Chef André Jaeger, whose years in Hong Kong working at The Peninsula proved formative for his career in Europe. Photo: Winson Wong

Swiss chef André Jaeger on his Hong Kong years and why he had to leave even though he loved it

  • In 1975, after four years at The Peninsula, in Hong Kong, the chef returned to Switzerland to take over his parents’ restaurant, Fischerzunft
  • But running his own business was not easy, and it wasn’t until he made some additions to the menu that things changed
Topic |   Food and Drinks

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Chef André Jaeger, whose years in Hong Kong working at The Peninsula proved formative for his career in Europe. Photo: Winson Wong
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Georgia Freedman with her cookbook on Yunnan food, Cooking South of the Clouds. Photo: Nora Tam

How an American food writer fell in love with China’s Yunnan province and its cuisine

  • As a student, Georgia Freedman went in search of Yunnan dish crossing-the-bridge noodles and discovered a different side of China
  • She returned to the southwestern province years later to live in Kunming and learn about the culture and cuisine
Topic |   Food and Drinks

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Georgia Freedman with her cookbook on Yunnan food, Cooking South of the Clouds. Photo: Nora Tam
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