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

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.

18 May 2019 - 2:12AM

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
American-born Sonoko Kondo’s cookbook offers easy Japanese recipes

Born in New York to Japanese parents, author Sonoko Kondo spent a part of her childhood living at her grandmother’s house in Kamakura, where she developed a taste for seasonal food.

14 Apr 2019 - 9:30PM

Born in New York to Japanese parents, author Sonoko Kondo spent a part of her childhood living at her grandmother’s house in Kamakura, where she developed a taste for seasonal food.

American-born Sonoko Kondo’s cookbook offers easy Japanese recipes
Two delicious recipes, for linguine and for liver, that are easy and impressive

Learn how to make linguine with crab fat, seared scallops and bottarga, and calf’s liver with bacon, onion and cream, and take a break from calorie counting – everyone deserves to indulge once in a while.

18 Apr 2019 - 3:49PM

Learn how to make linguine with crab fat, seared scallops and bottarga, and calf’s liver with bacon, onion and cream, and take a break from calorie counting – everyone deserves to indulge once in a while.

Two delicious recipes, for linguine and for liver, that are easy and impressive
At great new Sichuan spot Jing Alley in Sheung Wan it’s hard to decide what to eat

The sheer range of menu choices at Jing Alley was a bit overwhelming, but the helpful staff pointed us in the right direction. Highlights included Chengdu-style boiled jaguar guapote and the mapo tofu.

12 Apr 2019 - 6:15PM

The sheer range of menu choices at Jing Alley was a bit overwhelming, but the helpful staff pointed us in the right direction. Highlights included Chengdu-style boiled jaguar guapote and the mapo tofu.

At great new Sichuan spot Jing Alley in Sheung Wan it’s hard to decide what to eat
In Chinese Cuisine Masterclass, Willy Mark explains why ‘Chinese cuisine’ is as broad a description as ‘Western civilisation’

In Chinese Cuisine Masterclass, venerable Chinese cuisine food promoter Willy Mark covers four regional cuisines, with recipes from north to south, east to west

7 Apr 2019 - 12:15PM

In Chinese Cuisine Masterclass, venerable Chinese cuisine food promoter Willy Mark covers four regional cuisines, with recipes from north to south, east to west

In Chinese Cuisine Masterclass, Willy Mark explains why ‘Chinese cuisine’ is as broad a description as ‘Western civilisation’
How to make vegan and vegetarian fritters – pre-dinner snacks that will get the party started

These tasty light bites are as easy to make as they are to eat and are hearty enough to satisfy even the staunchest of carnivores.

9 Apr 2019 - 4:02PM

These tasty light bites are as easy to make as they are to eat and are hearty enough to satisfy even the staunchest of carnivores.

How to make vegan and vegetarian fritters – pre-dinner snacks that will get the party started
Review | Modern Greek food without the moussaka at Estiatorio Keia in Central, Hong Kong

Keia forgets the usual Greek classics, offering dishes such as squid with fish roe and stuffed aubergine. A Greek-style pizza topped with truffle was the dish of the night.

5 Apr 2019 - 12:30PM

Keia forgets the usual Greek classics, offering dishes such as squid with fish roe and stuffed aubergine. A Greek-style pizza topped with truffle was the dish of the night.

Modern Greek food without the moussaka at Estiatorio Keia in Central, Hong Kong
Three must-try Hong Kong restaurants in April, for skewers, pizzas and a special meal

Food editor Susan Jung picks out her three favourite new Hong Kong restaurants from the past month. Savour pizza or a katsu sando, sample some of the best yakitori around, or treat yourself to an experimental 16-course dinner.

31 Mar 2019 - 6:45PM

Food editor Susan Jung picks out her three favourite new Hong Kong restaurants from the past month. Savour pizza or a katsu sando, sample some of the best yakitori around, or treat yourself to an experimental 16-course dinner.

Three must-try Hong Kong restaurants in April, for skewers, pizzas and a special meal
How to make cong you bing: Chinese spring onion cakes that are crisp on the outside and tender within

The secret for making cong you bing into delicate, flaky cakes lies in their mid-wok manipulation

30 Mar 2019 - 3:55AM

The secret for making cong you bing into delicate, flaky cakes lies in their mid-wok manipulation

How to make cong you bing: Chinese spring onion cakes that are crisp on the outside and tender within
16-course tasting menu at Aulis, counter within a restaurant, a delight from start to finish

Inventive and surprising, the perfectly crafted dishes did not disappoint, the food paired throughout with juices; the private room within Roganic in Causeway Bay is a test bed for dishes to be served in the main restaurant.

29 Mar 2019 - 2:16PM

Inventive and surprising, the perfectly crafted dishes did not disappoint, the food paired throughout with juices; the private room within Roganic in Causeway Bay is a test bed for dishes to be served in the main restaurant.

16-course tasting menu at Aulis, counter within a restaurant, a delight from start to finish
Anthony Bourdain: ‘Italian food at its best is like Japanese food, but with more emotion.’

Pasta, Pane, Vino, a book by Matt Goulding, who collaborated with the late Anthony Bourdain, takes readers deep into Italian cuisine, and extols the way ‘it never dis­appoints, just as it seems to never change’.

28 Mar 2019 - 5:26AM

Pasta, Pane, Vino, a book by Matt Goulding, who collaborated with the late Anthony Bourdain, takes readers deep into Italian cuisine, and extols the way ‘it never dis­appoints, just as it seems to never change’.

Anthony Bourdain: ‘Italian food at its best is like Japanese food, but with more emotion.’
Fine-dining French restaurant Odette in Singapore takes top spot on Asia’s 50 Best Restaurants list

Gaggan, the ‘progressive Indian cuisine’ establishment in Bangkok by chef Gaggan Anand, came in at No 2.

27 Mar 2019 - 5:38PM

Gaggan, the ‘progressive Indian cuisine’ establishment in Bangkok by chef Gaggan Anand, came in at No 2.

Fine-dining French restaurant Odette in Singapore takes top spot on Asia’s 50 Best Restaurants list
Michel Roux Jr’s Le Gavroche cookbook shows that excellent taste is timeless
  • The acclaimed chef comes from culinary royalty – the famous Roux brothers Albert and Michel, who revolutionised Britain’s fine-dining scene, are his father and uncle, respectively
23 Mar 2019 - 4:30PM
  • The acclaimed chef comes from culinary royalty – the famous Roux brothers Albert and Michel, who revolutionised Britain’s fine-dining scene, are his father and uncle, respectively
Michel Roux Jr’s Le Gavroche cookbook shows that excellent taste is timeless
How to make chow mein with seafood and vegetables – a simple, versatile dish

Pan-frying the boiled noodles – like it’s done in Hong Kong – adds a crispy deliciousness to basic chow mein.

23 Mar 2019 - 7:53AM

Pan-frying the boiled noodles – like it’s done in Hong Kong – adds a crispy deliciousness to basic chow mein.

How to make chow mein with seafood and vegetables – a simple, versatile dish