Food & Drink
The sustainable fashion designers using fish skin leather, onion peel dyes
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.
Bye bye, bird’s nest: young Chinese diners pivot to ‘quiet’ luxury food
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.
How Top Chef on TV changed the life of a Hong Kong Michelin restaurant chef
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’.
Japan’s best ramen? Gourmet guide ranks nation’s top 100 ramen restaurants
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.
Then & Now | How ‘army camp food’ became a staple of Hong Kong cafe menus
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.
How Chinese baijiu became cool, and part of a new ‘drinking language’
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.
How Hong Kong’s cooked-food centres are the heart of city’s culinary scene
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.
Home from Home | I watched Hong Kong become a wine hub. Now my UK home is doing similar
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.
Jerk chicken chow mein? Jamaican-Chinese chef shares his fusion triumphs
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.
Simple pleasures: how Asia’s wine bars are shedding their stuffy image
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.
Sauces, tea bags, noodles: the comfort foods travellers can’t live without
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.
Spanish chef champions seagrass grain as world’s most sustainable superfood
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.
Profile | ‘Bread is the canvas’: sisters behind Hong Kong sourdough bakery cafe Cuít
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.
7 Lunar New Year candies and cookies Hongkongers love, and their origins
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.
What is a kumquat? Lunar New Year decoration – and fine-dining ingredient
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.
Then & Now | Why Chinese around the world love fermented bean curd – even stinky tofu
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.
Fat choy: ‘lucky’ Chinese New Year food that’s turned land into desert
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.
Golden oysters, a Chinese New Year treat in Hong Kong, face uncertain future
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.
Babka to ciabatta, 6 Shanghai bakeries to sample on an easy bicycle ride
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.
Where to eat and drink on Lamma Island, Hong Kong’s eclectic food paradise
From seafood feasts and juicy lamb kebabs to Mediterranean fare and sweet treats with coffee, we explore the restaurants, bars and cafes of laid-back Lamma, Hong Kong’s third-largest island.