Food & Drink
Jason Licker, who won the 2014 Iron Chef Thailand pastry edition, reveals why he quit eating desserts despite having a ‘massive sweet tooth’.
The classic cocktail, said to have been invented in Florence in 1919, is a simple mix of gin, vermouth and Campari in equal parts. Hong Kong bars are marking Negroni Week with special deals, meals and prizes.
An underrated cut of meat gets the star treatment in two dishes – Thai crispy pork neck and tonkatsu.
The origins of the dish are debatable but one thing is clear – it is full of flavour and texture, with crispy chicken skin, cabbage and cucumbers all giving it crunch.
Bongkoch ‘Bee’ Satongun, co-founder of the Paste restaurants in Bangkok and Luang Prabang, Laos, and Asia’s Best Female Chef of 2018, and her Australian chef husband, Jason Bailey, are determined to change the image of Thai food.
Tam Kwok Fung, the executive chef of Wing Lei Palace, at the Wynn Palace in Macau, talks about selecting the finest ingredients and sauces, and staying true to his native cuisine.
Despite declaring ‘This is not a tapas book’ on the cover, Tickets Evolution contains a number of recipes for tapas-style dishes.
Learn how to make Susan Jung’s take on popovers, complete with bacon, cheese and quail egg. Plus, an easy tapenade-based light bite that delivers on flavour.
In Shunju: New Japanese Cuisine, Takashi Sugimoto presents dishes served in his popular neighbourhood eatery.
The South African owner of Mosaic restaurant in Elandsfontein, near Pretoria, who was named best female chef at the 2017 Best Chef Awards, was forced to stop being vegetarian and tricked into shaving her head.
Delicious dishes do not dictate that you use utensils – sometimes it’s just as satisfying to eat with your hands.
The event assembles more than 50 gins from 32 big name and small batch distilleries, including three with a Hong Kong connection.
The word ‘Hennessy’ goes well in a song, says Maurice Richard Hennessy, eighth-generation member of cognac making family, of lyrics by the likes of Tupac, Drake and Snoop Dogg. ‘I’ve met quite a few rappers,’ he says.
Sherry Yard found conventional dessert cookbooks illogical, so she decided to write The Secrets of Baking.
The popular dish is often served with overcooked vegetables and chewy meat. Susan Jung shows how to make a much-better version at home.
The Australian restaurateur behind Hong Kong’s beloved but now closed M at the Fringe and M on the Bund, in Shanghai, reveals what it takes to succeed in the restaurant business and the challenges opening in China posed.
Henry Chung, who was one of the first chefs to introduce Hunanese cooking to America, gives recipes for red braised dishes and kung pao chicken among other delicacies.
Lose yourself in a sea of flavours in a special version of a Sichuan dish, which, originally, does not contain fish.
In 1975, after four years at The Peninsula, in Hong Kong, André Jaeger returned to Switzerland – with his wife-to-be – to take over his parents’ farmhouse restaurant, Fischerzunft. But running his own business was not easy.