Table for one: the pleasures of eating alone, and why it’s one of the best...
Dining solo lets you fully appreciate what you are eating without distractions, and it’s liberating to have meals out without having to accommodate others’ preferences and timetables.
View ArticleHow a food sustainability expert’s No 1 book shapes everything her Hong...
Heidi Yu Spurrell, founder and CEO of Hong Kong-based food sustainability consultancy Future Green, explains how the 2017 book ‘Sustainable Diets’ changed her life.
View ArticleAnthony Bourdain loved it: where to eat the best spit-roasted pork in Bali...
Spit-roasted pig can be found across the planet, but nowhere has it become such an art form as in Bali – where the late chef Anthony Bourdain rated it the most succulent pork he’d ever tasted.
View ArticleHow did the frozen Sara Lee pound cake, as seen on Netflix’s Beef, become an...
The frozen Sara Lee pound cake, as seen on recent Netflix show Beef, has become an Asian culinary icon and is loved the world over. Its fans explain why they adore the cake so much.
View ArticleHow to reduce food waste in Hong Kong: the food-rescue apps that are bringing...
Hong Kong’s food-waste recovery rate is a mere 4 per cent but a slew of new food-rescue programmes and apps aim to improve that and reduce the city’s culture of waste.
View Article‘It just unleashed the inner me’: how fried chicken became the focus of first...
Former long-serving Post food editor Susan Jung recalls making fried chicken in her grandmother’s kitchen growing up in California. It was a natural subject for her first cookbook since leaving the...
View ArticleHow many Michelin-star chefs are there? None, actually; it’s restaurants that...
Restaurants, not chefs, are awarded Michelin stars, and this common misconception highlights our obsession with celebrity cooks. Why it’s time we started taking these kitchen cults with a grain of salt.
View Article‘Essential to the culture like pubs are in the UK’: why Hong Kong’s cha chaan...
The cha chaan teng, or Hong Kong-style cafe, is a definitive food experience in the city. In the wake of the pandemic, we look at the cafes that didn’t make it, and others that are determined to keep...
View Article‘Not just an ordinary cup’: the mystery of the takeaway paper tea cup design...
If you order takeaway milk tea in Hong Kong, you will probably get it in the ubiquitous ‘wheat pattern’ paper cup. The design has inspired artists and homesick Hongkongers, but where did it originate?
View Article‘Great Beaujolais will be the hedonist’s grail for this century’: top US wine...
Opinions about French wines need updating, and top US wine writer Jon Bonné is cheering for the rising stars and laying myths to rest. He talks to Yulia Ezhikova about what he’s learned.
View ArticleWhere to find Tokyo’s best old-world cafes as the Japanese capital’s...
Kissaten, or old-world speciality cafes in Japan, are experiencing something of a renaissance in Tokyo. Here are some of the best in which to explore this side of the city’s coffee culture.
View ArticleCocktails in film and TV, from Sex and the City’s Cosmopolitan to The Big...
From James Bond to The Big Lebowski, cinema and cocktails have long been linked. We look at some of the most famous cocktails to grace big and small screens, and how they influenced our drinking...
View ArticleWhat Cantonese chefs share with kung fu fighters – speed and timing,...
‘Wok hei’, or ‘breath of the wok’, is a distinct element of Cantonese food culture, and – much like martial arts – mastering it requires years of practice and dedication.
View Article‘High-quality throughout’: how this Thai luxury hotel farms its own food,...
With a farm on the estate, hydroponics and even an in-house butcher, the Conrad Koh Samui in Thailand has set a high bar when it comes to farm-to-table dining in Southeast Asia.
View ArticleFilipino chef behind sustainability award winner Toyo Eatery, Jordy Navarra,...
After scooping the Sustainable Restaurant award in the 2023 edition of Asia’s 50 Best Restaurants for Toyo Eatery in the Philippines, chef-owner Jordy Navarra reveals what sustainability means to him.
View ArticleHow a Hong Kong chef is championing fine Cantonese cuisine at...
Cheung Siu-kong of the Michelin-starred Summer Pavilion – Singapore’s only Cantonese restaurant on the 2023 Asia’s 50 Best Restaurants long list – talks about how he showcases Hong Kong cuisine.
View ArticleAre tasting menus worth it? Not the ones that run for hours on end and make...
I’m throwing in the white napkin – I can no longer withstand hours-long dinners with dozens of courses paraded one after the other. Whatever happened to the humble three-course meal?
View Article‘He saw what we did as a great approach to modern Chinese food’: five years...
Celebrity chef Antony Bourdain, who famously ate a US$3 bowl of noodles with US President Barack Obama, died five years ago. Three Hong Kong chefs talk about how Bourdain influenced their lives and...
View Article‘I started to have panic attacks’: how giving up alcohol improved the mental...
A chef drank too much and suffered anxiety, depression and paranoia; a hospitality group director would stay out too late; a bar owner got tired of hangovers. They tell the Post about their journeys to...
View ArticleChina’s love of durian brought the Southeast Asian fruit to Hainan, but food...
Chinese demand for durian is such that the country now grows its own on Hainan Island to supplement Southeast Asian imports. But a look at Hainan chicken rice shows food once flowed the other way.
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