Food & Drink
Elizabeth Chu was a fresh graduate when she took over running a family-owned restaurant business, not long before the Covid-19 pandemic. She can relate to prisoner Andy Dufresne’s struggle in Frank Darabont’s film.
Tangyuan glutinous rice balls should be eaten on the final evening of the 15-day-long Lunar New Year celebration. Here’s why they’re important, and where to find the best in Hong Kong.
From the cold waters of Tasmania to Michelin-star restaurants in Hong Kong, abalone is appreciated – and prepared – in different ways.
Dirty martinis will get even dirtier and Bloody Marys more loaded with the rise of savoury cocktails, grower champagne will be a thing, and we’ll ditch overly complicated drinks.
Abalone’s popularity in Hong Kong and other parts of Asia has fuelled a booming illegal trade in South Africa that is threatening the safety of unsuspecting consumers while enriching organised-crime syndicates.
In operation since 2001, Cafe Corridor in Causeway Bay will close on January 31, leaving a legacy as one of the earliest - and most welcoming - speciality coffee bars in Hong Kong.
Pop stars, actors, sportsmen and TV personalities have lent their star power to restaurants, hotels, vineyards, delis, even airlines.
A pillar of London’s Chinatown, Hong Kong-born restaurateur Lee Shun-bun, 71, represents what the area stands for, says fellow Chinese restaurant owner Andrew Wong, of A. Wong.
A congee revival is resurrecting the underappreciated rice porridge dish and taking it to new heights, with maxed-out toppings or as a feat of fine-dining simplicity.
Gérard Dubois, Swiss pâtissier and entrepreneur, founded bakery business La Rose Noire in Hong Kong 32 years ago. He tells Andrew Sun what motivates him and how, at 60, he stays fit and trim.
Chef Daniel Calvert moved from Hong Kong to Japan in 2021 to head up Four Seasons Hotel Tokyo’s flagship French restaurant Sezanne. We join him on a trip to the Toyosu fish market.
White Rabbit Creamy Candy, a mainstay of the Lunar New Year treat box, has an 80-year history but isn’t resting on its laurels, launching new flavours and ice cream. A Hong Kong bar sells a White Rabbit cocktail.
Six of Hong Kong’s top wine professionals and sommeliers share their expectations for the wine industry in 2023, including more natural wines, and less French wine drunk at Italian restaurants.
Got that morning after feeling? Hangover cures differ in every country, from hair of the dog to soup or pickles, a sheep’s eye and the divisive Marmite on toast in the UK.
Vicky Lau’s Mora and Mosu at M+ were among the notable restaurant openings, Jumbo Floating Restaurant among the losses. It was a year for doughnuts, and for chef collaborations.
Suffering from terminal illness, composer Ryuichi Sakamoto touched an audience with his quiet, powerful music for the House of Krug.
The smells of Christmas are in the air, and in Starbucks, but why are ginger, cinnamon, cloves and nutmeg so linked to the holiday season? Find out more and enjoy our bonus recipe for a mulled wine syrup.
Hong Kong foodies will love these Christmas gifts, from a lemon-tea-flavoured candle to a Hong Kong food-themed mystery jigsaw puzzle. There’s even a belly-button biscuit toy for dogs.
Korean fermented rice drink makgeolli is making a comeback thanks to a new generation of innovators who have given it sophisticated appeal.
A lot of sparkling wine will be drunk over the holidays, but champagne is expensive. We pick seven alternatives that won’t break the bank.