How to make cong you bing: Chinese spring onion cakes that are crisp on the...
There are several types of cong you bing (spring onion cakes, also spelled chong you bing).Some shops make delicate, flaky cakes, almost like puff pastry, while the other extreme is hearty, heavy and...
View ArticleMystery owner auctions nearly 17,000 bottles of wine valued at US$26 million...
A wine collection of almost 17,000 bottles from a single cellar – including grand cru Burgundies and first-growth Bordeaux – is expected to bring as much as US$26 million at auction, Sotheby’s said.The...
View ArticleThe essence of Cantonese cuisine is simple, says a three-Michelin-star chef...
What is the essence of Cantonese cuisine? “Three main elements define our gastronomic identity: fresh, pure and rich. This means simplicity in execution, and preserving and respecting what nature has...
View ArticleHow to make vegan and vegetarian fritters – pre-dinner snacks that will get...
When you have friends over for dinner, you may wish to serve snacks with drinks while waiting for all the guests to arrive. Here are some vegetarian snacks that are as easy to make as they are to eat,...
View ArticleIn Chinese Cuisine Masterclass, Willy Mark explains why ‘Chinese cuisine’ is...
William (as I know him) Mark Yiu-tong is venerated in the Hong Kong restaurant world. He’s now more than 80 years old, but for decades he was an active supporter and promoter of Chinese cuisine in Hong...
View Article‘I wanted the abuse, to test myself’: chef Andrew Walsh on working with Tom...
What was your childhood like? “I grew up in Breaffy village, in County Mayo, a rural area on the west coast of Ireland, in a working-class family of eight kids. I’m the third youngest. When food was on...
View ArticleTwo delicious recipes, for linguine and for liver, that are easy and impressive
I am waiting for the day when doctors tell us that they have been wrong all along and that having high cholesterol isn’t harmful to our health. After all, they have changed their minds about so much...
View ArticleAmerican-born Sonoko Kondo’s cookbook offers easy Japanese recipes
Sonoko Kondo had what sounds like an idyllic childhood. Born in New York, in the United States, Kondo moved with her Japanese parents to her grandmother’s house in Kamakura, near Tokyo, at the age of...
View ArticlePresident Xi Jinping and First Lady Peng Liyuan’s ‘plates came back empty’:...
How would you describe Panamanian cuisine? “Panama is a melting pot, so our cuisine has had a lot of influences, going back 500 years, to the arrival of the Spanish conquistadors. When the French tried...
View ArticleBaking bread doesn’t have to be intimidating – Rose Levy Beranbaum’s cookbook...
American baker Rose Levy Beranbaum doesn’t just provide recipes in her cookbooks – which include The Cake Bible (1988), The Pie and Pastry Bible (1998) and The Baking Bible (2014) – she tells us what...
View ArticleHow to make soy sauce chicken – the secret to this easy-to-make dish is in...
Not all chickens are created equal. As long as they are stored correctly, fresh chickens will almost always taste better than frozen, and the texture is firmer and less watery, too. So try to buy fresh...
View ArticleHomestyle Chinese recipes for roast pork and spare ribs: a California...
When I was growing up in California, in the United States, my mother cooked dinner for me and my brothers almost every night. Sometimes she made what I call “PTA moms’ food”– child-pleasing recipes...
View ArticleHong Kong highball bar recalls Prohibition-era Chicago mayor with boilermaker...
Consumption of cocktails can be intended to signal sophistication. The dry martini, for example, suggests classic elegance – James Bond would wear a tuxedo to sip one.The boilermaker, not so much. Its...
View ArticleHow Hemingway’s The Old Man and the Sea inspired Hong Kong trio to open a bar
American novelist Ernest Hemingway’s The Old Man and the Sea (1952) is a Moby Dick-like take of a Cuban fisherman’s epic struggle with a giant marlin. James Tamang, co-owner of Central bar The Old Man...
View ArticleIranian food, like the country, is misunderstood, says cookbook author Yasmin...
When I told friends that I was going on holiday to Iran, those who had already been said I’d be tired of the food within a few days, and warned that I should pack plenty of instant noodles as an...
View ArticleMeet Mauro Colagreco, the first non-French chef to earn three Michelin stars...
How did you get into cooking? “I am the youngest child, with three older sisters. My father was an accountant, so I studied economics for two years, but it was not my passion. I quit school and asked...
View ArticleHow to make the perfect steamed or seared scallops, including a twist on a...
I love scallops – they are delicious, easy to prepare and cook quickly. Overcook them, though, and they will become hard and stringy.Steamed scallops with XO sauce, mung bean vermicelli, fish sauce and...
View ArticleLa Maison du Chocolat cookbook: indulge in delicious dessert recipes, but...
The introduction to La Maison du Chocolate (2000), written by Michele Carles, reads like a very long press release for the luxury chocolatier and its founder, Robert Linxe. Passages on his musings...
View ArticleHow an American food writer fell in love with China’s Yunnan province and its...
When did you first set foot in China? “In 2000. I was 20 years old and studying international politics at Columbia [University, in New York] and started learning Chinese as a third language [after...
View ArticleHow to make Sichuan-style twice-cooked pork: the easy version
There are many ways to prepare twice-cooked pork. Home-made versions will have you simmer sliced pork (usually skin-on pork belly) until tender in a seasoned liquid before stir-frying the meat with...
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