Fuchsia Dunlop on giving Chinese food its due as ‘a very sophisticated...
Fuchsia Dunlop, award-winning cook and writer, wants people around the world to understand that when they eat Chinese food they are enjoying ‘a very sophisticated cuisine’. It’s the theme of her latest...
View ArticleI tried Chinese-American food in the US and I liked it. Who wouldn’t? Never...
Self-appointed guardians of the purity of Chinese food disparage innovations such as Chinese-American food. They forget the Chinese diet has for millennia co-opted foreign ingredients such as chilli...
View ArticleA Hong Kong dim sum essential: why bamboo steamers are such a vital part of...
Chefs in Hong Kong share why traditional bamboo steamers are a kitchen staple and why they are better than metal and glass ones for making dim sum essentials like dumplings.
View ArticleNo money, no English: a Chinese family in Canada rose from the bottom and now...
In 1981, with little money or English, the Leung family left Guangzhou for Vancouver, where they went on to build a fruit and veg empire that has been serving the needs of the local Canadian community...
View ArticleWhy whisky green tea, the staple cocktail of Hong Kong karaoke rooms in the...
Popular in Hong Kong karaoke lounges in the 2000s, whisky green tea was easier to drink than neat scotch, and fuelled many a drunken singalong. Today, some of the city’s top bartenders are shining a...
View ArticleFormer head chef at two-Michelin-star Raw opens Restaurant A in Taipei. André...
Alain Huang, André Chiang’s protégé and a former chef at two-Michelin-star Raw in Taipei, has opened Restaurant A. He tells us about its art-gallery-like appearance, and we try the artisan-inspired menu.
View ArticleA Cantonese food revival in UK sparked by new Hong Kong migrants: think...
People who left Hong Kong for Britain want a taste of home, and a wave of new cafes, restaurants and stores offering Cantonese food, from pineapple buns to char siu rice to noodles, have opened,...
View ArticleFrom lard to butter, ghee, olive oil and palm oil, how Hong Kong cooks’...
Cantonese food is fresh, sweet and oily – and cooks’ choice of fats to give it the latter quality have evolved. Pork lard is still used, but peanut, rapeseed and palm oil have been added to the Hong...
View Article‘Follow your heart’: how the 2014 movie Chef with Jon Favreau influenced a...
Carla Martinesi, co-founder and CEO of Chomp, which works to reduce food waste in Hong Kong, explains how Chef (2014) starring Jon Favreau opened her eyes to new career possibilities.
View ArticleHow to grow your own food at home in an apartment – tips on creating an urban...
Urban farmers share tips on how to grow your own food at home in a Hong Kong apartment, and rookie errors in creating a private garden on a balcony, terrace or rooftop.
View ArticleHong Kong’s disappearing dim sum: why old-school trolleys and pig liver siu...
Dim sum restaurants with staff pushing trolleys piled high with bamboo steamers are disappearing amid a preference for yum cha made to order. Just don’t expect pork liver siu mai.
View ArticleVillage markets in England don’t compare to Hong Kong’s with their live fish...
Hong Kong’s wet markets were a spectacle, offering the freshest produce, some of it alive. While English village markets don’t compare, they’re still an important part of rural life.
View ArticleHe fed Gordon Ramsay chicken feet: MasterChef winner Daniel Lee on changing...
British-Chinese chef Daniel Lee served Gordon Ramsay chicken feet on his way to winning MasterChef: The Professionals in 2021.He aims to correct outdated perceptions of Chinese cuisine in the UK.
View ArticleA new Korean wave: instant coffee mixes, as featured in K-dramas Moving,...
Korean exports of coffee mix and instant coffee sticks rose as the world’s K-drama fans saw them in series such as Moving, Vincenzo and My Mister. Entrepreneurs are remaking the humble product.
View ArticleYou are what you eat: in Hong Kong, chefs find ways new and old to express...
What food is ‘from Hong Kong’? Is it momos and dosa as well as siu mei? Chefs reflect the city’s shifting identity by reinterpreting classic dishes and cooking innovatively using local ingredients.
View ArticleVegan noodles, dumplings and Malaysian dishes: fans of YouTuber WoonHeng Chia...
Malaysian-born WoonHeng Chia’s plant-based Asian recipes have made her one of the most followed vegan food bloggers. Currently based in China, she began posting on YouTube thanks to her daughter.
View ArticleHow does one of Macau’s oldest ice cream shops stay relevant? Lai Kei owner...
Traditional ice cream maker Lai Kei is one of Macau’s most beloved home-grown brands and has been around since 1933. Third-generation owner Ambert Kong explains how he is keeping it cool.
View Article6 of Macau’s best independent cafes, bars and bakeries for coffee, wines from...
Macau has reopened after the Covid pandemic, visitors are returning, and a raft of independent food and drink outlets – some new – are ready to welcome those who leave the casinos and explore the city.
View ArticleCan’t book ‘world’s best restaurant’ Central? Mil, also in Peru, is a...
Mil, also in Peru, follows the same principles as Central, the winner of the 2023 World’s 50 Best Restaurants title, and provides deeper insight into the world of Central’s founding chef couple.
View ArticleHe’s the best sommelier in Asia, and at 29 the youngest. For Mason Ng, a...
The first winner from Southeast Asia of the Best Sommelier of Asia & Oceania award, Mason Ng reveals how wine became his life’s calling, and how he tutored himself through books and blind tastings.
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