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Richmond BC

Taste of Life Magazine is France & Canada's leading luxury lifestyle magazine in Chinese and English.


Spaghetti Eastern

Margaret Trey

Lasso your tastebuds with soba noodles doused in a scrumptious Alfredo sauce.


Few know that pasta originates from ancient China. After spreading throughout Asia, it’s said that Chinese noodles found their way to Italy around the 8th Century. In this recipe, Japanese buckwheat noodles saddle up for a new twist on an Italian favourite. Enjoy it with a Sergio Leone film and call it a Soba Western. 

White sauce: (6 to 7 servings)

¼ tsp (1g) white pepper
½ cup (65g) flour
¼ cup (50g) unsalted butter
4 cups (950ml) warm milk
⅛ tsp (1g) ground cinnamon
½ tsp (3g) salt

Heat and melt butter in separate pot. Sift in flour, stir for 2 minutes on medium heat. Add warm milk, stir on low heat for 10 minutes. Season with salt, white pepper and ground cinnamon.

Soba noodles: (1 serving)

Ingredients A: 
1 tbsp (7g) white cheese such as parmesan or fontina
1 tbsp (15ml) olive oil
½ cup (100g) dry soba noodles
2 tsp (10ml) white wine
½ cup (120ml) unsalted broth
½ cup (120ml) white sauce
1 sprig parsley
2-3 garden asparagus stalks

Ingredients B: 
2 strips of raw bacon
5-6 fresh button mushrooms
2 dried mushrooms
½ medium-sized onion
2 cloves garlic
⅛ tsp (0.5g) salt

1. Cook soba in salted boiling water. Drain.
2. Slice all mushrooms. Mince garlic, parsley. Dice bacon, julienne onion. Cut asparagus into pieces and broil.
3. Fry onion in oil until soft and transparent. Fold in remaining “B” ingredients.
4. Add broth on low heat.
5. Place noodles in broth; cook 1 minute on medium heat.
6. Add cheese, white sauce, white wine.  Simmer 1 minute.
7. Plate with a sprinkle of cheese and black pepper.
8. Garnish with parsley and asparagus.

Photography by Hsuyi Shih