CHINESE AS COOKS.

Stratford Evening Post, Volume XXXIII, Issue 13, 13 April 1917, Page 3

CHINESE AS COOKS.

“T do not think 7 will offend any of our European friends present tonight when I say that, notwithstanding the many other disabilities front which my countrymen may suffer,they are really the best cooks in the world.” . Mr T. K. Tseng, Chinese ConsulGeneral for Australia, who was the guest of honor at the official opening of the Shanghai Cafe, Campbell street Sydney, was responsible for this statement (reports the '• Telegraph). He went on to say that in some of the older cities of the woVld the excellence oj' Chinese cookery had been recognised to the extent that cafes controlled by Chinese had been made popular, notably in the l large American cities, in Great Britain, and on the Continent; “Just let us look round Sydney,” lie said, “and we find our American saloons, our Holland House, onr Paris Blouse, and Italian cafes innumerable. Why should we not, then, have a Chinese [ cafe P I think the gentlemen who have enjoyed the hospitality of the management of this new venture will agree with me that this, the greatest city in the southern seas, will regard the innovation as a welcome one.” Mr C. Yee Wing (of Tiy Sang and Company), who presided, reminded the guests that the Chinese nation today was entirely and whole-heartedly in sympathy with the Allies as opposed to the treachery of the Huns. “The principal concern of those of us who have had experience in business under British rule,” he said, “makes our position clear that ‘England and her Allies must win this •war, and so preserve the peace of the world.”