In Butcher + Beast, chef Angie Mar shares the recipe behind her success:...
This is not a book for vegetarians or the squeamish. It’s not just that the recipes are meat-focused, but that there are pictures of dead animals and organ meat – as well as a bowl of blood (there...
View ArticleThe Way of Kueh: Christopher Tan hopes to preserve Singapore’s culinary heritage
Anyone who has spent time in Singapore (or Malaysia) and eaten the array of enticing sweets known collectively as kueh will be excited about The Way of Kueh – Savouring & Saving Singapore’s...
View ArticleHow to make Korean pork belly bossam, a light alternative to turkey for...
Not every holiday feast requires turkey as the centrepiece. One year, when I was living in San Francisco and unable to make it home for Christmas, my friends and I decided to celebrate the holiday at a...
View ArticleChef Olivier Elzer came to Hong Kong on a mission to collect Michelin stars
Tell us about your childhood. “I was born in Koblenz, Germany. My father was a German chemist and my mother is French. When I was five years old, my father committed suicide, so my mother moved my...
View ArticleA food critic’s favourite cookbooks of 2020: cooking as escapism, blood and...
Instead of doing my usual cookbook review this week, I’m giving a recap of some of my favourite books that I’ve reviewed over the past year (well, year and a bit). After all, Christmas is coming and...
View ArticleHow to make aebleskivers, the perfect New Year’s Day breakfast
I’m assuming (hoping) that most people are having a socially-distant New Year’s Eve and staying home or gathering in very small groups, rather than going out and partying with friends and strangers, as...
View ArticleA recipe for churros: easy to make, dangerously easy to eat
If the only churros you’ve eaten are the stick-straight frozen type, you’re in for a treat when you taste the home-made version. Churros are easy to make, and dangerously easy to eat. What I love about...
View ArticleHow to make fried chicken sandwiches with acar slaw and sambal belacan
The marinade for these fried chicken sandwiches couldn’t be easier, but the slaw takes a little work. Acar is a Southeast Asian vegetable pickle, and every cook has their own recipe.This one is made...
View ArticleWhy baking is the most pleasurable of all culinary branches – there is no...
Gaitri Pagrach-Chandra had an enviable childhood. From a Hindu Brahmin family, she toggled easily between living on sugar plantations in what was then British Guiana, visiting her grandparents in rural...
View ArticleExploring Jamaica’s Rastafarian religion turned Spanish chef Raul Tronco...
What are your earliest memories of food? “My father taught me to have passion and dedication in cooking, and to look for the best flavour. He is from northern Spain, where the flavours are stronger and...
View ArticleHow to make Thai fried fish cakes, or tod mun pla, with a ‘bouncy’ texture...
Tod mun pla, or fried fishcakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers....
View ArticleHow to cook Peranakan food, the easy way - according to Terry Tan
To the interested outsider, the Baba-Nyonya people – descendants of intermarriage between the Straits Chinese and Malays – can be fascinating. They are famous for their ornate jewellery, distinctive...
View ArticleQ&A: For Israeli chef Asher Goldstein, there is no better way to cook than on...
How did you get interested in cooking? “My father was a big part of it. Every Friday he would go to the market – he still does – buy ingredients and cook a family meal for eight to 15 people. He...
View ArticleHow to make Korean hotpot, bulgogi jeongol – it’s easier than the Chinese dish
As much as I love Chinese hotpot, it’s a lot of work, primarily because there are so many ingredients to prepare, and so many dishes to wash up afterwards. Everyone sits around the table, using little...
View ArticleHong Kong gourmet food brand Dashijie was the product of its founder’s...
Crowded house: I was born in 1949 in Hong Kong, the 11th of 13 children. My father had two wives and we all lived in a house on Rednaxela Terrace, in Mid-Levels. My mother was his second wife. My...
View ArticleThe Pie Room: chef Calum Franklin gives savoury pies a whole new lease of life
In modern times, British pies have had a rather fusty image. At posh restaurants serving traditional British cuisine, where the roast beef with Yorkshire pudding is carved tableside, menus list savoury...
View ArticleKwong Wai-keung, Chinese master chef at three-Michelin-star T’ang Court, on...
Tell us about your childhood. “I left school at the age of 14. I was one of eight siblings, which was considered normal then; if you had only four children, people thought you were a small family. So...
View ArticleHow to make chocolate and salted caramel tarts – deliciously rich and decadent
Making caramel can be nerve-racking the first few times, but it becomes much easier with practice. Melted sugar doesn’t start to caramelise until it reaches about 171 degrees Celsius, at which point...
View ArticleA Day at elBulli: it might be closed, but the Spanish restaurant’s legacy...
It wasn’t long ago – less than a decade – that elBulli was the destination restaurant for ardent foodies. As with so much else, part of the appeal of the place, tucked away in a gorgeous little spot in...
View ArticleWhy French winemaker Richard Geoffroy swapped champagne for sake in Japan
Tell us about yourself. “I am a seventh-generation vigneron in Champagne [France]. My family was originally from Germany, like many of the Champagne guys. But my childhood and teenage years were...
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