How to make Cantonese lobster with ginger and spring onions, ideal for a...
Not everyone celebrates the holidays with a big family feast; some people like to have a more intimate meal, or even spend the time alone. Served with steamed rice and champagne, this Cantonese dish of...
View Article‘Long hours, yelling and bad salary’ almost made Dutch chef quit his career
Tell us about your childhood. “At around 11 years old I knew I wanted to become a baker because my grandfather apprenticed in a bakery and though he ended up being a captain on a river boat, he kept...
View ArticleThe Food of China cookbook finds threads common to all regional cuisines
The authors of The Food of China (2001) acknowledge the common threads that are essential to traditional Chinese cuisine, even though they may take different forms in the various regions of the...
View ArticleHigh tea gets a healthy makeover in a Hong Kong hotel – there’s not a...
For many, each new year is accompanied with pledges to lead a healthier life – and that usually means compromises.That’s not the case at the W Hong Kong’s Woobar.The Kowloon bar has turned the...
View ArticleTwo light Asian vegetarian dishes: steamed tofu with ginger and glass noodles...
After the indulgences of the winter holidays – and with more feasting to come with the Lunar New Year in just a few weeks – it’s a good time to give your body a break by eating lighter meals. These...
View ArticleWagyumafia chef Hisato Hamada on how he befriended David Beckham, Jack Dorsey
How did you wind up in the United States as a teenager? “My paternal grandfather’s brother was a prosecutor and I thought I would follow him into public justice and defend people, but I didn’t enjoy...
View ArticleMade in Mexico – more than just burritos and tacos, cookbook shows
For many people, Mexican food begins with tacos and burritos and ends with combination plates. These plates are often just tacos and burritos (with a tostada or taquito for the adventurous), but...
View ArticleMiss Lee: old Hong Kong inspires the interiors of modern Chinese vegetarian...
Interpretation“Like the food, there’s a Cantonese baseline in the decor but it’s just a jumping off point. You see that in the Star Ferry green that we use, especially on the metal canopy over the bar....
View ArticleHow to make cashew chicken – a classic Chinese-American dish unlike any...
Cashew chicken is not a dish you’re likely to come across at restaurants in Hong Kong. There are chicken dishes here that are garnished with cashews, but they are not listed on the menu as cashew...
View ArticleThe future of food lies in plants, says Spanish chef Rodrigo de la Calle, a...
El Invernadero sits at the top of Calle Ponzano, a trendy street synonymous with tapas and cocktails in Madrid’s central Chamberí neighbourhood. Its block, though, is quiet and nondescript. From the...
View Article‘Us women need to make some noise,’ says chef Valeria Piccini, of...
This is your first trip to Hong Kong. What have you been up to? “We haven’t done much sightseeing, more eating. I’ve enjoyed what I tried. There are many things I’ve never had before, like snake soup....
View ArticleLunar New Year recipes: two shrimp dishes to bring happiness and help...
With the Year of the Rat almost upon us, it’s time to start thinking of auspicious ingredients for celebration meals. Shrimp are popular year-round because they are easy to cook, but they are...
View ArticleDutch chef Sergio Herman’s one wish: to get back in the kitchen and start...
Tell us about Oud Sluis, your family restaurant. “My maternal grandparents started it in the 1950s and my parents took over in the early 70s. It’s a small farmhouse in a small city on the...
View ArticleVino variety: five of Spain’s lesser-known grapes and what to pair them with
When it comes to Spanish grape varieties, many wine lovers know albariño and verdejo for whites, and the cava trio of xarel-lo, parellada and macabeo, and tempranillo and garnacha for reds. But the...
View ArticleFrom avocado toast to pommes puree: signature dishes that rocked the culinary...
Full disclosure: I contributed to Signature Dishes That Matter (2019). It’s hard to miss my name because it’s the first one under “curated by” but that’s only because we are listed alphabetically.The...
View ArticleHow to make chanko nabe, the Japanese stew loved by sumo wrestlers
In Japan, nabe, or hotpot, is a warming, winter soupy-stew cooked in a donabe (earthenware pot). Chanko nabe – sumo wrestler nabe – is a healthy, hearty, calorific version that gets its name because...
View ArticleBeyond pad thai: recipes from the ‘foreign-faced girl with the heart of a Thai’
Many Thai menus outside Thailand are predictable: they offer fish cakes, shrimp cakes, green papaya salad, curry (red, green or yellow, cooked with whatever protein you want as long as it is chicken,...
View ArticleHow Hong Kong-born chef Kwanghi Chan found found cooking, and fame, in Ireland
You were born in Hong Kong. What do you remember about the place? “I don’t remember much except going to school in Tsuen Wan. When I was three years old, my parents and I moved to Antwerp, Belgium,...
View ArticlePay-a-Vegan: the app that wants to pay you to eat plant-based
There’s no denying Hongkongers love meat. However, the past few years have seen huge growth in city restaurants offering vegan and vegetarian dishes, thanks to schemes such as Green Monday, which...
View ArticleThere is a lot more to Portuguese wine than port and madeira – remember Mateus?
When it comes to wine, Portugal is usually associated with port and madeira. These days, however, the southern European country is producing many other wines, too.Yes, Portugal is sunny and warm, but...
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