https://www.scmp.com/rss/329631/feed Terence Lau has spent most of his adult life wandering in and out of Asia's food capitals trying to discover new things to eat. Currently based in Shanghai, he's been asked by one of his friends, "All he does is talk about where to eat—does he have any other interests?" en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Wong Kar-wai’s seminal masterpiece In the Mood for Love debuted 20 years ago, but when he first conceived of the film, it was supposed to be a movie about food. Widely considered his magnum opus, Wong’s film uses muted colors and half-heard conversations through doorways, windows, and over the phone to tell the story of two lonely neighbors, Mr. Chow (Tony Leung) and Mrs. Chan (Maggie Cheung), in 1960s Hong Kong. Slowly, they come to realize that their spouses are having an affair... https://www.scmp.com/culture/wong-kar-wai-mood-love-was-supposed-be-movie-about-food/article/3088012?utm_source=rss_feed https://www.scmp.com/culture/wong-kar-wai-mood-love-was-supposed-be-movie-about-food/article/3088012?utm_source=rss_feed Mon, 08 Jun 2020 08:18:59 +0000 Step into any old-school Western restaurant in Hong Kong, and you’ll be presented with a course menu that usually offers three things: a steak, dinner roll, and choice of soup. Those soups are almost uniformly two options: cream or borscht, known in Chinese as 罗宋汤, literally “Russian soup.” Growing up in Hong Kong, I never thought to question how a Ukrainian peasant soup ended up on menus half a world away. It was one of those things that just was, which is to say, borscht was as Hong Kong as... https://www.scmp.com/food/how-russian-borscht-became-hong-kong-staple/article/3000268?utm_source=rss_feed https://www.scmp.com/food/how-russian-borscht-became-hong-kong-staple/article/3000268?utm_source=rss_feed Tue, 27 Nov 2018 13:39:30 +0000