Food & Drink
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.
At 37, the Top Chef France winner who previously ran a two-Michelin-starred restaurant in Paris, says she is ready for a new challenge
Despite gaining popularity in recent years, the distilled spirit has been around in various forms for millennia.
The owner of Gaia restaurant lived in London and New York before moving to Hong Kong in 1993. He talks about an embarrassing Christina Onassis underwear incident and how attitudes towards homosexuality have changed.
Master cheese ager and co-owner of Les Frères Marchand in France, Patrice Marchand, grew up eating cheese with every meal. He almost took a job in Phuket, Thailand, until his brothers made an offer he couldn’t refuse.
Many people are turned off by the mucilaginous vegetable, but when cooked right, it can be crisp and crunchy.
Herbivores and carnivores alike will love this meat-free dish, which eschews the usual shredded chicken and uses tofu and edamame.
Eleanor Ford, London-based author, talks about discovering the breadth of Asian cuisine in Hong Kong, returning to Indonesia where she grew up, and the fear of being accused of cultural appropriation.
Warmer weather has already had an impact on the flavour profile of popular wines, such as New Zealand’s Marlborough sauvignon blanc.
With Hong Kong going nuts for her vegan fare, Mayse Artisan Bakery founder brings meat-free fast food to the masses. ‘It’s for anyone who likes good food and music with friends’.
Junghyun Park of New York restaurants Atomix and Atoboy reveals how he is elevating Korean food.
This light, summery dish topped with a mild-tasting white fish and myeongnan-jeot, or mentaiko in Japanese, is ideal for the warmer months.
A$16 million McLaren Vale landmark contains a wine-tasting room, restaurant and Alternative Realities Museum.
Prepare it just the way you like it by adjusting the ingredients and spice levels to suit your tastes.
In 1990, restaurateur Monique Siu – whose father’s family came from Guangdong and whose mother was German-Danish – opened Zefiro, with a game-changing menu of local, seasonal food.
Famous for the high-quality beef he serves at his Tokyo restaurant, Yakiniku Jumbo, Norimitsu Nanbara opened his first overseas branch in Hong Kong a year ago.