Culinary journey from an old school cha chaan teng to Vietnamese-Thai fusion and a HK-style steakhouse.
Autumn 2012
Chefs who take ingredients from other cuisines insist they are being true to their upbringing, writes Vicki Williams.
Panellists debate whether 'borrowed' ingredients and techniques can work, writes Annabel Jackson.
For that special occasion or business meeting, the choice of venue and menu is growing all the time.
Where to go for some fabulous food in Shenzhen.
There is so much variety with seafood, steaks, buffets and Cantonese fare to choose from.
Photo Gallery
A man wearing face mask stands before a wall inside the Forbidden City during heavy pollution in Beijing. Photo: AFP
Login
SCMP.com Account
or
Log in using a partner site
Log in using your Facebook account. What's this?
Don't have an SCMP.com account? Subscribe Now!