High-end dim sum collaboration between Albert Adrià, ex El Bulli, and A....
A caviar and truffle riff on Peking duck, Iberico ham xiao long bao – ex El Bulli chef Albert Adrià’s molecular gastronomy background allied with Andrew Wong of A. Wong’s technical skills produce...
View ArticleMalay food champion hails its reinvention and elevation from hawker centre to...
Malay cuisine, its exotic ingredients and culture of foraging were centre stage when Khir Johari’s book tracing its history won the ‘Oscars’ of culinary literature. He praises the chefs reinventing and...
View ArticleHow Chinatown restaurants and food are evolving and redefining their place in...
From London to Singapore to Canada, Chinatown restaurants are offering a wider variety of Chinese food while also catering to younger generations who want beautiful dishes.
View ArticleCelebrating Chinatowns: cookbooks, photos, videos and novels help you...
Chinatowns have long enraptured writers, artists and photographers as well as cooks – here’s a list of cookbooks, photos and videos to help you understand these cultural enclaves better.
View ArticleHow an old Chinese cookbook collection changed one Hong Kong chef’s life,...
The head chef at Hong Kong contemporary Cantonese restaurant Ho Lee Fook, ArChan Chan Kit-ying, reveals how reading a collection of old Chinese cookbooks from the 1950s changed the way she cooks.
View ArticleHow Sydney’s Hong Kong-style cafes provide a nostalgic taste – and feeling –...
Hong Kong-style tea cafes in Australia, with their neon, shop signs, even a replica minibus and tram, and above all their food and drinks, offer comfort to homesick migrants – and something different...
View Article‘I used to say I was Chinese in another life’: how a Hong Kong sauce inspired...
David Muñoz, of three-Michelin-star Madrid hotspot DiverXO, talks about his restaurant’s name, and divulges the secret sauce behind his growing empire, which will soon stretch to Dubai and Miami.
View ArticleHealth, nutrition, wellness – she wants to help people ‘make better choices’...
Shima Shimizu, the founder of Sesame Kitchen in Hong Kong that runs raw vegan cookery classes, tells Kate Whitehead how teaching people to eat better can improve society as a whole.
View ArticleHow teppanyaki became more about food than theatre, and the restaurants in...
Teppanyaki used to be about chefs making extravagant displays of setting food ablaze. But it has evolved into something more subtle, with the focus on food. We look at restaurants in Asia leading the way.
View ArticlePlant-based recipes full of ‘Asian pride’: how Singaporean chef who cooked...
Singaporean chef Pamelia Chia has compiled plant-based recipes from 24 chefs and food writers across Asia. She tells the Post about her journey from cooking ‘horrible’ vegetables, and shares one of her...
View ArticleDoes Berlin have a Chinatown? No – it has something better: this is Kantstrasse
West Berlin’s affluent Kantstrasse, home to a community of Chinese students since the late 19th century, has evolved into the German capital’s hotspot for all things East Asian, above all food.
View ArticleWhy natural wine is having its moment –‘people are tired of drinking things...
Natural wine has seen a phenomenal rise in popularity over the past decade. We take a look at its origins and find seven places in Hong Kong where you can go to enjoy a glass or two.
View ArticleUnlike Hong Kong, locally grown fruit and veg is easily enjoyed in the UK -...
His attempts at nurturing choi sum aside, Cliff Buddle is enjoying the wide variety of locally and home-grown fruit and vegetables on offer in ‘the garden of England’ after returning from Hong Kong.
View Article‘What Taiwanese food really is’: cookbook writer on a return to her roots to...
Taiwanese-American journalist Clarissa Wei has returned to her roots to write her first cookbook, Made in Taiwan, which shines a light on the island’s varied cuisine and its history.
View ArticleBetter With Beer festival in Hong Kong: over 150 craft beers on free flow,...
The Better With Beer festival in Hong Kong this weekend has it all: 150-plus craft beers, live and DJ music, outdoor games, festival food, drag bingo and lip-sync battles.
View ArticleHow century eggs are made, why they smell like they do, and the unexpected...
The century egg, called pidan in Mandarin, is a ‘confusing’ ingredient in Chinese cuisine – here’s how they are made, why they smell like they do, and the unexpected places to find them.
View Article‘It’s a way to keep the lights on’: why Japan’s traditional distilleries are...
Japan is well known for sake and whisky, but there is a growing thirst for non-traditional craft spirits, such as gin and eau de vie. Many are being made by centuries-old distilleries.
View ArticleFather-son duo on sharing their passion for authentic Chinese food, first on...
Jeffrey and Kevin Pang thought they had nothing in common – until food came into the picture. The father-son duo share insights into their lives and their new endeavour, A Very Chinese Cookbook.
View Article‘My 1-year nightmare’: Hong Kong chef Aven Lau on his panic attacks, the...
Singaporean Aven Lau was a rising culinary star in Hong Kong, heading the kitchen at one of its most in-demand restaurants. He talks about his journey with anxiety and how he overcame panic attacks.
View ArticleArmenia, world’s oldest centre of winemaking, learns how to produce wine in...
Three decades after the Soviet era ended, Armenia is relearning its ancient winemaking techniques and rediscovering the grape varietals that once made the country an oenophile’s dream.
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