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Interview: Dominique Ansel, the chef behind the cronut

The French-born pastry chef, known for his creations including the cronut, cookie shot and frozen s’mores, talks about going viral and why nobody is allowed to swear in his kitchen

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Why Hong Kong is perfect for chef Mario Carbone

New Yorker, in Hong Kong to celebrate the second anniversary of his restaurant, Carbone, talks about parallels between the city and the Big Apple, and about his inspirations

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Susan Jung’s recipes for seared scallops

Raw scallops are not for everyone, so here are two recipes that will satisfy the picky eater

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Hong Kong food blogger Gary Suen lets us peek into his pantry

When he’s not at his day job as an IT professional or blogging about food, you’ll find Suen in the kitchen. His pantry is testament to his passion for all kinds of local produce

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Cook books: Spuntino, by Russell Norman

The English chef gives recipes for ‘comfort food’ from New York, a city he has long been infatuated with

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Why legendary Tokyo bar’s mixologist-owner doesn’t drink alcohol

In Hong Kong for a pop-up at MO Bar, Hidetsugu Ueno of Bar High Five talks about the importance of balance, being his own boss, carving ice diamonds, and why he doesn’t sample the classic cocktails he...

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How to choose the right wine glass - experts' advice

When it comes to choosing a glass that will bring out the best in your wine there are a few good options

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How crispy duck and ‘seaweed’ became British favourites

Now ubiquitous in Chinese restaurants in Britain, crispy seaweed – which is not seaweed – and crispy aromatic duck were adapted to suit Western palates, with the latter even served with pancakes

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Susan Jung’s recipes for tempura fritters, and salt and pepper squid

Top your rice and tea with these deliciously light Japanese fritters and you can make a meal out of it

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Amy’s Bread: step-by-step guide for bakers

The description of a typical day at New York bakery Amy’s Bread is enough to put off a would-ber, but don’t be: these recipes are worth a try at home, and this amply illustrated book is full of tips...

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Shenzhen’s craft beer brewing scene takes off

In July, Shenzhen independent craft brewery Bionic Brew celebrated its second anniversary. A horde of thirsty expats and local beer enthusiasts descended on Bionics’ tiny backstreet bar to listen to...

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Japanese cult-favourite craft beer now brewed in Hong Kong

A craft beer revolution is brewing in Hong Kong, and one of the latest producers to join the movement is Japan’s Hitachino Nest, which recently set up a 7,500 sq ft brewery in Fo Tan. Shenzhen’s craft...

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Three German wines from Lebenshilfe, which is much more than just a winery

In case you haven’t noticed, German wines have undergone a dramatic transformation in the past 15 years. Before 2000, isolationism prevailed and there was little communication between wine producers or...

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Cook book: Fuchsia Dunlop’s Land of Fish and Rice

In her latest book, Fuchsia Dunlop, whose previous works include Sichuan Cookery (2001), Revolutionary Chinese Cookbook (2006), Every Grain of Rice (2012) and Shark’s Fin & Sichuan Pepper (her 2008...

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Craving Mexican food? Susan Jung has a recipe for you

When I lived in California, I ate a lot of Mexican food. I would go with friends and family to taquerias, food trucks, small shops serving Mexican soups and sand­wiches and Oaxacan restaurants that...

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Interview: Dominique Ansel, the chef behind the cronut

Did you ever think the cronut was going to be so successful? “Nobody could think that something would go that viral. It’s some­thing that people like, it’s something that people understand, it’s...

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Why Hong Kong is perfect for chef Mario Carbone

What are your childhood memo­ries of food? “Vito [Sanna] was my mom’s dad and probably my biggest culi­nary inspiration. We spent a lot of time together in the kitchen and he always cooked – not...

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Susan Jung’s recipes for seared scallops

I love raw scallops, but, I know, not everyone is a fan. My trick is to sear them so they look cooked but are still almost raw in the centre. If you’re serving picky guests who will eat only scallops...

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Hong Kong food blogger Gary Suen lets us peek into his pantry

You might know Gary Suen from his online presence – he writes a well-read food blog (g4gary.blogspot.hk) and is active on social media (@g4gary on Instagram). Even if you don’t, within minutes of...

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Cook books: Spuntino, by Russell Norman

The thought of a book about New York food being written by an Englishman seems odd, until you remember that its author, Russell Norman, also penned Polpo , which focuses on the cuisine of Venice....

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