Food & Drink

Why smoking meat gives Israeli chef Asher Goldstein sleepless nights

Israeli chef and co-owner of Wan Chai restaurants Francis and Mr Brown, Asher Goldstein, talks about the thrill of the grill and how even his parents had to queue up for his food.

19 Jan 2021 - 3:15PM
How to cook Peranakan cuisine, the easy way

In Nonya Cooking: The Easy Way, Terry Tan collates his mother’s culinary repertoire and makes the recipes accessible to contemporary cooks.

18 Jan 2021 - 12:43PM
How to make Thai fishcakes, or tod mun pla

This popular Thai dish uses unseasoned and plain fish paste to avoid being too salty or too bland.

14 Jan 2021 - 3:38AM
How Jamaican Rastafarianism turned a Spanish chef vegetarian, almost

Head chef of vegetarian restaurant Komune, Raul Tronco Calahorra changed his diet and lifestyle after trying Rastafarianism. His next goal is to go vegan.

12 Jan 2021 - 3:15PM
Why baking is the most pleasurable of all culinary branches

In the cookbook Warm Bread and Honey Cake, Gaitri Pagrach-Chandra talks about her love of baking and provides recipes for international breads, cakes and pastries.

11 Jan 2021 - 2:30AM
A recipe for churros: easy to make, dangerously easy to eat

If the only churros you’ve tried are the stick-straight frozen type, you’re in for a treat with the delicious home-made variety.

2 Jan 2021 - 2:57AM
How to make aebleskivers, the perfect New Year’s Day breakfast

While it takes a little time to perfect the technique behind these spherical Danish pancakes, there’s no denying that they are fun to make and eat.

30 Dec 2020 - 3:58AM
Escapism, blood and guts, local heroes: the best cookbooks of 2020

One chef’s hatred of life in Beijing inspired The Art of Escapism Cooking, while Butcher + Beast features all things meat, The Art of Kueh champions Singaporean sweets, and Add Oil celebrates and supports Hong Kong’s F&B industry.

22 Dec 2020 - 5:23AM
Chef came to Hong Kong on one condition – get more Michelin stars

After just eight months as culinary director at L’Envol at the St Regis Hong Kong, Olivier Elzer saw the restaurant awarded its first Michelin star. He is already working to earn a second.

21 Dec 2020 - 12:49PM
Tired of turkey? Try Korean pork belly bossam, instead

Not every holiday feast requires turkey – why not try pork belly bossam with radish and oyster kimchi as a flavourful alternative.

18 Dec 2020 - 6:48AM
Saving Singapore’s heritage sweets, one kueh at a time

In the cookbook The Way of Kueh, food writer Christopher Tan celebrates the communal activity of making kueh and provides recipes for sweet and savoury versions.

17 Dec 2020 - 4:13AM
How chef Angie Mar’s succeeds: food, hustling hard, playing the game

In the cookbook Butcher + Beast, the Chinese-American chef shares recipes from her meat-heavy menu – only some of which are achievable.

16 Dec 2020 - 3:40AM
How Hongkongers are leading the trend in less-sweet desserts

Ringo Chan, executive pastry chef at the Four Seasons Hotel Hong Kong, talks about creating the Christmas lobby display, cooking competitions and why cakes are getting less sugary.

15 Dec 2020 - 3:15PM
How to do Christmas like Fortnum & Mason

Although the introduction to Fortnum & Mason: Christmas & Other Winter Feasts is written by Tom Parker Bowles, it is full of accessible and affordable recipes fit for the festive season.

14 Dec 2020 - 2:30AM
How to make a white chocolate and green tea mousse cake

This delicious dessert is surprisingly light and not too sweet, and although it looks impressive it is easier to make than expected.

11 Dec 2020 - 1:15AM
For chef Tina Barrat, eating raw vegan food felt like flying

The French chef behind Hong Kong vegan restaurant MA … and The Seeds of Life says a healer made her feel like she was flying and raw vegan food gave her the same rush.

7 Dec 2020 - 12:15PM
How to make Sichuan pepper chicken, a Chiu Chow classic

Although Sichuan peppercorns are unusual in Chiu Chow cuisine, the fish sauce is a staple of the cuisine.

5 Dec 2020 - 6:20AM
The Hong Kong-born chef reinterpreting Shanghai cuisine

In the cookbook New Shanghai Cuisine, Jereme Leung reimagines classic dishes by introducing ingredients from around the world.

1 Dec 2020 - 10:45AM
Hong Kong’s reluctant celebrity chef: ‘I never planned to do TV’

Brazilian Rafael Gil, executive chef at W Hong Kong, on filming the Netflix show Final Table, experiencing culture shock in Singapore and raising the level of Spanish cuisine in Hong Kong.

30 Nov 2020 - 10:43AM