Food & Drink
Elevate tamagoyaki - Japanese ‘grilled egg’ with the addition of fish roe, shiso leaf and cheese.
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.
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.
Also known as gul guk bap, the best thing about this delicious dish is that it only takes 20 minutes to make it.
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.
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.
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.
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.
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.
With its chocolate pastry, gooey caramel filling and rich glaze, this dessert recipe is worth its (pinch of) salt.
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.
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.
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!’
Craving hotpot? Korea’s shared beef and mushroom version, is not as much hassle as the Chinese dish – and involves less washing up.
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.
In Nonya Cooking: The Easy Way, Terry Tan collates his mother’s culinary repertoire and makes the recipes accessible to contemporary cooks.
This popular Thai dish uses unseasoned and plain fish paste to avoid being too salty or too bland.
Head chef of vegetarian restaurant Komune, Raul Tronco Calahorra changed his diet and lifestyle after trying Rastafarianism. His next goal is to go vegan.
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.