Food & Drink

Recipe: how to master tamagoyaki Japanese omelette

Elevate tamagoyaki - Japanese ‘grilled egg’ with the addition of fish roe, shiso leaf and cheese.

25 Feb 2021 - 6:15AM
Climate change and steak don’t mix: why owners shut Blue Butcher in Hong Kong

Restaurateur and filmmaker Malcolm Wood on starting the Maximal Concepts group, and how making documentary movies about climate change altered his views about the food industry.

23 Feb 2021 - 12:15PM
How a Michelin-starred Hong Kong chef keeps standards high

Wong Wing-keung, the executive chef at the Mandarin Oriental’s Man Wah Cantonese restaurant, on making classic dishes, teaching younger cooks and keeping his kitchen in order.

22 Feb 2021 - 12:15PM
How to make Korean oyster, seaweed and rice soup

Also known as gul guk bap, the best thing about this delicious dish is that it only takes 20 minutes to make it.

19 Feb 2021 - 1:00AM
How Yotam Ottolenghi’s Plenty presents vegetarian dishes for all

The cookbook by the Israeli-English chef assembles recipes written for The Guardian newspaper as part of his column and draws on his experiences eating ‘real fruit and veg’ in the Middle East. 

18 Feb 2021 - 3:45PM
Poon choi’s humble Hakka origins and how the festive dish has evolved

Growing up in a Hakka village in Yuen Long, chef Cheung Hong-man celebrated Lunar New Year with a communal feast of poon choi, a dish he now serves at the Hyatt Regency Sha Tin.

9 Feb 2021 - 3:43PM
How to make vegan san choi bao for a Lunar New Year feast

Festive feasts feature foods that are said to bring wealth, luck and happiness, but all too often those who don’t eat meat are overlooked.

10 Feb 2021 - 11:45AM
The French winemaker who swapped champagne for sake

Seventh-generation vigneron Richard Geoffroy talks about giving up his role as chef de cave for Dom Pérignon to start his own sake brewery in Tateyama, Japan, in his 60s.

2 Feb 2021 - 4:48PM
A Day at elBulli: the Spanish restaurant’s legacy lives on

The 500-page book A Day at elBulli goes behind the scenes at the influential restaurant opened by molecular gastronomy chef Ferran Adria. While there are recipes within, they are often to difficult to attempt.

1 Feb 2021 - 2:30AM
How to make chocolate and salted caramel tarts

With its chocolate pastry, gooey caramel filling and rich glaze, this dessert recipe is worth its (pinch of) salt.

28 Jan 2021 - 2:31AM
Why three-Michelin-star Hong Kong chef does not use MSG

Chinese master chef Chef Kwong Wai-keung, of three-Michelin-star T’ang Court at The Langham Hong Kong hotel, talks about the importance of health, and why he’s a chef and not a policeman.

26 Jan 2021 - 3:15PM
The British chef giving savoury pies a new lease of life

Calum Franklin’s cookbook, The Pie Room, celebrates and elevated the humble pie, featuring recipes for classics such as beef Wellington, as well as more modern, international and vegetarian pies.

25 Jan 2021 - 1:15AM
How food brand Dashijie was the product of its founder’s retirement

After retiring from the IT industry at the age of 52, Theresa Yiu studied Cantonese cooking under cookbook author Pearl Kong Chen, who saw something special and encouraged her to ‘just do something!’

22 Jan 2021 - 2:56PM
How to make Korean hotpot, bulgogi jeongol

Craving hotpot? Korea’s shared beef and mushroom version, is not as much hassle as the Chinese dish – and involves less washing up.

22 Jan 2021 - 1:27AM
Why smoking meat gives Israeli chef Asher Goldstein sleepless nights

Chef and co-owner of Wan Chai restaurants Francis and Mr Brown, Asher Goldstein, talks about the thrill of the grill and how even his parents had to queue up for his food.

20 Jan 2021 - 11:07AM
How to cook Peranakan cuisine, the easy way

In Nonya Cooking: The Easy Way, Terry Tan collates his mother’s culinary repertoire and makes the recipes accessible to contemporary cooks.

18 Jan 2021 - 12:43PM
How to make Thai fishcakes, or tod mun pla

This popular Thai dish uses unseasoned and plain fish paste to avoid being too salty or too bland.

14 Jan 2021 - 3:38AM
How Jamaican Rastafarianism turned a Spanish chef vegetarian, almost

Head chef of vegetarian restaurant Komune, Raul Tronco Calahorra changed his diet and lifestyle after trying Rastafarianism. His next goal is to go vegan.

12 Jan 2021 - 3:15PM
Why baking is the most pleasurable of all culinary branches

In the cookbook Warm Bread and Honey Cake, Gaitri Pagrach-Chandra talks about her love of baking and provides recipes for international breads, cakes and pastries.

11 Jan 2021 - 2:30AM