Cookbook – Philippine Cookery: From Heart to Platter
In his introduction to Philippine Cookery, Manila-based chef and author Tatung Sarthou – known more formally as Michael Giovan Sarthou III – writes about why home cooking is so different from anything...
View ArticleOwner of Singapore’s two-Michelin-star Odette restaurant on why his...
How often do you do these guest-chef promotions? “Not that often because I try to stay in my restaurant as much as I can. But we planned this one a long time ago, and I knew it was going to be fun....
View ArticleA blind tasting with Inside Burgundy author Jasper Morris
For any wine lover who likes burgundy, there are books that are considered must-reads. One that is often cited is Inside Burgundy (2010), by master of wine Jasper Morris. Morris has long been the...
View ArticleSusan Jung’s recipes for spiced kabocha soup and Korean ginseng soup
I have friends who are of the opinion that soup is fit only for invalids. They’re in the minority, though. Soups come in such a huge variety that there’s something to please almost everyone. The...
View ArticleSing Yin restaurant combines intimacy and contemporary flair to Cantonese...
Sing Yin’s interior, designed by Steve Leung, is in line with the W Hotel’s chic image, with dark marble floors and walls and bronze metal and glass dividers making smaller intimate booth areas, ideal...
View ArticleShirley Kwok, founder of The Cakery, talks about start-up moving from pop-up...
In January Hong Kong hosted the annual StartmeupHK Festival showcasing the city’s thriving start-up ecosystem. And it is thriving, with government body InvestHK saying the number of start-ups in the...
View ArticleWhy the cookbook Greek, by George Calombaris, is not what it seems
You can tell by the design of this cookbook (graffiti-like scrawls, bright primary colours and hand-written chapter titles and dish names) that it’s not one of those intellectual exercises by a...
View ArticleWhat a UK-educated Hong Kong food blogger’s pantry is full of
Hongkonger Dorothy Ma returns to London, where she completed a degree in marketing and advertising, at least once a year, taking the opportunity to visit some of her favourite food shops, such as...
View ArticleSusan Jung’s recipe for salted Scotch quail eggs
Serving something to eat with drinks is a pleasant way to start a dinner party. You want the dish to be fairly light, so your guests won’t spoil their appetites, and it should be easy to eat,...
View ArticleThree white wines that show why Burgundies are still so sought after
The past few years have tested the resilience of Burgundy wine growers, with nature wreaking havoc in the vineyards. Frost, hail and disease have led to a string of tiny harvests. Demand for Burgundy...
View ArticleThe cook who blended Southern soul food and southern Indian cuisine
The “two souths” in the title of this cookbook refer to India – Kerala, to be precise, where Asha Gomez grew up in a “bustling community of three houses surrounded by banana plants, papaya trees and...
View ArticleSusan Jung’s recipe for veal tartare – elegant, easy to make and the perfect...
This is a pretty, elegant and easy-to-make starter for a dinner party. The pickled shallots and parmesan-paprika palmiers can be made several days in advance. You can prepare the ingredients for the...
View ArticleSingaporean chef Edward Voon talks about how he went from waiter to cooking...
Why did you start cooking? “My parents had to work two shifts in a factory [in Singapore] to raise my brother and me. My mom cooked enough food for us to eat for lunch, dinner and lunch again. When I...
View ArticleYu Kwen Yick chilli sauce: a Hong Kong classic
“We’ve had shops there, there, there and here,” says Antony Yu Kai-chiu, director and general manager of chilli-sauce maker Yu Kwen Yick, as he points out various shopfronts on Third Street, in Sai...
View ArticleA Hong Kong sommelier puts her taste buds to the test, with a week in...
Testing your wits in a wine competition can be nerve-racking, with contestants required to use their taste buds, palate memory and good old-fashioned intuition. At the recent Ruinart Sommeliers...
View Article‘My body shook’: chef Nino di Costanzo on getting his first Michelin star
When did you decide you wanted to be a chef? “When I was 11 years old, I started cooking. I loved being in the kitchen watching my mother and grandmother cook. Whenever they were cooking they were...
View ArticleSusan Jung’s recipe for sardine curry puffs
In Singapore, curry puffs – fried pies filled with meat, seafood or vegetables – are sold at fast-food shops, bakeries and kopitiam (a traditional coffee shop). In Hong Kong, you have to cook them...
View ArticleBook shows you how to cook like Australian chef Dan Hunter of Brae
Brae restaurant is considered a must-visit for foodies in the Australian state of Victoria, even though it’s in the small town of Birregurra – an almost two-hour drive from Melbourne. Unlike many chefs...
View ArticleSusan Jung’s recipe for a rich fruit tart with a brioche crust
Tender, slightly sweet and rich with a large quantity of butter and eggs, brioche is a delicious, indulgent bread. The dough also makes an excellent, and somewhat unusual, crust for tarts. It’s a...
View Article‘The winery was my playground’: German winemaker Nik Weis, of St Urbans-Hof
Who started the winery? “My family has been making wine for more than 200 years, but we cannot properly trace it back because there are no family records. In the early 1800s, when Napoleon conquered...
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