Susan Jung’s fried quais with shichimi togarashi and orange zest makes an excellent finger food. Photo: Jonathan Wong

Fancy finger foods: how to make fried quail and globe artichoke – no knife and fork necessary

  • Delicious dishes do not dictate that you use utensils – sometimes it’s just as satisfying to eat with your hands
  • Try Susan Jung’s fried quails with shichimi togarashi and orange zest and globe artichokes with aioli
Topic |   Susan Jung's recipes

TOP PICKS

Susan Jung’s fried quais with shichimi togarashi and orange zest makes an excellent finger food. Photo: Jonathan Wong
READ FULL ARTICLE
Susan Jung’s colourful chicken with black bean sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make chicken with black bean sauce: Cantonese classic gets a colourful makeover

  • The popular dish is often served with overcooked vegetables and chewy meat
  • Susan Jung’s recipe shows how to make a much-better version at home
Topic |   Susan Jung's recipes

TOP PICKS

Susan Jung’s colourful chicken with black bean sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee
READ FULL ARTICLE