How to make kimbap, convenient Korean comfort food that’s a take on seaweed...
Kimbap – seaweed and rice rolled around vegetables and some type of protein – is child-friendly food that adults enjoy too. Because the rolls are sturdy and eaten out of hand, they are great for...
View ArticleThree affordable white burgundies from biodynamic winery Domaine Leflaive
Domaine Leflaive in Puligny-Montrachet, in the Côte-d’Or department of France, produces one of the finest white burgundies, which is highly sought after by connoisseurs. Currently heading up the...
View ArticleInside Monocle’s guide to stylish drinking and dining aesthetics outweigh all...
In the introduction to this book, Monocle magazine editor-in-chief Tyler Brûlé writes, “There’s a better than 80 to 90 per cent chance that at some point during your working life you have stood back...
View ArticleCookbook by Bakehouse’s Grégoire Michaud a must for home bakers in search of...
If the name Grégoire Michaud sounds familiar, that’s because he’s been in the news in Hong Kong lately – or at least his bakery has; Bakehouse, in Wan Chai, has had people lining up since it opened in...
View ArticleTop Chilean chef on foraging for food, surviving in the industry and...
How did you become a chef? “I just ended up doing it. My mother took very good care of what we ate. We grew up between the country and the city. We drank raw milk straight from a cow and, for my...
View ArticleSyrah: the unsung hero grape of France’s Rhône Valley
It has been a few years since I got excited about syrah (as it tends to be known in the old world), or shiraz (as it’s called in many other countries), but, on my recent travels to Australia, I was...
View ArticleEaster feast: Indian-spiced roast leg of lamb a crowd-pleasing treat
I roast a leg of lamb about twice a year. Almost invariably, one of those times is Easter. I like it because it is large enough to feed a crowd and, if it is butterflied, it does not take that long to...
View ArticleFor value-for-money white Burgundy, look to Chablis and Domaine Samuel Billaud
Fans of white Burgundy in search of great value should look to France’s Chablis region, with its more than 5,000 hectares under vine and no fewer than 40 premier cru vineyards and seven grand cru. This...
View ArticleSipping bourbon at six months old: Kentucky master distiller on changing tastes
How did you get into the bourbon business? “Our family is from a small town in central Kentucky [in the United States, with a population] of 10,000 people. Most of our bourbons are from that area so I...
View ArticleA Japanese hot pot you can enjoy all year round
This Japanese tabletop-cooked dish is less a recipe and more of a guideline; you can use whatever seafood (and other ingredients) you like. Most people think of hot pot as a winter dish, but because...
View ArticleSimple recipes perfect for busy Hongkongers: delicious, easy and made from...
As much as I love cookbooks by chefs, those volumes are not what I turn to when I am looking for inspiration about what to cook for dinner. Like most other home cooks, I want something delicious and...
View ArticleBritish chef talks extreme weight loss and the best meal he’s ever had – at a...
Tell us about your childhood. “The one thing I never lacked was love and understanding – my Mum is amazing. We never felt deprived of anything even though we were clearly not staying in five-star...
View ArticleHow the English language came to terms with Japanese food, from sake to tempura
It is said that, after Cantonese, the most popular restaurants in Hong Kong are Japanese. We have our favourite sushi bars and look out for new izakayas. And we have in our repertoire words for an...
View ArticleTwo light seafood recipes: easy to prepare, impressive and perfect for spring
I use the grill element of my oven a lot, not just to brown the surface of foods that I’ve baked in the oven (such as gratins and fruit tarts), but also to quickly cook dishes. Because the heat is...
View ArticleWine from French oak or American oak – what a difference a barrel can make
To the average drinker, a barrel is a container that holds wine before it is bottled. But there’s much more to them than that. Barrels come in all sizes and are named according to the region in which...
View ArticleCooking with Asian leaves and herbs: a guide on the best ways to use them
I am pretty familiar with most of the herbs and leafy greens available in Hong Kong wet markets but, when I visit the fresh produce shops in other Asian countries, I discover ingredients I’ve never...
View ArticleHow a visit to Singapore changed this Filipino chef’s life, and what Martha...
How did you get into cooking? “I come from a broken family, so in the beginning the biggest reason for me to cook was to bring my parents back together, because they were separated before I was born....
View ArticleTry these hard-to-find wines from new grapes or unusual regions
Hong Kong’s position as awine hub was cemented in 2008, when duty on imported tipples was cut to zero. Since then, boutique importers have expanded the local drinking experience by bringing in...
View ArticleHow heritage-themed cookbooks are a recipe for colonial nostalgia
All over the world, colonial societies produced recipe books. Fascinating insights into creolised food cultures can be garnered from these slim, sometimes hard-to-find volumes. From Malaya and...
View ArticleFast and easy skillet chicken with lemongrass, turmeric, chillies and coconut...
This is an easy dish that makes use of all parts of the bird. It takes only about 90 minutes to make from start to finish; while the chicken is cooking, make a side dish of vegetables, as well as some...
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