hzrt8w (Ah Leung) Steps Down

[Chris Amirault]

As we announced here, circumstances have forced hzrt8w (W.K. Leung -- or as he is known on eG Forums, Ah Leung) to step down from his role as an eGullet Society specialist after two years of volunteer service. Please share your thoughts on his tenure here.

I personally don't know where to begin, since Ah Leung has contributed mightily to eG Forums and to my own dinner table over the last two years. I've now got better shaoxing, a new beer snack, and a host of remarkable home options from his remarkable Chinese food pictorials, a highlight of eG Forums.

We wish you well, Ah Leung, and thank you for your service!

[Beanie]

While I've only lurked on the Chinese cuisine forum, I have so thoroughly enjoyed and appreciated Ah Leung's pictorials -- and have made many a delicious dinner based on them! Just the other night I made this dish, which far surpassed anything I can get from the local Chinese restaurant. So I want to take this opportunity to thank Ah Leung for sharing his recipes, knowledge and experiences. I hope you are able to continue in some capacity. Thank you!!!

[annecros]

I really enjoyed those pictorials, and they have gotten me to the point where I am no longer cowering in fear of the wok!

I wish him the best of everything!

[PamelaF]

Ah Leung,

I have always enjoyed your posts (and great pictures) in the California forum. Your expertise on Chinese cuisine has provided great learning experiences for the members here. I hope you will still post when you have a chance, answer questions and show us more of those great photos.

Best regards,

Pam

[C. sapidus]

Nooooo! Ah Leung’s helpful suggestions and quirky sense of humor have helped make the China and Chinese Cuisine forum one of my favorite places to hang out. Even though I prefer chile-laden dishes from Sichuan and Hunan, Ah Leung’s pictorials inspired me to learn more about Chinese food and cooking methods. Our meals have benefited greatly from his generous spirit.

I hope that better circumstances will soon allow Ah Leung to resume his valued contributions.

[Pan]

Ah Leung, I have such admiration for your fantastic work on the pictorials, and also your foodblog, which was one of the best among a large number of great ones. I wish you luck and success in all that you do! You deserve it!

[PamelaF]

Ah Leung,

I learned so much from your posts. I also enjoyed the great photos.

I hope you will still be posting, when you have the time, because you have made a great contribution to the California forums.

Best regards,

Pam

[insomniac]

I wish you everlasting blue skies ah Leung, will mightily miss your pictorials, especially with your HK style crockery to make me homesick....

[Domestic Goddess]

Ah Leung, I too, would miss you and your wonderful pictorials terribly. Good luck on your new ventures and endeavors. I do hope you can pop in here from time to time. We need your expertise, humor and convivial charm & personality in the Chinese food forum!

[KatieLoeb]

Ah Leung, many thanks for expanding my horizons, inspiring me and amusing me. Your thoughtful posts, wonderful pictorials and generous spirit will be sorely missed. I always looked forward to whatever you were cooking up next.

I hope that we won't lose your voice completely. Best wishes in all your future endeavors.

[scamhi]

I owe you just for the ma po tofu...many thanks for your contributions here.

[liv4fud]

Ah Leung, you have been a great help in my quest to learn Chinese food.

I hope and pray your circumstances improve.

Will look forward to your off and on contributions whenever you can!

EGullet community will miss you!

[canucklehead]

Ah Leung - I hope that you continue to particpate in some manner. Your enthusaism and knowledge made all of your posts informative and fun to read. You are a true master.

[hsm]

Ah Leung,

Your posts have been deliciously informative and pleasurable, thank you for each and every one. I wish you and your family well and hope to see you able to continue here.

[XiaoLing]

This thread makes me very sad.

You will be missed as the specialist but I hope you will still hang around when we really need help! Pretty please...with oyster sauce on top??

[Chufi]

Ah Leung, thank you so much for all the work you put in the pictorials. They will remain a wonderful source of information and inspiration for all of us.

Best wishes for whatever you have planned now, and I hope you will still drop by every now and then!

[Kent Wang]

Ah Leung, your many posts re-invigorated my passion for Chinese food. Thank you.

[I_call_the_duck]

Ah Leung, I'm so sad to see you go. I have learned so much from you, and wish you the best of luck. I'm going to miss your wisdom and humor.

My mom asked me the other day if I knew how to make Ma Po Tofu, and thanks to you, I was able to tell her!

Thanks for all your contributions to the eGullet community.

Edited June 26, 2007 by I_call_the_duck (log)

[SuzySushi]

Ah Leung, I echo others' sentiments in thanking you for your awesome volunteer work here, particularly the pictorials, while feeling a sense of dismay that you won't be as involved with the forum as before. I wish you well in your future endeavors, and hope you'll continue to contribute to eGullet as a "layperson."

[Gastro888]

Ai yo, egullet won't be the same without Ah Leung Goh. Thank you so much for your recipes, hints, tricks, tips and wit. I hope you will post from time to time and I wish you the best in whatever you do.

Cheers to Ah Leung Goh!

[rjwong]

Ah Leung,

Doh jeh, doh jeh! Shieh shieh! Thank You!

If you happen to be in the neighborhood, please drop by for some tea.

[BarbaraY]

Ah Leung, you will be sorely missed. I wish you all the best in the future. Thanks for your many delicious recipes and wonderful insite into Chinese cuisine.

[Peter Green]

I'm sorry you're stepping down, Ah Leung. I very much appreciated your help with the Vermin thread.

Cheers, and all the best in your endeavors,

Peter

[Pam R]

Ah Leung,

Thank you for your service as a specialist and wonderful contributions to the eG Forums. So many of us have enjoyed your cooking demos, and we will continue to learn from them. I do hope that you continue to share your knowledge with us.

All the best - and thanks again!

Pam

[racheld]

OOOOOOOOOOOOOHHHHHHHHHHHHHH, NOOOOOOOOOOOO!!!

Caro will be inconsolable. She (and we all at our house) is a devoted fan and follower, turning out those heavenly-scented and delectably delicious dishes over and over, with the wonderful tutorials and pictures that make every step easy to follow.

We all hope that your circumstances will improve heartily soon, and you will take your place again as our own favorite Teacher and Helper, as we wend our way through all those lovely dishes.

Thank you, thank you. We'll think of you every time the enticing scent of sizzling ginger and garlic wafts through the house. Ma Po Tofu is now one of our favorite breakfasts.

All our best,

rachel