos (for example: http://best-easy-home-recipes.com/content-24-18012-1.html (but some of the videos don’t load). Is there one you can recommend, since i like to print the recipes to refer to, in the kitchen. Thanks

  14. Ronnie says:


    You by far have the best you tube page for Cantonese cooking! So many famous dishes we eat at the restaurants and simple to follow! You have made my wife happier now that I have found one of the best sites to learn these dishes so I can cook more for my wife! Where did you learn how to make all these dishes?

    Some Dish requests: Sorry, I have a lot of dishes I wish I could make at home
    Slippery Egg with sliced beef on Rice (wat daan ngow yuk fan)
    Fried Flat Egg noodle with beef (Gone chow ngow hao)
    Singapore Fried Rice Noodle (sing chao Chow mai)
    Pepper Salt Garlic Fried Squid (Jew yim Ja yow yu)
    Chinese Rice Noodle (How to make at home)
    Steamed bun With BBQ pork (Not the cafe style buns, but the white fluffy one)
    Yellow Steam Sponge cake (Ma lai go)
    Steamed Chicken feet (Fung jow)

    • Maria says:

      Hi Ronnie, Thank you for your comment. I learn cooking by myself. I will them in my request list. It may take some time until I can make the videos. Have a great day ^^

  15. Ronnie says:

    Sorry…. I just noticed some of the dishes I listed has already been covered! I should have look at ALL the videos listed. thanks

  16. Debbie says:

    Hi Maria,

    We love your videos. I cooked your garlic w/ black beans short ribs to my family. They LOVE it. I’ve made that dish numerous times now and every time it’s a hit. Can you teach us how to prepare and cook Hong Kong style stir fry clams?
    There are 2 styles: Garlic w/ black beans stir fry clams and HK Sha Tin stir fry clams.

    Thank you for all the wonder videos and hard work.
    Happy New Year.

    • Maria says:

      Hi Debbie, you are welcome. Thank you for loving my videos. I will put then in my request list maybe I use mussel if I can’t find clams. Thank you. Same to you and your family. Best regards to your family. Thank you :)

  17. Sherine says:

    成日都以為我地d野食好難整,多得你咋~宜家唔使思鄉思得咁辛苦啦!thank you!!! ^^

    • Maria says:

      Sherine 您好, 我很明白您思鄉心情我巳離港 40 多年現在教做食譜. 希望能幫助別人像我有思鄉時可以在家煮些食譜減低思鄉心情. 凡事知道如何做時任何事都不難的. 我會慢慢教您請放心. 我邀請您去我 Facebook 大家做朋友分享食譜和拍食譜照片等, 我們很開心歡迎您參加, 多謝 :)

  18. Cam says:


    I’ve been following your youtube videos for a while now and I just want to thank you for sharing your recipes of chinese food! You’re the only one (that I’ve found) that speaks cantonese and it makes it easier for my dad to understand, so once again thank you!

    But since I live in Sweden, and there is nowhere that I can find 吉士粉 it’s a bit sad since many dishes/pastries requires it..
    The thing is that I’m going to Tokyo this march, and I wonder if I can buy some 吉士粉 there? Do I find it in the supermarkets? Also I would appreciate if you could write down the japanese sign for 吉士粉 so it would be easier for me to find it..( if they got it)


    • Maria says:

      Hi Cam, Thank you for following my videos. The 吉士粉= Japanese カスタードパウダー I haven’t buy it before in Tokyo. In Germany sell it in Asian supermarket maybe you can check it out in Sweden Asian supermarket. Best regards to your dad. Happy Chinese New Year. Gong Hei Fat Choi !!

  19. ricardo valencia says:

    where or how can i watch a english video…

    • Maria says:

      Hi, my son made one english video. My videos: Please click CC Button and you will see english subtitles. Thank you ^^

  20. Sally says:

    Hi mrs maria..i found your video from youtube and thank you for sharing your amazing recipe..i love it and i will try it..but why i can’t found your egg tart recipe on this website? I tried to search it one by one but still can’t find it..i don’t want to write down one by one from your video on youtube because i need to play and pause again and again..

    By the way i have a request..how about dou fu hua recipe? (it’s like pudding from Soy milk) ..have an amazing day mrs maria..keep sharing :)

    • Maria says:

      Hi Sally, you are welcome. I have dou fu fa video, all my videos in youtube channel, please check it out there. Have a sweet day ^^

      • Sally says:

        I have already tried your puff pastry egg tart recipe..it works and really delicious!!!i’m so happy because i have tried three times before (not from your recipe) and always failed..i have one more question..can i use the pastry dough to make a croissant?if can..what the rule to bake it?(like the tempature etc)

        By the way i’m using ipad for watching your video on youtube and there is no CC button ..so i need open my pc to watch your video..i think maybe your son can “fix it” for ipad? Thank you ;)

        • Maria says:

          Hi Sally, thank you for trying my recipe. I am happy it worked out. Sorry, I haven’t try it before I don’t know the tempature. My son can’t not fix it. Have a nice day ^^

  21. Blanca Ugarte-Quiroz says:

    I am very happy to know you hereby. Hope to make some of your recipes, to show some people, I will say my friendMaria Wong taught me


    greetings from Venezuela!

    • Maria says:

      Thank you so much for trying my recipes and your support. Please tell me how the recipes worked out.非常感謝, 祝快樂 ^^

  22. Mr Lee says:

    Hi Maria,

    You are a wonderful cook, thanks for your sharing from the bottom of your heart.

    How lucky I can see your Youtube video as my wife want me to make her a White sugar sponge cake in Australia.

    Thank you very much

    • Maria says:

      Mr Lee, you are welcome. Thank you for liking my recipe and trying. Please tell me how the recipe worked out. Best regards to your wife. Thank you ^^

  23. Eric says:

    Hello Maria,

    first of all, your website and your videos are just awesome and thank you so much for sharing and patiently teaching your recipes! I’ve got a specific question, maybe you can help me with this? I live in Germany too, and I’ve been struggling to find appropriate egg tart moulds. Where did you get your tart moulds shown in your recipe?

    In any case, thank you! :)

    • Maria says:

      Hi Eric, you are welcome. Thank you for watching. I bought the moulds in Hongkong. Some people say can buy them in ebay. Have a great day ^^

  24. 白正達 says:


    • Maria says:

      您好, 非常感謝鍾意我的綱站, 我有羅漢齋, 水蒸蛋和一些食譜如家常豆腐, 雞胸肉炒白菜及很多食譜等祇加少許肉用來調味用, 大至上這些食譜像素菜做法差不多祇是放少許肉, ( 我本人食很少肉喜歡多蔬菜的). 請參考. 我會寫在記事簿要等我有空才可以做, 祝愉快 ^^

  25. Margaret says:

    Hi Maria, soooooooooo very happy to have found your website :) I’m from Hong Kong also and now living in Italy. (and I’ve missed so much the food over there :( ) Last summer went to visit my family in HKG and my kids love the vegetarian dishes of ‘fried wanton’. Can you please have a video showing how to made it??


    • Maria says:

      Hi Margaret, I will put it on my request list. It may take sometimes until I can make a video. Best regards to your family. Have a nice day ^^

  26. Margaret says:

    Thanks for your super quick reply. Have a nice day to you and your family too :)

  27. Princess says:

    I have tried a lot of your recipes from youtube and they have turned out great. Thank you!! I have been looking everywhere for a recipe for cow tongue pastry. Can you make a video of how to make “Cow Tongue Pastry”? Thank you again for all the hard work you did.

  28. ShirleyBerry says:

    Hi Maria,
    Would like to thank you so much for sharing your Hanamaki Steam Mandarin Rolls. First time trying it and it turn out awesome and great. I am so happy it turn out so well as I was worried. Thank you. Now I would like to find out from you, can the rolls dough (before shape and cut) be kept in the fridge over night and shape, cut and steam only the next day ? Or do I have to complete it the same day ?

    • Maria says:

      Hi Shirley, thank you for trying my recipe. I am glad it worked well for you. I haven’t try it before I don’t know. I always complete it the same day. After the rolls cool down I put them in the freezer and warm up it by microwave when I want to eat.
      Have a lovely day ^^

  29. Jimmy Liu says:

    Dear Maria,
    first of all I want to say thank you for your brilliant videos you share with us.
    I have found you website via you Tube because I have looking for recipe for Chinese Dim Sum. As you know we have not so many choises of Chinese restaurants who can make and provide tasty Dim Sum in Germany. So who want´s to eat Chinese specialities he has to make it by them self. However I will trying your recepies and I am wondering of the results I will reach.
    Just for you, I also live in Germany close to Munich but I war born and raised in China Hong Kong.
    Thank you again for your effort you spent and I hope to see more from you.
    Warm regards

    • Maria says:

      Hi Jimmy,

      Yes, I understood what you mean. My aim was to teach people to cook delicious Hongkong food at home, I thought this way I can help all over Hongkongers living abroad to cure their homesickness and also to show the world the rich and delicious food culture we have. Thank you for trying my recipes. Please tell me how the recipes worked out. Thank you. I live 100 km from Frankfurt. Have a great day. Best regards


  30. Cathy Engstrom says:

    I love your youtube videos!! I am an ABC (American Born Chinese). My mom is a great cook but now that she’s in her 80′s she doesn’t cook much any more. She and my dad came from GuangDoong province so it’s been refreshing perusing your videos and discovering a lot of the foods Mom used to cook (comfort foods to me). I was wondering if you know how to make Ngow Lahn Tae (that’s the pronunciation the 4th dialect, sorry I don’t know how to write it in Chinese, nor do I know what it is called in English). All I remember is they are dough balls about 2″ round which are steamed. Afterward, they are left in a bowl uncovered to dry out for several days or a week or so, then they’re soaked in water for several days (water is refreshed daily). They are then thinly sliced and fried in the wok and accompanied by sliced yams, maybe some lop yuk or lop cheung, and a few other vegetables (it’s been so long since I’ve had any that I can’t remember). If you know what Ngow Lahn Tae is and how to make it, I’d really love to see a video on it. That, Lo Bok Goh, and Savory Tong Yuan are my ultimate comfort foods.

  31. Kay says:

    Do you have the recipe/directions in English for Dau foo fa? I enjoyed the video, but I don’t speak/understand Chinese. The CC button doesn’t seem to have a good translation.

    • Maria says:

      Hi Kay,

      For the old videos there are English annotations in the video. They are just like English subtitles and I also translated the list of ingredients and you can find it in the video description box under the video. Thank you :)

  32. Iris Ho says:

    Hi Maria, I am from Singapore. I love watching your videos very very much. Can you upload a video on how to cook the traditional Steamed Sponge Egg Cake? Thanks.

    • Maria says:

      Hi Iris,

      Thank you for watching my video. I will put it on my request list. It may take some time until I can make a video. Have a lovely day :)

  33. Sandra Chan says:

    Hi Maria,

    I truly enjoyed all your video. You make cooking seemed so easy and enjoyable. I have found the best cooking video and need no more cook books. However, I haven’t seen any recent upload from you. Hope you are well.

    Once again,thanks for all the efforts and I am sure many people enjoyed all your work.


    • Maria says:

      Hi Sandra,

      Thank you for enjoying all my videos and your kind comments.
      My son is very busy working now, soon we have time will continue uploads new videos. Have a nice day my dear :)

  34. Eva says:

    Hi Maria,

    I love your videos a lot because they are easy to follow. Would you consider putting 糖冬瓜 on your list? Thanks.

  35. Renee says:

    Dear Maria,

    I accidentally found your video on Youtube and I love it a lot! It’s hard to believe that you are not a professional chef as all your recipes seems so detailed and formal. Plus the food that you look looks very delicious! I’m also from HK, I live in LA now, very happy to know you on the web! Hope to learn more from you!!!

    • Maria says:

      Hi Renee,

      Thank you for loving my videos and your support. Cooking is easy when you know how to do it. Thank you for learning my recipes. Please tell me how the recipes worked out. Thank you. Have a great day :)

  36. Fern says:

    Hi Maria,

    I tried your Siu Mai (烧卖) and turnip cake (腊味萝卜糕) recipes and they turned out tasty! A boost to my confidence in cooking adventure. Appreciate your step by step clear instructions in video, written recipes translated into languages and whoever helped in recording. I look forward to adventuring into your other recipe. Thank you. 新年快乐,步步高升 to you and your family too.

    • Maria says:

      Hi Fern,

      Thank you for Chinese New Year greeting and thank you again for trying my recipes and your feedback. I am glad the recipes worked well for you. 今天是年初七= 人日= 每個人生曰, 祝人日生日快樂, 通常今天我們食粥和炒麵. 如有時間請看我的 video Porridge, chicken congee 白粥和雞粥, 至於炒麵, 我有香港肉絲炒麵或芥蘭雞肉炒麵, 多謝, 祝幸福和快樂 :)

  37. celine says:

    I saw your egg tart demonstration on youtube. Do you have the instructions/ingreadients in writting? Thanks.

    • Maria says:

      Hi celine, thank you for watching my video. All videos come with english captions. Please click the CC Button to activate english subtitles. I also translated the list of ingredients and you can find it in the video description box under the video. Thank you :)

  38. michael says:


  39. Franchesca says:

    Dear Maria,

    I am so happy that this website exists. Thank you so much. I am Chinese also living in Germany. I cannot cook like my mother, so your website helps me get closer to that.
    I could not find some ingredients in Germany, such as Chinese cooking wine. The typical Asia Markt only has Mirin.

    It would be such a dream to meet you,

    • Maria says:

      Hi Franchesca,

      You are welcome. Thank you for watching and your support. I am living 100 km from Frankfurt. I buy all my Chinese or Japanese ingredients in the Asian supermarket there. Please check it out near your area big city. Nice to meet you. Have a lovely day :)

  40. yen says:

    Hello Maria,
    I really want to make liu sha bao and it’s luck to watch your video. I also had a question under your video but not sure if you will check so I write the question here.^^Just wonder What do you mean by coconut fat? Here in my country we just have coconut oil,coconut flesh, can i make coconut fat at home, if not ,which can i replace it with ( coconut oil,lard, or something?) Thanks.

    • Maria says:

      Hi yen,

      Thank you for watching my video. I am living in Germany so I used Palmin soft ( coconut fat ), You can use Lard or shortening for this recipe as well. Have a nice day :)

  41. Sandy says:


  42. Pat Lam says:


    Thanks for taking so much time for making these wonderful video.

    Good that I found your page for white cut chicken. I tried it with Aldi’s Bio-chicken.
    It is very tasty with or without 紹興酒. It is no big different using Brandy and 紹興酒.

    To be honest, it is still a big different of my own chicken and those from Hong Kong. Of course I will not put any msg to my food, that is may be the different.

    One thing I noticed, if using Alu-Folie the metal goes onto the food. It is not recommended by health expert.

    (my 紹興酒 cost only 3,5€, may be that is not a good one)

    Have a happy New Year and thanks your son for taking and editing these video.


    • Maria says:

      Hi Pat,

      Thank you very much for your New year greeting. Sorry I reply it late, I just came back for vacation. Thank you for trying my recipe and your feedback. I am glad you liked it. Thanks again for your support and your kind comment.

      Best regards

  43. Miss Pang says:

    I was talking to my mother today about how much I miss her Chinese buns as well as the glutenous rice balls since I moved to another town, and that I wish I could make them myself. Then she showed me your youtube-channel! It is great to have someone who is also based in Europe (I am in Sweden) which makes the quantities/products far easier to relate to! Many thumbs up!

    • Maria says:

      Hi Miss Pang.

      Thank you very much for your kind comments and support. I am glad you like my recipes. Best regards to your mother.

      Best wishes from Germany

  44. Tong says:

    Hi Maria,

    Thank you so much for your videos! :) I recently discovered your youtube channel and now I can’t wait to try cooking your dim sum recipes. It’s nice to see you using some German ingredients because I also live in a small town in Germany and some ingredients are quite hard to come by. I also love how you are showing your audience how to prepare those recipes step-by-step. Anyways, thank you so much for your hard work and I higly appreciate how much work you put into creating every single video :D .

    Best wishes from Germany,

  45. Laura says:

    Hi Maria,

    I just found your YouTube channel and website. You are amazing. I really appreciate all your awesome recipes and that your videos are in Cantonese. Especially since my mom doesn’t speak English. Even though we live in different cities now, we can both use your great recipes and guides to make delicious food. Plus, it’s comforting to hear Cantonese now that everything is always in English. Thank you so much for sharing you thorough videos and instructions. I hope that when your son visits we get to see even more videos from you in the future!

    Best Regards,
    California, USA

    • Maria says:

      Hi dear Laura,

      You are welcome. Thank you very much for trying my recipes, your great support and very kind of you. Best regards to your mom.


  46. RichardL says:

    Just wanted to send a best wishes to you ( since your last published dated March,26th,2017).祝福妳身體健康,萬事如意。Your video, in my opinion, is one of the best. Concise,instructive and wonderfully made ( also credit to your wonderful son)! And you are the best kinds of overseas Chinese from Hong Kong which made me feel proud as a fellow country man whom also left HK in the late sixties. Good shows!! Again, Hope you are well and bring more joys to all the viewers. Best wishes and regards ,Richard L. 3rd October,2017.

  47. Alan says:

    Hello Maria,

    First of all: love your cooking video’s! Tried the recipe for Siu Mai and it’s really delicious! I will try other of your recipes soon.
    Do you happen to have a recipe for Babi Pangang? It’s one of my favourite chinese dishes, but it seems difficult to find a good recipe.

    Best regards!

    • Maria says:

      Hi Alan,
      Thank you for loving my cooking videos and trying my recipe. Sorry, I don’t have this video. Have a great weekend.

      Best regards Maria

  48. peachela says:


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