How to make Thai shrimp paste fried rice: khao klup kapi is colourful and...
Khao klup kapi (Shrimp paste fried rice)This looks like a long list of ingredients, but with many of them, it’s just a matter of slicing or shredding. Start braising the pork belly first, and while...
View ArticleArt on a plate from Dalloyau, French Gourmay food festival meals and deals...
Art Basel Hong Kong returns this year after being cancelled because of the Covid-19 pandemic, and restaurants are getting back on the bandwagon with art-related dining offerings.Singing out for opera...
View ArticleAsia’s Best Female Chef 2021 DeAille Tam on winning the award, her Michelin...
You left Hong Kong when you were nine years old. Do you have any food memories? “My dad had a cha chaan teng and he’d make French toast for me. Another is cheung fun from the street stalls. I remember...
View ArticleHow to make goose fat fried rice, an indulgent dish that uses up roast goose...
I first tasted goose fat fried rice at a small restaurant in North Point, a working-class Hong Kong neighbourhood. I’m sure they created this delicious dish as a way to deal with the trimmings from the...
View ArticleSichuan chef who taught Cantonese diners to eat spicy food, and why it’s good...
What was your childhood like?“After school, I would help out my parents in the restaurant, cleaning and chopping vegetables, and stealing food to eat [laughs]. I am the oldest of five siblings and I...
View ArticleScones, buns, oatcakes and baps: the secrets to British baking, and how...
Oats In the North, Wheat From the South by Regula YsewijnThe title of the cookbook Oats in the North, Wheat from the South (2020) succinctly sums up the dividing line that the climate in Britain...
View ArticleHow to make brown sugar pavlova: dial down the sweetness on this classic...
Rightly or wrongly, pavlova is the dessert I and many others associate with Australia and New Zealand. Yes, I know there are other famous desserts Down Under but this is so popular there that there are...
View ArticleSpanish chef on cooking his mama’s recipes in Singapore, learning from the...
What was your childhood like?“I’m from Madrid and my parents were very busy raising two boys and a girl. I was the youngest. I was lucky to be exposed to a lot of food products when I was young. I...
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...
View ArticleA recipe for vegan san choi bao, because plant-based people deserve Lunar New...
Lunar New Year has many traditions and nowhere are these more apparent than in the food served during the holiday. Certain ingredients are eaten because they bring wealth, luck and happiness, and...
View ArticleChef Cheung Hong-man on poon choi’s humble Hakka origins and how the festive...
Was poon choi always a part of your village life? “Growing up, poon choi was part of my heritage. In the early 1970s, Hong Kong was not so prosperous. I remember rain dripped in and flooded the old...
View ArticleThe Wisdom of the Chinese Kitchen: mastering the cuisine goes beyond simply...
Grace Young’s first lessons in traditional Chinese cuisine did not come in a formal classroom setting. Instead, the cookbook author, food writer and cooking instructor learned about Chinese food...
View ArticleYotam Ottolenghi’s Plenty presents vegetarian dishes even meat eaters will...
Israeli-English chef Yotam Ottolenghi is known as much for his many cookbooks (eight so far) as he is for the London restaurants that bear his name, and which he opened with his business partner, Sami...
View ArticleHow to make Korean oyster, seaweed and rice soup, or gul guk bap
This Korean dish of oyster, seaweed and rice soup is something I make when I’m dining alone, because I’m the only one in my household that likes oysters. It’s delicious, and takes only about 20 minutes...
View ArticleHow Michelin-starred Hong Kong chef Wong Wing-keung keeps standards high in...
How did you get into cooking? “My father was a chef working in restaurants. I was not studious so I followed him into this field when I was 15 years old because there were fewer opportunities for...
View ArticleClimate change documentary maker and restaurateur’s worlds collide - his...
Moving experience: I was born in 1981, in Taiwan. My dad is British and my mum is Taiwanese. They split up when I was five and my dad moved to Hong Kong. My stepdad worked for an airline and moved...
View ArticleHow to make tamagoyaki Japanese omelette with mentaiko, shiso leaf and cheese
Tamagoyaki translates as “grilled egg”, although most of the time it’s prepared in a special rectangular pan, instead of on a griddle. The omelette has different shapes, flavours and textures,...
View ArticleFor Australian chef Greg Doyle of Pier – famous for its fish – keeping things...
For more than 20 years, Australian chef Greg Doyle’s name was synonymous with Pier restaurant in the Rose Bay area of Sydney. The chef closed Pier in 2012, opened another restaurant in its place (which...
View Article‘Because I’m Chinese, I want to cook Chinese food,’ says chef Edwin Tang
How did you get into cooking? “When I was young I helped my mother cook because she was busy looking after other people’s kids and I have nine siblings. I began cooking when I was around nine years...
View ArticleHow to make focaccia with pancetta, caramelised onions and rosemary – an...
I know I’m not the only one who got into baking sourdough during the pandemic. But I’ve been making easy bread long before that – the type that relies on commercial yeast – and, in particular,...
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