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Bernice Chan
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.
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.
Areas of Expertise:
Lifestyle, food, cultureLanguages Spoken:
Cantonese, English, Mandarin
A spice derived from the dried inner bark of evergreen trees, cinnamon’s warmth and versatility shine in sweet and savoury dishes alike.
In Asia, the nuts are used in soups and stews, while in Europe they appear in pasta dishes and in desserts like Mont Blanc and marron glacé.
Self-taught chef talks about overcoming doubt to open his bakery Daan Go Cake Lab and returning to win the cooking show in its seventh season.
With open flames banned in the 18th-century building overlooking the Thames that houses Poon’s at Somerset House, Poon had to get creative.
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It goes famously well with pancakes, but in its home country it is the condiment of choice for all kinds of savoury as well as sweet dishes.
Originally from the Amalfi Coast, colatura is made from anchovies that are cured in salt to produce a strong, distinctive flavour.
Food writer Sonoko Sakai, chef Christine Wong and YouTuber Emily Kim, aka Maangchi, have all written cookbooks featuring the distinctive and exotic fruit.
James Yeun Leong Parry talks about going from Hong Kong’s Bo Innovation to becoming chef-owner of modern Chinese restaurant The Happy Crane.
The Taiwan-born Canadian magician talks about his 2025 Fism World Championship of Magic win and performing for his idols Penn & Teller.
At Papa d’Amour, the latest venture from Dominique Ansel, Asian flavours meet French pastry mastery in egg tarts, taro doughnuts and more.
Online project tells immigrant stories of restaurant and cafe owners from Montreal to Vancouver, and brought its maker and her dad closer.
As the Hong Kong-founded business celebrates its 25th anniversary, the man who started it all contemplates survival and longevity in the industry.
Producing 1 kilogram of saffron requires up to 200,000 crocuses to be harvested, but Bardia Ilbeiggi from Vancouver’s Delara says adding it to your guest’s dishes shows you care.
A new exhibition at Vancouver’s Chinese Canadian Museum highlights how migration played a major role for a host of major Cantopop stars.
Vancouver’s Chinatown faces a number of challenges, but its passionate community aims to revitalise and preserve its 140-year-old legacy.
Two Chinese chefs are among Asians who cooked for US presidents like Theodore Roosevelt and William Harding who are celebrated in a new book.
Chef Guillaume Galliot uses his mother’s French tomatoes at Caprice in the Four Seasons Hotel Hong Kong, and restaurants from Rao’s to Carbone have bottled their inimitable pasta sauces.
After 10 years in Paris Samuel Lee Sum opened Sensation, a casual fine-dining joint serving exciting Chinese dishes with a French accent.
Talented Asian cooks are pairing the best of British Columbia’s produce with recipes and cooking styles from home.
Nguyen Thi Thanh’s food stall in Ho Chi Minh City was made famous by Anthony Bourdain. She died in Toronto where she was to open a restaurant.
Styles recently bought Hobbs Pickles’ entire stock of sweet pickles, while Anderson revealed on This Morning that she comes from a family of picklers ‘all trying to outdo each other’.
When Stephanie Wong shut her Hong Kong restaurant she needed a breather. Now she is back in the kitchen, having opened a bakery in Vancouver.
Don’t be intimidated by its appearance: find out what top chefs at Ama Ristorante and Amber in Hong Kong, and Published on Main in Vancouver, love about artichokes, and their favourite ways to cook them.
Bagheera and Laowai co-founder Lewis Hart was inspired after visits to Hong Kong spots like J. Boroski, Stockton and The Old Man.
At Saan Saan Cafe, Hong Kong milk tea, chicken wings and fish balls feature on a ‘very nostalgic’ menu catering to diners with dietary needs.
From Ukraine to England, famous chefs and their eateries are keeping their own hives to maximise honey’s flavour and health benefits.
A Chinese-American chef who ‘can’t really cook Chinese food’, Angie Mar of New York’s Le B on her roots in food and not cooking for critics.
Umberto Bombana of Hong Kong’s 8 1/2 Otto e Mezzo was in Vancouver in January wowing diners and raising money for Arthritis Society Canada.
Pastry chef Jacky Lee Shing-lam likes ginger’s warming notes, which include many chemicals useful to our bodies, as Dr Vivian Chen, founder of Plateful Health, and Dr Jamie Bering, of the Mayo Clinic in Arizona, explain.
