Iris Wong
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Be it at home or in his restaurants, for Max Levy, the chef behind the Okra omakase and izakaya in Hong Kong, Japanese flavours lead the way – and he uses some interesting techniques and ingredients to create them.
Be it at home or in his restaurants, for Max Levy, the chef behind the Okra omakase and izakaya in Hong Kong, Japanese flavours lead the way – and he uses some interesting techniques and ingredients to create them.
The Hong Kong culinary entrepreneur and queen of pop-up dining loves to experiment with new ingredients at home, explains why making dumplings is a form of meditation
The Hong Kong culinary entrepreneur and queen of pop-up dining loves to experiment with new ingredients at home, explains why making dumplings is a form of meditation
Founded more than 60 years ago, Tai Ma Sauce still makes its products according to time-honoured techniques, but has its eye firmly on the future.
Founded more than 60 years ago, Tai Ma Sauce still makes its products according to time-honoured techniques, but has its eye firmly on the future.
Couple behind Tai Wai Beer aim to create brews that even non-beer drinkers will enjoy
Couple behind Tai Wai Beer aim to create brews that even non-beer drinkers will enjoy
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