Food & Drink
Kimchi, sauerkraut, coleslaw, Buddha’s delight – cabbage is a staple ingredient for much of the world, largely because it is cheap and plentiful. Today award-winning chefs rave about its versatility and texture, and have reinvented the vegetable.
While other Bangkok chefs were importing ingredients, Thitid Tassanakajohn, of Michelin-starred Le Du, set up a network of local farmers and fishermen.
Readily available from seafood vendors, the hardest thing about this dish is slicing the abalone.
The two American whiskeys are similar in many ways, but there are crucial differences in production technique – and flavour.
He has since opened two restaurants and has at least three more in the pipeline, as well as squeezing in a four-hand event at Haku, in Tsim Sha Tsui.
Why French-born entrepreneur Lucie Somé wants Hongkongers to catch the insect-eating bug. ‘Edible insects are the future,’ she says.
Oily fish and raw shrimp are combined with palm or coconut vinegar and other seasonings in this take on the fresh Filipino dish.
‘After three years of three Michelin stars at Caprice, I became bored doing the same thing’
Curry is served all over the world, and versions made in Hong Kong or Japan vary greatly from those served in India. Food writer Susan Jung says the dish reminds her of her childhood in the United States.
Inspired by the Old Fashioned, bars such as the PDT speakeasy in Central and Mr Brown in Wan Chai are using bacon fat and butter in a time-honoured ‘new’ drinks fad.
This cold, spicy dish also featuring thinly sliced cucumbers and chilli sauce makes for an interesting appetiser.
The Californian behind the now-closed Los Angeles restaurants Leona and Native reveals why being on Top Chef made her so uncomfortable.
In Jewels of the Palace, Han Bok-ryeo, chairwoman of the Institute of Korean Royal Cuisine, recreates dishes from period drama Daejanggeum.
One-time Formula One aerodynamicist Kate Reid turned her technical skills from the racetrack to the French pastries, and the results are ‘the prototype for all others’, according to chef Yotam Ottolenghi.
Topped with a delicious sesame sauce, shabu-shabu salad is easy to make, refreshing and filling
Indigenous ingredients and dishes are what bring tourists and locals alike to this purveyor of authentic cuisine
Christophe Hay, the chef and owner of the two-Michelin-star La Maison d’à Côté restaurant, in Bois, France, talks about the challenges he faced in America and how earning Michelin stars made him cry.
Among the recipes for soap and other essentials from the chef-owners of Montreal’s Joe Beef restaurant are those that show respect for where food comes from.
When it comes to fen si, or cellophane noodles, soup broths can make them difficult to eat with chopsticks, but these ‘dry’ dishes offer an alternative.