Jenny Wang

Latest from Jenny Wang

Russian and Eastern European food: from borscht and dumplings to desserts, and where you can find it in Hong Kong

Russian and Eastern European food is not common in Hong Kong but the few restaurants serving borscht, chicken Kievs, dumplings – and of course vodka – have proved popular.

Russian and Eastern European food is not common in Hong Kong but the few restaurants serving borscht, chicken Kievs, dumplings – and of course vodka – have proved popular.

26 Nov 2020 - 12:29PM
The original fusion cuisine – think borscht, sizzling steaks, and pineapple buns – has stood the test of time in Hong Kong

First came pineapple buns and egg tarts, served with milk tea at ‘bing sutt’ cafes, followed by fare such as French toast and steaks adapted to Hongkongers’ tastes. Western restaurants from a past era live on, and retro replicas have opened.

First came pineapple buns and egg tarts, served with milk tea at ‘bing sutt’ cafes, followed by fare such as French toast and steaks adapted to Hongkongers’ tastes. Western restaurants from a past era live on, and retro replicas have opened.

18 Sep 2020 - 7:16PM
Buddhist food: how the healthy, vegetarian dishes full of seasonal ingredients can imitate meat with funguses and plants

Buddhist vegetarian food principles may advocate the killing of no living things but chefs have found clever ways to imitate meat dishes using healthy, seasonal ingredients many of which you may not have come across before.

Buddhist vegetarian food principles may advocate the killing of no living things but chefs have found clever ways to imitate meat dishes using healthy, seasonal ingredients many of which you may not have come across before.

13 Aug 2020 - 7:34PM
Food is their medicine: how Ayurveda influences South Indian vegetarian cooking, and how to tell your thali from tandoori

Flavours matter less than ingredients’ medicinal properties in South Asian vegetarian cooking – though of course the food’s also delicious – the owner of Hong Kong’s first Indian vegetarian restaurant explains.

Flavours matter less than ingredients’ medicinal properties in South Asian vegetarian cooking – though of course the food’s also delicious – the owner of Hong Kong’s first Indian vegetarian restaurant explains.

3 Jul 2020 - 3:40PM
Beans, peanuts, ginger – the sweet soup desserts Chinese like, and how the tradition has adapted to young diners’ changing tastes

In Hong Kong, tong sui, or traditional ‘sweet water’ dessert soups, are a popular way of rounding off a meal. Some dessert shops stick to traditional recipes, while others put their spin on the latest food trends.

In Hong Kong, tong sui, or traditional ‘sweet water’ dessert soups, are a popular way of rounding off a meal. Some dessert shops stick to traditional recipes, while others put their spin on the latest food trends.

17 Feb 2021 - 1:55PM
Real Hong Kong street food: how cart noodles have survived into the 21st century

Classic Hong Kong street food cart noodles used to be seen everywhere until regulations drove the carts off the streets. Thankfully, they can still be enjoyed indoors, served by enthusiasts in specialist restaurants.

Classic Hong Kong street food cart noodles used to be seen everywhere until regulations drove the carts off the streets. Thankfully, they can still be enjoyed indoors, served by enthusiasts in specialist restaurants.

3 Apr 2020 - 3:00PM
Lamb casserole, congee, snake soup, claypot rice – winter food favourites in Hong Kong, secrets behind them, and some of the best places to eat them

The traditions behind four classic dishes Hongkongers eat when temperatures start to fall explained. Claypot rice, congee, snake soup, and lamb or mutton casserole – chefs explain how they prepare them, and their health benefits.

The traditions behind four classic dishes Hongkongers eat when temperatures start to fall explained. Claypot rice, congee, snake soup, and lamb or mutton casserole – chefs explain how they prepare them, and their health benefits.

24 Jan 2020 - 4:00PM
Why Hong Kong’s surviving dai pai dongs are still loved, and the owners who just won’t quit

Only around 25 dai pai dongs, or street food stalls, are still open in Hong Kong and many have had to make compromises to survive. But they still attract streams of regulars with their delicious, cheap dishes and friendly atmosphere.

Only around 25 dai pai dongs, or street food stalls, are still open in Hong Kong and many have had to make compromises to survive. But they still attract streams of regulars with their delicious, cheap dishes and friendly atmosphere.

19 Dec 2019 - 8:33PM
Hong Kong street food Westerners love … and loathe – from egg waffles to stinky tofu

In Hong Kong, food stands are arranged side-by-side, enticing diners with a heady aroma from the dishes they are boiling, steaming and frying. Here are some of the city’s most beloved street snacks you must try.

In Hong Kong, food stands are arranged side-by-side, enticing diners with a heady aroma from the dishes they are boiling, steaming and frying. Here are some of the city’s most beloved street snacks you must try.

4 Oct 2019 - 2:59PM
More than hot spices: Sichuan snack restaurants in Hong Kong offer a feast of flavours and friendship

Sichuan food is famous for being super spicy, and its street snacks are not short of chillies, but its fans say it is also salty, sweet and tangy. We look at three places offering Sichuan’s popular street snacks in Hong Kong.

Sichuan food is famous for being super spicy, and its street snacks are not short of chillies, but its fans say it is also salty, sweet and tangy. We look at three places offering Sichuan’s popular street snacks in Hong Kong.

30 May 2019 - 7:53PM
Chinese regional cuisine: Shanxi knife-cut noodles and where to eat them in Hong Kong

Hand cut from a slab of dough and served in a rich oily broth, Shanxi noodles are gaining popularity in Hong Kong. Noodle makers train for months to get their cutting skills up to scratch.

Hand cut from a slab of dough and served in a rich oily broth, Shanxi noodles are gaining popularity in Hong Kong. Noodle makers train for months to get their cutting skills up to scratch.

28 Mar 2019 - 8:07PM
Chinese New Year: auspicious dishes around China, from ‘accessible windfall’ to ‘a room of gold and silver’

The biggest festival in the Chinese calendar is a time of extravagant meals whose names are homophones for things that bring you luck, such as ‘accessible windfall’ and ‘a room of gold and silver’.

The biggest festival in the Chinese calendar is a time of extravagant meals whose names are homophones for things that bring you luck, such as ‘accessible windfall’ and ‘a room of gold and silver’.

31 Jan 2019 - 7:05PM
Chinese regional cuisine: Hunan food, and where to find the spicy and sour fare in Hong Kong

From Mao Zedong’s favourite braised pork belly to stinky mandarin fish, here are three restaurants in Hong Kong that specialise in the spicy cuisine centred around chillies and pickles.

From Mao Zedong’s favourite braised pork belly to stinky mandarin fish, here are three restaurants in Hong Kong that specialise in the spicy cuisine centred around chillies and pickles.

24 Jan 2019 - 7:08PM
Chinese regional cuisine: Shunde food, and where best to eat it in Hong Kong

Shunde in southern China’s Guangdong province is blessed with a wide selection of fish, and three of the most popular – mud carp, ju and grass carp – are used in traditional fish paste, hotpot and congee meals; in winter, there’s snake.

Shunde in southern China’s Guangdong province is blessed with a wide selection of fish, and three of the most popular – mud carp, ju and grass carp – are used in traditional fish paste, hotpot and congee meals; in winter, there’s snake.

11 Oct 2018 - 6:55PM
Chinese regional cuisine: Shaanxi food, with noodles galore, and the best places in Hong Kong to eat it

From rou jia mo – an open bun stuffed with chopped pork, which resembles a Chinese hamburger – to traditional hand-pulled noodles, two restaurateurs in Hong Kong are keeping the western province’s food culture alive and well.

From rou jia mo – an open bun stuffed with chopped pork, which resembles a Chinese hamburger – to traditional hand-pulled noodles, two restaurateurs in Hong Kong are keeping the western province’s food culture alive and well.

6 Sep 2018 - 7:16PM
Chinese regional cuisine: Shandong food, defiantly humble, and the best places to eat it in Hong Kong

Shandong food is one of China’s eight classic cuisines, and its influence is seen in dishes served across northern China. Restaurateurs in Hong Kong describe the traditional recipes they use and how they adapt them for local palates.

Shandong food is one of China’s eight classic cuisines, and its influence is seen in dishes served across northern China. Restaurateurs in Hong Kong describe the traditional recipes they use and how they adapt them for local palates.

2 Aug 2018 - 7:10PM
Best places to eat Taiwanese beef noodle soup in Hong Kong

Humble, inexpensive but a belly-warming delight, Taiwanese beef noodle soup is a popular comfort food in Hong Kong – but needs to be done right. We look at three restaurants recreating the beloved dish’s authentic taste and texture

Humble, inexpensive but a belly-warming delight, Taiwanese beef noodle soup is a popular comfort food in Hong Kong – but needs to be done right. We look at three restaurants recreating the beloved dish’s authentic taste and texture

7 Jun 2018 - 7:22PM
Chinese regional cuisine: Xinjiang food and where in Hong Kong to eat it

Influenced by trade with Central Asia, the food of Xinjiang in northwest China is distinctive. While still not common in Hong Kong, more restaurants are opening. Restaurateurs describe the cuisine and how they adapt it for local palates

Influenced by trade with Central Asia, the food of Xinjiang in northwest China is distinctive. While still not common in Hong Kong, more restaurants are opening. Restaurateurs describe the cuisine and how they adapt it for local palates

17 May 2018 - 7:45PM
The Hakka cuisine in Hong Kong that brings diners to tears, and why restaurants serving it may be on borrowed time

Poverty forced Hakka people to be creative cooks, and the result was salty, rich and hearty dishes that reinvigorated the body. While the cuisine is still popular in Hong Kong, chefs are unsure how long Hakka culture can endure

Poverty forced Hakka people to be creative cooks, and the result was salty, rich and hearty dishes that reinvigorated the body. While the cuisine is still popular in Hong Kong, chefs are unsure how long Hakka culture can endure

20 Apr 2018 - 12:49PM
Chinese regional cuisine: Guizhou’s spicy and sour dishes and where you can find them in Hong Kong

Guizhou or Qian cuisine is similar to that of its neighbour Sichuan, but has its own unique dishes – such as pickles and fiery noodle soups – and ingredients, including a herb called fishwort and, for the brave, sheep’s reproductive organs

Guizhou or Qian cuisine is similar to that of its neighbour Sichuan, but has its own unique dishes – such as pickles and fiery noodle soups – and ingredients, including a herb called fishwort and, for the brave, sheep’s reproductive organs

15 Mar 2018 - 7:19PM
Chinese regional cuisine: Yunnan - noodles and unique ingredients served up in Hong Kong restaurants

There is undoubtedly something special about food from China’s Yunnan province. Three Hong Kong restaurant owners hailing from the province talk about the ingredients they love, and how they incorporate them in their dishes

There is undoubtedly something special about food from China’s Yunnan province. Three Hong Kong restaurant owners hailing from the province talk about the ingredients they love, and how they incorporate them in their dishes

15 Mar 2018 - 11:42AM
Chinese regional cuisine: the secrets of Chiu Chow dishes from the south, and where to eat them in Hong Kong

Soy goose, braised goose, chilled crab, oyster congee – owners of three restaurants, one of them newly listed by Michelin, explain what goes into making the hearty dishes migrants brought with them from Guangdong

Soy goose, braised goose, chilled crab, oyster congee – owners of three restaurants, one of them newly listed by Michelin, explain what goes into making the hearty dishes migrants brought with them from Guangdong

15 Mar 2018 - 11:30AM
Chinese regional cuisine: Sichuan - chefs reveal the secret to their success in Hong Kong is adapting to local tastes

The fiery cuisine is becoming more popular in Hong Kong, in part because chefs are adding their own twists to traditional dishes

The fiery cuisine is becoming more popular in Hong Kong, in part because chefs are adding their own twists to traditional dishes

15 Mar 2018 - 11:34AM
Chinese regional cuisine: Shanghainese - where to find some of the best in Hong Kong, and why you shouldn't count the calories

Shanghainese food is known for its rich, deep flavours, but the less healthy dishes might be toned down to suit local tastes. We speak to restaurateurs happy to serve up traditional recipes – but best you ask for them in advance

Shanghainese food is known for its rich, deep flavours, but the less healthy dishes might be toned down to suit local tastes. We speak to restaurateurs happy to serve up traditional recipes – but best you ask for them in advance

15 Mar 2018 - 11:36AM