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Janice Leung

Anyone who has seen the Yat Po Singers in action knows they are more than just an a cappella ensemble. Like other modern harmonisers, the four-man outfit - Keith Wong Chun-kit, Ronald Tsang Ho-fung, Raoul Chan Chi-him and Sam Lau Siu-hong - deliver inventive mash-ups of songs from classical to jazz and more. And being Hongkongers, they bring Canto-pop, Chinese folk and Peking opera into the mix, too.

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In case you hadn't noticed, much of the Western world is in the midst of an organic revolution. "Organic" has become a byword for everything that's good about food and people are willing to pay a premium to get it.

Leung Ping-kwan was one of Hong Kong's leading literary lights. Following his death last year, Janice Leung finds a new generation celebrating his legacy.

The availability of authentic ingredients means more Malaysian-style restaurants are opening in the city - some with a culinary twist, writes Janice Leung Hayes.

Exhibiting at the Venice Biennale is the dream of many artists. But when Lin Xue was informed he would be one of about 160 artists whose works were chosen for display in the main show of the 55th biennale curated by Massimiliano Gioni, the news barely raised his pulse rate.

Just six years ago, Grotto Fine Art was the sole gallery regularly exhibiting works that were "made in Hong Kong". How that has changed. Although mainland art attracts more interest, Hong Kong artists have been receiving an unprecedented level of attention.

A century ago, a 26-year-old Marcel Duchamp challenged the traditional concept of art by turning "found objects" - ordinary items that don't normally attract anyone's attention - into art.

Hong Kong has always lacked the laid-back cafe culture of cities such as Melbourne and San Francisco. Things are changing, however, especially on the steep hills of Sheung Wan, around Tai Ping Shan Street and Po Hing Fong, dubbed "PoHo".

"A vegetarian diet has always been fairly foreign to Cantonese people," says Peter Pang Yam-kwan, managing director of Tung Fong Siu Kee Yuen, one of Hong Kong's oldest vegetarian restaurants.

PIZZA IS BELIEVED TO have originated in Naples in the late 18th century. But what we find in Hong Kong today – cheese-filled crusts and toppings of imitation crab, pineapple and Thousand Island dressing – are proof that we are a few centuries (and 9,000 kilometres) away from the original.

Kowloon Soy Company still makes its popular black condiment the slow and simple way, writes Janice Leung.

When asked recently what kind of art project she's working on, Beatrix Pang Sin-kwok's answer proves surprising.

It only takes boiling water to bring this traditional Berber staple to life. Janice Leung lifts the lid on the fluffy treat

Crunchy, starchy, sweet and with a hint of tartness, apple chips are crisps with a sweeter edge. Janice Leung takes the first bite.

With Valentine's Day and Lunar New Year approaching, Janice Leung suggests that there may be truffles ahead.

Be they smothered or dipped, these treats are an indulgent way to lift a humble biscuit. Janice Leung finds the sweet spot.

The starchy comfort food varies in texture, sweetness and tomato flavour. Janice Leung toasts some of the best.

A Milanese Christmas tradition, this festive bread has become popular worldwide. Janice Leung takes the cake.

Hong Kong's fantastic vistas are appreciated by diners who enjoy the high life, writes Janice Leung.

These are small and white with a faint grey tinge to them. Moderately bouncy, they also have a rather floury, cloying texture. Although they taste quite strongly of fish, it's more the dried variety. They could do with a little less salt.

There is little dispute that this dish of sliced lobster covered in cream was made famous by Delmonico's restaurant in New York. Some say it was also created there.

Said to have originated in the royal palaces of China, dainty plates and baskets of dim sum were popularised in small tea houses or rest stops along trade routes in Guangdong at the turn of the last century.

Even the frozen, convenience version of this staple dim sum should offer juiciness and a rich flavour from its pork filling.