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Bernice Chan
Bernice Chan
Vancouver
@bernunithk
Bernice Chan is a former SCMP Culture writer who is now based in Vancouver, Canada, where she writes compelling stories about food and drink, lifestyle, wellness and the Asian diaspora. She previously co-hosted the award-winning Eat Drink Asia podcast and received a SOPA honourable mention for a video story about a Jamaican-American looking for her Chinese grandfather.

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.

The journey of Ho Yuen, a cha chaan teng, or tea cafe, that began life in a Kowloon district, has gone from Hong Kong to Canada to Hong Kong – and back to Canada again. Its second-generation owner explains.

Chinese-Canadian chef Andersen Lee interned at some of the world’s best restaurants before deciding to switch to cooking Chinese food. The result? His new, affordable Montreal restaurant, Oncle Lee.

The story of Made Here, published by the team behind social enterprise Send Chinatown Love, a cookbook that profiles individuals from 43 Asian food businesses in New York and features their recipes.

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Studio HHFZ founder and designer Hu Ruixian explains how she and her team are making the traditional Chinese dress something that women can wear every day no matter what.

British Columbia’s ‘dated’ Chinese food scene got a shot in the arm when two 20-something chefs cooked a modern feast featuring ravioli, foie gras and more, at a club modelled on a Chinese courtyard house.

With two Chinese restaurants and a Michelin Young Chef award, David Schwartz is taking Toronto’s food scene by storm, despite learning his cooking from YouTube. He opens up about his culinary mission.

Cancer survivor Lyndsay Sung’s cake recipe book Plantcakes features luscious-looking cakes, made without dairy or eggs. Coconut milk ganache and chickpea aquafaba are two key ingredients.

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With the help of a DNA database, the US National Archives, a genealogist and an Instagram post, Chinese-American Ken Hom finally found the answers to his soldier uncle’s falling during World War II.

Cathay Pacific is offering more plant-forward in-flight meal options for long-haul travellers, including those in economy, after teaming up with Ovolo Hotels’ Hong Kong vegetarian restaurant, Veda.

Japanese omakase restaurant Okeya Kyujiro was awarded a Michelin star in the newly unveiled Michelin Guide Vancouver 2023, while a Chinese-Canadian chef bagged the Young Chef Award.

In 1981, with little money or English, the Leung family left Guangzhou for Vancouver, where they went on to build a fruit and veg empire that has been serving the needs of the local Canadian community for decades.

Jeffrey and Kevin Pang thought they had nothing in common – until food came into the picture. The father-son duo share insights into their lives and their new endeavour, A Very Chinese Cookbook.

He worked at 3-Michelin-star Oslo restaurant Maaemo and in Australia with Jock Zonfrillo. Now up-and-coming Chinese-Canadian chef Steven Che has a Vancouver pizzeria. He talks about cooking to express himself.

Mineral Ding is convinced that rice is the best grain for making whisky, and with his Snowgoose brand, which the Chinese immigrant set up in Canada, he intends to prove it.

Born in 1875, Winnifred Eaton was a Chinese-Canadian writer and said to be the first novelist of Asian descent in North America. The world, however, knew her as Onoto Watanna – a Japanese name.

To commemorate the 50th anniversary of Bruce Lee’s death, Hong Kong actor and avid fan Stephen Au will show lost fight scenes of the martial artist, among other memorabilia, during talks in Vancouver.

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Little is known about the cruel, unfair and racist treatment of Chinese people in Canada in the early 20th century, but a new museum in Vancouver is bringing their untold stories to light.

Pastry chef Joanna Yuen has opened the new boutique cake shop Otera focusing on Japanese pastry with an aim for customers in Hong Kong to be able to take away Michelin-star-level desserts.

Asian-American communities are uniting against proposed projects they say will harm North American Chinatowns, including a ‘mega jail’ in New York and a sports stadium in Philadelphia.

Hong Kong chefs Tina Barrat and Peggy Chan, and entrepreneur David Yeung are at the forefront of the city’s plant-based food scene. They talk about surviving the past few difficult years and their plans for the future.

The CEO and third-generation owner of Château Ducru-Beaucaillou talks about how he maintains the vineyard as a tribute to the past – but with an eye to the future

Ahead of Mother’s Day, three top Asian chefs pay tribute to the mothers and grandmothers who influenced their culinary journey by sharing some of their fondest memories of them.

Finding Google Translate too literal, Chinese-Canadian entrepreneur Josh Gao co-created a real-time translation app that handles colloquial language properly so he could text more naturally with his parents.

Le French May celebrates its 30th anniversary in Hong Kong and French luxury jeweller Van Cleef & Arpels is presenting an eclectic dance programme around the city

Founders of Middle Eastern restaurant in Hong Kong had to overcome the impact of anti-government protests and a financial setback before they could open Francis West, devoted to food from North Africa.

Hong Kong couple Jay Yip and Jessica Hui worked at fine-dining restaurants in Hong Kong before moving to Vancouver, Canada, and setting up a casual Asian bao burger restaurant called Petite Bao.

Three-Michelin-star chef Yannick Alléno’s son Antoine was killed in a hit-and-run accident. He and fellow top French chefs will cook a dinner to raise funds for a charity he set up to help accident victims’ families.

China’s online English teaching industry paid North American teachers more than those from the Philippines and demanded smiles from all. Documentary English Hustle shows the fallout when mass lay-offs came.

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Michelin-star restaurants in places such as Hong Kong, Singapore and Tokyo can be hard to book. Luckily, some of Asia’s top chefs have less exclusive, more affordable sister restaurants.