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
View ArticleWhy 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
View ArticleSusan Jung’s recipes for seared scallops
Raw scallops are not for everyone, so here are two recipes that will satisfy the picky eater
View ArticleHong 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
View ArticleCook books: Spuntino, by Russell Norman
The English chef gives recipes for ‘comfort food’ from New York, a city he has long been infatuated with
View ArticleWhy 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...
View ArticleHow 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
View ArticleHow 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
View ArticleSusan 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
View ArticleAmy’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...
View ArticleShenzhen’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...
View ArticleJapanese 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...
View ArticleThree 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...
View ArticleCook 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...
View ArticleCraving 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...
View ArticleInterview: 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...
View ArticleWhy 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...
View ArticleSusan 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...
View ArticleHong 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...
View ArticleCook 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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