After a lettuce famously outlasted Liz Truss, the origin of the word and how...
Lettuce, the ‘queen of the salad plants’, has come a long way from its weedy form first used in ancient Egypt – a favourite of Brexit puns, now it’s used as a measure of political shelf life.
View ArticleWhy are some wine bottles so heavy, and do we need them at all? The case...
Bottles are responsible for nearly a third of wine’s carbon footprint, and some are two or three times heavier than others. Why is that?
View ArticleWhy alcoholic drinks still have a special place in many people’s lives...
With alcohol-free drinks more popular than ever, it’s cool to be sober. But alcoholic drinks are social lubricants that release endorphins – here’s why they will never go out of fashion.
View ArticleThe history of petits fours, the mini French desserts that require huge skill...
A tiny dessert that requires enormous culinary ingenuity, the petit four’s origin is disputed. Whatever the truth, they can tempt even the fullest of diners.
View ArticleWhat food tells you about a person that words can’t – foodie film couple on...
Filmmaker Leung Ming-kai and his life partner, actress-producer Kate Reilly, talk about how they use food in movies and reveal their favourite places to eat in Hong Kong.
View Article‘People love to step outside their comfort zone’: food designer on her edible...
Alison Tan is the creative force behind many of Hong Kong’s most immersive and thought-provoking culinary projects in recent years.
View ArticleIn the Instagram age, when food presentation is as important as taste, chefs...
In the instagram era where ‘the camera eats first’, chefs increasingly focusing on the look of their dishes, elevating them to a photo-ready art form.
View ArticleIs wine art? A combination of nature and human values, it inspires emotions...
Wine – the consumable, communal manifestation of the interplay between nature and human values – can inspire emotions and conversation just like an artist’s painting. When it’s a good bottle, of course.
View ArticleSorry, dirty martini drinkers. I used to judge you for choosing to order it –...
Lorenzo Antinori, beverage manager of the Four Seasons Hong Kong, apologises for maligning the dirty martini and those who chose to drink them.
View Article‘Not authentic Asian’ food – but what’s cultural appropriation and what’s a...
When chefs at Michelin-star restaurants invent dishes ‘inspired’ by foreign recipes but lacking authenticity, some say that’s cultural appropriation of food. Where should the line be drawn?
View ArticleA satirist’s 10-point guide to cheating your way as a wine bore
Sadie Kaye, tongue firmly in cheek, suggests all the ways you can wind up your sommelier next time you dine out.
View Article‘If sake making stops, everything stops’: US$180 Wagyu beef sandwich pioneer...
Where would Japan be without its sake producers, Hisato Hamada thought as he saw how Covid lockdowns had hurt them. So he opened Yatchabar in Hong Kong to promote the drink – and ‘create happiness’.
View ArticleThe Circle for food critics, The Apprentice for restaurant PRs – as The Menu...
In honour of Drink Masters and The Menu, we have some TV show pitches: food critics play spot the troll on a version of The Circle, restaurant PRs pitch, plead and smarm on a version of The Apprentice....
View ArticleWhy gourmet fish burgers, inspired by McDonald’s Filet-O-Fish, are having a...
Gourmet fish burgers are having a moment in Hong Kong. And let’s not forget the original, McDonald’s Filet-O-Fish – Hong Kong diners ate 22 million of them last year.
View ArticleSushi war declared as top Japanese chef accuses others of ‘misusing’ his...
Takashi Saito of Tokyo’s Sushi Saito recently called out frauds ‘misusing’ his brand to further their careers by falsely claiming to have trained under him – a common problem in the restaurant trade.
View ArticleIndia’s dhaba restaurants, from scattered roadside truck stops to nationwide...
Started as humble roadside cafes in the mid-20th century, India’s dhabas can now be found across India, and have spawned high-end versions in both New Delhi and Hong Kong.
View Article‘To make high-quality food accessible’: how urban farmer in Hong Kong found...
The founder of Common Farms tells Kate Whitehead about her teen years in the ‘Wild Wild West’ of Shanghai and how she came to grow the greens eaten at some of Hong Kong’s top restaurants.
View Article7 sparkling wine alternatives to pricey champagne for the holidays, from...
A lot of sparkling wine will be drunk over the holidays, but champagne is expensive. We pick seven alternatives that won’t break the bank.
View Article‘Listening to Blackpink and BTS, drinking makgeolli, and eating kimchi...
Korean fermented rice drink makgeolli is making a comeback thanks to a new generation of innovators who have given it sophisticated appeal.
View ArticleChristmas 2022: 10 gift ideas for Hong Kong foodies, from a lemon tea candle...
Hong Kong foodies will love these Christmas gifts, from a lemon-tea-flavoured candle to a Hong Kong food-themed mystery jigsaw puzzle. There’s even a belly-button biscuit toy for dogs.
View Article