Food & Drink
Chinese Feasts & Festivals describes in detail how to make dishes traditionally served at Chinese festivals such as Lunar New Year.
This Lunar New Year dish, meant to bring prosperity, is a mix of fresh and dried ingredients, and many alternatives can be substituted if you can’t find them in the shops.
Landmark Mandarin Oriental Hong Kong culinary director Richard Ekkebus tells Bernice Chan how he educates staff to reduce waste and how he made two-Michelin-star Amber’s menu 75 per cent plant-based.
Korean monks and nuns ‘prepare food in sincere devotion and mindfulness’, and you can too with the recipes in Korean Temple Food – With Gratitude for Life and Prayers for Peace.
Food containers, water bottles, shower caps, toothbrushes – hotel guests can get through heaps of plastic in 21 days. We find out if anything can be done to cut it down.
Mapo tofu is easy to convert into a vegetarian dish and mushrooms add to its texture so much you won’t miss the meat.
A late bloomer at Le Cordon Bleu cookery school in Paris, chef Gabriel Chung tells Bernice Chan about 17-hour days, swapping restaurant kitchens for private catering, and how he got into pickling and fermentation.
Yeung Koon-yat rose from extreme poverty to found his Forum Restaurant in Hong Kong in 1974. He explains what makes dried abalones so special, and how to cook them, in a 1998 book.
Japanese rice bowls – donburi – can have many toppings. Butadon has sliced pork belly and onions, topped with an egg yolk.
The subtle kick of chilli in the pastry for this tart comes from the butter – if you can’t find piment d’Espelette butter, you can easily make your own.
Milie Kim, the owner of 19 restaurants including Kim’s Bowl, Korea House and Kim’s Spoon, tells Bernice Chan about launching Korean fast food in Hong Kong and winning over her sceptical mother.
El Bulli founder Ferran Adrià writes the foreword to Disfrutar Vol. 1, a two-volume set written by the chefs behind two-Michelin-star Disfrutar restaurant in Barcelona. Expect recipes, stories and more.
Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.
Perfect roast pork must not be dry and the crackling has to be crispy – this recipe will ensure your rack of pork is cooked to absolute perfection.
Christophe Sapy, the French executive pastry chef at the Mandarin Oriental Hong Kong, tells Bernice Chan about learning from others and passing on his knowledge, and catering to a Thai princess.
Flashy decorations, snow-covered Christmas trees and Santa Claus – they’re part and parcel of the Hong Kong festive season now, but how did the city celebrate the Christian festival in the past?
The Official Downton Abbey Christmas Cookbook has plenty of extravagant dishes to suggest, and some have hardly changed in the past 100 years.
This is nothing like your English pork pie – it’s pretty, delicate and light. Serve it as a starter at a holiday meal or add it to your holiday buffet.
Kris Wong Ming-yin, the head chef at Wa-En Kappo in Sheung Wan, Hong Kong, tells Bernice Chan about perfecting his tempura skills and why he loves Japanese ingredients.
Award-winning author Caroline Eden’s beautiful and evocative book Black Sea is an inspiring account of a journey through a historic region – the recipes are a bonus.