‘Britain’s most creative chef’ Jeremy Chan on what makes his 2-Michelin-star...
Chinese-Canadian Jeremy Chan explains what makes Ikoyi, the two-Michelin-star London restaurant he opened with his friend Iré Hassan-Odukale, impossible to pigeon-hole.
View ArticleCapsules, beers, an app – that old drink, tea, seen as ‘a gateway to Chinese...
Tea is more than just a drink – it is a gateway to Chinese culture, and companies in Hong Kong have found new ways to package and prepare it.
View ArticleWhy Hong Kong’s ‘farewell cakes’ trend has exploded in recent years and the...
In Hong Kong, it’s the people leaving companies who buy cakes for their colleagues, with unique and customisable treats becoming a trend that businesses have capitalised on.
View ArticleBeyond Meat and Impossible Foods were supposed to end the global meat...
Fake-meat pioneers Beyond Meat and Impossible Foods wanted to finish the global meat industry, but what hooked investors and looked like a game-changer now appears to have been little more than a fad.
View ArticleAnthony Bourdain called Filipino food the ‘next best thing’– now Hong Kong...
Hong Kong, with its big Filipino population, has lacked high-profile Filipino restaurants, but that is changing. Meet the young chefs and entrepreneurs redefining the cuisine for Hong Kong diners’...
View ArticleEleven Madison Park alumnus chef Antonio Barbieri on his ‘window of...
Antonio Barbieri is flexing his rebellious muscles at European contemporary restaurant Margo, offering elegant dishes that combine unlikely ingredients, such as crab and daikon salad with apple and...
View ArticleFood and fashion: from sourdough and sweatpants to cuisine and couture, how...
Food and fashion are inextricably linked in our culture, and a collection of essays highlights moments in history when the two have been harnessed to communicate values and make statements.
View Article‘It isn’t only about the cooking’: why cookbooks are still being devoured by...
Cookbooks are still valued by a wide range of readers, including professional chefs, in the digital age as sources of inspiration and windows on the culture of a community, be it local or somewhere far...
View Article‘I want to be seen as more than a chef’: Shun Sato on his culinary journey...
From cooking French food in Tokyo to rediscovering his Japanese roots in Sydney, chef Shun Sato finally found his own style in Hong Kong, where he has opened Censu and Enishi.
View Article‘Grow better human beings’: farmer-artists in Hong Kong on traditional...
Farmer-artists Natalie Lo and Laurent Gutierrez discuss traditional farming, food ethics, sufficiency, and the highs and lows of their mixed callings in a post-pandemic Hong Kong.
View ArticleJackie Chan’s face made from 64,000 chopsticks, 20,000 tea bags for giant...
The ambitious works of visual artist Red Hong Yi – including her 2014 work of Jackie Chan made out of chopsticks – are the subject of her first book, How To Paint Without a Brush.
View ArticleHow Japanese cherry blossom is used in food, what its tastes like, and where...
Japanese cherry blossom, or sakura, is commonly preserved and used as an ingredient in everything from cakes to cocktails, and Hong Kong chefs are getting experimental.
View Article‘It’s unreal’: he went from working at KFC to becoming the third best...
Hongkonger Reeze Choi Kam-fung’s ‘unreal’ journey from fast food and convenience store worker to third best sommelier in the world has been one of hard work, humility and humour.
View ArticleHistory of the highball, Japan’s popular whisky and soda cocktail, from its...
The highball is a Japanese favourite, but its origins may come as a surprise. A history of this whisky-based cocktail reveals there’s a lot more to it than you may have thought.
View ArticleTapas and a taste, smell and view of cured Iberico hams on a tour of Spanish...
Gourmet food importers in Hong Kong made their warehouses private dining venues in the pandemic. Tour Iberico Ham Cellar to see – and smell – its Spanish cured hams, and sample some with a sherry...
View Article‘Spinning is such a great release’: spin-teaching, food-blogging lawyer Joyce...
Joyce To talks about how her fine-dining food blog took off, why stressful jobs and spinning go hand in hand, and how she went from introvert to loving meeting new people.
View ArticleLos Angeles’ Cantonese dining scene gets a boost from new generation of...
In Los Angeles, a new generation of chefs and restaurateurs with Hong Kong roots have made it their business to revitalise the city’s Cantonese food scene.
View ArticleKendall Jenner, Elon Musk, Ryan Reynolds – celebrity-endorsed drinks are...
More and more, celebrities are lending their star power to spirit brands, but how many of these creations are actually A-list worthy?
View ArticleFrom Mauro Colagreco to Ana Ros, world’s top chefs adapt to climate change by...
From China to southern France and South Africa, chefs are adapting to climate change by redefining fine dining, shifting the focus away from luxury imported produce to locally sourced, sustainable...
View Article‘Food is so powerful’: how Zoey Gong, TCM influencer, food therapist and...
Zoey Gong, a TCM food therapist and registered dietitian, talks about why she cooks using TCM principles – as documented in her new cookbook “The Five Elements”– and how it changed her life.
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