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newsletter

How Bruce Lee and street fighting in Hong Kong helped create MMA

Opinion

Your Hong Kong food guide for Easter weekend

Your Hong Kong weekend food guide for March 26-29

Macau’s culinary festival highlights luxury dining alongside sustainability

Dish in Focus: Dark chocolate covered stuffed Medjool dates at Migas Hong Kong

The UN’s World Food Forum is building a new generation of changemakers

Zheng Yongnian on Trump, Venezuela and why China doesn’t want ‘a separate kitchen’

Political scientist says the Western-led global order remains useful, and the Belt and Road Initiative isn’t a geopolitical project.


Liu Qian on Chinese innovation, the US rivalry and women holding up half the sky

Economist, business executive advocates looking beyond geopolitics, avoiding policy pitfalls and building a culture that celebrates success.


Fuchsia Dunlop tells how she fell for China’s cuisine and names her perfect dish

The influential writer and chef’s first book is credited with bringing Sichuan’s fiery and aromatic dishes to world attention.


80 years on from WWII, China’s interests lie in peaceful Asia-Pacific: Rana Mitter

The Harvard expert says that if trends continue, the region could be a bigger driver of the global economy than it is now.


Jeffrey Sachs says US sabre-rattling at China can become self-fulfilling prophecy of war

American economist sees China as key to the global energy transition to zero-carbon energy, especially in markets outside US and Europe.


Scholar Jing Qian on right-sizing China’s economy in the age of Trump and DeepSeek

The researcher surveys the dividends of ‘Made in China 2025’ and shares why he thinks Trump’s contradictions could benefit bilateral relations.


Mixed Martial Arts

How Bruce Lee and street fighting in Hong Kong helped create MMA