• Fri
  • Sep 19, 2014
  • Updated: 6:38am

Chinese Cuisine

Taste for creativity

Innovative and inventive use of different cuisines are increasingly capturing the imagination, writes Annabel Jackson.

Friday, 22 June, 2012, 12:00am

Tired of bank IPOs? Food firms poised to spice up HKEx’s menu

Investors bored with listings of mainland banks and technology firms in the past few years will soon find a new flavour in the Hong Kong stock market - several food and restaurant operators are queuing up to go public in the world's second-most sought-after listing destination after New York.

9 Jan 2014 - 5:03am

Art Basel brings out the beautiful people

Art Basel Hong Kong, as the Hong Kong Art Fair is now known, opened its doors yesterday to the press and "VIPs". It was hard for Lai See to decide which was the more absorbing, the art on display or the beautiful people that flocked to the show.

23 May 2013 - 4:43am 1 comment

Lawyer David Chan has eaten at 6,300 Chinese restaurants in the US

The television cameras roll as Los Angeles lawyer David Chan places the first forkful of cashew chicken in his mouth. The crowd at Leong's Asian Diner in Springfield, Missouri, falls silent as he chews and squints in the glare of the lights.

28 Apr 2013 - 7:44am

Expensive cuisines more a matter of price and prejudice

Some friends and I had a discussion on what cuisines were "worth" high prices. I've pondered this often. 

7 Feb 2013 - 9:11am

Featured Cuisine: complex by design

Cuisine from Qufu is relatively obscure in China and it might not be known at all if not for the fact that the city, in southwest Shandong province, was the home of Confucius.

24 Jan 2013 - 10:01am

Poaching and trading of wildlife rampant in mainland China

Early every morning, thousands of wild animals - birds, mammals and reptiles - are sold at the Xingfu market in Conghua, about 60 kilometres northeast of Guangzhou.

It's a trade that has been going on for years.

12 Dec 2012 - 4:21am 1 comment

Innovative menu

The Dining Room has a bright minimalist design and innovative menu with wooden communal tables that can seat up to 24 people.

15 Nov 2012 - 12:31am

Pearl River Delta - Guangzhou

If you’ve ever suffered from buffet anxiety – having to pay for things you don’t really want to eat – City Bistro has an innovative new concept. 

28 Apr 2013 - 3:11pm

Books: Every Grain of Rice

Fuchsia Dunlop was the first Westerner to attend the Sichuan Higher Institute of Cuisine, in Chengdu, and she came to fame with her first cookbook, Sichuan Cookery (called Land of Plenty in the United States), which established her as one of the top English-speaking authorities on Chinese cuisine.

3 Nov 2012 - 11:29pm