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

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