Food & Drink
‘When I was a kid we used to watch MasterChef together on TVB Pearl. Fast forward 15 years and I’m on the show!’ says Sandy Tang.
This recipe for bun ga nuong offers a true taste of the country’s cuisine thanks to generous helpings of fresh herbs and greens.
High taxation in the civil war era, meant once-popular rye whiskey lost ground to cheaper alternatives, including ‘rotgut’ and, later, bourbon.
Two pinot noirs and a chardonnay from entrepreneur Allan Warburg’s beautiful, art-filled winery in Sonoma County
The German has worked in kitchens around the world before taking the helm at the Rosewood Hong Kong’s patisserie. ‘I sweated blood and tears,’ he says of the time he had to bake a cake for the king’s birthday.
Finding a good pomelo can be tricky, so when you do, make sure it takes the leading role.
Written in 1979, Notes from a Country Kitchen by Jocasta Innes covers all the preserving, baking and other make-it-yourself essentials home cooks have rediscovered amid Covid-19 lockdowns.
A tour of the Highlands’ distilleries, from accessible Tullibardine to the world’s most expensive single malt – a US$1.9 million Macallan.
Lucas Sin was just 16 when he opened his first pop-up restaurant in an abandoned Hong Kong factory. Today, he runs Junzi, a ‘fast-casual’ chain of northern Chinese restaurants in New York and Connecticut.
This labour-intensive chocolate cake with salted caramel, praline and caramelised hazelnuts is worth the effort.
Chef of the two-Michelin-star Arbor restaurant in Hong Kong became curious about XO sauce after moving to the city, and began making his own version.
In The Chinese Gourmet, food critic and writer William Mark explores the history and outside influences present in Chinese food today.
These nifty nibbles are a far cry from the greasy, over-salted small dishes served in pubs, but that doesn’t mean they aren’t delicious.
Music accompanies a Congolese cooking workshop at the Africa Centre in Tsim Sha Tsui, where the cuisines Hong Kong cooks can learn span the African continent.
The Mauritian executive pastry chef at the Grand Hyatt Hong Kong talks about what it’s like to cook for 3,500 cruise ship passengers and how she adapts desserts to her guests’ tastes.
Once you’ve cleaned and prepped the squid, which can be a little fussy, this dish doesn’t take long to make.
The bar offers a portal to the past in Mong Kok. Founder Laszlo Raphael explains how the brewery worked with designer Alex Cheng King-hang, of Heed Studio, to transform a tiny corner shop into a space rooted in tradition.
Menex Cheung worked his way up from washing vegetables to cooking for China’s leaders. He now heads the kitchen at Hong Kong’s China Tang, but he almost gave it all up at an early age.
Recipes in Joan Nathan’s 2001 cookbook, The Foods of Israel Today, reflect the global influences of Israeli food.