Food & Drink
Japanese-American food writer Sonoko Sakai shows how seasonal dishes can be adapted for any kitchen. Recipes include fresh soba noodles, koji-marinated salmon and Santa Maria-style tri tip beef with yakumi.
After cooking up a storm in Tokyo and London, itinerant sushi chef Mitsuhiro Araki has opened a branch of his eponymous restaurant in Tsim Sha Tsui’s Heritage 1881.
This finger food is the perfect way to kick off the party season, suitable for all but the most formal occasions.
Corelli has several Michelin stars under his belt and tattooed on his arm.
Make this doenjang chigae your own by adding more varieties of mushrooms for extra umami.
Antimo Maria Merone, the Naples-born executive chef of the one-Michelin-star 8 ½ Otto e Mezzo Bombana in Macau, went to business school before quitting to pursue his passion full time.
The 37-year-old owner and executive chef of one-Michelin-starred Krèsios, in Campania, Italy, was on the path to becoming a computer engineer, until he realised he could make way more with his culinary skills.
Adobo, pancit, sinigang, fried chicken, arroz caldo – how many, if any, of these dishes can be called Filipino food given their foreign culinary influences? The Food of the Philippines, by Reynaldo G. Alejandro, explores the nation’s rich cuisine.
Although it takes some time, this dish couldn’t be simpler – the trick is to double-dip the wings in the coating mixture.
From fiery Sichuan cuisine to hot South American dishes, pick whites with a fruity sweetness.
Luck, timing, hard work, a little talent and a lot of perseverance – these are the ingredients of his success, says Austrian-born chef who has cooked for a who’s who of stars and royalty since his early 20s in France.
This is not your regular quail dish. Although a little fiddly to prepare, the surprise inside makes this a great dish for a dinner party.
Singaporean Nicholas Chew of Bibo, a French fine-dining restaurant in Hong Kong, took an unconventional route into the kitchen. He tells us about learning from Michelin-starred Shane Osborn, and earning his own star.
Stir-fried onion with mustard seeds, curry leaf and chillies make a lovely contrast with the palate-cooling tomatoes.
The average South Korean aged over 20 drinks 87 bottles of soju a year, or 1½ bottles per week.
He wrote the book on bartending and counts Rupert Murdoch and Madonna among those he has served, but DeGroff originally wanted to be an actor, only giving up on that dream when he realised his talents lay elsewhere.
Jonny Amir, of Zest by Konishi, says the cocktail he devised is inspired by both the Milano-Torino and the Garibaldi.
‘I rediscovered the joy of cooking’ - chef recalls having career-defining moment while on a break to look after his daughters.
Increasing the amount of vegetables in the dish will not make it any less flavourful.