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100 Top Tables
Caraway seeds are often used whole and are found in dishes including sauerkraut and gravlax as well as South Asian cuisines. Photo: Shutterstock
Food and Drinks

Caraway seeds add an aromatic punch to bread and are delicious with vegetables

Widely used in northern and eastern Europe, Caraway adds flavour to stews, breads, gravlax and sauerkraut.

What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, January 23-25

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Food and Drinks

Could you eat a fish you raised? Hong Kong farming scheme nurtures ‘new blood’

Food and Drinks

How dumplings spread across Asia and Europe and tips on making your own

From ravioli to gyoza and pierogi, dumplings are one of the world’s most popular foods. Find out how easy they are to make at home.

FILED - Wantan, Chinese filled dumplings, here served with chilli oil. Photo: ---/asiastreetfood.com/dpa-tmn - ATTENTION: editorial use only in connection with the aforementioned text and only if the credit mentioned above is referenced in full
FILED - Wantan, Chinese filled dumplings, here served with chilli oil. Photo: ---/asiastreetfood.com/dpa-tmn - ATTENTION: editorial use only in connection with the aforementioned text and only if the credit mentioned above is referenced in full
Food and Drinks

How did China’s dan dan mian noodle dish become so popular in Japan?

Known as tantanmen in Japan, the sesame-flavoured noodles have spread across the country and appear in a variety of creative takes.

Food and Drinks

‘Awesome’ char siu, ‘best’ curry noodles: chef’s favourite Hong Kong restaurants

Korean-Canadian chef Yong Soo-do, who didn’t eat a hamburger until he was in Primary Six, loves simple food done well.

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Wellness

He had cancer, she had a rare disorder. How two 85-year-olds came out on top

Bob and Fran German share how going vegan changed their lives and helps them keep fit, healthy, full of energy – and sniffle-free.

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Octogenarian YouTubers Bob and Fran German practise qigong in a video. The vegan couple switched to a whole food, plant-based diet years ago because their “lives depended on it”, and now say they feel as fit as ever. Photo: YouTube/AskBobnFran
Octogenarian YouTubers Bob and Fran German practise qigong in a video. The vegan couple switched to a whole food, plant-based diet years ago because their “lives depended on it”, and now say they feel as fit as ever. Photo: YouTube/AskBobnFran
Food and Drinks

History of Macau’s iconic pork chop bun and where to eat the authentic classic

Gaining global fame after being spotlighted by Anthony Bourdain, Macau’s pork chop bun is set to become an Intangible Cultural Heritage item.

Wellness

The huge benefits of quitting alcohol, from weight loss to slowing ageing

Ex-drinkers and sobriety experts explain how life is better and healthier without drinking as many attempt the same during Dry January.

Food and Drinks

Why Dali in China’s Yunnan province is a great place for food adventurers

Yunnan’s climate and geography are ideal for growing a wide range of produce, and chefs in Dali are taking the cuisine to the next level.

Kang Hui (right) runs a cooking lesson at the Linden Centre in Xizhou, a town located just outside Dali in China’s Yunnan province. Photo: Xiong Yang
Food and Drinks

How tonka beans can add a touch of spice to your desserts (and sex life)

Banned in the US, tonka beans are like vanilla beans with spicy notes, and are said to work as an aphrodisiac in perfumes and essential oils.

Tonka beans are intensely bitter when consumed whole but in desserts their flavour becomes much more subtle and complex, often compared to that of the vanilla bean, but with spicy notes. Photo: Shutterstock
Tonka beans are intensely bitter when consumed whole but in desserts their flavour becomes much more subtle and complex, often compared to that of the vanilla bean, but with spicy notes. Photo: Shutterstock
What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, January 16-18

Loosen up for the Standard Chartered Hong Kong Marathon, shop discounted home goods, enjoy special-edition buns and more this weekend.

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Food and Drinks

Sourdough the star at Paul Lafayet co-founder’s new Hong Kong bakery concept

Social Goods sees Christophe Younes’ love of health and baked treats come together, with his mother helping realise his sourdough vision.

Food and Drinks

Fiery Sichuan, authentic seafood: ex-banker’s favourite Hong Kong restaurants

Retired banker Ernesto Ng is equally happy in a private members’ club as he is munching on curry braised beef brisket in a cha chaan teng.

A chicken pot dish at Chuan Yue Shi Kong in Kwun Tong, one of Ernesto Ng’s favourite restaurants in Hong Kong. Photo: courtesy of Chuan Yue Shi Kong
Wellness

This Chinese-Vietnamese plant-based influencer makes even haters love tofu

Wendy the Food Scientist is on a mission to make plant-based eating simple, healthy and satisfying – no ultra-processed ‘fake meat’ required.

Wendy Luong, aka Wendy the Food Scientist, shares vegan cooking techniques that are backed by science and rooted in tradition on her Instagram and other social media pages. Photo: Wendy Luong
Wendy Luong, aka Wendy the Food Scientist, shares vegan cooking techniques that are backed by science and rooted in tradition on her Instagram and other social media pages. Photo: Wendy Luong
Food and Drinks

The instant flavour booster you’re probably throwing away

Citrus zest – the colourful part of a lemon, orange or lime – can be stripped in many ways for use in marinades, salads, desserts and more.

Food and Drinks

Why are Korean-style cafes proving so popular in Hong Kong?

With immersive themes and Instagram-worthy interiors, Korean-style cafes offer comfortable ‘third places’ for Hong Kong’s busy populace.

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Food and Drinks

‘Umami, salty, stinky’: how 3 flavours define China’s Ningbo cuisine

We go on a culinary journey through Ningbo with the people behind Yong Fu Hong Kong to discover the region’s punchy and pungent flavours.

Ningbo-style marinated virgin crab is served at Zao Feng Lou in Cixi, Ningbo. The region’s unique cuisine, blending umami, salty and stinky flavours with innovative techniques, showcases its rich culinary heritage. Photo: Hei-kiu Au
Ningbo-style marinated virgin crab is served at Zao Feng Lou in Cixi, Ningbo. The region’s unique cuisine, blending umami, salty and stinky flavours with innovative techniques, showcases its rich culinary heritage. Photo: Hei-kiu Au
Wellness

Not just a Dry January alternative, the rise of non-alcoholic beers

Non-alcoholic or zero beers are a growing section of the drinks market and for many represent a stepping stone towards greater sobriety.

Food and Drinks

‘Legendary’ goose, great BYOB spots: wine expert’s top Hong Kong restaurants

Bonhams senior wine specialist Dora Kam shares her favourite Hong Kong dining spots for roast goose, exceptional wine pairings and more.

Food and Drinks

Chef ‘Triple Star’ of Culinary Class Wars gives Hong Kong a taste of Korea

In Hong Kong recently for a four-hands dinner, Scott Kang opens up on his Culinary Class Wars experience and redefining Korean cuisine.

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Chef Scott Kang of Trid in Seoul, South Korea, who found fame on Netflix’s Culinary Class Wars, was in Hong Kong recently for a four-hands dinner with Bruno Jeong Jin-hwan, head chef of Mosu Hong Kong. Photo: Mosu Hong Kong
Food and Drinks

How this new Hong Kong restaurant is authentically Italian in every way but one

Osteria Uno chef Bhupendra Singh developed his Italian cooking skills in restaurants run by Gordon Ramsay, Mario Batali and Enrico Bartolini.

Osteria Uno head chef Bhupendra Singh presents a pizza at the restaurant in Tai Kok Tsui, Hong Kong. Photo: Edmond So
Osteria Uno head chef Bhupendra Singh presents a pizza at the restaurant in Tai Kok Tsui, Hong Kong. Photo: Edmond So
Food and Drinks

Her grandmother used kombucha as a face toner. She does the same today

Inspired by her grandmother, a US-based brewer, chef and culinary instructor has just released a line of kombucha-infused skincare products.

Food and Drinks

This former restaurateur releases debut book on Singaporean food culture

Little Perfections, by a Singaporean, US-based writer and cook, examines what Singaporean food is truly worth with essays and recipes.

Food and Drinks

C-Y Chia’s plant-based dishes from Lion Dance Cafe coming to Singapore

Chef C-Y Chia, who is returning to Singapore after 13 years in the US, has put some favourite plant-based dishes into a new recipe book.

Popular dishes from Lion Dance Cafe in Oakland, California, such as pink salad with radicchio, black vinegar, walnuts and grapes, in the new cookbook. Photo: Instagram/liondancecafe
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