Man who knows where to find the best pizza in Hong Kong on his rating system,...
Professor Doctor Pizza, the anonymous Swiss man who’s reviewed more than 400 Hong Kong pizzas on Instagram, explains how he scores pies and reveals plans to meet some of his followers.
View ArticleWhy sommeliers hate it when you BYOB – a Hong Kong insider explains why
When people bring their own wine to restaurants it is annoying for sommeliers, unless you have something that is very special – in which case, pay the corkage and give the sommelier a taste.
View ArticleWhat is threadfin? ‘Almost like salmon, but without the bad rep,’ say chefs...
Hong Kong chefs explain why they love threadfin, a type of oily fish ‘almost like salmon’ that can be caught locally, and how they use it in their dishes.
View ArticleWhy is mead making a comeback? The craft brewers in Hong Kong reviving...
A tiny cohort of Hong Kong brewers has been experimenting with making mead – one of the world’s oldest known alcoholic beverages – for a new generation of drinkers.
View ArticleQuarantine spawned a cookbook, washouts bred dining pop-ups, and she launched...
Simran Savlani was planning to open a restaurant when the Covid-19 pandemic began. A stint in hotel quarantine led her to write a cookbook; then she opened a business selling sauces handmade in Hong Kong.
View ArticleThe sinking of Hong Kong’s Jumbo Floating Restaurant – bane or blessing?
One Post Magazine columnist is in mourning for the passing of a cultural icon, but another argues the best place for the Jumbo Floating Restaurant that sank under tow is the bottom of the South China Sea.
View ArticleDown in one: the origin of shooters, how they and their non-PC names are...
Shooters were born in the 1970s, and were popular for their colourful names and fast-acting effects. These mini cocktails, usually drunk in celebration, can still get the party started.
View ArticleA US bakery tried to trademark mochi muffins and failed – rightfully. Not...
As a US bakery’s doomed attempt to trademark its mochi muffin shows, sometimes it’s better to set your creation free than to try to claim ownership of it.
View ArticleChef Samuel Lee Sum on being a Hongkonger in Paris, passing a test ‘worse...
Samuel Lee Sum, executive chef at Cantonese restaurant Shang Palace, recalls a baptism of fire in Paris and reveals his favourite places to eat in the French capital and to relax – parks and museums.
View ArticleKorean soup, stews and broths: all you need to know about the dishes that...
Korea’s soups and stews, celebrated in Netflix’s A Nation of Broth, run the gamut from hot to cold, fortifying to healing, beef to seafood, hotpot to served with rice, and much more.
View Article25 chefs who changed Hong Kong’s dining scene, from Michelin-starred...
We celebrate 25 chefs who have shaped Hong Kong’s dining scene over the past 25 years, from Bo Innovation’s Alvin Leung with his molecular gastronomy to ‘abalone king’ Yeung Koon-yat.
View ArticleHow Hong Kong craft brewery became a passion project for co-founder Scott...
Scott Powrie, founder with his wife, Leigh, of craft brewery Double Haven, tells Kate Whitehead about his stunt-pilot father, building racing cars and his ambition to scale some of the world’s highest...
View ArticleExtreme organising: how decluttering my kitchen helped me find peace of mind,...
The chaos of living in a world disrupted by Covid-19 turned a former clutterbug into a cool, calm and collected minimalist.
View ArticleWhy close a popular restaurant? A chef-owner in Hong Kong says it’s sad but...
Stephanie Wong, the chef-owner of Roots in Hong Kong, reveals how she feels about closing her Wan Chai bistro, her struggles during the pandemic, and why you have to let some things end to keep growing.
View ArticleHigh-end Spanish cooking that respects ingredients and tradition: Hong Kong...
From El Bulli to El Celler de Can Roca, a modern interpretation of Spanish cooking was briefly the rage in the 2000s. Now modern Spanish cooking that respects ingredients has made a comeback in Hong Kong.
View ArticleChange the food court, change the world: eco-innovator Matt Reid on...
Hong Kong entrepreneur Matt Reid talks to the Post about effecting change in the food industry with his innovative dining concept Kin Food Halls.
View ArticleRosé wine isn’t all pastel pink and bland – artisan rosés have depth and...
Despite their bad rep, there are rosé wines that have just as much depth and flavour as a classy red or white – you just need to look for them.
View ArticleHong Kong ‘demon chef’ Alvin Leung on food art, life and death, heaven and...
The self-taught chef changed the rules of fine dining for Hong Kong. With the reinvention of Bo Innovation and the imminent launch of Celebrity Demon, Alvin Leung is rewriting his own story, again.
View ArticleJam or cream first on scones? A top pastry chef’s verdict, a big lesson...
Hong Kong-born Michael Kwan Ho-lam, executive pastry chef at The Dorchester hotel in London, talks about his career, using Chinese flavours in classic European desserts, and competitive sugar work.
View ArticleAn NFT collection of food or monsters? Artist says it’s both – he finds the...
David Leung Dai-wai has long dreamed of becoming an artist. His first solo exhibition features prints from his cryptocurrency food art project, ‘Beasts from Feasts’– dishes manipulated to look like...
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