Janice Leung Hayes

Janice Leung Hayes

Janice Leung Hayes is a Hong Kong-based independent food writer and social entrepreneur with a deep love of food - its sources, makers, sellers and eaters. Apart from writing about food, she founded Tong Chong Street Market, Hong Kong's largest farmers' market.

Latest from Janice Leung Hayes

Sustainability rating scheme encourages restaurants to source responsibly, treat staff and environment better

A social enterprise assigns restaurants star ratings based on how they source food, tackle waste and their carbon footprint, and handle staff. Its president, chef Shane Osborn, says: ‘The world’s changed a lot; Hong Kong needs to be part of that.’

A social enterprise assigns restaurants star ratings based on how they source food, tackle waste and their carbon footprint, and handle staff. Its president, chef Shane Osborn, says: ‘The world’s changed a lot; Hong Kong needs to be part of that.’

Sustainability rating scheme encourages restaurants to source responsibly, treat staff and environment better
31 Dec 2019 - 9:32AM
Ishigaki food trip: Japanese island famous for chilli oil is a favourite for Asian foodies

From its spicy peppers to speciality beef to freshly made tofu, Ishigaki’s range of local produce has taken cuisine in Japan to new levels. Visitors will enjoy a relaxed Japanese experience with a tropical twist.

From its spicy peppers to speciality beef to freshly made tofu, Ishigaki’s range of local produce has taken cuisine in Japan to new levels. Visitors will enjoy a relaxed Japanese experience with a tropical twist.

Ishigaki food trip: Japanese island famous for chilli oil is a favourite for Asian foodies
22 Aug 2019 - 6:46PM
Sustainable dining: Hong Kong restaurants that source food locally, cut waste, recycle and compost

In a place where 90 per cent of food is imported, these chefs go out of their way to source food locally, reduce kitchen waste and turn what can’t be used into compost, and recycle to make their restaurants more sustainable.

In a place where 90 per cent of food is imported, these chefs go out of their way to source food locally, reduce kitchen waste and turn what can’t be used into compost, and recycle to make their restaurants more sustainable.

Sustainable dining: Hong Kong restaurants that source food locally, cut waste, recycle and compost
26 Jul 2019 - 1:10PM
Celebrate white truffle season at the International Alba White Truffle Fair in Piedmont, Italy

Unlike black truffles which can be farmed, white truffles must be foraged in the wild. Alba is famous for its white truffles and the annual fair is a great place to learn about and buy them.

Unlike black truffles which can be farmed, white truffles must be foraged in the wild. Alba is famous for its white truffles and the annual fair is a great place to learn about and buy them.

Celebrate white truffle season at the International Alba White Truffle Fair in Piedmont, Italy
9 Nov 2018 - 1:45PM
New Singapore restaurants: chefs’ cultural heritage celebrated at four recently opened venues

From Cantonese to Indian, the Lion City is a cultural melting pot when it comes to cuisine. Four new restaurants are showcasing the city’s diversity on their menus, and are helping reshape the dining experience

From Cantonese to Indian, the Lion City is a cultural melting pot when it comes to cuisine. Four new restaurants are showcasing the city’s diversity on their menus, and are helping reshape the dining experience

New Singapore restaurants: chefs’ cultural heritage celebrated at four recently opened venues
25 May 2018 - 11:46AM
La Rambla and Elephant Grounds co-founder lets us poke around his pantry

Gerald Li, the man behind some of Hong Kong’s hippest eateries, opens his cupboards to reveal a fittingly cool cache that can be enjoyed by adults and kids too

Gerald Li, the man behind some of Hong Kong’s hippest eateries, opens his cupboards to reveal a fittingly cool cache that can be enjoyed by adults and kids too

La Rambla and Elephant Grounds co-founder lets us poke around his pantry
18 May 2018 - 12:45PM
Made in Hong Kong: the history of Lee Kum Kee’s oyster sauce – so good it is served in space

Launched 130 years ago in Guangdong, Lee Kum Kee’s products are not only popular across the globe – its sauces have even made it to space

Launched 130 years ago in Guangdong, Lee Kum Kee’s products are not only popular across the globe – its sauces have even made it to space

Made in Hong Kong: the history of Lee Kum Kee’s oyster sauce – so good it is served in space
14 Feb 2019 - 1:55PM
How to get the most from your home-brewed coffee: tips from Hong Kong baristas and roasters

If you like making your own coffee at home, but want a higher quality brew, we have everything you need to know about pour-overs, Vietnamese drippers, how to choose and store your beans and when to grind them

If you like making your own coffee at home, but want a higher quality brew, we have everything you need to know about pour-overs, Vietnamese drippers, how to choose and store your beans and when to grind them

How to get the most from your home-brewed coffee: tips from Hong Kong baristas and roasters
30 Mar 2018 - 10:12AM
Prosperity toss: where the Chinese New Year dish yu sheng comes from

The festive tradition involving raw fish and the dramatic tossing of ingredients can be traced back to Singapore and its “Four Heavenly Kings” of the 1960s

The festive tradition involving raw fish and the dramatic tossing of ingredients can be traced back to Singapore and its “Four Heavenly Kings” of the 1960s

Prosperity toss: where the Chinese New Year dish yu sheng comes from
22 Feb 2021 - 10:34AM
Why experimental Hong Kong chef sticks to tradition at home when she cooks Chinese food

Vicky Lau, of Tate Dining Room, was inspired by motherhood to better understand Chinese ingredients, which take pride of place in her well-stocked pantry

Vicky Lau, of Tate Dining Room, was inspired by motherhood to better understand Chinese ingredients, which take pride of place in her well-stocked pantry

Why experimental Hong Kong chef sticks to tradition at home when she cooks Chinese food
25 Jan 2018 - 3:39PM
What Hong Kong’s top vegetarian restaurateur cooks at home – Peggy Chan’s healthy kitchen secrets

Miso, nori and spices of all kinds fill the shelves at the home of chef Peggy Chan, Hong Kong’s top vegetarian restaurateur; kombucha is her daytime pick-me-up, while a glass of good wine helps her wind down from a 14-hour day

Miso, nori and spices of all kinds fill the shelves at the home of chef Peggy Chan, Hong Kong’s top vegetarian restaurateur; kombucha is her daytime pick-me-up, while a glass of good wine helps her wind down from a 14-hour day

What Hong Kong’s top vegetarian restaurateur cooks at home – Peggy Chan’s healthy kitchen secrets
13 Jan 2018 - 2:49PM
Hong Kong bar owner Victoria Chow says she’s happy to fix the drinks even at home

The entrepreneur behind The Woods, The Woods Annex and Kwoon by The Woods spills the beans on giving up coffee, mixing a great gin and tonic, and her passion: dirty martinis

The entrepreneur behind The Woods, The Woods Annex and Kwoon by The Woods spills the beans on giving up coffee, mixing a great gin and tonic, and her passion: dirty martinis

Hong Kong bar owner Victoria Chow says she’s happy to fix the drinks even at home
13 Nov 2017 - 10:43AM
Vietnamese loempia: the spring roll’s long journey from Jin-dynasty China to Amsterdam

The giant spring rolls popular in the Netherlands may have started life as a springtime dish during the Jin dynasty when ingredients such as garlic, shallots, leek and coriander were consumed for an energy boost

The giant spring rolls popular in the Netherlands may have started life as a springtime dish during the Jin dynasty when ingredients such as garlic, shallots, leek and coriander were consumed for an energy boost

Vietnamese loempia: the spring roll’s long journey from Jin-dynasty China to Amsterdam
20 Jul 2018 - 2:55PM
How soy sauce became a staple in Mexican kitchens

The Chinese once were the second-largest immigrant group in Mexico and brought with them rich culinary traditions, traces of which can still be found in the country’s kitchens today

The Chinese once were the second-largest immigrant group in Mexico and brought with them rich culinary traditions, traces of which can still be found in the country’s kitchens today

How soy sauce became a staple in Mexican kitchens
6 Oct 2017 - 5:46PM
Why tenshindon – crab omelette on rice – owes its name to Tianjin

Several legends claim that the Japanese-Chinese dish of crabmeat omelette with various toppings was named after the northern Chinese port city

Several legends claim that the Japanese-Chinese dish of crabmeat omelette with various toppings was named after the northern Chinese port city

Why tenshindon – crab omelette on rice – owes its name to Tianjin
20 Jul 2018 - 2:55PM
How chicken Manchurian found its place in Indian cuisine

The dish is believed to have been created in Mumbai by Nelson Wang, a third-generation Chinese chef born in Calcutta

The dish is believed to have been created in Mumbai by Nelson Wang, a third-generation Chinese chef born in Calcutta

How chicken Manchurian found its place in Indian cuisine
20 Jul 2018 - 2:55PM
Keeper of secret recipe for US$25 Yuan’s Royal Soy Sauce spills the beans about what makes the Hong Kong condiment special

Yip Tin became assistant to the sauce’s late inventor, a trained biochemist, by accident 38 years ago, and now runs the Hong Kong factory where it is still entirely handmade

Yip Tin became assistant to the sauce’s late inventor, a trained biochemist, by accident 38 years ago, and now runs the Hong Kong factory where it is still entirely handmade

Keeper of secret recipe for US$25 Yuan’s Royal Soy Sauce spills the beans about what makes the Hong Kong condiment special
20 Jul 2018 - 2:55PM
Nasi goreng with sausage? You can thank Bali’s Chinese for that

The Indonesian lapciong, lobak and siobak all have close cousins in Chinese cuisine, and entered the Balinese diet thanks to migration from southern China that began in earnest 400 years ago

The Indonesian lapciong, lobak and siobak all have close cousins in Chinese cuisine, and entered the Balinese diet thanks to migration from southern China that began in earnest 400 years ago

Nasi goreng with sausage? You can thank Bali’s Chinese for that
20 Jul 2018 - 2:55PM
Kei O nut candies, handmade by a Hong Kong family for 30 years and still satisfying sweet tooths in Yuen Long

Jason Wong still makes sweets and pastry the way his father learned in Chaozhou decades ago, though the recipes now have less sugar - and returning customers are pleased to find shop still in the same street it has always been

Jason Wong still makes sweets and pastry the way his father learned in Chaozhou decades ago, though the recipes now have less sugar - and returning customers are pleased to find shop still in the same street it has always been

Kei O nut candies, handmade by a Hong Kong family for 30 years and still satisfying sweet tooths in Yuen Long
20 Jul 2018 - 2:55PM
Behind the bar with Jillian Vose of The Dead Rabbit, the world’s best bar 2016

From mixing blue cocktails for US college kids to beverage director of New York’s world-beating bar, Vose is blazing a trail for women bartenders worldwide

From mixing blue cocktails for US college kids to beverage director of New York’s world-beating bar, Vose is blazing a trail for women bartenders worldwide

Behind the bar with Jillian Vose of The Dead Rabbit, the world’s best bar 2016
22 Jun 2017 - 6:30PM
Why kung pao chicken bears little resemblance to the original Sichuan dish

The sweet and sour dish, with its gloopy sauce, is an American fast-food staple, but the original dish comes from Sichuan and includes the fiery peppercorn the Chinese cuisine is famous for

The sweet and sour dish, with its gloopy sauce, is an American fast-food staple, but the original dish comes from Sichuan and includes the fiery peppercorn the Chinese cuisine is famous for

Why kung pao chicken bears little resemblance to the original Sichuan dish
20 Jul 2018 - 2:55PM
Hong Kong fine-dining chef Shane Osborn’s ode to a bacon sandwich – with pan-fried bread and HP Sauce

Shane Osborn, Australian co-owner of fine-dining restaurant Arcane, in Central, gives us a peek inside his pantry and tells us his must-have spice and things he cooks at home for his family

Shane Osborn, Australian co-owner of fine-dining restaurant Arcane, in Central, gives us a peek inside his pantry and tells us his must-have spice and things he cooks at home for his family

Hong Kong fine-dining chef Shane Osborn’s ode to a bacon sandwich – with pan-fried bread and HP Sauce
20 Jul 2018 - 2:55PM
A Canadian chef learns to love vegetables in Hong Kong thanks to his Chinese wife

For father-of-three Nolan Ledarney, who loves trying new cuisines, be it Cantonese or Shanghainese, ‘the health of the children comes first’ – but healthy doesn’t mean boring in this household

For father-of-three Nolan Ledarney, who loves trying new cuisines, be it Cantonese or Shanghainese, ‘the health of the children comes first’ – but healthy doesn’t mean boring in this household

A Canadian chef learns to love vegetables in Hong Kong thanks to his Chinese wife
20 Jul 2018 - 2:55PM
Hong Kong’s accidental beekeeper and the buzz about ForMe Honey, organically produced in Tuen Mun

Tse Tai-hing produces honey from Italian bees, unlike most Hong Kong beekeepers who use Asiatic bees, and is happy to welcome visitors to his New Territories apiary to show them how it’s done

Tse Tai-hing produces honey from Italian bees, unlike most Hong Kong beekeepers who use Asiatic bees, and is happy to welcome visitors to his New Territories apiary to show them how it’s done

Hong Kong’s accidental beekeeper and the buzz about ForMe Honey, organically produced in Tuen Mun
20 Jul 2018 - 2:55PM
We take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry

The chef-owner of three-Michelin-star restaurant Otto e Mezzo likes to keep things simple when he cooks for his family, and loves discovering new ingredients

The chef-owner of three-Michelin-star restaurant Otto e Mezzo likes to keep things simple when he cooks for his family, and loves discovering new ingredients

We take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry
20 Jul 2018 - 2:55PM
Noodle maker Cheung Wing Kee: a Hong Kong success story

Founded in 1957 by immigrants from Guangzhou, the key to Cheung Wing Kee’s success is its ability to look ahead while staying true to its roots

Founded in 1957 by immigrants from Guangzhou, the key to Cheung Wing Kee’s success is its ability to look ahead while staying true to its roots

Noodle maker Cheung Wing Kee: a Hong Kong success story
20 Jul 2018 - 2:55PM
Yu Kwen Yick chilli sauce: a Hong Kong classic

Founded in 1922 by a migrant from Guangdong, the brand known for its chilli sauce has never strayed from Sai Ying Pun. Its third-generation owner talks about carrying on his grandfather’s legacy

Founded in 1922 by a migrant from Guangdong, the brand known for its chilli sauce has never strayed from Sai Ying Pun. Its third-generation owner talks about carrying on his grandfather’s legacy

Yu Kwen Yick chilli sauce: a Hong Kong classic
20 Jul 2018 - 2:55PM
What a UK-educated Hong Kong food blogger’s pantry is full of

Dorothy Ma, blogger and social-media consultant, raids Fortnum & Mason, Selfridges and London’s Borough Market on trips back to the UK, buys her favourite tea from Taiwan and cooks with Hong Kong sauces from Mrs So

Dorothy Ma, blogger and social-media consultant, raids Fortnum & Mason, Selfridges and London’s Borough Market on trips back to the UK, buys her favourite tea from Taiwan and cooks with Hong Kong sauces from Mrs So

What a UK-educated Hong Kong food blogger’s pantry is full of
24 Mar 2017 - 6:22PM
Korea’s ‘Black Day’ noodle dish and its Chinese roots

While couples celebrate Valentine’s and White Day, Korean singles get to ‘wallow in grief’ while chowing down on tossed noodles in meat sauce every April 14. Where did that dish originate?

While couples celebrate Valentine’s and White Day, Korean singles get to ‘wallow in grief’ while chowing down on tossed noodles in meat sauce every April 14. Where did that dish originate?

Korea’s ‘Black Day’ noodle dish and its Chinese roots
20 Jul 2018 - 2:55PM
What a vegetarian Hongkonger’s pantry looks like

From meat subsitutes and almond milk to mock fish balls, you’ll only find meat- and dairy-free ingredients in Green Monday co-founder David Yeung’s kitchen

From meat subsitutes and almond milk to mock fish balls, you’ll only find meat- and dairy-free ingredients in Green Monday co-founder David Yeung’s kitchen

What a vegetarian Hongkonger’s pantry looks like
24 Feb 2017 - 5:25PM