People holding takeaway meals in Admiralty in Hong Kong. When ordering, think about the time it will take getting from the restaurant kitchen to your table before you make your choice. Photo: Sam Tsang People holding takeaway meals in Admiralty in Hong Kong. When ordering, think about the time it will take getting from the restaurant kitchen to your table before you make your choice. Photo: Sam Tsang
People holding takeaway meals in Admiralty in Hong Kong. When ordering, think about the time it will take getting from the restaurant kitchen to your table before you make your choice. Photo: Sam Tsang
Susan Jung
Opinion

Opinion

Feast or Famine by Susan Jung

The best takeaway food for retaining quality when reheating and dishes to avoid

  • Soups and stewed or braised dishes are easy to reheat, but many fried dishes are not because you’ll never get the coating to be as crisp as it was
  • Thickly sauced Chinese vegetables, such as fish fragrant aubergine, reheat beautifully

People holding takeaway meals in Admiralty in Hong Kong. When ordering, think about the time it will take getting from the restaurant kitchen to your table before you make your choice. Photo: Sam Tsang People holding takeaway meals in Admiralty in Hong Kong. When ordering, think about the time it will take getting from the restaurant kitchen to your table before you make your choice. Photo: Sam Tsang
People holding takeaway meals in Admiralty in Hong Kong. When ordering, think about the time it will take getting from the restaurant kitchen to your table before you make your choice. Photo: Sam Tsang
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Susan Jung

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.