Food & Drink

Macau-born MasterChef finalist on ‘the best pork buns in the world’

‘When I was a kid we used to watch MasterChef together on TVB Pearl. Fast forward 15 years and I’m on the show!’ says Sandy Tang.

13 Jul 2020 - 3:31PM
How to make Vietnamese rice noodles with lemongrass chicken

This recipe for bun ga nuong offers a true taste of the country’s cuisine thanks to generous helpings of fresh herbs and greens.

11 Jul 2020 - 4:47AM
A brief history of American whiskey, bourbon and rye

High taxation in the civil war era, meant once-popular rye whiskey lost ground to cheaper alternatives, including ‘rotgut’ and, later, bourbon.

10 Jul 2020 - 1:52AM
Three of the best wines from California’s Donum estate

Two pinot noirs and a chardonnay from entrepreneur Allan Warburg’s beautiful, art-filled winery in Sonoma County

8 Jul 2020 - 10:28AM
Pastry chef Holger Deh on baking a cake for the king of Malaysia

The German has worked in kitchens around the world before taking the helm at the Rosewood Hong Kong’s patisserie. ‘I sweated blood and tears,’ he says of the time he had to bake a cake for the king’s birthday.

7 Jul 2020 - 8:45AM
Pomelo and shrimp salad - let the fruit be the star of the dish

Finding a good pomelo can be tricky, so when you do, make sure it takes the leading role.

3 Jul 2020 - 4:42AM
A country kitchen cookbook to see you through the pandemic

Written in 1979, Notes from a Country Kitchen by Jocasta Innes covers all the preserving, baking and other make-it-yourself essentials home cooks have rediscovered amid Covid-19 lockdowns.

30 Jun 2020 - 3:15PM
Sláinte! The finest whiskies from the Scottish Highlands

A tour of the Highlands’ distilleries, from accessible Tullibardine to the world’s most expensive single malt – a US$1.9 million Macallan.

29 Jun 2020 - 10:32AM
Chinese food is ‘not all lo mein and General Tso’s chicken’, America

Lucas Sin was just 16 when he opened his first pop-up restaurant in an abandoned Hong Kong factory. Today, he runs Junzi, a ‘fast-casual’ chain of northern Chinese restaurants in New York and Connecticut.

27 Jun 2020 - 8:51PM
A three-layer chocolate cake recipe for people you love – or need to impress

This labour-intensive chocolate cake with salted caramel, praline and caramelised hazelnuts is worth the effort.

27 Jun 2020 - 1:35AM
Why Finnish chef Eric Räty developed his very own XO sauce

Chef of the two-Michelin-star Arbor restaurant in Hong Kong became curious about XO sauce after moving to the city, and began making his own version.

22 Jun 2020 - 2:45PM
Chinese cuisine has evolved, not always for the better

In The Chinese Gourmet, food critic and writer William Mark explores the history and outside influences present in Chinese food today.

21 Jun 2020 - 1:15PM
Bar snack recipes: chicken wings and grilled oysters

These nifty nibbles are a far cry from the greasy, over-salted small dishes served in pubs, but that doesn’t mean they aren’t delicious.

20 Jun 2020 - 2:15AM
Dance beats and dried catfish at African cooking class in Hong Kong

Music accompanies a Congolese cooking workshop at the Africa Centre in Tsim Sha Tsui, where the cuisines Hong Kong cooks can learn span the African continent.

18 Jun 2020 - 3:32PM
Why a chef adjusted a recipe 20 times to please the Macanese palate

The Mauritian executive pastry chef at the Grand Hyatt Hong Kong talks about what it’s like to cook for 3,500 cruise ship passengers and how she adapts desserts to her guests’ tastes.

15 Jun 2020 - 3:00PM
How to make Vietnamese stuffed squid with minced pork

Once you’ve cleaned and prepped the squid, which can be a little fussy, this dish doesn’t take long to make.

13 Jun 2020 - 2:00AM
Inside a Hong Kong bar inspired by a temple, a teahouse

The bar offers a portal to the past in Mong Kok. Founder Laszlo Raphael explains how the brewery worked with designer Alex Cheng King-hang, of Heed Studio, to transform a tiny corner shop into a space rooted in tradition.

10 Jun 2020 - 5:11PM
‘I thought I should sell insurance’: the challenges of a Hong Kong chef

Menex Cheung worked his way up from washing vegetables to cooking for China’s leaders. He now heads the kitchen at Hong Kong’s China Tang, but he almost gave it all up at an early age.

9 Jun 2020 - 11:30AM
More than milk and honey: the true diversity of Israeli cuisine

Recipes in Joan Nathan’s 2001 cookbook, The Foods of Israel Today, reflect the global influences of Israeli food.

8 Jun 2020 - 2:00PM