How a brain tumour took Tiffany Lo from banking to becoming a chef, opening...
So who is Jean May? “She’s my maternal grandmother. She and I were very close. She had more than 15 grandchildren, but I was closest to her. She was a great cook. I was too young to help, but I would...
View ArticleA vegan recipe for mixed mushrooms and taro with lemongrass, coconut and miso...
This vegan dish is something that I thought of one night, as I was dropping off to sleep. I liked the idea so much that I got out of bed to write it down, because I knew I would have forgotten it by...
View ArticleChef Roger Vergé’s cookbook has French recipes suitable for all abilities
French chef Roger Vergé seems larger than life as he admits to an enormous capacity for eating in the introduction to his book, Roger Verge’s Entertaining in the French Style (1986). “Some of these...
View ArticleWhy Hong Kong chef Sandy Keung quit finance to take up cooking
How did you get into cooking? “When I was young, I helped my mum sometimes. I was not afraid to pick up a knife, and I knew what to do with garlic and onion because mum told me. I learned basic cooking...
View ArticleHow to make dry-fried beef rice noodles – a Hong Kong favourite to try at home
Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from dai pai dongs to high-end restaurants. “Dry-fried” doesn’t mean the ingredients are...
View ArticleKitchen knives with an edge: how five professional chefs chose theirs, from a...
Since the Covid-19 pandemic blew into Hong Kong in late January, restaurants in this foodie capital have been fighting for their lives. Now with the third wave, hopefully, under control, eateries are...
View ArticleChez Panisse Desserts: the secret to delicious sweets is in the detail, and...
The recipes in pastry chef Lindsey Remolif Shere’s book Chez Panisse Desserts (1985) look deceptively simple and straightforward. But like the food at Chez Panisse – the Berkeley, California,...
View ArticleChef Stephanie Wong on why Hongkongers shop daily and how ‘Asian pride’...
Why did you name your bistro Roots? “The meaning was from root vegetables. I’m not a vegetarian, but I enjoy my vegetables, and they are plentiful in Hong Kong. But you never think twice about them....
View ArticleHow to make shrimp paste chicken wings – Cantonese and hawker style
I had always thought of shrimp paste chicken as a Cantonese dish, until I tasted it at hawker centres in Singapore and Malaysia. The Cantonese version typically uses a whole chicken cut into small...
View ArticlePork & Sons: a cookbook from pork connoisseur Stéphane Reynaud
The author of Pork & Sons (2005) was seven years old when his grandfather, a butcher in Saint-Agrève, in the Ardèche department of France, took him to his first pig slaughter. Now a chef and...
View ArticleMichelin-trained chef swapped foie gras for fermented foods as he learned...
How did you get into cooking? “I was born and raised in Busan, South Korea. My mother was a good cook and made traditional things like rice dishes and pancakes. Sometimes I wanted to try to make them...
View ArticleHow to make Yangzhou fried rice – an easy, unfussy and filling midweek dinner
If you order Yangzhou fried rice in restaurants, you can be pretty sure of what you’re going to get: small pieces of various vegetables, char siu (Chinese roast pork) and small shrimp (usually frozen)....
View ArticleThere’s more to Russian cuisine than beef stroganoff, piroshki, and borscht
There are many misconceptions about Russian food, exacerbated almost certainly by Russians who opened restaurants overseas and played up to the stereotypes. If you’ve read any classic Russian...
View ArticleWhy chef Simone Tong chose to serve Yunnan food to New York diners: ‘I want...
What food reminds you of your childhood? “I spent a lot of time with my grandparents in Chengdu [Sichuan province]. I remember smelling coal-roasted sweet potatoes and eating chicken gizzard. My family...
View ArticleHow to make Thai-style sukiyaki, a one-pot twist on a Japanese winter warmer
I was first served this dish by a Thai friend, when I was feeling under the weather. She called it “suki” and when I looked at her quizzically, she said, “Thai suki”, which didn’t clarify things....
View ArticleThe key to Chinese cooking ‘lies in understanding the basic techniques’,...
Chinese cuisine is famous for using every part of an animal and for turning humble ingredients – including some considered inedible by other cultures – into something luxurious. Dishes containing white...
View ArticleTraditional Macanese recipes are disappearing, says food writer Annabel Jackson
How did your interest in the cuisine of Macau begin? “I first went to Macau in 1989, when it was quite sleepy and such a striking contrast to Hong Kong. I remember the aroma of espresso coffee wafting...
View ArticleIs it a restaurant, a coffee shop, a bar? Yes, to all three – welcome to A.B.C.
Interpretation“It’s a transforming space – it’s a coffee shop, it’s a restaurant, it’s a bar. There is a distinct daytime and nighttime theme. We wanted to bring a new kind of environment to Hong Kong...
View ArticleHow to make typhoon shelter soft shell crab – a new twist on a Hong Kong...
I love typhoon shelter crab – a dish that was “invented” in Hong Kong. The name is derived from the fact it used to be served on the small fishing boats that took refuge in the typhoon shelters, but...
View ArticleWhat Michelin-starred chef Raymond Blanc cooks at home – it doesn’t involve...
When Michelin-starred chefs have time to step away from their busy work kitchens, what they cook at home is very different from the food they serve at their restaurants. Home cooking is, of course,...
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