Cookbook: Gastronomy of Italy by Anna Del Conte
This book is large and heavy – 416 pages and more than 2kg – but given the subject, it could have been even larger and heavier. Author Anna Del Conte, who published the tome in 2001, goes back – way...
View ArticleLondon chef Andrew Wong on how he made chicken feet more palatable to Western...
How did A Wong come about? “My wife and I opened it 4½ years ago in a part of town where gastronomy isn’t the focus. We sit on the site where my parents had a restaurant since 1985. It served...
View ArticleBehind the bar with Jillian Vose of The Dead Rabbit, the world’s best bar 2016
We hear you have Irish blood, like the founders of The Dead Rabbit, Sean Muldoon and Jack McGarry. “My mum is from Dublin. She was in the United States for the summer when she was 25, and she met my...
View ArticleSusan Jung’s recipe for Vietnamese rice vermicelli with pig’s ears and...
Vietnam is one of my favourite places for street food. Whether I’m in a big city or small town, there’s always something interesting and delicious to eat. I go from vendor to vendor, looking at what...
View ArticleThree of the best wines from Grace’s China and Japan wineries
In ancient Greek mythology, the Three Graces were goddesses who symbolised charm, grace and beauty. The wine world also has three Graces: Grace Family Vineyards, in Napa Valley, California; Grace...
View ArticleThe French Menu Cookbook: Richard Olney’s 1970 classic revisited
Like Julia Child and M.F.K. Fisher, Richard Olney was one of several Americans whomoved to France in the mid-20th century (in 1961, in Olney’s case), fell in love with the food, learned to cook it and...
View ArticleGrapes meet slate in powerful, rich, complex Mosel rieslings
When it comes to Mosel riesling, third-generation winemaker Nik Weis, of German winery St Urbans-Hof, says the grape variety plays second fiddle. “I do not make riesling,” he says. “I am making Mosel....
View ArticleSusan Jung’s recipe for asparagus and garlic cream tart
I love pies and tarts of all types, sweet and savoury. However, I’m not entirely convinced of the deliciousness of the meat pies I ate in Australia earlier this year, but that may be the fault of the...
View ArticleKei O nut candies, handmade by a Hong Kong family for 30 years and still...
“The pulling is just for the photos,” Jason Wong says, lifting a gooey sugar mixture that is ready to be combined with peanuts and black sesame in a stainless-steel pan the size of a baby’s crib. “You...
View ArticleSpanish chef Josean Alija: ‘I don’t know any work where you make people happier’
When did you know you wanted to be a chef? “When I finished elementary school, my father asked what I wanted to study to be and I replied a chef. He was surprised. At home, I saw how important it was...
View ArticleCookbook: Bryan Koh’s 600-page epic on Myanmar’s cuisine
The title of this book may be puzzling to those who aren’t familiar with Burmese food, but Singaporean writer and cake shop owner Bryan Koh (whose book on Filipino cuisine, Milk Pigs and Violet Gold ,...
View ArticleBook: Classic Indian Cooking, by Julie Sahni, will help you master a...
Indian cooking – or to be precise, good Indian cooking – is a wonderfully complex blend of spices and flavours. Much of what the average restaurant serves is not good Indian cooking: all the dishes...
View ArticleWinemaker Emma Gao on why she left France for her native China
When did you first taste wine? “I was 22 years old, at a tasting class in Orange, a small village in Provence, in the south of France. My father had sent me there to study wine at viticulture school....
View ArticleEating solo? Susan Jung’s quick-fix meals for one
I have a repertoire of dishes that don’t take much time to prepare and usually make them when I’m dining solo. But just because I’m dining alone doesn’t mean I don’t want to eat well. These dishes...
View ArticleSusan Jung’s quick-fix Thai meals for busy Hongkongers
I love the variety and flavours of Thai cuisine. Most of the dishes are easy to make at home and – unless you’re pounding your own curry pastes – don’t take much time to prepare. Here are two dishes...
View ArticleThe men were terrible: Zacapa’s master rum blender, woman in a male-dominated...
How did you come to study chemistry and food technology? “My father wanted me to become a doctor, but it was not my passion. Studying medicine takes a long time and I wanted to party and socialise with...
View ArticleFredy Girardet’s recipes: how to cook like legendary chef who mentored some...
Swiss chef Fredy Girardet is a revered name in French cuisine. His eponymous restaurant in Crissier, Switzerland, now closed but which earned three Michelin stars, saw many young cooks and apprentices...
View ArticleThree outstanding wines from South Africa, ‘most exciting’ winemaking country...
Master of wine Tim Atkin has exuberantly described South Africa as “the most exciting wine producing country on the planet”. He says an essential factor behind the country’s success is “youthful...
View ArticleNasi goreng with sausage? You can thank Bali’s Chinese for that
Tuck into a plate of nasi goreng on Bali’s northern coast, and the fried rice will often be dotted with small ruby cubes of cured sausage. Those familiar with Chinese sausages will find the Indonesian...
View ArticleDutch siblings on a Vincent van Gogh-themed dinner in Hong Kong and how they...
How did you come up with the Vincent van Gogh-themed menu? Hendrik: “We researched where he got his inspiration from and Japan was one place. Our dessert is based on almonds, sakura [Japanese cherry...
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