Food & Drink
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.
In Nonya Cooking: The Easy Way, Terry Tan collates his mother’s culinary repertoire and makes the recipes accessible to contemporary cooks.
This popular Thai dish uses unseasoned and plain fish paste to avoid being too salty or too bland.
Head chef of vegetarian restaurant Komune, Raul Tronco Calahorra changed his diet and lifestyle after trying Rastafarianism. His next goal is to go vegan.
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.
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.
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.
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.
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.
Not every holiday feast requires turkey – why not try pork belly bossam with radish and oyster kimchi as a flavourful alternative.
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.
In the cookbook Butcher + Beast, the Chinese-American chef shares recipes from her meat-heavy menu – only some of which are achievable.
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.
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.
This delicious dessert is surprisingly light and not too sweet, and although it looks impressive it is easier to make than expected.
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.
Although Sichuan peppercorns are unusual in Chiu Chow cuisine, the fish sauce is a staple of the cuisine.
In the cookbook New Shanghai Cuisine, Jereme Leung reimagines classic dishes by introducing ingredients from around the world.
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.