https://www.scmp.com/rss/303788/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Cantonese cuisine is never just about flavour and texture. Health and medicinal properties are often just as significant, which is why ingredients such as bird’s nest, turtle jelly and sea cucumber remain popular – though some question their health benefits and bemoan their blandness. Edwin Tang Ho-wang, of The Mira Hong Kong’s Cuisine Cuisine restaurant, is the latest chef to attempt to bridge this chasm and creates health-replenishing Chinese dishes that also appease the gourmet palate. A... https://www.scmp.com/magazines/post-magazine/food-drink/article/3262417/tcm-meets-fine-dining-hong-kong-restaurants-menu-dishes-prove-traditional-medicine-isnt-all-bitter?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3262417/tcm-meets-fine-dining-hong-kong-restaurants-menu-dishes-prove-traditional-medicine-isnt-all-bitter?utm_source=rss_feed Mon, 13 May 2024 04:45:09 +0000 Jessica Lee teaches yoga classes at Flex and Lemon Drop, as well as at the female-only gym Pherform. She believes in a healthy lifestyle but still indulges in the occasional treats. She tells us about where she goes for a healthy salad, a great bowl of noodles and to enjoy the best gin and tonic and vegetarian dinner on a night out with her friends. I don’t follow a diet and I am not a vegan/vegetarian, but I do try to balance my meals with a good amount of greens and some meat. I eat junk food,... https://www.scmp.com/lifestyle/food-drink/article/2135707/yoga-teachers-favourite-hong-kong-restaurants-mak-man-kee?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2135707/yoga-teachers-favourite-hong-kong-restaurants-mak-man-kee?utm_source=rss_feed Mon, 05 Mar 2018 05:00:15 +0000 Food has long been one of the things in my life which gives me pleasure, so I consider myself very lucky to have worked closely with numerous Michelin-starred and celebrity chefs, to be part of the F&B industry and inspired by the passion these epicurean geniuses have for cooking. I enjoy exploring new and interesting restaurants. But as a parent of a young child, I prefer to stay away from the busy Central hotspots, and go to restaurants that have accessible parking. My comfort food is Western... https://www.scmp.com/lifestyle/food-drink/article/2098105/fanny-so-gr8-leisure-concept-her-hong-kong-food-favourites?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2098105/fanny-so-gr8-leisure-concept-her-hong-kong-food-favourites?utm_source=rss_feed Tue, 13 Jun 2017 07:28:48 +0000 I was born in Vietnam to Chinese parents from Guangdong. When I was a kid, we obtained the refugee status to immigrate to the US. To make a living, I started my career as a cook in a restaurant kitchen, eventually opening Le Soleil in 1993. In the past decade, I have visited Hong Kong annually to update the menu at Le Soleil (3/F, The Royal Garden Hotel, 69 Mody Road, Tsim Sha Tsui East, tel: 2733 2033). Whenever I am here, I need to go to several local eateries to satisfy my cravings for Hong... https://www.scmp.com/lifestyle/food-drink/article/2092031/life-changing-moment-hong-kong-restaurant-california-chinese?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2092031/life-changing-moment-hong-kong-restaurant-california-chinese?utm_source=rss_feed Mon, 01 May 2017 09:30:30 +0000 This is my 13th year living in Hong Kong. My first dinner at Bo Innovation (shop 8, 1/F The Podium, J Senses,60 Johnston Road, Wan Chai, tel: 2850 8371) was particularly memorable. It was in 2009, sitting at the chef’s table with my wife, Kelly, and we were dazzled by the depth of the dishes and the stories behind them, told by the chefs themselves. I’ve enjoyed many meals there since with lots of visiting chef friends, and always left feeling exceptionally satisfied. My family and many of my... https://www.scmp.com/lifestyle/food-drink/article/2074692/favourite-hong-kong-restaurants-jaakko-sorsa-executive-chef?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2074692/favourite-hong-kong-restaurants-jaakko-sorsa-executive-chef?utm_source=rss_feed Tue, 28 Feb 2017 04:46:23 +0000 I am fond of places either with a casual, laid-back atmosphere or that can stimulate my creative vibe. I like coffee shops. Near my design studio, Production Q, is Brew Bros Coffee (Shop F2, LG/F, 33 Hillier Street, Sheung Wan, tel: 2572 0238). It is managed by a couple, and it’s my coffee refuelling station before I head back to my office. The husband knows exactly what I like and sometimes, if I don’t have enough cash, he just lets me pay on my next visit. This kind of neighbourhood bonding... https://www.scmp.com/lifestyle/food-drink/article/2051808/favourite-hong-kong-restaurants-bossini-heiress-queenie-rosita?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2051808/favourite-hong-kong-restaurants-bossini-heiress-queenie-rosita?utm_source=rss_feed Mon, 05 Dec 2016 09:18:56 +0000 I believe in giving myself the best possible option when it comes to food and beverage. If I want a bowl of wonton noodles, I would single out the place that does the best job. My top priority is fresh ingredients. I love to share my culinary discoveries with those around me. Part of my job takes me searching the globe for unique or artisanal products with history and heritage for our company properties. This is a pleasure, as I have done this on my own for many years. Some of my much-loved... https://www.scmp.com/lifestyle/food-drink/article/2018649/world-travellers-best-best-hong-kong-food-guide?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2018649/world-travellers-best-best-hong-kong-food-guide?utm_source=rss_feed Mon, 12 Sep 2016 10:00:15 +0000 Like many people, I am obsessed with food. To most people, Korean food means fiery dishes, barbecued meat, jap chae noodles, bibimbap, chicken pot and soup; but in fact not all Korean dishes are spicy. Last December, I opened my first overseas branch of Jinjuu (UG/F, California Tower, 32 D’Aguilar Street, Lan Kwai Fong, tel: 3755 4868).Jinjuu’s concept is very different – it doesn’t exist anywhere else. I want to show the world that Korean restaurants can be hip, cool, fashionable and sexy. Hong... https://www.scmp.com/lifestyle/food-drink/article/1998552/favourite-hong-kong-restaurants-celebrity-chef-judy-joo?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/1998552/favourite-hong-kong-restaurants-celebrity-chef-judy-joo?utm_source=rss_feed Thu, 04 Aug 2016 04:04:58 +0000 What sparked your interest in food? "I lived in Hong Kong when I was 10 to 12 years old and still have amazing memories of dining in Lei Yue Mun and eating all those live seafood dishes. I lived in Japan for four years and we enjoyed great cream puffs, green tea and cakes there. While I was attending university in Australia, I visited a farm three times a week. I am fortunate to have had these experiences, which shaped me into the versatile chef I am today, capable of designing a restaurant menu... https://www.scmp.com/magazines/post-magazine/food-drink/article/1935645/singapore-chef-janice-wong-new-hong-kong-venture?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/1935645/singapore-chef-janice-wong-new-hong-kong-venture?utm_source=rss_feed Fri, 15 Apr 2016 04:30:00 +0000 I run my studio in Prince Edward, a district with an eccentric mix of people, local culture and authentic eats clustered within a short radius. Although I kind of grew up eating Aussie meat pies or fish and chips, I still love nostalgic Chinese cuisine the most. Just like arts, I prefer food that is carefully prepared with enthusiasm and craftsmanship. Due to different class schedules, I tend to have no fixed time slots for my breakfast, lunch or dinner. That’s why it is terrific that I can walk... https://www.scmp.com/lifestyle/food-drink/article/1933979/favourite-hong-kong-restaurants-danny-liu-australian-raised?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/1933979/favourite-hong-kong-restaurants-danny-liu-australian-raised?utm_source=rss_feed Wed, 06 Apr 2016 08:45:30 +0000 Quality of service, freshness, and cleanliness are top of my list when eating out. I enjoy meat a lot and am always on the hunt for good cuts. My comfort foods are dim-sum and pizza. A good burger works, too. I eat dim sum at Ding Dim 1968 (14D Elgin Street, SoHo, tel: 9698 1968), pizza at Motorino (14 Shelley Street, SoHo, tel: 2801 6881), and burgers from The Butchers Club Deli (Unit A-B, 16/F Shui Ki Industrial Building, 18 Wong Chuk Hang Road, Aberdeen, tel: 2884 0768). Dim sum is definitely... https://www.scmp.com/lifestyle/food-drink/article/1860363/favourite-hong-kong-restaurants-benjamin-cox-belgian-beer-and?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/1860363/favourite-hong-kong-restaurants-benjamin-cox-belgian-beer-and?utm_source=rss_feed Wed, 23 Sep 2015 04:15:03 +0000 What is your food philosophy? "When you are young, you eat to live. When you are old, you live to eat. A balanced lifestyle and diet is [the philosophy] I live by. Fish and vegetables are essential on my plate. But as a chef I want to take people on a journey of different flavours, blending French and Asian cuisines. My beef is prepared using French techniques. When I cook fish the sauce is very light - a light flavour is elegant. I don't use MSG or heavy soy-based sauces. My food must be simple... https://www.scmp.com/magazines/post-magazine/article/1848559/chef-justin-quek-making-21-birthday-dinners-lee-kuan-yew?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/article/1848559/chef-justin-quek-making-21-birthday-dinners-lee-kuan-yew?utm_source=rss_feed Sat, 15 Aug 2015 15:34:25 +0000 I am a South African who grew up along the coast near farming communities, so food was always fresh, served in big portions with an abundance of red meat and seafood. I like simplicity and honesty in the food I eat. To start a working day or when I have a coffee break I go to Bespoke (Manhattan Place, 23 Wang Tai Road, Kowloon Bay, tel: 2670 6830), a small coffee shop near our office. It's friendly, run by the owner, and serves good coffee. For a two- to three-person business lunch my first pick... https://www.scmp.com/magazines/48-hours/article/1845518/favourite-hong-kong-restaurants-mieles-richard-green?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1845518/favourite-hong-kong-restaurants-mieles-richard-green?utm_source=rss_feed Wed, 05 Aug 2015 14:45:00 +0000 I am the kind of chef who goes to the 10-seater places in Tokyo. In Singapore, when we go out to eat we just sit down and ask the chefs to recommend what we should have because they know best. I was the culinary consultant when Whisk opened at the Mira Hotel before. I enjoy Chinese cuisine and have visited many famous ones in Hong Kong. Mott 32 (B/F, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, tel: 2885 8688) is a place I adore. The ambience is great with an appealing Asian... https://www.scmp.com/magazines/48-hours/article/1820594/favourite-hong-kong-restaurants-chef-justin-quek?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1820594/favourite-hong-kong-restaurants-chef-justin-quek?utm_source=rss_feed Thu, 18 Jun 2015 02:15:00 +0000 You come from a family of medical practitioners. What made you decide to become a chef? "All the men in my family are good cooks and everyone is involved in the kitchen work, but I am the first chef. My parents separated when I was young. Whenever I saw my mother and grandmother, I was asked to help out in the kitchen. I liked this enough that I decided to become a chef. It is a pleasure, not a job. I began my training at 14. In Italy, during the first five years of culinary school, you learn... https://www.scmp.com/magazines/post-magazine/article/1815683/interview-grand-hyatt-chef-alessandro-cozzolino-dim-sum?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/article/1815683/interview-grand-hyatt-chef-alessandro-cozzolino-dim-sum?utm_source=rss_feed Sat, 06 Jun 2015 15:18:05 +0000 At Tate, I regularly modify my menu and like to incorporate seasonal Japanese ingredients. Japanese suppliers have the utmost respect for nature's offerings. As a result, Japanese cuisine is one of my favourites. Tenku RyuGin (101/F International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, tel: 2302 0222) is my first pick for an excellent meal. The chefs cleverly present old-style recipes with fashionable twists and great attention to detail. The seasonal ingredients used in the dishes... https://www.scmp.com/magazines/48-hours/article/1798068/tate-dining-room-chef-vicky-laus-favourite-hong-kong-restaurants?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1798068/tate-dining-room-chef-vicky-laus-favourite-hong-kong-restaurants?utm_source=rss_feed Wed, 20 May 2015 15:00:30 +0000 I am an Irishman who grew up in the Middle East and my family lived and travelled all over the world, so I have tried interesting food and new cuisines since I was little. Depending on the outlets, I like to take things as they are and to not be critical or not judge anything at the beginning by my [own] culinary experience. I like Asian food, especially street food, but I also enjoy eating at Joel Robuchon's fine-dining restaurants. The key is to balance everything. The past couple of years in... https://www.scmp.com/magazines/48-hours/article/1755298/cathal-kielys-favourite-hong-kong-restaurants?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1755298/cathal-kielys-favourite-hong-kong-restaurants?utm_source=rss_feed Wed, 08 Apr 2015 09:00:45 +0000 For me, what distinguishes a good dining experience from a great one is the company. I work a lot, so it's important I enjoy myself when I'm out. I don't have much time, so I have to find quick and convenient places for a bite during or after work. I love Chinese dumplings and fried wonton, so I head to Northern Dumpling Yuan (401-403 Lockhart Road, Causeway Bay, tel: 3488 6110) for their excellent Beijing and Shandong dumplings. I may grab a late-night snack of Thai beef salad, pad thai, or... https://www.scmp.com/magazines/48-hours/article/1690079/principals-jonay-armas-shares-his-favourite-hong-kong?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1690079/principals-jonay-armas-shares-his-favourite-hong-kong?utm_source=rss_feed Wed, 28 Jan 2015 15:42:25 +0000 I grew up in Toronto thinking that the Canadian style of Chinese food was the real deal, until I started living here and realised just how different and diverse the cuisine is. I like food with different textures, such as hot and sour soup. But a simple bowl of handmade wonton noodles, dumplings, shrimp roe with pomelo skins, and mixed beef giblets at Wing Wah Noodle Shop (89 Hennessy Road, Wan Chai, tel: 2527 7476) can win my heart. That's why you can find me eating food at hole-in-the-wall... https://www.scmp.com/magazines/48hrs/article/1650975/i-know-place-christopher-keung-head-chef-mic-kitchen?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1650975/i-know-place-christopher-keung-head-chef-mic-kitchen?utm_source=rss_feed Wed, 03 Dec 2014 14:30:45 +0000 When I dine out, some things are important to me: friendly, professional, knowledgeable servers and a great atmosphere, with enchanting music, lighting and the proper temperature. I can't resist Si Sun Fast Food 's (1A Whampoa Street, Hung Hom, tel: 2362 1279) palm-sized, hamburger that comes with ketchup, mayo and a slice of cheese. It beats an American burger anytime, especially as it costs less than HK$20. Italian and Japanese are my two favourite cuisines. At Da Domenico (25 Tung Lo Wan... https://www.scmp.com/magazines/48hrs/article/1629152/i-know-place-cherry-lo-bma-catering-management?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1629152/i-know-place-cherry-lo-bma-catering-management?utm_source=rss_feed Wed, 05 Nov 2014 16:00:45 +0000 We started our company because, back in 2008, there were hardly any casual restaurants using local organically grown ingredients. We want to bring local farmers together with local consumers. To me, organic food and locally grown ingredients are very important for our health and the health of our planet. I find that going to an organic farm in Hong Kong and making friends with farmers, learning from them about growing food and the benefits of eating organic vegetables and fruits, is the best way... https://www.scmp.com/magazines/48hrs/article/1613745/i-know-place-todd-darling-co-founder-integrated-hospitality?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1613745/i-know-place-todd-darling-co-founder-integrated-hospitality?utm_source=rss_feed Wed, 15 Oct 2014 14:30:30 +0000 The quality of the food, and value for money, are two things that make an excellent meal, and that's what I look for. Depending on the occasion, a pleasant environment is sometimes a factor, too. I go for all types of food, from basic to fashionable. I have been working in Shanghai for eight years now, where I operate my Spanish restaurant chain. I am busy launching Tomatito tapas bar (2/F 99 Taixing Lu, Shanghai, tel: +86 21 6259 8671). The gastronomic scene in Shanghai is not as developed as... https://www.scmp.com/magazines/48-hours/article/1590999/i-know-place-willy-trullas-moreno-founder-el-willy-fun-fb-group?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1590999/i-know-place-willy-trullas-moreno-founder-el-willy-fun-fb-group?utm_source=rss_feed Wed, 17 Sep 2014 15:45:00 +0000 When I dine out with family and friends I go to familiar eateries, and Dynasty Restaurant (3/F Renaissance Harbour View Hotel, 1 Harbour Road, Wan Chai, tel: 2584 6971) is one such place. Its barbecued pork with honey sauce is the best in Hong Kong. Zhe Jiang Heen (2/F and 3/F Kiu Fu Commercial Building, 300-306 Lockhart Road, Wan Chai, tel: 2877 9011) serves time-honoured Zhejiang cuisine. The chefs prepare authentic dishes such as marinated turnips, bamboo shoots, pork belly and salted pork... https://www.scmp.com/magazines/48-hours/article/1559113/i-know-place-paul-kwok-ceo-1957-co-restaurant-group?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1559113/i-know-place-paul-kwok-ceo-1957-co-restaurant-group?utm_source=rss_feed Wed, 30 Jul 2014 15:00:00 +0000 My father was an avid collector of 20th-century Chinese ink-brush paintings, so I grew up visiting museums and artists' studios. And I visited a lot of amazing hotels and restaurants while travelling with my parents. This was mindboggling for a kid, and the result is that I look for places where chefs are passionate about their food, no matter how "street" or posh it is. A dai pai dong can be just as good and interesting a culinary experience as a Michelin-quality restaurant. Growing up in a... https://www.scmp.com/magazines/48-hours/article/1552057/i-know-place-alan-lo-press-room-group-chooses-his-favourite?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1552057/i-know-place-alan-lo-press-room-group-chooses-his-favourite?utm_source=rss_feed Wed, 16 Jul 2014 15:18:53 +0000 I adore Hong Kong-style comfort food. This is reflected in Lab Made's signature flavours: custard bun, Chinese purple rice dessert and Hong Kong crispy toast. For a no-frills meal in a hurry, I run the few steps from our Brown Street outlet to Cheung Sing (24 King Street, Tai Hang, tel: 2890 9129), where my favourite crispy fried chicken leg and four treasures (sausage, fried egg, pork chop and ham) mixed with instant noodles are always there waiting for me. I have indefinable feelings towards... https://www.scmp.com/magazines/48-hours/article/1531650/i-know-place-ronnie-cheng-co-founder-lab-made?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1531650/i-know-place-ronnie-cheng-co-founder-lab-made?utm_source=rss_feed Wed, 18 Jun 2014 14:56:50 +0000 When did you decide to become a chef? "I was eight when I knew I wanted to become a chef. I didn't know why at that time, and until I was 14, I was going out and smoking and being a bad boy. Since I started working in the kitchen my life has changed. There is the sexy side and glamorous side of being a well-known chef. But it's tough work for chefs in small restaurants. We want to tell young chefs, if they were bad at school, it doesn't mean they would be bad in life." You've been the chef of a... https://www.scmp.com/magazines/post-magazine/article/1494390/qa-michelin-three-stars-chef-yannick-allen-talks-french?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/article/1494390/qa-michelin-three-stars-chef-yannick-allen-talks-french?utm_source=rss_feed Sat, 26 Apr 2014 15:07:43 +0000 My husband and I have lived in Hong Kong for nearly four years, and we eat out two or three times a week, mostly on weekends. When dining out, I don't have any special standards, other than the normal expectations of good service, fresh food and a delicious meal. One of my favourite places for delicious dim sum is Luk Yu Tea House (24 Stanley Street, Central, tel: 2523 5464). It is best to go either mid-morning or after lunch as it gets extremely busy during lunch time, and it's hard to get a... https://www.scmp.com/magazines/48-hours/article/1483968/i-know-place-katie-hawinkels-founder-gift-box?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1483968/i-know-place-katie-hawinkels-founder-gift-box?utm_source=rss_feed Wed, 16 Apr 2014 14:45:15 +0000 Michele Senigaglia is the chef-patron of Spasso Italian Restaurant & Bar in Empire Centre, Tsim Sha Tsui East   I was born in Venice, and I have been residing in Hong Kong since November 30, 2008. Last year we moved Spasso from its original Harbour City site closer to the waterfront area. I put together a new menu, which is essentially an abbreviated version of the old Spasso menu, focusing more on quality rather than quantity. The suckling pig with Sardinian myrtle leaves, and penne "Jerome"... https://www.scmp.com/magazines/48hrs/article/1459343/i-know-place-venetian-born-chef-michele-senigaglia?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1459343/i-know-place-venetian-born-chef-michele-senigaglia?utm_source=rss_feed Wed, 02 Apr 2014 14:45:15 +0000 Chan Chun-wai is a veteran travel, food and lifestyle writer and columnist   I like to support social enterprises, and one of my favourite places is Tung Wah Group of Hospitals' iBakery Gallery Café (Tamar Café at Tamar Park, Admiralty, tel: 2352 2700). Some of the workers there are patients recovered from mental illness. They have been trained to cook, and this enables them to make a living on their own. My favourite dish is pasta with fresh pesto sauce. The herbs are grown on the roof of one... https://www.scmp.com/magazines/48hrs/article/1454165/i-know-place-columnist-and-writer-chan-chun-wai?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1454165/i-know-place-columnist-and-writer-chan-chun-wai?utm_source=rss_feed Wed, 26 Mar 2014 15:35:29 +0000 Quim Márquez is owner of El Quim de la Boqueria in Barcelona and culinary consultant of Quemo in Wan Chai   Last year marked the 25th anniversary for El Quim in La Boqueria Market. No words can describe how happy I am. My book, which documents my life story and the 25-year history of the Mercat de Sant Josep de la Boqueria, has been published in four languages. And with the opening of Quemo in Hong Kong, 2013 proved to be an incredible year for me. Hong Kong is fantastic in terms of the... https://www.scmp.com/magazines/48hrs/article/1407784/i-know-place-restaurateur-quim-marquez-has-taste-real-thing?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1407784/i-know-place-restaurateur-quim-marquez-has-taste-real-thing?utm_source=rss_feed Wed, 22 Jan 2014 15:05:19 +0000 I have been living in Hong Kong for four years. My two business partners and I opened the first La Rotisserie a year ago in Sheung Wan. Our business is based on our childhood memories of eating home-made roasted chicken. In Hong Kong people generally think French food is expensive. We try to show how delicious and inexpensive everyday French food can be. I love cooking at home and having dinner parties, but lots of the food I enjoy I don't know how to cook. Therefore, half of my weekends are... https://www.scmp.com/magazines/48hrs/article/1391113/i-know-place-marie-ranc-la-rotisserie-loves-asian-and-french-food?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1391113/i-know-place-marie-ranc-la-rotisserie-loves-asian-and-french-food?utm_source=rss_feed Tue, 31 Dec 2013 19:15:30 +0000 Nelson Amorim is executive chef of Casa Lisboa Portuguese Restaurant in Central   My elder brother has had a strong influence on me. He started in this industry when he was 13 years old and is now working in a Michelin two-star restaurant in Portugal called Vila Joya (Estrada da Galé, 8200-416 Albufeira, Algarve, tel: +351 289 591 795). I paid great attention to my brother when he was cooking, especially doing the desserts. He allowed me to experiment with new recipes and different cooking... https://www.scmp.com/magazines/48hrs/article/1379892/i-know-place-executive-chef-nelson-amorim-selects-his-top-eateries?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1379892/i-know-place-executive-chef-nelson-amorim-selects-his-top-eateries?utm_source=rss_feed Wed, 18 Dec 2013 13:30:30 +0000 Chung Hoi Shing (aka DM Chung) is a wedding and still life photographer   My job has me shooting in different venues, and as each job's location varies, I am flexible about where to get my meals. I don't cook, so dining out is a daily need. I am a foodie who loves scrumptious food, but I don't judge dishes based on expensive ingredients and high prices. My mood controls my stomach. If I go back to the same place, it's usually because of the food, not because I know the staff or the owners. I... https://www.scmp.com/magazines/48hrs/article/1374609/i-know-place-photographer-chung-hoi-shings-favourite-food-stops?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1374609/i-know-place-photographer-chung-hoi-shings-favourite-food-stops?utm_source=rss_feed Wed, 11 Dec 2013 14:30:45 +0000 How did you become a chef? "My father taught me about food, especially ingredients. It is really just all about ingredients. "I started working doing front of house service at restaurants but always wanted to cook. At 25, I decided to take the leap by working in the kitchen, to make some good money. I took an inspirational trip to France in 1984 and ate at many Michelin-star restaurants, including one by Alain Ducasse in Paris. It was cheaper to eat at three-star restaurants in Paris than... https://www.scmp.com/magazines/post-magazine/article/1367128/qa-neil-perry?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/article/1367128/qa-neil-perry?utm_source=rss_feed Sat, 30 Nov 2013 14:58:24 +0000 Shigeru Tanigawa is the executive chef of Inagiku at IFC, by the Four Seasons hotel in Central   My journey to becoming a chef began when I started working in French and Japanese restaurants. I chose to be a Japanese chef after being inspired by a television series. My culinary principles can be summed up in three words: maintain, break, separate. “Maintain” means one must follow the original rules. “Break” refers to breaking the borders. “Separate” is the final stage, when a chef can... https://www.scmp.com/magazines/48hrs/article/1356771/i-know-place-chef-shigeru-tanigawa-shares-his-dish-list?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1356771/i-know-place-chef-shigeru-tanigawa-shares-his-dish-list?utm_source=rss_feed Wed, 20 Nov 2013 14:29:47 +0000 I started cooking with my mother at a very young age. I was curious and loved to watch her cook, and she was happy to pass on her culinary skills. My father encouraged me to become a professional cook. In school I studied the basics of Spanish and international cuisines, and managing a restaurant. I've been here for three and a half years and I think Hong Kong lives up to its reputation as a food paradise. My comfort food is still Spanish - it doesn't matter whether it's traditional or... https://www.scmp.com/magazines/48hrs/article/1313898/i-know-place-chef-jesus-pascual?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1313898/i-know-place-chef-jesus-pascual?utm_source=rss_feed Wed, 25 Sep 2013 16:00:00 +0000 Yoshiko Hariu is the co-founder of Spark Studios, which specialises in cooking classes for children   My business partner Virginia Ngai and I founded Spark Studios this year. The idea was to give children a convenient, private place to unleash their creativity and improve their English while learning how to cook. We want to teach children a skill that will be useful to them later in life. I never received any professional culinary training. I learned to cook from my mother and grandmother. Food... https://www.scmp.com/magazines/48hrs/article/1309123/i-know-place-yoshiko-hariu?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1309123/i-know-place-yoshiko-hariu?utm_source=rss_feed Wed, 18 Sep 2013 16:00:00 +0000 I have been in Hong Kong for almost a year. I am half Japanese and half European - German and Irish - and grew up in San Diego, California. Although my dad was born and raised in the US, we always had rice for dinner. On Christmas and New Year we are also quite Japanese, with plates of tempura shrimp, sushi and fried chicken wings on our table. Our beloved family eatery is a meat place called Fuddruckers in San Diego, and that's where I got interested in cooking meat. I am a latecomer to... https://www.scmp.com/magazines/48hrs/article/1295586/i-know-place-grand-hyatt-steakhouses-patrick-shimada?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1295586/i-know-place-grand-hyatt-steakhouses-patrick-shimada?utm_source=rss_feed Wed, 14 Aug 2013 16:00:00 +0000 What was it like growing up in a family that safeguarded Qing dynasty imperial recipes? "My father was a math professor and my mother a doctor. [Our family was] serious about food, even during the difficult times of the Cultural Revolution. The recipes at Family Li Imperial Cuisine were passed down from my great-grandfather, who worked under Empress Cixi. At the beginning my sisters and I just helped our parents in the kitchen. As we grew older we started cooking on our own. When I was young my... https://www.scmp.com/magazines/post-magazine/article/1294705/qa-ivan-li-xiaolin?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/article/1294705/qa-ivan-li-xiaolin?utm_source=rss_feed Sat, 10 Aug 2013 16:00:00 +0000 Ngai Hong-kin is the chef de cuisine of Sha Tin 18 Chinese restaurant at the Hyatt Regency hotel in Sha Tin "I grew up in a big family of eight kids. I loved eating dim sum, especially steamed vegetable dumplings, glutinous rice rolls and marinated pig's ears that my mother made. Life was tough so my six brothers and I became chefs for one reason: the job was among the highest paid at the time. I've worked in Taiwan, the mainland and Japan. My most memorable meal was eating wild salmon sashimi... https://www.scmp.com/magazines/48hrs/article/1281148/i-know-place-ngai-hong-kin-chef?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1281148/i-know-place-ngai-hong-kin-chef?utm_source=rss_feed Wed, 17 Jul 2013 16:00:00 +0000 Fung shui master Pius Chan hosts a television show and consults for international luxury brands   "I work independently so most of the time I eat by myself. Occasionally, I get a nice dinner with my high-end clients. Fine dining is best enjoyed with a group of people or friends. For sashimi and special items from Japan, I head to Sushi Kuu (1/F Wellington Place, Central, tel: 2971 0180). I love Chinese-style crispy chicken and for that I go to Fung Shing Restaurant in Causeway Bay (30 Leighton... https://www.scmp.com/magazines/48hrs/article/1265978/i-know-place-pius-chan-fung-shui-master?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1265978/i-know-place-pius-chan-fung-shui-master?utm_source=rss_feed Wed, 26 Jun 2013 16:00:00 +0000 Cara Grogan is a model and co-owner of The Genie Concept juice bar   "My dad is from Switzerland so drinking wine is a big family thing. Food and wine mean celebration to us. I am also Australian so I'm a pretty good wine drinker, but I don't drink that much any more as I am quite healthy these days. I have been detoxing for years and during my travels I experienced the juice bars in London, which is where I got the idea for Genie Concept (Universal Building, 5-13 New Street, Sheung Wan, tel:... https://www.scmp.com/magazines/48-hours/article/1260938/i-know-place-cara-grogan-model?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1260938/i-know-place-cara-grogan-model?utm_source=rss_feed Wed, 19 Jun 2013 16:00:00 +0000 Bonnae Gokson is the founder of Sevva, C'est La B and Ms B's Cakery   "I was raised in a large home with my dad's siblings and their families. For meals we would normally gather in our casual family room, eating different Chinese and Western dishes. When we had guests, we would serve them a big feast of our house favourites in our formal dining room, which could hold 48 people. When we get together for dinner, my family loves to go to Chariot Club (3/F-4/F Melbourne Plaza, 33 Queen's Road,... https://www.scmp.com/magazines/48-hours/article/1239913/i-know-place-bonnie-gokson?utm_source=rss_feed https://www.scmp.com/magazines/48-hours/article/1239913/i-know-place-bonnie-gokson?utm_source=rss_feed Wed, 22 May 2013 16:00:00 +0000 Judy Yu is the president of Carsac Limited, a luxury goods distributor   "In the past I focused on food with intense and heavy flavours. But as I grow older, I appreciate the original and pure taste of ingredients. I am adventurous and love to try new restaurants. My current preferred dim sum place is the Canton Deli in Harbour City (3/F, Gateway Arcade, 17 Canton Road, Tsim Sha Tsui, tel: 2613 9889). My favourite is the barbecued pork pineapple bun. Most of the time I dine at fancy restaurants... https://www.scmp.com/magazines/48hrs/article/1229328/i-know-place-carsac-president-judy-yu?utm_source=rss_feed https://www.scmp.com/magazines/48hrs/article/1229328/i-know-place-carsac-president-judy-yu?utm_source=rss_feed Wed, 08 May 2013 16:00:00 +0000 How did you get into the sweet life? 'When I turned 16 I decided to skip university and attended the Singapore national culinary school for two years. Then I worked hard to save S$10,000 to pay for [further] education, taking art courses at the Nanyang Academy of Fine Arts, learning air brushing, painting, sculpture, window displays. I worked and received art training simultaneously. I started kitchen training in 1985 and discovered that my petite frame prevented me from carrying out... https://www.scmp.com/article/973090/cherish-finden?utm_source=rss_feed https://www.scmp.com/article/973090/cherish-finden?utm_source=rss_feed Sat, 09 Jul 2011 16:00:00 +0000