Cooking Chinese food is like practising kung fu – you have to learn it the...
“My mother and paternal grandmother were good cooks. When I was a child, my family had financial difficulties so just being able to eat made us happy. We ate family-style dishes like braised pork. I...
View ArticleHow to make chicken with mushrooms, peas and spring vegetables, a one-pot...
This is a perfect spring meal, with the whole main course – meat, vegetables and starch – served in one pan. The only thing you need to add is crusty bread, either home-made or shop-bought, and perhaps...
View ArticleA ‘cultural chameleon’ drawn to her roots in Ukraine by war, restaurant...
My mum was a nurse in Ukraine. She was doing her training when the Chernobyl disaster happened in 1986 and looked after some patients from the nuclear accident. I was born in Kyiv in 1991, right after...
View ArticlePastry chef opened her own bakery in Hong Kong, putting her Joël Robuchon and...
Mandy Siu Yuen-sang, the 34-year-old pastry chef and owner of Hong Kong’s Finessence Patisserie, traces her sweet tooth back to her school days and tells Bernice Chan how she climbed the culinary ladder.
View ArticleHow to make slow-cooked lamb shoulder with ras el hanout, a spiced North...
This lamb shoulder is salted and rubbed with the famous North African spice mix for two days, then slow-cooked until tender and moist.
View ArticleRecipe for disaster: how a quiet day baking with her children drove a mother...
A day of baking with her children almost drove a shell-shocked mother insane, the kitchen was a disaster zone and the cake was a sunken mess.
View ArticleHow to make fig and raspberry tart with a brioche crust, silky smooth and...
This rich, sweet tart is light and silky smooth with a brioche crust, fresh figs and raspberries, and a colourful pistachio filling.
View ArticleHow to make quinoa salad with seared squid, arugula and hummus – healthy,...
This healthy, summery salad combines quinoa with stir-fried squid, arugula, crunchy radish and creamy home-made hummus.
View ArticleHow to make pan-fried sweetbreads with mushrooms and polenta, and deep-fried...
Tender, moist and rich, sweetbreads are well worth the time and effort to prepare them properly, but they’re probably not very good for you if you suffer from high cholesterol.
View ArticleHow to make tarragon chicken with fingerling potatoes, and a bonus recipe for...
Great with chicken and seafood, tarragon, a complex, versatile herb with a hint of aniseed, is the star of the show in these two recipes.
View ArticleAsian celebrities visit Udine for East Asian Film Festival, and are knocked...
Swap overcrowded Venice for the ancient city of Udine, which offers a welcome alternative to the usual touristy fare, as Asian celebrities visiting for the Far East Film Festival discover.
View ArticleThe history of white asparagus, which costs 10 times as much as green, how to...
Sweet, nutty and tender, white asparagus makes for a delightful summer dish. We take a look at the history of asparagus and how Hong Kong restaurants use white asparagus in their summer dishes.
View Article3-Michelin-starred chef on how Chinese food inspires him, ‘clever takes’ that...
Christopher Kostow, the executive chef at Ensue in Shenzhen and Meadowood in California, talks about food, fires and ‘clever takes’ on Chinese cuisine that didn’t go down well.
View ArticleHow to make calamansi and crème fraîche tart with toasted macadamia crust and...
Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.
View ArticleAn A to Z atlas of national drinks, from coffee, tea and vodka to beer and...
Every place has its favourite drink, whether it’s coffee, tea, beer, wine, or something more obscure. Here is an A to Z rundown of countries and their national drinks.
View ArticleHow to make butterflied leg of lamb with garlic, anchovies and moutarde...
This is a summer meal that doesn’t take long to cook. Because the lamb is deboned and flattened, more of the meat is flavoured by the marinade.
View ArticleNo 7 on World’s Best Bar list, No 1 on Asia’s Best Bar list – Coa in Hong...
Jay Khan talks about growing up, drinking as a Muslim, and how he came to open Coa, the No 1 bar on Asia’s 50 Best Bars list for the past two years, and No 7 on the World’s Best list.
View ArticleHow the ‘kimchi war’ between China and South Korea could have been avoided
The quarrel unleashed by the mistranslation of pao cai might have been averted if the Chinese were more ready to render the romanised names of their foods based on their native sounds.
View ArticleHow to make empanadas with cream cheese pastry, filled with potato, Spanish...
This pie dough isn’t usually used for empanadas but is delicious. Fill these pastry pockets with a spicy mixture of Spanish chorizo, potatoes and onion.
View ArticleHow to make veal tartare with pickled shallot and Parmesan-paprika palmiers –...
This dinner party appetiser uses veal instead of beef, making for a lighter flavour and texture. The pickled shallots can be made the day before, and the veal needs to be chilled before chopping.
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