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Settling into life in the English countryside after 28 years in Hong Kong, Cliff Buddle is missing authentic Chinese food like that served at his go-to seafood restaurant in Mui Wo.
- Like encoded in-jokes for the diaspora, Chinese restaurants in Britain often have Chinese names that conceal puns or hidden messages
- The translational in-jokes go both ways, such as with Hong Kong’s Ho Lee Fook, whose name was reverse engineered from English
Manhattan in New York isn’t traditionally known for Chinese soup dumplings but YouTube and TikTok are driving a xiaolongbao trend that sees more restaurants getting creative with the dim sum classic.
Having blazed a trail across China, chef Frank Xu left for Europe, where he gives guests at Switzerland’s only Michelin-star Chinese restaurant, Le Tsé Fung, an authentic taste of his homeland.
The Chinese dumpling is being made more accessible to Western diners by Chinese millennials, who are creating new fillings inspired by international cuisines and catering to non-meat eaters.
Chinese internet users have been obsessed with what US Treasury secretary Janet Yellen ate on her latest visit to China – her trip has become fodder for social media. Even politicians took an interest.
China has been captivated by a delicious new “malatang dish” that threatens to rival the traditional favourite from Sichuan, while making its creator famous.
Celebrity chef David Chang’s Momofuku angers small condiments producers by applying to trademark ‘chili crunch’. It ‘felt like a punch in the gut,’ says one who received a cease-and-desist letter.
The Cakery’s Shirley Kwok shares her favourite restaurants to eat at in Hong Kong, including a casual spot for salads, the place to find the best garlic bread, and one with a great community vibe.
Katherine Lim, a Chinese-Indian chef credited with popularising Hakka cuisine in India, talks about her ‘crusade’ to continue spreading her love and knowledge of the food of her ancestors.
Every year, the Post’s 100 Top Tables pays tribute to the outstanding individuals and restaurants who help make Hong Kong’s F&B scene one of the very best in the world. Here are this year’s award winners.
A Cantonese restaurant recently opened in a Kowloon housing estate, and a modest place specialising in Vietnamese noodles and baguette sandwiches, are among new Bib Gourmand awardees in Hong Kong.
Etiquette consultant Piano Mok talks about different Asian dining customs and etiquette used in Chinese, Japanese and Korean cuisines – from chopsticks to who eats first – and which rules apply to all.
British cookbook author Fuchsia Dunlop talks about her career spent learning about regional Chinese cuisines, ahead of her appearance at this year’s Hong Kong International Literary Festival.
Fortune cookies are famously associated with Chinese restaurants in the West, but they are nearly impossible to find in China. The Post explains why.
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.
Singaporean chain Chatterbox Express has partnered with Chen’s Mapo Tofu to offer a range of Japanese-adapted Sichuan dishes in Hong Kong, including mapo tofu, dan dan noodles and popcorn chicken.
China its neighbours in Asia are not shy when it comes to eating, the Post offers you a culinary taste tour of 10 of the weirdest dishes on offer.
Many of the estimated 44,000 revellers lined the streets of Tsim Sha Tsui hours ahead of Saturday’s extravaganza.
Chinese people follow a lot of traditions to boost their luck during Lunar New Year. Here’s how to give yours a bump during the Year of the Dragon, from money and colours to clothing and food.
Chantel Yeung and her Hong Kong-born father own London-based food van Chubby Dumpling, which sells dumplings – including a vegan option – and noodles at city markets and various events.
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.
With viral products like its Sichuan Chili Crisp, could Fly By Jing be the next Lao Gan Ma or Sriracha? We talk to founder Jing Gao about her Chinese chilli sauces and expanding diners’ horizons.
Kwoklyn Wan –the brother of British TV personality Gok Wan – talks about the imminent release of his Amazon cooking show Kwoklyn’s Chinese Takeaway Kitchen on YouTube, and a new series he’s working on.
Order your Chinese New Year puddings early to save money and avoid disappointment. Here is our pick of 10 of the best offers from Hong Kong restaurants and hotels ahead of the Year of the Dragon.
Chinese staple dish sweet and sour pork is adored by people from all walks of life. Hong Kong chefs describe its evolution via Chinese takeaways in Britain, and the versions they serve today.
In 2023, David Rasavong was forced to close his restaurant due to a baseless accusation grounded in a racist stereotype about Asian food using dog meat, but has now reopened with a new outlook.
