6 Shanghai bakeries to visit on easy bicycle ride, with a stop at each to try...
Sandwiches, ciabatta, babka, ice-cream-filled chouquettes – sample the delights of Shanghai’s best bakeries and burn a few calories as you ride between them by bicycle.
View ArticleGolden oysters, a centuries-old Chinese New Year treat in Hong Kong, secrets...
Plump, mild tasting and a symbol of prosperity on Chinese New Year tables, golden oysters have grown in popularity of late. But climate change is affecting farmers of the bivalve in Hong Kong.
View ArticleFat choy: the lucky sounding Chinese New Year food whose harvesting has...
Considered lucky because of its name in Cantonese, fat choy, black moss is a food eaten at Chinese New Year. However, overharvesting of it has led to desertification where it grows in China.
View ArticleWhy Chinese love fermented bean curd and even stinky tofu: it’s cheap, adds...
Cheap but pungent, fermented bean curd has been adding flavour to Chinese rice and congee dishes for generations. Even stinky tofu can become highly addictive to those who come to enjoy it.
View ArticleWhat is a kumquat? Seen everywhere at Lunar New Year, the citrus fruit is...
Yes, they are ubiquitous in Hong Kong at Lunar New Year, but there is more to the humble kumquat than mere festive decoration. Chefs explain how they use them in preserves and fine-dining dishes.
View Article7 Lunar New Year candies and cookies popular in Hong Kong, from Ferrero...
Lunar New Year celebrations in Hong Kong, for many, mean eating Ferrero Rocher, sucking on White Rabbit candy, and other sweet treats. We look at some of the city’s favourites, and their origins.
View Article‘Bread is the canvas’: sisters behind sourdough bakery and cafe Cuít in Hong...
Cuít in Sai Kung, founded by sisters Stephanie and Tiffany Tse, has upped the bakery game in Hong Kong with its flavoured sourdough bread, sandwiches and pastries.
View ArticleIs ‘sea rice’ the next superfood? Eelgrass – sustainable, with nutrient-rich...
It grows in salt water and its grains are packed with protein and vitamins – eelgrass could be the most sustainable supercrop yet, says Ángel León, a chef dedicated to developing novel natural foods.
View ArticleSoy sauce, beef jerky, tea bags, instant noodles: the comfort foods – and...
Some travellers can’t live without their comfort foods, from instant noodles and beef jerky to soy sauce, fish sauce and chilli flakes, favoured by Asians to liven up food they think of as bland.
View ArticleWine bars in Hong Kong and Singapore are breaking stereotypes, offering fun,...
Serving great wines with a food menu to match, these three wine bars in Hong Kong and Singapore show the oh-so-serious business is finally shedding its elitist image and becoming more welcoming.
View ArticleJamaican-Chinese chef Craig Wong talks about Patois, his Asian-Caribbean...
Jamaican-Chinese Canadian chef Craig Wong explains the inspiration behind his unusual fusion restaurant, Patois in Toronto, Canada, where jerk chicken chow mein is a signature dish.
View ArticleGood wine in Hong Kong was hard to find in my early days there, but it has...
Kent is becoming the Wine Garden of England, with more and more vineyards offering tastings and tours. In Cliff Buddle’s early days in Hong Kong, a decent drop was hard to find – but worth the effort.
View ArticleHow Hong Kong’s cooked-food centres are the heart of the city’s culinary...
Selling high-quality, low-priced food, Hong Kong’s numerous cooked-food centres are the understated masters of the local culinary scene, but we must keep loving them, or risk losing them.
View ArticleHow baijiu, China’s ‘white spirit’, stopped being uncool thanks to hip...
Baijiu, China’s ‘white spirit’, has long been seen as uncool by its young people, but hip cocktail bars specialising in the spirit, and a change in how it’s marketed, are altering that.
View ArticleHow ‘army camp food’ became a staple of Hong Kong cafe menus – South Asian...
Humble roadside food stalls introduced hungry Hongkongers to spicy but affordable South Asian delicacies that originated in the British Army garrisons stationed across the New Territories.
View ArticleTokyo? Osaka? Kyoto? Where can you find the best ramen in Japan? Ranking...
Japan’s Hyakumeiten restaurant-ranking system means no one has to go without an excellent serving of their favourite dish. Post Magazine goes in search of the ramen to top all ramen.
View ArticleHow Top Chef changed the life of Barry Quek, chef of a Michelin-star Hong...
Barry Quek, head chef at Hong Kong Michelin-star restaurant Whey, talks about the impact cooking competition TV show Top Chef had on him, from teaching him techniques to the importance of ‘a plan B’.
View ArticleThe ‘quiet luxury’ trend in Chinese dining: how showy ingredients like bird’s...
Chinese epicures are moving away from ‘loud luxury’ ingredients such as abalone, shark fin and bird’s nest, and choosing sophistication over ostentation, while still dining auspiciously.
View ArticleFish skin leather, onion peel dyes: sustainable fashion designers from Hong...
Hong Kong fashion designers describe how they use sustainable materials such as natural dyes made from foods like onion peel and pomegranates, and leather made from fish skin.
View ArticleTop Asian chefs on a Japanese forest retreat find ‘new ways of thinking’ to...
Deep in the forests of Japan’s Nagano prefecture, six of Asia’s best chefs came together. With fresh produce and new ideas, they made a special six-course dinner – and new friendships.
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