How to make a NSFM chocolate rum-raisin cake – it might not look like much...
This cake looks unassuming – it’s quite plain, and is decorated with nothing more than a light dusting of icing sugar. But be warned: it is potent. It irritates me when I order rum-raisin something –...
View ArticleThe Dance of Spices: Laxmi Hiremath unlocks the secret to Indian cooking –...
Like so many people who start cooking only when they leave home, the first dishes Laxmi Hiremath made were an attempt to copy those she ate as a child. The founder of Laxmi’s Delights, which sells...
View ArticleHow Chinese chef Paul Lau went from cleaning the drains to two-Michelin-star...
When did you come to Hong Kong? “I was born in Guangzhou and in 1977, at the age of 14, came here with my family because it was easier to make a living, although we started out living in a wooden hut....
View ArticleHow to make Chinese omelettes with pork, shrimp and snow peas – an elevated...
I love the versatility of eggs, which can be fast and cheap or time-consuming and luxurious, depending on how they’re prepared.In the first category, a fried egg – cooked so it’s puffed and frilly and...
View ArticleXi’an Famous Foods: chef Jason Wang didn’t know how good he had it in China...
As Jason Wang writes in Xi’an Famous Foods (2020), he didn’t really appreciate the life he had when he was living in Xi’an, with his extended family, before his parents decided, when Wang was aged...
View ArticleNeapolitan pizzaiolo Angelo D’Ambrosio talks pineapple on pizza and why it’s...
How did you get interested in making pizzas? “I’m from Naples and my father worked in a bakery. When I was 12 years old, I started working with him. I really liked working there because I liked to eat...
View ArticleHow to make Chinese barbecued pork pasties – these char siu soh are simple...
Char siu soh – Chinese puff pastry wrapped around a minced char siu filling – is a great addition to bento boxes, school lunches and picnics. The pastry is flaky and delicate, but sturdy enough to be...
View ArticleDelicious Vietnamese recipes with a serving of inspiration – the KOTO cookbook
When Australian chef Tracey Lister and her husband, Andreas Pohl, took a two-year sabbatical to live in Hanoi, Vietnam, helping to open a cooking school for disadvantaged youth was not on their...
View ArticleRitz-Carlton chef on teaching kids to cook: ‘It’s a lot of work, but very...
How did you get into cooking? “I’m from a small village called Bersrod, near Frankfurt, Germany. Everybody in the family always helped with the farming: cutting grass, harvesting rows and rows of...
View ArticleHow to make Thai shrimp paste fried rice: khao kluk kapi is colourful and...
The Thai dish of khao kluk kapi has always reminded me of a painter’s palette – it’s a colourful mix of ingredients surrounding rice that’s been stir-fried with fermented shrimp paste. And as with an...
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 ArticleHow to make Sichuan-style soft bean curd with century egg - cooling and...
This vegetarian dish of soft bean curd with century egg and Sichuan spicy sauce is a light and cooling main course. I love it because it has a lot of flavours and textures: the soft bean curd, tender...
View ArticleSichuan chef for whom cooking was just a job until he learned to love it and...
How did you come to Hong Kong? “I was born in Chengdu, Sichuan, but my father died when I was young so it was just me, my older sister and mother. My paternal grandfather had already moved to Hong Kong...
View ArticleChicken soup, gado gado, beef rendang and more: Indonesian food writer Sri...
Sri Owen has led a fascinating life. She was born in West Sumatra, Indonesia, in 1935, four years before the start of World War II, to a wealthy family that was forced to move around because of the...
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