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How Chinese cuisine is inspiring chefs in Europe’s Michelin-starred restaurants

Japan has long been a major source of culinary inspiration in the West, but the gaze is shifting to other Asian cuisines.

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Are zero-waste bars actually feasible?

What Hong Kong bars really face when it comes to going green.

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The hottest new openings in Hong Kong, April 27 to May 3

Take in some yakitori at Maison Tori in Central, satisfy your sweet tooth at Poppins in Sha Tin’s New Town Plaza, and indulge in a California smoothie from Jamba in Tsim Sha Tsui.

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How Cantonese cuisine conquered the world

Explore the global influence of Cantonese cooking, from the kung fu secrets of wok hei to Michelin-starred fine dining around the world, to the worldwide embracing of XO sauce and shrimp paste.

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What does Hong Kong’s French May arts festival have in store?

The annual celebration serves up a slice of Gallic goodness with its bounty of gourmet food and performing arts feasts.

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Your perfect week: what to do in Hong Kong, May 4-10

Highlights include Rolland Cheung’s exhibition, a Broadway musical debut in HK, mouthwatering Mother’s Day feasts and whisky-chocolate pairing at Coa.

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The hottest new openings in Hong Kong (and Macau), May 4-10

Savour Wagyu beef at Yakiniku Sho, cocktails at Paragon listening bar, Asian cuisine at Wynn Palace and Japanese bento sets at Buff.

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Your perfect week: what to do in Hong Kong, May 11-17

Cheese-infused sushi at Roucou, art with wine at ThinkWine, urban art in Tai Kok Tsui and a one-night revival of Canton Disco at The Trilogy.

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Bistro Jean-Pierre brings taste of Paris to Hong Kong, plus more new openings

Pumpkin gnocchi at Primo Posto Ristoro, Parisian bistro classics at Jean-Pierre, curry noodles at Mama Tiger – and a new Jollibee.

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How this chef gives Shanghainese cuisine a Cantonese touch

There are 77 items on the ambitious menu of Shanghai Plus – and it’s light and healthy, perfect for the modern diner.

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Wild Yeast, the Michelin-starred restaurant redefining Taizhou cuisine

When we hear ‘regional cuisine’ we think ‘authenticity’– but tradition is only a starting point for Lin Zihan of Hangzhou’s Wild Yeast.

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Hong Kong’s hottest new openings: Bacha Coffee, Finesse Pâtisserie & more

Rayu chicken flatbread at Gróa by Nute, Wagyu sandwiches at Bacha, the ‘ultimate pastry experience’ at Finesse Pâtisserie – and more.

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Soul food: new Osaka restaurant pairs ingredients with spirituality

Shinon Washoku Senryu restaurant aims to bring the mortal closer to the divine by weaving Japanese spirituality into its cuisine.

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