A pastry chef’s journey from McDonald’s to fulfilling her dream at the...
“In high school, I took economics and learned how to cook and bake cakes. One time, my classmates and I volunteered to make cookies for the elderly and we chipped in to buy an oven; I kept it at home...
View ArticleHow to make Thai raw prawn salad – with sweet shrimps, fiery chillies, lime...
One of my favourite Thai “salads” (although it’s a bit short on vegetables) is kung chae nampla – raw shrimp (or prawns) served with a fiery dressing. The dressing should be on the far edge of your...
View ArticleA Filipino-American turned to her grandma for recipes – it’s the moment her...
It took a Filipino galantine, cooked by her lola (grandma) Josefina, and called simply chicken relleno (stuffed chicken), for chef Angela Dimayuga to appreciate that her culture’s food could be as...
View ArticleGaddi’s French head chef at The Peninsula Hong Kong on Robuchon London’s...
“I was born in Mayenne [in northwest France], but my parents split up when I was young, so my mother took my younger brother and me back to her home region of Normandy. My maternal grandmother cooked a...
View ArticleA Chinese recipe for lamb chops – spicy, numbing and bursting with flavour
Lamb doesn’t feature much in Cantonese cuisine, because people think the flavour is too strong. It is eaten in other parts of China, though, where often it is cooked with distinctive flavours to...
View ArticleMacanese dishes, from minchi to mango pudding, and (roughly) how to cook them
In the introduction to Macanese Cooking – A Journey Across Generations (2004), journalist Cecília Jorge complains that there isn’t much information about the history of the food of her birthplace.“It...
View ArticleMichelin-trained chef from Italy on how to cook pasta, why ‘happiness comes...
“I was born in Varese, in Lombardy, 40km (25 miles) north of Milan. My hometown is a 20-minute drive to the Swiss border. My parents divorced when I was six years old, and I lived with my maternal...
View ArticleHow to make lechon kawali – Filipino-style crispy pork belly simmered,...
The Philippines is heaven for pork lovers. Probably the most impressive dish is lechon, where a young pig is roasted whole until the meat is succulent and the skin is crisp, then served as the...
View ArticleFrom croissants to cookies, Pierre Hermé pastry recipes a home cook can make
You might worry that one of Pierre Hermé’s professional books – as opposed to the ones targeted at home cooks – would be too difficult for everyday use.In some ways, you would be correct: after all,...
View ArticleA chef on feeling sorry for the frogs and eels he butchered, and why serving...
“The food I ate at home was very simple. My mother made soup and dishes like soy sauce chicken. They were delicious, and just thinking about the soy sauce chicken made me want to eat it.”When did you...
View ArticleHow to make Thai crunchy fish, a dinner party favourite coated with a sticky...
For this, my last recipe column for the South China Morning Post, I’m giving you a dish that so many people have asked for: crunchy fish.It’s the creation of Tass – our Thai helper, who makes delicious...
View ArticleHow Hong Kong’s restaurant scene has transformed in 25 years: food and drinks...
“Would you like to be the new food editor?” These unexpected words came from the mouths of Charles Anderson and Hedley Thomas, who were, at the time, the features editor and deputy features editor of...
View ArticleFinding mum’s recipes led to a cookbook on how to make everything from curry...
In the introduction to Mum’s Kitchen – Back to Basics (2021), Hong Kong-born Dominica Yang writes that she found a treasure when she was cleaning out her childhood family home. It wasn’t gold or...
View ArticleFrom opening 1,200 oysters a day to opening a restaurant in Melbourne to...
“I grew up in the Prince Edward/Sham Shui Po area because my parents were in the textile industry. We lived with my paternal grandparents, and my grandmother made dishes like steamed minced pork, lo...
View ArticleBacon recipes, from tartiflette with Anthony Bourdain’s help to grilled...
I’m not one of those people who think everything tastes better with bacon. I believe there are exceptions – most desserts, for instance. But I do love bacon, be it pancetta, the super-intense Chinese...
View ArticleHow to home-cure bacon: start with a slab of pork belly and some liquid smoke...
Use this recipe as a guideline, then adapt it to suit your own tastes: use honey or molasses instead of maple syrup (or leave out the sweeteners altogether); change the type of sugar; or add different...
View ArticleFive-star takeaway meals in Hong Kong from top hotels - enjoy Chinese, Indian...
The exponentially rising number of cases in this fifth wave of Covid-19 in Hong Kong has made the end of the pandemic seem further off than ever. The strict social-distancing limits of only two guests...
View ArticleFor pastry chef Hong Kong is afternoon tea heaven – Conrad hotel’s David Puig...
“I’m from Barcelona, in Spain, and I have been interested in cooking since I was five years old. My parents divorced when I was young, and I spent a lot of time with my paternal grandma. Before my mum...
View ArticleHow to make braised veal shanks with porcini and gremolata: a rich, meaty...
I love veal shanks because the bones are filled with rich marrow and, when cooked low and slow, the meat has a silky texture. In this dish, the veal is cooked with porcini mushrooms, anchovy fillets...
View ArticleKorean fried chicken, roast butternut squash, Wagyu steak sandwich: Hong Kong...
While many restaurants in Hong Kong remain temporarily closed as the city battles its fifth wave of Covid-19, others are doing their best to stay open and satisfy their customers.Here are some of the...
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