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hzrt8w (Ah Leung) Steps Down


Chris Amirault
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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!

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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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!!! :wub:

Ilene

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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

Pamela Fanstill aka "PamelaF"
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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.

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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! :smile:

Michael aka "Pan"

 

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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

Pamela Fanstill aka "PamelaF"
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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!

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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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.

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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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!

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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.

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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!

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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 by I_call_the_duck (log)

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

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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." :biggrin:

SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

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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!

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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

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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. :wub:

All our best,

rachel

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