What’s for Lunch?

One-dish Rice Set Lunch

The Menu

  • Grilled Kurobuta Pork and Rice
  • Honey Garlic Sauce
  • Lettuce and Tomato Salad

Temperature of Food Can Affect Taste and Flavour

The temperature of food can affect the way in which we perceive the intensity and profile of certain flavour, according to new research.

The study – published in Chemosensory Perception – reports that changes in the temperature of foods and drink can affect the taste intensity and perception of sour, bitter, and astringent tastes. Led by Dr. Gary Pickering from Brock University, Canada, the researchers explained that their studies have shown that the same food can taste different depending on the temperature – whilst some people also have areas of the tongue that produce taste sensations in response to hot or cold even without the presence of food.

Pickering and his colleagues said the results of their study suggest that up to 30% of people could be such ‘thermal tasters’. For some individuals, temperature alone can elicit taste sensations.

“These individuals seem to be more sensitive to tastes in general,” said the authors. “What our work shows is that, in addition to these sensitive individuals, the temperature of a specific taste can affect how intense it tastes.”


Pork and Vegetable in a Pot


200 g pork loin
200 g suey choy
80 g bean thread vermicelli
1 stalk green onion, chopped
2 tbsp oil


1 tbsp cooking wine
1/4 tsp salt
dash pepper
1 tsp cornstarch


1½ tbsp light soy sauce
1/2 tsp sesame oil
1/2 cup chicken broth


  1. Cut pork into slices. Mix in marinade. Set aside for 10 minutes.
  2. Cut suey choy into shreds.
  3. Soak vermicelli in cold water.
  4. Heat 2 tbsp oil in a pot. Sauté green onion and pork. Add suey choy. Toss briefly. Mix in sauce ingredients. Cover pot and bring to a boil.
  5. Add vermicelli. Cover and simmer for 5 minutes. Serve hot.

Source: Hong Kong magazine

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