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Canada's new tennis darling Mboko who won the NBO today |
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She gave a shoutout to the fans in the stands |
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Osaka (right) visibly upset following the match |
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Canada's new tennis darling Mboko who won the NBO today |
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She gave a shoutout to the fans in the stands |
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Osaka (right) visibly upset following the match |
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Mboko fought hard in the semifinals to win tonight |
She did it -- again!
Tennis phenom Victoria Mboko rallied hard to defeat Elena Rybakina 1-6, 7-5, 7-6 (4) in the semi-finals and the Toronto teen will meet four-time Grand Slam champion Naomi Osaka in the final on the National Bank Open in Montreal.
"Incredible match, thank you to everyone for supporting me," Mboko told the sold-out crowd in French. "It was really difficult, but anything can happen."
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Osaka (above) meets Mboko tomorrow in the final |
Mboko is the fourth Canadian woman to reach the final at the Canadian Open, the last one to do that was Bianca Andreescu in 2019.
The 18-year-old Mboko is also the first Canadian player to defeat three former women's singles Grand Slam champions in a single WTA event in the Open Era, and has a spot in the US Open.
This fairytale run will help move Mboko up to at least 34th in the world rankings, a massive jump from outside the top 300 at the beginning of this year.
Unfortunately Mboko doesn't have much time to rest -- she suffered a wrist injury during her match against Rybakina -- and will face Japanese-born Osaka tomorrow in the final.
Regardless of what happens tomorrow, Mboko is on everyone's radar and has quickly become a trailblazer in Canadian tennis!
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Cucumber and zucchini from a neighbour |
Strangled by Growth, by Emily Carr, 1931 |
Sans titre, by Riopelle, 1950 |
Untitled (Toothpicks), Tara Donovan |
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Yeoh posing with her special edition Labubu with twin pandas |
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Jia Jia and De De were born in Hong Kong |
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Mboko excited with her stunning upset over No. 1 seed Gauff |
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Gauff (left) beat Mboko in May at Italian Open |
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Mboko in shock, crowd shouted in delight |
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Salt-baked chicken Hakka style at Southern Delicacy |
The other day we went to Southern Delicacy restaurant in Vancouver and tried salt baked chicken, a traditional Hakka dish.
My mother remembers her mother stir-frying coarse salt in the wok for a long time before burying a chicken wrapped in parchment paper in the salt and cooking it for about an hour.
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Chicken wrapped in parchment paper |
The one we tried was fantastic -- the meat was cooked through, but tender, juicy, and seasoned perfectly, not salty at all.
It sounds similar to Italian salt-baked cod, which isn't wrapped in parchment paper at all, though the skin acts as a barrier between the salt and fish meat.
In the case of the chicken, I looked up the recipe and it doesn't look too difficult?!
Take a raw chicken and rub Shaoxing wine on it, as well as sand ginger powder, salt and white pepper. Then let it marinate overnight in the refrigerator.
The next day take the chicken out and let it warm up to room temperature, tie up the legs and wrap it in parchment paper. Meanwhile get some coarse salt, the same weight as the bird, and in a clean wok, stir-fry the salt for about 15 minutes over medium heat, until the salt turns light brown.
Have a Dutch oven ready and pour some of that salt in there, add the wrapped chicken and then cover it with the rest of the salt.
Wrapped chicken in coarse salt |
The chicken should be done by then.
Some recipes suggest the presentation of the chicken should be deboned, while others, including the restaurant, serve it chopped with bones attached.
Canada's new tennis darling Mboko who won the NBO today Tennis phenom Victoria Mboko has catapulted from No. 333 nine months ago to No. ...