Noodle maker Cheung Wing Kee: a Hong Kong success story
As with many Hong Kong factories, noodle maker Cheung Wing Kee was started by immigrants from China. “Cheung Wing Kee was founded in 1957 by Cheung Wing-lit and his mother, who were from Guangzhou,”...
View ArticleCookbook: homestyle Sri Lankan recipes a mouthwatering delight
You can tell just from the photos in this book that it hasn’t been written by a slick chef skilled in elegant food plating, that the publishers didn’t spend any money on a stylist and that they...
View ArticleChannelling chasselas: three Swiss wines from Luc Massy
Chasselas is a white grape variety most closely associated with Switzerland. The grape, which is also cultivated in Romania, France, Hungary and New Zealand, is named after a village in the...
View ArticleThe Indian Cookery Course by Monisha Bharadwaj – more than just a cookbook
A lot of cookbooks concern themselves only with recipes. There’s nothing wrong with that, of course, because recipes are the whole point of cookbooks. But if it’s a book about a cuisine that the...
View ArticleWe take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry
To food lovers in Hong Kong, Umberto Bombana is a household name. The chef has been in the city for more than 20 years, initially making a name for himself at Toscana, at the old Ritz-Carlton hotel in...
View ArticleSusan Jung’s recipes for lamb kidneys Sichuan style and with brandy and cream
The secrets to a delicious kidney dish lie in cleaning the organs thoroughly and not overcooking them. They shouldn’t have any whiff of “barnyard”; if they do, I’ve heard that soaking them in milk will...
View ArticleWhy chef-owner of one of Tokyo’s most exclusive restaurants is opening a Hong...
Why Hong Kong? “I want to challenge myself by opening a restaurant here. The quality of the ingredients is important in Japanese food and Hong Kong has very similar ingredients in the market, so the...
View ArticleGive Greek wines a chance
Once upon a time, someone pressed a bunch of grapes to extract the juice, put the liquid in a jar, covered it with cloth to keep the flies out and placed the jar in a cool place to keep the contents...
View ArticleNew York chef Marc Forgione talks steaks, Michelin stars and growing up the...
What was it like growing up the son of Larry Forgione, who revolutionised American-style cooking in the 1970s and ’80s? “When I was growing up, my dad was just my dad. I didn’t have any idea he was...
View ArticleSusan Jung’s recipes for grilled scallops, and for roasted figs with ice cream
Whenever I travel, I keep my eyes (and palate) open to inspiration for dishes that are delicious, attractive and easy to prepare. Of course, when I attempt to cook the dishes in my own kitchen, they’re...
View ArticleThree fine Swiss wines from Lavaux in the Vaud by Domaine du Daley
Swiss cuisine is hard to describe, being partially influenced by its neighbours – Germany, France and northern Italy. The Swiss dishes that come immediately to mind are cheese fondue, rösti and...
View ArticleA cookbook on Russian cuisine - beyond borscht and vodka
I know you shouldn’t judge a book by its cover, but it’s impossible not to be impressed by the looks of this volume. It’s huge (32.3cm x 24.5cm x 4.7cm), heavy (close to 4kg) and bound in bright red,...
View ArticleWinemaking: the art of blending grapes to make great wine, and why there’s...
Winemakers are like chefs making a stock. Both take ingredients (grapes, in the case of winemakers), do the prep (press the grapes), add seasonings (yeast), put everything in a pot (barrel or stainless...
View ArticleHow to cook 25 classic Singapore hawker dishes, from chilli crab to fish head...
Anyone who has visited Singapore will be aware of how obsessive citizens of the Lion City can be about food. They debate which hawker centres serve the best dishes, where to go for the best chilli crab...
View ArticleSusan Jung’s recipe for quinoa with arugula salad, hummus and seared squid
Ilove this salad, which is hearty but not heavy. It makes great picnic or barbecue fare (although you’ll need to increase the quantities); just pack the elements (hummus, quinoa salad, arugula/rocket...
View ArticleHong Kong’s accidental beekeeper and the buzz about ForMe Honey, organically...
As he takes us for a walk behind his apiary, Tse Tai-hing, founder and beekeeper of ForMe Honey, lightly runs his hand along a pine tree branch. “You can really smell it when you do this,” he says....
View ArticleThe secret to baking good bread in humid Hong Kong, according to Pierre...
Why is it difficult to make good bread, especially in Hong Kong? “There are so many reasons. The quality of the flour needs to be the best, and knowledge is important. You need to have natural dough...
View ArticleSusan Jung’s recipe for pizza with ham, potato and rosemary
I’m a pizza obsessive, as is my husband. But while he’s interested only in finding good pizza, I’m also on a quest to make the best one at home – something he encourages, because he gets to consume the...
View ArticleEverything I Want to Eat - LA chef Jessica Koslow’s cookbook of deliciously...
Jessica Koslow, the chef behind the popular Sqirl restaurant, in Los Angeles, got her start in an unlikely setting – juvenile hall (a youth detention centre). She had been in 10th grade in a private...
View ArticleA Canadian chef learns to love vegetables in Hong Kong thanks to his Chinese...
Originally from Calgary, Canada, Nolan Ledarney has called Hong Kong home since 2013. He moved to Asia in 2001, to work as a chef at the Canadian embassy in Beijing, then to Tokyo, Shanghai and,...
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