Susan Jung

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.
Susan Jung
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.

Latest from Susan Jung

Two unusual pork neck recipes: grilled is not the only way to cook this versatile cut

An underrated cut of meat gets the star treatment in two dishes – Thai crispy pork neck and tonkatsu.

3 hours ago

An underrated cut of meat gets the star treatment in two dishes – Thai crispy pork neck and tonkatsu.

Two unusual pork neck recipes: grilled is not the only way to cook this versatile cut
Shimonoseki food trip: Japanese city famous for fugu – pufferfish – is a growing pull for foodies

Shimonoseki is best known for its fugu, a potentially deadly blowfish, but its growing restaurant scene has a lot else to offer, with one chef in particular trying to elevate it to food-tourism levels.

14 Jun 2019 - 3:33PM

Shimonoseki is best known for its fugu, a potentially deadly blowfish, but its growing restaurant scene has a lot else to offer, with one chef in particular trying to elevate it to food-tourism levels.

Shimonoseki food trip: Japanese city famous for fugu – pufferfish – is a growing pull for foodies
New in Hong Kong: British comfort food to be proud of at The Leah in Causeway Bay

After the manager helped simplify the menu for us, dishes did not disappoint, with succulent boneless, short rib pie and rich ale sauce a standout, and the scallop and black pudding oily, rich and delicious.

14 Jun 2019 - 12:15PM

After the manager helped simplify the menu for us, dishes did not disappoint, with succulent boneless, short rib pie and rich ale sauce a standout, and the scallop and black pudding oily, rich and delicious.

New in Hong Kong: British comfort food to be proud of at The Leah in Causeway Bay
How to make Chinese chicken salad – a dish we have America to thank for

The origins of the dish are debatable but one thing is clear – it is full of flavour and texture, with crispy chicken skin, cabbage and cucumbers all giving it crunch.

14 Jun 2019 - 11:11AM

The origins of the dish are debatable but one thing is clear – it is full of flavour and texture, with crispy chicken skin, cabbage and cucumbers all giving it crunch.

How to make Chinese chicken salad – a dish we have America to thank for
Delicious Cantonese food at Piin in Central, but pricier than you might think

We enjoyed the light, golden king mushrooms, whimsical cigar duck roll and double-boiled lobster broth with bird’s nest. But unlike other Chinese restaurants, the dishes aren’t meant to be shared between a group.

6 Jun 2019 - 8:19PM

We enjoyed the light, golden king mushrooms, whimsical cigar duck roll and double-boiled lobster broth with bird’s nest. But unlike other Chinese restaurants, the dishes aren’t meant to be shared between a group.

Delicious Cantonese food at Piin in Central, but pricier than you might think
Albert Adrià’s Tickets restaurant in Barcelona has changed, cookbook explores how

Despite declaring ‘This is not a tapas book’ on the cover, Tickets Evolution contains a number of recipes for tapas-style dishes.

6 Jun 2019 - 9:20AM

Despite declaring ‘This is not a tapas book’ on the cover, Tickets Evolution contains a number of recipes for tapas-style dishes.

Albert Adrià’s Tickets restaurant in Barcelona has changed, cookbook explores how
Two simple recipes for pre-dinner snacks, best served with a refreshing summer cocktail

Learn how to make Susan Jung’s take on popovers, complete with bacon, cheese and quail egg. Plus, an easy tapenade-based light bite that delivers on flavour.

6 Jun 2019 - 2:15AM

Learn how to make Susan Jung’s take on popovers, complete with bacon, cheese and quail egg. Plus, an easy tapenade-based light bite that delivers on flavour.

Two simple recipes for pre-dinner snacks, best served with a refreshing summer cocktail
Seasonal Japanese recipes from designer Takashi Sugimoto’s Tokyo restaurant

In Shunju: New Japanese Cuisine, Takashi Sugimoto presents dishes served in his popular neighbourhood eatery.

4 Jun 2019 - 11:30AM

In Shunju: New Japanese Cuisine, Takashi Sugimoto presents dishes served in his popular neighbourhood eatery.

Seasonal Japanese recipes from designer Takashi Sugimoto’s Tokyo restaurant
Try everything on the menu at meat-centric Mr Brown in Wan Chai, and bring your friends

From the half duck to the Iberico pork muffin, carnivores are in for a treat. It’s best to go in a group to give you the chance to sample all the dishes

31 May 2019 - 12:30PM

From the half duck to the Iberico pork muffin, carnivores are in for a treat. It’s best to go in a group to give you the chance to sample all the dishes

Try everything on the menu at meat-centric Mr Brown in Wan Chai, and bring your friends
Fancy finger foods: how to make fried quail and globe artichoke – no knife and fork necessary

Delicious dishes do not dictate that you use utensils – sometimes it’s just as satisfying to eat with your hands.

5 Jun 2019 - 12:05PM

Delicious dishes do not dictate that you use utensils – sometimes it’s just as satisfying to eat with your hands.

Fancy finger foods: how to make fried quail and globe artichoke – no knife and fork necessary
The Secrets of Baking: master recipes with American pastry chef Sherry Yard

Sherry Yard found conventional dessert cookbooks illogical, so she decided to write The Secrets of Baking.

26 May 2019 - 2:00PM

Sherry Yard found conventional dessert cookbooks illogical, so she decided to write The Secrets of Baking.

The Secrets of Baking: master recipes with American pastry chef Sherry Yard
Poor service and disappointing dishes: Rùn in Wan Chai needs to up its game

A meal at a five-star hotel should be memorable, but at Rùn in the St. Regis some dishes were too salty, and one was so underseasoned as to be almost tasteless.

24 May 2019 - 12:30PM

A meal at a five-star hotel should be memorable, but at Rùn in the St. Regis some dishes were too salty, and one was so underseasoned as to be almost tasteless.

Poor service and disappointing dishes: Rùn in Wan Chai needs to up its game
How to make chicken with black bean sauce: Cantonese classic gets a colourful makeover

The popular dish is often served with overcooked vegetables and chewy meat. Susan Jung shows how to make a much-better version at home.

24 May 2019 - 1:00AM

The popular dish is often served with overcooked vegetables and chewy meat. Susan Jung shows how to make a much-better version at home.

How to make chicken with black bean sauce: Cantonese classic gets a colourful makeover
Chinese diplomat turned chef gives underrated Hunan cuisine its due in cookbook

Henry Chung, who was one of the first chefs to introduce Hunanese cooking to America, gives recipes for red braised dishes and kung pao chicken among other delicacies.

18 May 2019 - 10:45AM

Henry Chung, who was one of the first chefs to introduce Hunanese cooking to America, gives recipes for red braised dishes and kung pao chicken among other delicacies.

Chinese diplomat turned chef gives underrated Hunan cuisine its due in cookbook
How to make Hong Kong-style fish-fragrant eggplant – yu xiang qie zi with a twist

Lose yourself in a sea of flavours in a special version of a Sichuan dish, which, originally, does not contain fish.

22 May 2019 - 4:29PM

Lose yourself in a sea of flavours in a special version of a Sichuan dish, which, originally, does not contain fish.

How to make Hong Kong-style fish-fragrant eggplant – yu xiang qie zi with a twist
Hong Kong izakaya Rerere 1001 Kushiyaki friendly, relaxed just like in Japan

From the super spicy cod innards to the subtly flavoured agedashi tofu, Rerere 1001 doesn’t disappoint. Highlights of the visit were the grilled pine needle crab and the skewers.

17 May 2019 - 5:30PM

From the super spicy cod innards to the subtly flavoured agedashi tofu, Rerere 1001 doesn’t disappoint. Highlights of the visit were the grilled pine needle crab and the skewers.

Hong Kong izakaya Rerere 1001 Kushiyaki friendly, relaxed just like in Japan
Tasting India reveals Australian chef Christine Manfield’s fascination with world’s largest democracy

Indian cuisine reflects the intricacies and nuances of the world’s largest democracy, writes the celebrated chef

12 May 2019 - 12:30PM

Indian cuisine reflects the intricacies and nuances of the world’s largest democracy, writes the celebrated chef

Tasting India reveals Australian chef Christine Manfield’s fascination with world’s largest democracy
How to make Sichuan-style twice-cooked pork: the easy version

The quick and easy way to make delicious, restaurant-style double-cooked pork is to skip the simmering step.

15 May 2019 - 5:09PM

The quick and easy way to make delicious, restaurant-style double-cooked pork is to skip the simmering step.

How to make Sichuan-style twice-cooked pork: the easy version
Modern and traditional dishes at Sichuan Lab in Wan Chai a mixed bag

Poached grouper fin had tender flesh in a well-balanced chilli sauce, while the Okinawa brown sugar glutinous rice cakes were simply delicious. But the tossed firefly squid were plain bad.

10 May 2019 - 5:30PM

Poached grouper fin had tender flesh in a well-balanced chilli sauce, while the Okinawa brown sugar glutinous rice cakes were simply delicious. But the tossed firefly squid were plain bad.

Modern and traditional dishes at Sichuan Lab in Wan Chai a mixed bag
La Maison du Chocolat cookbook: indulge in delicious dessert recipes, but skip the introduction

Look beyond Michele Carles’ flattering introduction of founder Robert Linxe and you’ll find recipes for chocolates, of course, and desserts.

5 May 2019 - 10:00PM

Look beyond Michele Carles’ flattering introduction of founder Robert Linxe and you’ll find recipes for chocolates, of course, and desserts.

La Maison du Chocolat cookbook: indulge in delicious dessert recipes, but skip the introduction
How to make the perfect steamed or seared scallops, including a twist on a classic Cantonese dish

Scallops are surprisingly easy to prepare and cook, and make for a quick, impressive dish.

4 May 2019 - 3:37AM

Scallops are surprisingly easy to prepare and cook, and make for a quick, impressive dish.

How to make the perfect steamed or seared scallops, including a twist on a classic Cantonese dish
Michelin-star restaurant Amber redefines French food with dairy-free menu as part of revamp

The revamped Hong Kong restaurant reopened with new decor, a new menu and a bold new culinary philosophy. In place of dairy products, chefs use cold-pressed, plant-based oils and ‘milks’ made from soy, nut and rice.

3 May 2019 - 3:04PM

The revamped Hong Kong restaurant reopened with new decor, a new menu and a bold new culinary philosophy. In place of dairy products, chefs use cold-pressed, plant-based oils and ‘milks’ made from soy, nut and rice.

Michelin-star restaurant Amber redefines French food with dairy-free menu as part of revamp
New restaurants in Hong Kong: spicy, hot and sour dishes at Evelyn’s Garden in Causeway Bay

The relocated Evelyn’s Garden serves dishes from Shanghai, Beijing and Sichuan. The pan-fried juicy beef and pork buns, and the Beijing roast lamb were highlights.

2 May 2019 - 7:58PM

The relocated Evelyn’s Garden serves dishes from Shanghai, Beijing and Sichuan. The pan-fried juicy beef and pork buns, and the Beijing roast lamb were highlights.

New restaurants in Hong Kong: spicy, hot and sour dishes at  Evelyn’s Garden in Causeway Bay
Iranian food, like the country, is misunderstood, says cookbook author Yasmin Khan

There’s more to Iran than kebabs, writes the British-Iranian author in her 2016 cookbook The Saffron Tales.

28 Apr 2019 - 5:30PM

There’s more to Iran than kebabs, writes the British-Iranian author in her 2016 cookbook The Saffron Tales.

Iranian food, like the country, is misunderstood, says cookbook author Yasmin Khan
Homestyle Chinese recipes for roast pork and spare ribs: a California mother’s legacy

Food writer Susan Jung recalls some of her favourite dishes cooked by her mother.

3 May 2019 - 10:45AM

Food writer Susan Jung recalls some of her favourite dishes cooked by her mother.

Homestyle Chinese recipes for roast pork and spare ribs: a California mother’s legacy
Great modern Indian food at Daarukhana in Wan Chai, maybe a little too much foam

Daarukhana serves delicious Indian dishes with complex spices and modern techniques. Garlic pepper crab and Changezi chicken tikka were the highlights of the visit.

26 Apr 2019 - 12:15PM

Daarukhana serves delicious Indian dishes with complex spices and modern techniques. Garlic pepper crab and Changezi chicken tikka were the highlights of the visit.

Great modern Indian food at Daarukhana in Wan Chai, maybe a little too much foam
How to make soy sauce chicken – the secret to this easy-to-make dish is in the bird

Frozen chicken doesn’t even come close to the real deal, says food editor Susan Jung, who advises buying fresh local chickens for the best outcome.

26 Apr 2019 - 3:22PM

Frozen chicken doesn’t even come close to the real deal, says food editor Susan Jung, who advises buying fresh local chickens for the best outcome.

How to make soy sauce chicken – the secret to this easy-to-make dish is in the bird
Vegetarian Indian restaurant Veda in Central is hit and miss: go for the naan tartine

The naan tartine with its complex flavours was the stand-out dish, while the red lentil dahl with Greek yogurt was classic and delicious. But several dishes were either average or flawed, such as the aloo gobi with soggy cauliflower.

19 Apr 2019 - 6:00PM

The naan tartine with its complex flavours was the stand-out dish, while the red lentil dahl with Greek yogurt was classic and delicious. But several dishes were either average or flawed, such as the aloo gobi with soggy cauliflower.

Vegetarian Indian restaurant Veda in Central is hit and miss: go for the naan tartine
Baking bread doesn’t have to be intimidating – Rose Levy Beranbaum’s cookbook explains why

The American baker says no two breads will be the same, even if you use the same precise recipe, and that is what makes it special.

19 Apr 2019 - 7:45AM

The American baker says no two breads will be the same, even if you use the same precise recipe, and that is what makes it special.

Baking bread doesn’t have to be intimidating – Rose Levy Beranbaum’s cookbook explains why
Tasty Spanish tapas at Pica Pica in Sheung Wan that live up to the hype

After a helpful waiter pointed us in the right direction, the lazy omelette with quality morcilla and chorizo proved a great call. But our favourite dish was the red prawn hot dog with Josper-grilled prawn head and red pepper purée.

18 Apr 2019 - 8:59PM

After a helpful waiter pointed us in the right direction, the lazy omelette with quality morcilla and chorizo proved a great call. But our favourite dish was the red prawn hot dog with Josper-grilled prawn head and red pepper purée.

Tasty Spanish tapas at Pica Pica in Sheung Wan that live up to the hype