Creamy mushroom udon with a tofu twist
Wil shared creamy udon made with blended soft tofu, shiitake mushrooms, doubanjiang and peanut butter. A finishing drizzle of chili oil brings it back to a familiar favourite.
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Wil Yeung
Wil Yeung is the Hong Kong-born Canadian creator of Yeung Man Cooking, sharing approachable plant-based recipes through videos and cookbooks.
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Wil’s take on chicken and rice
Inspired by the go-to meals people mentioned at the gym, Wil made a plant-based version with shredded tofu, jasmine rice and homemade shiitake-kombu umami powder.
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Behind the scenes of his chef knife in Japan
Wil took viewers to Seki, Japan, to introduce a project he had been working on: a customized Yeung Man Cooking Kiritsuke chef knife made with 67-layer Damascus steel.
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A lo mein recipe for weeknights
Wil cooked a quick Chinese lo mein with udon noodles, shiitakes, cabbage, carrots and bean sprouts, tossed in a sauce with hoisin and chili oil.
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Thai iced tea to keep in the fridge
Wil showed how to prepare a batch of spiced black tea and homemade coconut condensed milk, then combine them over ice with oat or coconut milk.
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