Food & Drink
Quick and easy, this recipe uses butter and sugar to give the prawns a rich, attractive shine.
A childhood of competing in adrenaline-fuelled sporting events proved fundamental for the innovative, self-taught Slovenian chef.
Founder of Humid with a Chance of Fishballs, Virginia Chan, appears on the Netflix show Restaurants on the Edge and says her company aims to show guests another side of the city.
Instead of fish cakes, use quail’s eggs or even tofu for this easy-to-make stir-fried meal.
Luis ‘Chele’ Gonzalez, chef-owner of Manila’s Gallery by Chele, has helped pioneer a Philippine movement that champions national produce over imported goods.
In the cookbook, Angelo Comsti finds new recipes and regional variations on familiar dishes.
All proceeds from the evening will go to Beyond Foundation, a Hong Kong charity that supports children with special needs.
Recognition from Michelin ‘is so important for a little restaurant in the middle of nowhere’, says Antonia Klugmann.
Embrace the strong flavour of the Asian condiment – if you can get beyond the smell.
Bricia Lopez’s cookbook, Oaxaca, focuses on home-style dishes from the cradle of Mexican cuisine.
Hong Kong bar Aqua Spirit is growing its own herbs to put a unique spin on Tanqueray’s gin range.
The dish comes in many forms, but Susan Jung’s finger-lickin’ version is grilled and baked in a spicy marinade and served with a lightly reduced sauce.
Liu Guo-zhu, the master chef of Wynn Macau’s two-Michelin-star Golden Flower restaurant, where he specialises in Tan family cuisine, talks about cooking for China’s late paramount leader.
The dish is a recreation of one featured on South Korean travel-reality show Kang’s Kitchen and can easily be made vegan by omitting the egg crepe.
The Venezuelan chef Ricardo Chaneton worked at Michelin-starred restaurants in Europe before coming to Hong Kong, where he recently opened his own restaurant, Mono, in Central.
Recipes from the Garden of Contentment, a bilingual work, in Chinese and English, was a labour of love for the Chinese-Canadian translator, Sean J.S. Chen, a scientist who located the original 18th century text to ensure accuracy.
Kakure’s executive sushi chef Kazunari Araki will hold a three-hour masterclass focusing on nigiri, maki and prawn tartare.
Traditionally made in winter to last until spring, these days, with ingredients available year-round, the fermented vegetables can be made anytime.
Vinho verde, or ‘green wine’ refers to young wine and should be consumed within a year of its vintage.