Nancy Silverton’s Sandwich Book full of tempting combinations
For many of us, a sandwich – consisting of a too-moist filling between slices of soggy, spongy bread – is what we eat for lunch when we don’t have time for a “proper” meal. Not all cultures disdain...
View ArticleMade in Hong Kong wines that are making a splash
Winemaking in Hong Kong sounds about as improbable as growing potatoes on Mars. But, like Mark Watney, the astronaut played by Matt Damon in Hollywood blockbuster The Martian, Eddie McDougall has made...
View ArticleSusan Jung’s recipe for a vegetable tart with flavoured butter
I’ve been experimenting lately with flavoured butters. While delicious spread on warm bread (which is how most people eat them), they are also good in cooked dishes. Using piment d’Espelette butter in...
View ArticleSaveur cookbook on French, the ‘world’s greatest’ cuisine
A lot of people would argue with the subtitle of this book, from the Saveur Cooks series and first published in 1999, which claims that French is “the world’s greatest cuisine”. It’s definitely one of...
View ArticleFood and wine pairings: a sommelier’s dos and don’ts, and why ‘less is more’...
Pairing food and wine is a conundrum similar to the age-old chicken-and-egg question. Some oenophiles, let’s call them the “chicken” side of the equation, fear that the food will overwhelm the wine....
View ArticleCelebrity chef Luke Nguyen on Hong Kong venture and his refugee days
Tell us about your new restaurant in Hong Kong, Moi Moi by Luke Nguyen. “My goal is to bring Vietnamese cuisine to the world stage. I want to educate people about the diversity of the cuisine – it’s...
View ArticleSusan Jung’s recipe for roasted pineapple with pina colada sorbet
Pineapple is an underused fruit when it comes to desserts; most often, it’s served only as part of a fruit platter. I once ordered an intriguingly named dessert called pineapple carpaccio: it turned...
View ArticleLondon chef Isaac McHale who lives, breathes and dreams of food
How did you get into cooking? “I grew up in Glasgow and, on special occasions, my family would buy Indian curries and pakora [fritters]. When I was seven years old I wanted to make it. I took recipe...
View ArticleSusan Jung’s recipes for Christmas preserves - perfect for gifts
The gifts I hand out at this time of year tend to be home-made ones: jars of very boozy mincemeat to make mince pies with, chocolate truffles, tin boxes of cookies, and Christmas pudding or stollen....
View ArticleThe champagne many wine experts rate a must-buy
When it comes to choosing champagne, it’s easy to pick one of the massively marketed grandes marques. However, it might pay to seek out a house that is quietly creating a great reputation. Jacquesson...
View ArticleWhat a Hong Kong global citizen's pantry shelves say about his tastes
This is an homage to my time in Singapore,” says Daniel Cheung Tin-yau, as he brings out a bottle of cincalok, the Malaysian relish made of fermented shrimp, lime and chilli. “Once, at university, we...
View ArticleItalian-American chef’s cookbook of sophisticated recipes from his Del Posto...
I’m sure that fans of Del Posto chef Mark Ladner have been wondering why it took him so long to write this cookbook. It’s been six years since Del Posto was awarded a rare four-star rating in The New...
View ArticleHow to buy the perfect Christmas gift for a wine lover
Gifts of wine – both bottles and gadgets – are usually gratefully received, although buying them can be a nerve-wracking process. Here are some ideas to help get you started. For the host: an...
View ArticleChef Luke Mangan on working with Richard Branson and the Roux brothers
What are your earliest memories of food? “I’m from a middle-class family, a large family of seven boys, and my mum was a good cook, making comfort food: trifles, stews and soups. School didn’t agree...
View ArticleSeven recipe ideas for the holidays, if roast turkey’s not your thing
Are you a creature of habit when it comes to preparing holiday menus, or are you open to new ideas? We’ve scoured our archives for seven festive dishes and desserts that are deliciously different. When...
View ArticleHow a Hong Kong fish-ball maker bucked decline of the industry
“People think it’s a bit weird that our office is in an old tong lau in Cheung Sha Wan,” says Niki Tang Yee-ki, sales and marketing manager at Bill Kee, the parent company of fish-ball maker Hui Kee....
View ArticleSusan Jung’s roast turkey recipe - deboned and stuffed
This looks like a regular roasted turkey, but your guests will be surprised when you slice it: in place of the bones, there’s a flavourful stuffing. There are several ways to remove all the bones from...
View ArticleAn Italian cookbook specially written for Hong Kong cooks
This recent book’s long but descriptive subtitle reads, “Over 80 delicious recipes inspired by a personal journey from my grandmothers’ kitchens, through the markets of Hong Kong, to the tables of...
View ArticleVancouver Chinese food scene enters a new era as Cantonese cuisine evolves
It doesn’t take long for visitors to Vancouver to notice there are a lot of Chinese people here. According to the latest census, nearly one in five people in Greater Vancouver identifies as ethnic...
View ArticleHow Mauritius became a hotbed of Chinese food
Ask people to name a Mauritian dish and they’ll likely draw a blank. This remote island in the Indian Ocean was first discovered by Arab sailors, in about 900AD, and by Europeans in the 16th century....
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