https://www.scmp.com/rss/330313/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com While travelling has become more of a possibility these days, the pandemic-era rules and restrictions involved are still preventing many of us from going on holiday. But chef Olivier Elzer, the culinary director of two-Michelin-starred French restaurant L’Envol at The St. Regis Hong Kong, has just the solution. “Each dish has a different flavour, different aroma – I use spices from the Middle East, some produce from Japan, with French cooking techniques,” he says. “These days, it’s not so easy... https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3152176/lenvol?utm_source=rss_feed https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3152176/lenvol?utm_source=rss_feed Mon, 18 Oct 2021 00:00:13 +0000 As a child, Sicilian chef Angelo Aglianó used to look out at the Mediterranean Sea every morning as his fisherman father set off to work. Today, as the director of one-Michelin-starred Italian restaurant Tosca di Angelo at The Ritz-Carlton, Hong Kong, he can still be found gazing out over the water from the 102nd floor at the hotel where the restaurant sits. “The ocean is everything to me,” Aglianó says. “It gives me a sense of freedom; it is my source of inspiration.” When Aglianó turned eight... https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3149405/tosca-di-angelo?utm_source=rss_feed https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3149405/tosca-di-angelo?utm_source=rss_feed Thu, 23 Sep 2021 00:30:14 +0000 Having 40 years of cooking experience means that executive chef Jackie Ho Hong-sing of Cantonese restaurant Lai Heen at The Ritz-Carlton, Macau, started working on his craft when he was only 12 years old. His first job at that age was as a kitchen apprentice at a Chinese restaurant. Some industry veterans with that much experience might tend to get stuck in their ways, but that’s certainly not the case for Ho. The chef still maintains a playful element to his mastery, always daring to shake up... https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3147820/lai-heen?utm_source=rss_feed https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3147820/lai-heen?utm_source=rss_feed Thu, 09 Sep 2021 00:30:16 +0000 Chef Hung Chi-kwong says many of Cantonese cuisine’s traditional flavours are slowly waning. Hung has observed this personally over his 32-year culinary career, which he started by working as a kitchen assistant at a Cantonese restaurant in Causeway Bay at age 15. “Produce and ingredients have changed over time, so of course some of those flavors are now lost,” says Hung, who today helms one-Michelin-starred Rùn at The St. Regis Hong Kong. “They are difficult to replicate.” But Hung is... https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3146313/run?utm_source=rss_feed https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3146313/run?utm_source=rss_feed Thu, 26 Aug 2021 00:30:22 +0000 Growing up, executive Chinese chef Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong used to lend a hand at his parents’ dai pai dong, or street food stall, selling milk tea, sandwiches and other traditional Hong Kong breakfast delights. Tang vividly remembers how his father took great care to look sharp, dressing in a long-sleeved shirt and trousers even on hot days, and how extremely particular he was with the produce delivered to the stall daily. “If the materials... https://www.scmp.com/native/lifestyle/topics/fuelling-culinary-fire/article/3144636/man-ho?utm_source=rss_feed https://www.scmp.com/native/lifestyle/topics/fuelling-culinary-fire/article/3144636/man-ho?utm_source=rss_feed Thu, 12 Aug 2021 00:30:12 +0000 Many years ago, well before Paul Lau became known as the famously strict chef helming Michelin-starred restaurant Tin Lung Heen at The Ritz-Carlton, Hong Kong, he was a kitchen apprentice keenly watching culinary masters at work. “No one taught me how to cook. I learned it from my own observations,” says Lau, who moved to Hong Kong from Guangzhou with his family at age 14. “At night, after all the chefs left the kitchen, I would practise cooking secretly. I would turn on the stove and fry the... https://www.scmp.com/native/lifestyle/topics/fuelling-culinary-fire/article/3142968/tin-lung-heen?utm_source=rss_feed https://www.scmp.com/native/lifestyle/topics/fuelling-culinary-fire/article/3142968/tin-lung-heen?utm_source=rss_feed Fri, 30 Jul 2021 06:09:46 +0000 https://www.scmp.com/news/article/3119789/privilege-pandemic-golf-influencer-sisters-and-more?utm_source=rss_feed https://www.scmp.com/news/article/3119789/privilege-pandemic-golf-influencer-sisters-and-more?utm_source=rss_feed Fri, 29 Jan 2021 08:50:21 +0000 More than 100 restaurants in Hong Kong have refused to serve diners from mainland China during the coronavirus outbreak, according to a human rights group that is warning firms against crossing the line into racial discrimination. The Society for Community Organisation found the businesses were posting messages online or displaying notices at their premises barring Mandarin speakers and non-locals, while secret shopper visits revealed mainlanders were being turned away. Richard Tsoi Yiu-cheong... https://www.scmp.com/society/more-100-hong-kong-restaurants-refuse-serve-customers-mainland-china-investigation-reveals/article/3073935?utm_source=rss_feed https://www.scmp.com/society/more-100-hong-kong-restaurants-refuse-serve-customers-mainland-china-investigation-reveals/article/3073935?utm_source=rss_feed Fri, 06 Mar 2020 09:53:39 +0000 Some restaurants in Hong Kong have appointed employees as so-called hygiene ambassadors and installed table partitions in hopes of preventing the spread of the new coronavirus. The measures are also meant to make diners feel safe after members of a family were infected after sharing a meal of barbecue and hotpot, a dish where people cook and eat pieces of meat and vegetables by dipping them in a shared pot of hot broth. https://www.scmp.com/society/hong-kong-restaurants-fight-coronavirus-hygiene-ambassadors-and-table-partitions/article/3051547?utm_source=rss_feed https://www.scmp.com/society/hong-kong-restaurants-fight-coronavirus-hygiene-ambassadors-and-table-partitions/article/3051547?utm_source=rss_feed Thu, 20 Feb 2020 10:24:50 +0000 Two years ago, Bao Xiangyi quit school and worked as a waiter in a restaurant for half a year to support himself, and the 19 year-old remembers the time vividly. “It was crazy working in some Chinese restaurants. My WeChat steps number sometimes hit 20,000 in a day [just by delivering meals in the restaurant],” said Bao. The WeChat steps fitness tracking function gauges how many steps you literally take and 20,000 steps per day can be compared with a whole day of outdoor activity, ranking you... https://www.scmp.com/digital-life/people-dont-want-be-waiters-so-robots-are-stepping/article/3027504?utm_source=rss_feed https://www.scmp.com/digital-life/people-dont-want-be-waiters-so-robots-are-stepping/article/3027504?utm_source=rss_feed Mon, 16 Sep 2019 11:52:35 +0000