Food & Drink

How cabbage became cool: chefs give lowly vegetable makeover

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.

22 Sep 2019 - 8:27PM
The Bangkok chef schooling Thais on their own cuisine

While other Bangkok chefs were importing ingredients, Thitid Tassanakajohn, of Michelin-starred Le Du, set up a network of local farmers and fishermen.

20 Sep 2019 - 5:37AM
How to cook fresh abalone – it is easier than you think

Readily available from seafood vendors, the hardest thing about this dish is slicing the abalone.

19 Sep 2019 - 8:00PM
The difference between Bourbon and Tennessee whiskeys

The two American whiskeys are similar in many ways, but there are crucial differences in production technique – and flavour.

18 Sep 2019 - 8:23PM
Chef who closed three-Michelin-star restaurant has never been busier

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.

17 Sep 2019 - 3:30PM
Edible insect snacks land in Hong Kong. Crickets, anyone?

Why French-born entrepreneur Lucie Somé wants Hongkongers to catch the insect-eating bug. ‘Edible insects are the future,’ she says.

16 Sep 2019 - 11:28AM
Philippines’ answer to sushi, kinilaw, quick and easy to make

Oily fish and raw shrimp are combined with palm or coconut vinegar and other seasonings in this take on the fresh Filipino dish.

18 Sep 2019 - 11:21AM
Bangkok-based French chef Vincent Thierry on why he left Hong Kong

‘After three years of three Michelin stars at Caprice, I became bored doing the same thing’

5 Sep 2019 - 6:00PM
How to make Chinese chicken curry – grandma’s recipe, with a twist

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.

10 Sep 2019 - 5:30PM
The fat-washed cocktails taking off in Hong Kong

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.

4 Sep 2019 - 12:41PM
How to make homestyle Sichuan-style pork belly

This cold, spicy dish also featuring thinly sliced cucumbers and chilli sauce makes for an interesting appetiser.

3 Sep 2019 - 2:13PM
‘I didn’t know how to be a TV chef’: Top Chef’s Nyesha Arrington

The Californian behind the now-closed Los Angeles restaurants Leona and Native reveals why being on Top Chef made her so uncomfortable.

28 Aug 2019 - 1:56AM
How to cook Korean Royal Cuisine: no chillies, no carrots, no onions

In Jewels of the Palace, Han Bok-ryeo, chair­woman of the Institute of Korean Royal Cuisine, recreates dishes from period drama Daejanggeum.

23 Aug 2019 - 8:45AM
The best croissants in the world? They’re made in Australia

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.

23 Aug 2019 - 5:25AM
Shabu-shabu salad – a cool Japanese dish for hot summer nights

Topped with a delicious sesame sauce, shabu-shabu salad is easy to make, refreshing and filling

28 Aug 2019 - 3:26PM
How Nusantara in Bali offers a true taste of Indonesia

Indigenous ingredients and dishes are what bring tourists and locals alike to this purveyor of authentic cuisine

20 Aug 2019 - 8:24AM
How an ‘eco-chef’ earned his green credentials

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.

19 Aug 2019 - 5:30PM
How to survive the apocalypse: cookbook’s end-of-days ideas

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.

17 Aug 2019 - 11:00PM
How to make glass noodles springy and not slippery

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.

21 Aug 2019 - 5:23PM