What’s inside food writer Gloria Chung’s pantry?
The Hong Kong-based foodie is a master of quick, tasty meals made with additive-free ingredients and channels her Hakka heritage to turn ingredients into multitaskers
Gloria Chung has an array of wine bottles displayed on her vintage sideboard but, “I don’t really drink much these days. I’ve been asking my friends to come over to taste them,” she says.
Although Chung has been trying to take better care of her health, she makes an exception for the contents of a bottle of black liquid sitting in a crystal carafe.
“My aunt made this. It’s black glutinous rice wine,” says Chung, a food and travel writer. “I’m Hakka, so our family often makes glutinous rice wine. If we’re eating with my mum, and we’re all having a good time, we might have a couple of glasses.”
Chung’s love of food is in her genes – her grandfather ran a congee shop, her father was a chef, her uncle had a dai pai dong, her aunt owned a shaved-ice shop and she has cousins who make their own cha gwo (Hakka-style steamed dumplings made with glutinous rice and flour) and Lunar New Year pudding the old-fashioned way, over a wood fire.
