Susan Jung

Hong Kong

Susan Jung

Editor, Food and Drinks

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.

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Latest from Susan Jung

What Michelin-starred chef Raymond Blanc cooks at home – it doesn’t involve expensive or elaborate dishes

In the book Cooking for Friends, the celebrated chef reveals how the dishes he makes at home are very different than those served in his restaurant.

26 Oct 2020 - 2:30AM

In the book Cooking for Friends, the celebrated chef reveals how the dishes he makes at home are very different than those served in his restaurant.

What Michelin-starred chef Raymond Blanc cooks at home – it doesn’t involve expensive or elaborate dishes
Shrimp paste chicken wings

Take 1kg of chicken wings and make a shrimp paste marinade. Choose your coating - plain, or the kind you find at hawker centres in Singapore and Malaysia. Coat wings and double fry.

24 Oct 2020 - 5:41PM

Take 1kg of chicken wings and make a shrimp paste marinade. Choose your coating - plain, or the kind you find at hawker centres in Singapore and Malaysia. Coat wings and double fry.

Shrimp paste chicken wings
How to make typhoon shelter soft shell crab – a new twist on a Hong Kong favourite

From its humble beginnings, the dish is now a speciality at several Hong Kong restaurants.

23 Oct 2020 - 5:13AM

From its humble beginnings, the dish is now a speciality at several Hong Kong restaurants.

How to make typhoon shelter soft shell crab – a new twist on a Hong Kong favourite
The key to Chinese cooking ‘lies in understanding the basic techniques’, writes Irene Kuo

In her cookbook The Key to Chinese Cooking, China-born, US-raised restaurateur Irene Kuo delves deep into a vast and little understood cuisine.

19 Oct 2020 - 2:40AM

In her cookbook The Key to Chinese Cooking, China-born, US-raised restaurateur Irene Kuo delves deep into a vast and little understood cuisine.

The key to Chinese cooking ‘lies in understanding the basic techniques’, writes Irene Kuo
Mixed mushrooms with taro and miso

Take a mix of mushrooms, taro, and lemongrass. Chop the first two, mince the latter, fry with shallots, add miso and coconut milk, and cook. Make an aromatic topping. Serve with steamed grain.

16 Oct 2020 - 10:22PM

Take a mix of mushrooms, taro, and lemongrass. Chop the first two, mince the latter, fry with shallots, add miso and coconut milk, and cook. Make an aromatic topping. Serve with steamed grain.

Mixed mushrooms with taro and miso
How to make Thai-style sukiyaki, a one-pot twist on a Japanese winter warmer

Thai and Japanese cuisines have been blended into an easy-to-make meal that is perfect for the cooler weather.

16 Oct 2020 - 3:21AM

Thai and Japanese cuisines have been blended into an easy-to-make meal that is perfect for the cooler weather.

How to make Thai-style sukiyaki, a one-pot twist on a Japanese winter warmer
There’s more to Russian cuisine than beef stroganoff, piroshki, and borscht

In Please to the Table, food historian Anya von Bremzen and John Welchman set out to redeem the reputation of food from the former Soviet Union.

12 Oct 2020 - 2:30AM

In Please to the Table, food historian Anya von Bremzen and John Welchman set out to redeem the reputation of food from the former Soviet Union.

There’s more to Russian cuisine than beef stroganoff, piroshki, and borscht
Easy chicken dumplings with ginger

Take chicken breast, water chestnuts, ginger, spring onions and coriander, chop finely and mix. Add a spoonful to a dumpling wrapper, fold, and repeat. Boil dumplings. Serve with dipping sauce ingredients.

10 Oct 2020 - 8:22PM

Take chicken breast, water chestnuts, ginger, spring onions and coriander, chop finely and mix. Add a spoonful to a dumpling wrapper, fold, and repeat. Boil dumplings. Serve with dipping sauce ingredients.

Easy chicken dumplings with ginger
Feast or Famine | Nine months into the coronavirus pandemic: no panic buying and local businesses need our support

The past nine months have shown how we can adapt to difficulties, we have seen people going from selfishness and panic buying to helping those in need in the community. Local businesses still need our support if they are to survive.

9 Oct 2020 - 12:15PM

The past nine months have shown how we can adapt to difficulties, we have seen people going from selfishness and panic buying to helping those in need in the community. Local businesses still need our support if they are to survive.

Nine months into the coronavirus pandemic: no panic buying and local businesses need our support
How to make Yangzhou fried rice – an easy, unfussy and filling midweek dinner

This classic Chinese dish is made with the stems of gai lan, or Chinese broccoli, and the leaves and tops can be cooked separately as a side dish.

9 Oct 2020 - 4:25AM

This classic Chinese dish is made with the stems of gai lan, or Chinese broccoli, and the leaves and tops can be cooked separately as a side dish.

How to make Yangzhou fried rice – an easy, unfussy and filling midweek dinner
Shrimp with cellophane noodles

Take fresh shrimp, trim and butterfly. Soak noodles. Finely chop vegetables and puree with sugar, lime juice and fish sauce. Cook noodles and shrimp. Mix noodles with sauce, add shrimp and veg. Garnish with mint.

8 Oct 2020 - 8:15PM

Take fresh shrimp, trim and butterfly. Soak noodles. Finely chop vegetables and puree with sugar, lime juice and fish sauce. Cook noodles and shrimp. Mix noodles with sauce, add shrimp and veg. Garnish with mint.

Shrimp with cellophane noodles
Thai seafood avocado salad

Take two small crabs, rinse, trim, and steam them. Cut into quarters. Boil shrimp. Meanwhile make Thai salad dressing, combine most with seafood. Divide avocado between two bowls. Add seafood mixture and rest of dressing.

6 Oct 2020 - 7:47PM

Take two small crabs, rinse, trim, and steam them. Cut into quarters. Boil shrimp. Meanwhile make Thai salad dressing, combine most with seafood. Divide avocado between two bowls. Add seafood mixture and rest of dressing.

Thai seafood avocado salad
Pork & Sons: a cookbook from pork connoisseur Stéphane Reynaud

In Pork & Sons, chef and author Stéphane Reynaud presents pork-focused recipes, including ham, pate and French-style hotpot.

5 Oct 2020 - 2:45PM

In Pork & Sons, chef and author Stéphane Reynaud presents pork-focused recipes, including ham, pate and French-style hotpot.

Pork & Sons: a cookbook from pork connoisseur Stéphane Reynaud
Chinese duck soup with noodles

Take half a roast duck, strip the meat from carcass and boil. Keep broth hot. Soak noodles. Slice duck meat, cook kale, noodles, and bean sprouts. Divide between bowls, add broth.

2 Oct 2020 - 9:36PM

Take half a roast duck, strip the meat from carcass and boil. Keep broth hot. Soak noodles. Slice duck meat, cook kale, noodles, and bean sprouts. Divide between bowls, add broth.

Chinese duck soup with noodles
How to make shrimp paste chicken wings – Cantonese and hawker style

In Cantonese cuisine, pieces of chicken are fried in a simple batter, while the hawker food centres of Singapore and Malaysia cook the wings only in a thicker, airier batter.

2 Oct 2020 - 5:16AM

In Cantonese cuisine, pieces of chicken are fried in a simple batter, while the hawker food centres of Singapore and Malaysia cook the wings only in a thicker, airier batter.

How to make shrimp paste chicken wings – Cantonese and hawker style
Savoury tang yuan - Chinese glutinous rice balls

Make glutinous rice dough and roll into balls 1cm in diameter. Make meatball mixture and shape into 1.5cm balls. Boil the dough balls. Boil soup and cook meatballs and radish, add dough balls to reheat.

1 Oct 2020 - 12:15PM

Make glutinous rice dough and roll into balls 1cm in diameter. Make meatball mixture and shape into 1.5cm balls. Boil the dough balls. Boil soup and cook meatballs and radish, add dough balls to reheat.

Savoury tang yuan - Chinese glutinous rice balls
Steamed clams with noodles

Take clams and purge if necessary. Discard top shells. Soak noodles, top clams with them. Mince garlic and chilli, scatter over. Add soy sauce and steam. Top with spring onions. Pour over hot oil.

28 Sep 2020 - 8:14PM

Take clams and purge if necessary. Discard top shells. Soak noodles, top clams with them. Mince garlic and chilli, scatter over. Add soy sauce and steam. Top with spring onions. Pour over hot oil.

Steamed clams with noodles
Chez Panisse Desserts: the secret to delicious sweets is in the detail, and the ingredients

Most of the recipes in the Chez Panisse Desserts cookbook from Californian chef Lindsey Remolif Shere are achievable by competent home cooks anywhere.

28 Sep 2020 - 2:30AM

Most of the recipes in the Chez Panisse Desserts cookbook from Californian chef Lindsey Remolif Shere are achievable by competent home cooks anywhere.

Chez Panisse Desserts: the secret to delicious sweets is in the detail, and the ingredients
Feast or Famine | If you eat meat, don’t call those who eat blood or brains disgusting

It’s popular to talk about sustainability, but if you’re a meat eater and have stopped drinking bottled water or are ‘eating local’ then, unless for religious reasons, you should try to commit to zero waste on the animals that die for your dinner.

26 Sep 2020 - 10:15AM

It’s popular to talk about sustainability, but if you’re a meat eater and have stopped drinking bottled water or are ‘eating local’ then, unless for religious reasons, you should try to commit to zero waste on the animals that die for your dinner.

If you eat meat, don’t call those who eat blood or brains disgusting
Easy Korean barbecued short ribs (kalbi)

Make a sweet-spicy marinade, then marinate beef short ribs for at least four hours. Grill the ribs and cut into bite-size pieces. Serve with steamed rice, vegetables, chillies, salad, and ssamjang sauce.

23 Oct 2020 - 6:08PM

Make a sweet-spicy marinade, then marinate beef short ribs for at least four hours. Grill the ribs and cut into bite-size pieces. Serve with steamed rice, vegetables, chillies, salad, and ssamjang sauce.

Easy Korean barbecued short ribs (kalbi)
Dipping sauce for Korean wraps (ssamjang)
How to make dry-fried beef rice noodles – a Hong Kong favourite to try at home

Served everywhere from dai pai dong to fine-dining restaurants, this flavoursome dish is all about the noodles.

25 Sep 2020 - 4:33AM

Served everywhere from dai pai dong to fine-dining restaurants, this flavoursome dish is all about the noodles.

How to make dry-fried beef rice noodles – a Hong Kong favourite to try at home
Rice pudding with saffron and rosewater

Bake nuts. Combine milk, rice, sugar, saffron, and cardamom. Bring to simmer. Bake, then cool. Add rosewater, chill. Fold in some whipped cream, add nuts and dried fruit. Serve with cream and garnish.

23 Sep 2020 - 11:05PM

Bake nuts. Combine milk, rice, sugar, saffron, and cardamom. Bring to simmer. Bake, then cool. Add rosewater, chill. Fold in some whipped cream, add nuts and dried fruit. Serve with cream and garnish.

Rice pudding with saffron and rosewater
Spiced crab and saffron tarts

Make shortcrust pastry with a dash of chilli. Divide between four tart pans and part bake. Combine egg yolks, cream and saffron mixture, divide, add crab and asparagus. Bake.

21 Sep 2020 - 9:10PM

Make shortcrust pastry with a dash of chilli. Divide between four tart pans and part bake. Combine egg yolks, cream and saffron mixture, divide, add crab and asparagus. Bake.

Spiced crab and saffron tarts
Stuffed squid Vietnamese style

Take and clean fresh squid. Soak noodles. Combine stuffing ingredients and stuff squid. Prepare poaching liquid, cook squid, add tentacles and leftover stuffing. Make dipping sauce. Slice and serve.

18 Sep 2020 - 9:00PM

Take and clean fresh squid. Soak noodles. Combine stuffing ingredients and stuff squid. Prepare poaching liquid, cook squid, add tentacles and leftover stuffing. Make dipping sauce. Slice and serve.

Stuffed squid Vietnamese style
Grilled leg of lamb with yogurt

Take a butterflied leg of lamb and salt it. Toast seeds, blend with spices, garlic, ginger, yogurt, and lemon juice. Rub over lamb and refrigerate. Take it out, grill on both sides. Serve.

9 Oct 2020 - 5:16PM

Take a butterflied leg of lamb and salt it. Toast seeds, blend with spices, garlic, ginger, yogurt, and lemon juice. Rub over lamb and refrigerate. Take it out, grill on both sides. Serve.

Grilled leg of lamb with yogurt
Chef Roger Vergé’s cookbook has French recipes suitable for all abilities

The late French chef Roger Vergé was a proponent of lighter nouvelle cuisine, as explored in his 1986 cookbook. ‘Intelligent shopping’ was at the heart of his culinary philosophy.

14 Sep 2020 - 3:57AM

The late French chef Roger Vergé was a proponent of lighter nouvelle cuisine, as explored in his 1986 cookbook. ‘Intelligent shopping’ was at the heart of his culinary philosophy.

Chef Roger Vergé’s cookbook has French recipes suitable for all abilities
Feast or Famine | Why food reviewers should think twice about spitting venom when restaurants are going under during the coronavirus pandemic

When a food critic celebrated the shutdown of Thomas Keller’s TAK Room, it started an online debate about whether critics should write such negative reviews about restaurants, when so many are fighting to survive the pandemic.

12 Sep 2020 - 8:15AM

When a food critic celebrated the shutdown of Thomas Keller’s TAK Room, it started an online debate about whether critics should write such negative reviews about restaurants, when so many are fighting to survive the pandemic.

Why food reviewers should think twice about spitting venom when restaurants are going under during the coronavirus pandemic
Vegetarian soba noodles (neba-neba noodles)

Cook, then chill soba noodles. Soak seaweed. Peel, grate, and chop vegetables. Stir natto. Poach eggs. Drain soba and divide between bowls. Divide seaweed, vegetables and wasabi. Add eggs. Serve.

18 Sep 2020 - 3:31PM

Cook, then chill soba noodles. Soak seaweed. Peel, grate, and chop vegetables. Stir natto. Poach eggs. Drain soba and divide between bowls. Divide seaweed, vegetables and wasabi. Add eggs. Serve.

Vegetarian soba noodles (neba-neba noodles)
A vegan recipe for mixed mushrooms and taro with lemongrass, coconut and miso sauce

Elevating the dish is a vivid, crunchy topping of chilli, lemongrass, garlic and coconut.

11 Sep 2020 - 2:30AM

Elevating the dish is a vivid, crunchy topping of chilli, lemongrass, garlic and coconut.

A vegan recipe for mixed mushrooms and taro with lemongrass, coconut and miso sauce