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

Korean temple food and the Buddhist ethos at home: how vegetarian foodies can bring mindfulness to their lives through the kitchen

Korean monks and nuns ‘prepare food in sincere devotion and mindfulness’, and you can too with the recipes in Korean Temple Food – With Gratitude for Life and Prayers for Peace.

Korean monks and nuns ‘prepare food in sincere devotion and mindfulness’, and you can too with the recipes in Korean Temple Food – With Gratitude for Life and Prayers for Peace.

17 Jan 2022 - 4:15AM
Curried beef brisket Hong Kong-style

Chop and pre-cook the beef and tendon. Coat beef with cornstarch and sear, adding tendon; sear onion and garlic, add condiments and water, cook until nearly tender; add chopped radish. When tender, serve.

Chop and pre-cook the beef and tendon. Coat beef with cornstarch and sear, adding tendon; sear onion and garlic, add condiments and water, cook until nearly tender; add chopped radish. When tender, serve.

15 Jan 2022 - 4:06PM
Review | New Hong Kong restaurant review: Woo Cheong Tea House – stewed chicken in clay pot at Wan Chai spot was perfect, but skip the egg tarts

Woo Cheong Tea House, which has taken over from The Pawn in Wan Chai, has a stewed chicken in clay pot dish we highly recommend – just bring a flashlight if you want to read the menu.

Woo Cheong Tea House, which has taken over from The Pawn in Wan Chai, has a stewed chicken in clay pot dish we highly recommend – just bring a flashlight if you want to read the menu.

14 Jan 2022 - 4:15PM
How to make vegetarian mapo tofu – who needs meat when you have mushrooms? They add all the rich texture you need

Mapo tofu is easy to convert into a vegetarian dish and mushrooms add to its texture so much you won’t miss the meat.

Mapo tofu is easy to convert into a vegetarian dish and mushrooms add to its texture so much you won’t miss the meat.

14 Jan 2022 - 10:03AM
Born poor, Hong Kong’s ‘Abalone King’ worked his way up to found a three-Michelin-star restaurant by perfecting the cooking of the dried delicacy

Yeung Koon-yat rose from extreme poverty to found his Forum Restaurant in Hong Kong in 1974. He explains what makes dried abalones so special, and how to cook them, in a 1998 book.

Yeung Koon-yat rose from extreme poverty to found his Forum Restaurant in Hong Kong in 1974. He explains what makes dried abalones so special, and how to cook them, in a 1998 book.

10 Jan 2022 - 4:15AM
How to make butadon – Japanese rice bowls with pork and onion – hearty, comforting and topped with an egg yolk

Japanese rice bowls – donburi – can have many toppings. Butadon has sliced pork belly and onions, topped with an egg yolk.

Japanese rice bowls – donburi – can have many toppings. Butadon has sliced pork belly and onions, topped with an egg yolk.

10 Jan 2022 - 11:48AM
How to make roasted vegetable tart with piment d’Espelette butter that adds a chilli kick – a recipe from our archives

The subtle kick of chilli in the pastry for this tart comes from the butter – if you can’t find piment d’Espelette butter, you can easily make your own.

The subtle kick of chilli in the pastry for this tart comes from the butter – if you can’t find piment d’Espelette butter, you can easily make your own.

31 Dec 2021 - 5:21PM
Review | New Hong Kong restaurant review: Yue in Causeway Bay – deep-fried crispy chicken delightful and steamed minced pork comforting

The Cantonese deep-fried crispy chicken and seasonal vegetables in supreme broth at the Times Square restaurant were stand-out dishes, while the Iberico pork was too sweet.

The Cantonese deep-fried crispy chicken and seasonal vegetables in supreme broth at the Times Square restaurant were stand-out dishes, while the Iberico pork was too sweet.

31 Dec 2021 - 12:15PM
2021’s best new restaurants in Hong Kong – for plant-based dishes, roast duck, curry laksa, pasta and more

Whether it’s roast duck, curry laksa, pasta or plant-based dishes, Hong Kong’s best new restaurants of 2021 have something for all tastes.

Whether it’s roast duck, curry laksa, pasta or plant-based dishes, Hong Kong’s best new restaurants of 2021 have something for all tastes.

28 Dec 2021 - 7:01PM
How to make dishes from two-Michelin-star Disfrutar, world’s 5th best restaurant, at home –they are as complicated as you’d expect

El Bulli founder Ferran Adrià writes the foreword to Disfrutar Vol. 1, a two-volume set written by the chefs behind two-Michelin-star Disfrutar restaurant in Barcelona. Expect recipes, stories and more.

El Bulli founder Ferran Adrià writes the foreword to Disfrutar Vol. 1, a two-volume set written by the chefs behind two-Michelin-star Disfrutar restaurant in Barcelona. Expect recipes, stories and more.

27 Dec 2021 - 4:15AM
How to make bread pudding with whisky sauce and home-made crème anglaise: a triple custard recipe from the archives

Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.

Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.

27 Dec 2021 - 9:12AM
How to make five-spice roasted pork rack with crispy crackling and meat that’s moist – the secret’s in the advance preparation

Perfect roast pork must not be dry and the crackling has to be crispy – this recipe will ensure your rack of pork is cooked to absolute perfection.

Perfect roast pork must not be dry and the crackling has to be crispy – this recipe will ensure your rack of pork is cooked to absolute perfection.

21 Dec 2021 - 5:58AM
Hotteok (Korean sweet pancakes)

To make this popular Korean street, snack, make dough and let rise. Prepare filling. Divide dough, flatten, add filling, seal and flatten again. Coat skillet with oil, fry hotteok on both sides until brown. Serve.

To make this popular Korean street, snack, make dough and let rise. Prepare filling. Divide dough, flatten, add filling, seal and flatten again. Coat skillet with oil, fry hotteok on both sides until brown. Serve.

18 Dec 2021 - 3:58PM
Review | New Hong Kong restaurant review: Dynasty Cove – Cantonese and Fujian dishes with an oyster omelette to die for

Sweet and sour pork, a juicy crab, pomelo skin with goose web and a great oyster omelette – the Cantonese and Fujian dishes at Dynasty Cove were all delicious.

Sweet and sour pork, a juicy crab, pomelo skin with goose web and a great oyster omelette – the Cantonese and Fujian dishes at Dynasty Cove were all delicious.

15 Dec 2021 - 2:53PM
Have a Downton Abbey Christmas with Regula Ysewijn’s lovingly researched cookbook based on the popular TV series

The Official Downton Abbey Christmas Cookbook has plenty of extravagant dishes to suggest, and some have hardly changed in the past 100 years.

The Official Downton Abbey Christmas Cookbook has plenty of extravagant dishes to suggest, and some have hardly changed in the past 100 years.

13 Dec 2021 - 4:15AM
Lumpia Shanghai (Filipino spring rolls)

Shred and salt cabbage. Shred carrot. Slice onions and garlic. Drain cabbage. Mix all, add pork and egg. Form spring rolls and double fry. Serve with sweet and sour sauce.

Shred and salt cabbage. Shred carrot. Slice onions and garlic. Drain cabbage. Mix all, add pork and egg. Form spring rolls and double fry. Serve with sweet and sour sauce.

11 Dec 2021 - 3:49PM
How to make a holiday treat, pork pie with chestnuts and Chinese sausage – pretty, delicate and light

This is nothing like your English pork pie – it’s pretty, delicate and light. Serve it as a starter at a holiday meal or add it to your holiday buffet.

This is nothing like your English pork pie – it’s pretty, delicate and light. Serve it as a starter at a holiday meal or add it to your holiday buffet.

10 Dec 2021 - 4:15AM
Black Sea - part cookbook, part travelogue of author Caroline Eden’s journey from Odessa in Ukraine to Istanbul and Trabzon in Turkey – is a gem

Award-winning author Caroline Eden’s beautiful and evocative book Black Sea is an inspiring account of a journey through a historic region – the recipes are a bonus.

Award-winning author Caroline Eden’s beautiful and evocative book Black Sea is an inspiring account of a journey through a historic region – the recipes are a bonus.

6 Dec 2021 - 4:15AM
Fish fillets in black bean sauce

Add rice wine and salt to fish. Make black bean sauce. Peel, chop and blanch asparagus. Heat oil in wok, stir-fry asparagus, add ginger, garlic fish and sauce, mix, cook until done. Add spring onions, sesame oil and serve.

Add rice wine and salt to fish. Make black bean sauce. Peel, chop and blanch asparagus. Heat oil in wok, stir-fry asparagus, add ginger, garlic fish and sauce, mix, cook until done. Add spring onions, sesame oil and serve.

4 Dec 2021 - 3:55PM
Review | New Hong Kong restaurant review: Moon Bay Chinese Cuisine – some good dishes, one expensive mistake and one rip-off

The char siu, chicken stew in plum wine and deep-fried chicken kidney egg custard were highlights at Moon Bay in Wan Chai; other dishes were disappointing.

The char siu, chicken stew in plum wine and deep-fried chicken kidney egg custard were highlights at Moon Bay in Wan Chai; other dishes were disappointing.

3 Dec 2021 - 4:15PM
How to make Hong Kong style waffles: two recipes for old-school street food favourite – one quick and one overnight

Hong Kong waffles, served with peanut butter and condensed milk, are an old street snack that is mostly found in cafes today, and you can easily make your own.

Hong Kong waffles, served with peanut butter and condensed milk, are an old street snack that is mostly found in cafes today, and you can easily make your own.

3 Dec 2021 - 4:15AM
Vegetarian pizza, vegan kebabs and other Asian recipes with a meat-free twist – why this sauce-maker encourages freestyle cooking in the kitchen

Simran Savlani, author of A Spark of Madness – an Amalgamation of 116 Vegetarian and Vegan Asian Staples, has ‘never followed a recipe line for line’ and wants others to also ‘freestyle in the kitchen’.

Simran Savlani, author of A Spark of Madness – an Amalgamation of 116 Vegetarian and Vegan Asian Staples, has ‘never followed a recipe line for line’ and wants others to also ‘freestyle in the kitchen’.

29 Nov 2021 - 4:15AM
Korean pan-fried bean curd

Sometimes served as a side dish, this easily stands on its own as a main course, especially when served with kimchi, banchan and steamed rice. It's super easy to prepare.

Sometimes served as a side dish, this easily stands on its own as a main course, especially when served with kimchi, banchan and steamed rice. It's super easy to prepare.

27 Nov 2021 - 3:02PM
How to make strawberry sweet and sour pork, a Chinese favourite with a fruity twist, and strawberry jam

This take on a Chinese favourite uses strawberry jam for the sweet and vinegar for the sour. Use Thai tempura powder to coat the pork, or make your own.

This take on a Chinese favourite uses strawberry jam for the sweet and vinegar for the sour. Use Thai tempura powder to coat the pork, or make your own.

26 Nov 2021 - 9:15AM
A chef celebrates the joy of savoury baking over sweet – think sausage rolls and pork pies instead of cakes and cookies

Chef and baker Michael James is celebrating the joy of savoury baking – ‘practical and useful for our everyday lives’ – in All Day Baking: think sausage rolls, Cornish pasty tarts and pork pies.

Chef and baker Michael James is celebrating the joy of savoury baking – ‘practical and useful for our everyday lives’ – in All Day Baking: think sausage rolls, Cornish pasty tarts and pork pies.

22 Nov 2021 - 2:30AM
Pasteis de nata (Portuguese egg tarts)

Take rolled puff pastry and divide into 12 pieces. Press into a tart pan and chill. Dissolve sugar in water, add to egg yolks; add cornflour, cream, milk and vanilla. Stir, pour into tart casings and bake. Cool and serve.

Take rolled puff pastry and divide into 12 pieces. Press into a tart pan and chill. Dissolve sugar in water, add to egg yolks; add cornflour, cream, milk and vanilla. Stir, pour into tart casings and bake. Cool and serve.

20 Nov 2021 - 3:30PM
Review | New Hong Kong restaurant review: Kyoto-Oden Masa – Japanese cold-weather food at its best, with a broth to die for

The best Japanese cold-weather classics at Kyoto-Oden Masa were cabbage rolls, the eggplant starter and stuffed tofu pouch with mochi.

The best Japanese cold-weather classics at Kyoto-Oden Masa were cabbage rolls, the eggplant starter and stuffed tofu pouch with mochi.

19 Nov 2021 - 3:15PM
How to make Hong Kong-style curried beef and tendon, classic dish that can use brisket or beef cheeks

This Hong Kong classic can be done low-and-slow or in a pressure cooker – beef cheeks cook more consistently than brisket, and tendon adds texture to the sauce.

This Hong Kong classic can be done low-and-slow or in a pressure cooker – beef cheeks cook more consistently than brisket, and tendon adds texture to the sauce.

19 Nov 2021 - 8:01AM
What do artists cook in their kitchens? A museum stays relevant during Covid-19 by creating cookbook of recipes provided by Ai Weiwei and others

When the Mori Art Museum in Tokyo closed during the pandemic, a digital programme was created to connect artists with viewers – they contributed recipes for a cookbook.

When the Mori Art Museum in Tokyo closed during the pandemic, a digital programme was created to connect artists with viewers – they contributed recipes for a cookbook.

15 Nov 2021 - 5:15AM
Why Chinese cuisine beats French cuisine for variety and how a Chinese cook makes sure to give a chicken a worthy death

The essence of Chinese cooking is the matching of tastes, and the variety of possible combinations of ingredients is almost unlimited, philosopher Lin Yutang writes in his introduction to a classic cookbook.

The essence of Chinese cooking is the matching of tastes, and the variety of possible combinations of ingredients is almost unlimited, philosopher Lin Yutang writes in his introduction to a classic cookbook.

8 Nov 2021 - 2:30AM