What you’ll find on Hong Kong restaurateur Lau Chun’s shelves
The man behind Kin’s Kitchen, in Wan Chai, may be an expert in Cantonese cuisine but a varied collection of sauces and rice in his pantry show he’s passionate about all kinds of food
View ArticleSusan Jung’s recipes for cheese-filled zucchini blossoms and pork-stuffed squid
Some foods were born to be filled, and the options are endless
View ArticleHow Domaine Senkin’s sake went from awful to awesome under Kazuki Usui
Usui, the 11th generation of his family to run Domaine Senkin, talks about how he saved the firm from going out of business
View ArticlePinot fin: what’s all the fuss about this finicky grape?
The extremely rare pinot fin, from which Burgundy’s popular pinot noir is descended, may be high maintenance but it is well worth the effort
View ArticleThe American Boulangerie, a cookbook for home bakers
French-American restaurateur Pascal Rigo’s cookbook has recipes for bread, pastries, tarts and more
View ArticleSummer wines from Marks & Spencer
British retailer’s in-house blenders ensure its wines satisfy changing tastes, such as those for lighter, fruitier and less oaky summer sips
View ArticleNew York chef on why she left a career in marketing to open a restaurant
Sarah Simmons, of Birds & Bubbles and City Grit fame, went from consultant to restaurateur at age 34 and hasn’t looked back since. She reveals why, at her restaurant, every day is a celebration
View ArticleSusan Jung’s recipes for dishes that require zero cooking
Preparing mung bean noodles and Korean beef tartare calls for good knife skills
View ArticleWhy some of Nagasaki’s iconic dishes have Chinese fingerprints
The Chinese influence in dishes such as champon and kakuni goes back to a time when Japan was just beginning to open up to the rest of the world
View ArticleThe NoMad Cookbook by Daniel Humm and Will Guidara
The book by the duo behind New York restaurant Eleven Madison Park has accessible and playful recipes from their casual eatery, NoMad
View ArticleThe hard road to becoming a master sommelier
As Hong Kong’s Nellie Ming Lee attempts the test, she reveals why she decided to do it and the challenges candidates face
View ArticleHow the wine label became an art form
With the wine industry estimated to be worth US$303 billion annually, winemakers have been raising their game in an effort to grab our attention in an overcrowded marketplace
View ArticleSusan Jung’s recipes featuring sakura ebi
Sakura ebi are tiny pink shrimp. They are delicious fresh but, usually, only high-end Japanese restaurants serve them this way as it takes a lot of time and effort to peel them.
View ArticleWhat’s in secret foodie Cathy Feliciano-Chon’s pantry?
The chilli-loving Filipino-American founder of marketing consultancy CatchOn, based in Hong Kong, explains why food is so much more than something you eat
View ArticleCook book: Thai Street Food, by David Thompson
The second book by the Australian chef and owner of Bangkok’s renowned Nahm restaurant is too heavy and takes up too much counter space but it’s a tempting addition to any collection
View ArticleJapanese cult-favourite craft beer now brewed in Hong Kong
Hitachino Nest’s first and so far only overseas brewery has opened in Fo Tan as the company seeks to tap the vast Chinese market
View ArticleShenzhen’s craft beer brewing scene takes off
The city may have been a little late to China’s craft-beer party but, with brew bars popping up all over, it’s catching up fast
View ArticleThree German wines from Lebenshilfe, which is much more than just a winery
As German wines enjoy their time in the sun, we look at a winery that believes in making a difference to the lives of special-needs children
View ArticleCook book: Fuchsia Dunlop’s Land of Fish and Rice
In this book, the English writer and cook who specialises in Chinese cuisine focuses on the food and beauty of Jiangnan
View ArticleCraving Mexican food? Susan Jung has a recipe for you
When I lived in California, I ate a lot of Mexican food.
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