How to make larb moo, a warm meat salad from Indochina with bright flavours...
Larb, also spelled larp, laap, lahb or laab, can be made from all different types of protein. I’ve had it with fish, mushrooms, chicken, duck and, of course, pork.In Luang Prabang, Laos, I had a...
View ArticleHow chef-owner Leonard Cheung of Cultivate got his start as a teen with no...
How did you get into cooking? “I started baking Rice Krispies squares and cereal bars when I was around six years old growing up in Los Angeles. My sweet tooth came from eating stuff like Pop-Tarts,...
View ArticleHot chocolate soufflé, lamb roulade, pigeon ravioli: how chef Jacques Maximin...
The cuisine of Nice, on the French Riviera, in southeast France, sounds simple, healthy and light – highly appealing if you are a wealthy holiday-maker sunning yourself in a skimpy swimsuit on your...
View ArticleHow to make chicken adobo with coconut milk, a Philippine homestyle classic
My first restaurant job in Hong Kong was as pastry chef at a restaurant where all the cooks – except myself and the head chef – were Filipino. They were a talented group who cooked American/European...
View ArticleHomesick Chinese-American’s cooking disasters led her to mum’s kitchen to...
Like so many young students who leave their parents’ house for the first time and head off to university (myself included), Betty Liu missed her mother’s homestyle Chinese cooking so much that she...
View ArticleSingapore chilli crab chef on young Hong Kong diners’ taste for spicy food,...
What was your childhood like? “I was born in Cambodia, the third of five children. My maternal grandmother had a small eatery and she would cook family-style dishes like Hakka deep-fried beef for us. I...
View ArticleHow to make double chocolate cherry tarts: a great way to use up cherries...
I love cherries, and when I find really good ones in the market – the large, sweet and crunchy types – I eat them on their own. Often, though, the cherries are soft, and these I tend to use in dessert...
View ArticleHow Vietnamese cuisine borrowed from Chinese and French culture but retains...
It is impossible to appreciate the deliciousness and abundance of Vietnamese food today without contrasting it with the privations the people have endured throughout the country’s long history. For...
View ArticleTwo-Michelin-star Japanese chef on serving Sprite with lobster jelly, his...
What made you choose cooking as your profession? “My father had a casual sushi restaurant in Osaka. I learned the basics from him, but when I was in high school, I met a charismatic Tokyo chef named...
View ArticleHow to make spicy Sichuan prawns with sizzling rice, delicious and as messy...
I know food lovers in Hong Kong who turn up their noses at sizzling rice dishes, saying they are for tourists.There is something rather showy about them: in restaurants, it is tableside service, with...
View ArticleKorean temple food and how to make it – Netflix star and Buddhist nun Jeong...
The venerable Jeong Kwan is probably one of the most recognisable seunims (Korean Buddhist monks or nuns) in popular culture. She came to the notice of television viewers when she appeared in a...
View ArticleSpanish chef who worked for Ferran Adrià on making it in Asia, becoming a...
How did you become interested in cooking? “I have loved eating since I was four years old. My favourite toy was a play kitchen. Every day, I woke my mother up and asked her what she wanted for...
View ArticleHow to make classic Cantonese mango pudding – with a bonus mango sorbet recipe
Almost everybody loves mango – and often they have strong preferences for the varieties they believe to be best. I like almost all mangoes as long as the flesh is juicy, sweet and smooth.When checking...
View ArticleMister Jiu’s in Chinatown, cookbook by Brandon Jew, chef-owner of the San...
For Chinese-American chef Brandon Jew, it was the death of his beloved grandmother, Ying Ying, that led him away from Western fine dining and back to his roots.“I didn’t understand that I had to open...
View ArticleMichelin-star French chef Guillaume Galliot on working 18 hours a day, his...
How did you get into cooking? “My parents divorced when I was 10 years old and my mum raised my older sister, brother and me. We lived in Chambray-lès-Tours, in France’s Loire Valley, and my mum had to...
View ArticleHow to make salted egg yolk prawns, popular Cantonese dish given a Southeast...
Salted eggs were almost certainly created as a way to preserve an abundance of eggs to eat when times were leaner. The best ones are duck eggs, because they are larger and have a richer, more oily yolk...
View ArticleThe aromas that took a chef back to her Singapore and Malaysia childhood,...
Is there any book that talks about fragrance evoking memories that does not mention French author Marcel Proust? Even those who haven’t read his Remembrance of Things Past know about its famous tea and...
View ArticleSingaporean chef on how Gordon Ramsay’s Hell’s Kitchen introduced him to the...
What was your childhood like in Singapore? “My parents were always working so I lived with my grandmother. She cooked every day but was not the best cook. Whenever we ate out or got takeaway food, it...
View ArticleHow to make hazelnut tart from the Alice B Toklas Cookbook, a culinary...
I am an avid reader of cookery memoirs, especially the older ones, where a glimpse into what life was like in bygone days is just as interesting as the recipes. In many of the books, the recipes are...
View ArticleIndia’s first celebrity chef Jiggs Kalra and the recipes that made him a pioneer
The late Jiggs Kalra, who died in 2019 and whose full name was Jaspal Inder Singh Kalra, was a great promoter of Indian cuisine. He started his career as a journalist and that morphed into food...
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