https://www.scmp.com/rss/326131/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com It’s nearly impossible to visit Chiang Mai and not find yourself at a food stall tucking into a bowl of the delicious Thai curry noodle dish khao soi. The bundle of soft yellow egg noodles sits in a subtly spiced curry broth, made velvety and slightly sweet thanks to a splash of coconut milk. The dish is most commonly served with braised tender chicken, beef, or (in non-halal versions) fried pork, and is topped off with deep-fried noodle strands for added crunch. Khao soi is always accompanied... https://www.scmp.com/lifestyle/food-drink/article/3009144/where-find-chiang-mais-best-khao-soi-famed-curry-noodle-soup?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3009144/where-find-chiang-mais-best-khao-soi-famed-curry-noodle-soup?utm_source=rss_feed Fri, 10 May 2019 00:45:03 +0000 Theresa Yiu, founder of Hong Kong food brand Dashijie, is frying radish cake in a canteen in the offices of food and beverage company Maxim’s Group on a recent winter morning. It doesn’t take long before the aroma starts to attract a crowd. Yiu launched Dashijie in 2009, starting with three items that are popular around Lunar New Year – radish cake, sticky rice cake and water chestnut pudding – and selling them at City’super. Over Lunar New Year 2010, she sold 10,000 of them. Yiu was raised in a... https://www.scmp.com/magazines/post-magazine/food-drink/article/2184436/why-chinese-new-year-puddings-hong-kong-brand?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/2184436/why-chinese-new-year-puddings-hong-kong-brand?utm_source=rss_feed Sat, 02 Feb 2019 03:00:00 +0000 David Lai is one of Hong Kong’s best loved local chefs. After graduating from the University of California, Berkeley, he began his culinary training, gaining experience in the Bay Area at Masa’s (since closed) and the Ritz-Carlton, San Francisco. He returned home in 2003 to help open Spoon by Alain Ducasse, at the Inter­Continental Hong Kong and later opened a string of restaurants: Bistronomique (sold), Kushiyaki Beco (closed) and On Lot 10 (also closed). He currently owns intimate French... https://www.scmp.com/magazines/post-magazine/food-drink/article/2135233/hong-kongs-favourite-chef-opens-about-his-taste?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/2135233/hong-kongs-favourite-chef-opens-about-his-taste?utm_source=rss_feed Thu, 01 Mar 2018 09:50:38 +0000 Known to his followers as a gourmet extraordinaire, K.C. Koo is an inexhaustible well of energy. He published his first restaurant review on openrice.com in 2000 and has since become one of Hong Kong’s most prolific food critics. In 2010, at the age of 40, he left the world of finance, where he had worked for 18 years, and dedicated his life to food, or, specifically, to preserving and promoting Hong Kong’s fading culinary traditions, contributing to publications such as Weekend Weekly, Sing Pao... https://www.scmp.com/magazines/post-magazine/food-drink/article/2134063/top-hong-kong-food-blogger-gives-us-peek-his?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/2134063/top-hong-kong-food-blogger-gives-us-peek-his?utm_source=rss_feed Wed, 21 Feb 2018 05:04:54 +0000 It is close to 11am on a weekday and already many of the items at the newly opened Bakehouse have sold out. Lines have started to form again at the rustic brick facade – the first round starts at 8am – but “not to worry”, says founder Grégoire Michaud, “I’ve saved you two croissants.” The Wan Chai bakery has only been open for three weeks. It did not take long for people to notice; at weekends, they sell 700 croissants a day. Usually there is nothing left at the end of the day. Five traditional... https://www.scmp.com/lifestyle/food-drink/article/2131414/hot-croissants-hong-kong-french-bakery-veterans-open?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/2131414/hot-croissants-hong-kong-french-bakery-veterans-open?utm_source=rss_feed Fri, 02 Feb 2018 00:03:40 +0000 From across the street, you can smell it. The warm, buttery aroma of freshly baked bread wafts out of the bakery windows and lingers in the crisp autumn air. “Office workers in the area often follow the scent into the building,” Peter Keung Chi-sum, executive director of Heung Heung Food Products, says with a chuckle. “We don’t make much from these individual sales but, of course, we won’t turn anyone away.” WATCH: Meet the physics graduate who became an artisan baker Keung, together with his... https://www.scmp.com/magazines/post-magazine/food-drink/article/2128655/how-hong-kong-bakery-hit-big-time-during-sars?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/2128655/how-hong-kong-bakery-hit-big-time-during-sars?utm_source=rss_feed Fri, 19 Jan 2018 03:00:00 +0000 In 1949, Luk Kam-lee migrated from China’s Zhejiang province to Hong Kong in search of a better life. In the years after his arrival, he sold roasted melon seeds and five-spiced beans from a hawker cart parked outside Tsuen Wan’s Grand Theatre, later establishing Shanghai Luk Kam Kee grocery shop, which opened in two locations before settling on Chuen Lung Street, in about 1980. Luk continued to sell seeds and beans, as well as pastries and dried fruit. Custom­ers at the shop were allowed to... https://www.scmp.com/magazines/post-magazine/food-drink/article/2125916/son-hong-kongs-king-melon-seeds-keeps-family?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/2125916/son-hong-kongs-king-melon-seeds-keeps-family?utm_source=rss_feed Thu, 28 Dec 2017 23:16:31 +0000