https://www.scmp.com/rss/330654/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Tender, slightly sweet and rich with a large quantity of butter and eggs, brioche is a delicious, indulgent bread. The dough also makes an excellent, somewhat unusual crust for tarts. It is a lovely dough to handle – because it has so much fat, it is silky smooth. Fig and raspberry tart with pistachio frangipane and a brioche crust Search out SAF instant yeast with a gold, white and blue label: it is made specifically for doughs that contain a fairly high amount of sugar. The butter for the... https://www.scmp.com/magazines/post-magazine/food-drink/article/3175390/how-make-fig-and-raspberry-tart-brioche-crust?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3175390/how-make-fig-and-raspberry-tart-brioche-crust?utm_source=rss_feed Mon, 25 Apr 2022 20:15:13 +0000 All it takes for inspiration to take hold is a spark. Whether that inspiration leads to something simple like a wardrobe choice or a lifelong pursuit and successful career – that is a combination of circumstance and personal choice. For Rin Horiuchi, winner of the Best Pastry Chef award from 100 Top Tables 2022, becoming a chef was the furthest thing from his mind when he was growing up in Japan. “Both my parents were office workers. That’s what I always thought I would be when I grew up,” he... https://www.scmp.com/magazines/style/leisure/article/3172424/why-tirpses-rin-horiuchi-hong-kongs-best-pastry-chef-100?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3172424/why-tirpses-rin-horiuchi-hong-kongs-best-pastry-chef-100?utm_source=rss_feed Wed, 30 Mar 2022 23:40:10 +0000 Cake-lovers now have one more name to add to their list of must-try shops with the launch of Royal Delights, a new premium pastry brand run by Royal Hotels Hong Kong that has just opened its first bricks-and-mortar shop on the first floor of Mikiki Mall in San Po Kong. First-time customers should not miss the signature Alice in the Wonderland-themed pastry series. Taking inspiration from the renowned children’s novel, the series represents the brand’s effort in brightening up the busy life of... https://www.scmp.com/magazines/good-eating/article/3159457/good-eating-edit-royal-delights-new-pastry-brand-royal-hotels?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3159457/good-eating-edit-royal-delights-new-pastry-brand-royal-hotels?utm_source=rss_feed Mon, 13 Dec 2021 03:30:20 +0000 Netflix’s reality series, School of Chocolate, offers a refreshing take on culinary competitions – and has a charming and talented host to boot. Amaury Guichon, 30-year-old French chocolate artist, has become the most-followed pastry chef on social media and is world-famous for his fascinating works of edible art sculpted from chocolate. School of Chocolate, as the show’s title suggests, is more like a school than a cutthroat competition. The participants, who are chefs, entrepreneurs,... https://www.scmp.com/magazines/style/leisure/article/3159225/who-netflixs-school-chocolate-host-amaury-guichon-charming?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3159225/who-netflixs-school-chocolate-host-amaury-guichon-charming?utm_source=rss_feed Fri, 10 Dec 2021 22:00:23 +0000 The banana split is a fun, crowd-pleasing dessert that isn’t just for children. The secret to a sophisticated, grown-up interpretation is to keep it relatively austere: if you use too many ingredients, such as the traditional strawberry, vanilla and chocolate ice creams and their corresponding sauces, the flavours get muddled. Banana splits with butterscotch ice cream, sugar-and-spice pecans and dulce de leche Dulce de leche is a popular ingredient that was traditionally made by simmering cow’s... https://www.scmp.com/magazines/post-magazine/food-drink/article/3149759/archives-how-make-banana-splits-grown-ups?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3149759/archives-how-make-banana-splits-grown-ups?utm_source=rss_feed Thu, 23 Sep 2021 17:15:19 +0000 Tuesday marks the Mid-Autumn Festival, a time when Chinese people worldwide feast on mooncakes and sip tea while gazing at the harvest moon. Mooncakes get their name because, traditionally, they were made in a circular shape, to symbolise the moon; the salted egg yolks found in many varieties also represent the moon. If mooncakes are not to your liking, egg tarts make a good substitute. They are easy to make, especially if you use commercial puff pastry, but if possible, use the type made with... https://www.scmp.com/magazines/post-magazine/food-drink/article/3148928/how-make-macau-style-portuguese-egg-tarts?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3148928/how-make-macau-style-portuguese-egg-tarts?utm_source=rss_feed Thu, 16 Sep 2021 17:15:21 +0000 When it comes to splurging on the most expensive culinary extravagances known to mankind, one would naturally expect to get the rarest of ingredients, artfully plated in one of the world’s top restaurants. Few serious foodies would expect something like a humble hamburger or a modest milkshake to command gourmet price brackets. However, over the last few years, a handful of inventive chefs have upscaled and embellished some of the most common comfort foods, elevating them beyond the humdrum high... https://www.scmp.com/magazines/style/leisure/article/3142961/worlds-most-expensive-fast-food-us200-french-fries-new?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3142961/worlds-most-expensive-fast-food-us200-french-fries-new?utm_source=rss_feed Thu, 29 Jul 2021 04:06:39 +0000 I love cherries, and when I find really good ones in the market – the large, sweet and crunchy types – I eat them on their own. Often, though, the cherries are soft, and these I tend to use in dessert recipes. Double-chocolate cherry tarts These rich tarts have chocolate both in the crust (in the form of unsweetened cocoa powder) and in the kirsch-flavoured ganache. You can assemble them in advance, but I think they taste better when the ganache and cherry filling are warm. The chocolate crust... https://www.scmp.com/magazines/post-magazine/food-drink/article/3138415/how-make-double-chocolate-cherry-tarts-great-way?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3138415/how-make-double-chocolate-cherry-tarts-great-way?utm_source=rss_feed Thu, 24 Jun 2021 17:15:15 +0000 With the warmer weather, there is nothing better than cooling down with ice cream, and many restaurants in Hong Kong make their own in delicious flavours. Inside Hong Kong diva Rosamund Kwan’s splendid life “Ice cream is straightforward to make, especially if you have the right equipment,” says Hue Dining’s executive chef Anthony Hammel. “We use a Pacojet [micro-puréeing kitchen appliance] at Hue, which is essentially designed for making ice cream, and it allows us to churn ice cream serve by... https://www.scmp.com/magazines/style/leisure/article/3131035/which-hong-kong-restaurants-make-their-own-ice-cream-chefs?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3131035/which-hong-kong-restaurants-make-their-own-ice-cream-chefs?utm_source=rss_feed Mon, 26 Apr 2021 01:00:11 +0000 I was well aware of the dispute between China and Italy over which country “invented” pasta, but I didn’t know until reading Ices Italia (2007) that the argument extended to which of the two first came up with ice cream. In the introduction, author Linda Tubby writes about the different ice cream legends. “One tale talks of the Venetian traveller and writer, Marco Polo, bringing the concept of frozen ices back to Italy from China. It is said, but hotly disputed, that he observed the Chinese... https://www.scmp.com/magazines/post-magazine/food-drink/article/3125747/china-vs-italy-forget-pasta-which-country-first?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3125747/china-vs-italy-forget-pasta-which-country-first?utm_source=rss_feed Sun, 21 Mar 2021 18:30:08 +0000 Years ago, when Taiwanese couple Chou Pei-yi and Huang Teng-wei were vacationing in Thailand, some fellow travelers asked them about Taiwan’s iconic foods. They were stumped. The question had been nagging at them. They had just taken a cooking class and wanted to set up something similar in Taiwan.   “We started listing out some famous night market snacks,” Huang says, “like beef noodle soup, braised pork over rice, soup dumplings, and bubble tea.” But none of the dishes really resonated with... https://www.scmp.com/food/taiwan-kueh-rice-cake-new-year/article/3115945?utm_source=rss_feed https://www.scmp.com/food/taiwan-kueh-rice-cake-new-year/article/3115945?utm_source=rss_feed Sun, 03 Jan 2021 01:00:19 +0000 Pineapple cakes in Taiwan are like fruit cakes in the West. They’re both ostentatiously packaged and often given as gifts. You rarely buy them to eat yourself, let alone make them. But we did, at a cafe just outside of Taipei that specializes in a pineapple cake made with a local ingredient called maqaw. Pineapple cake’s Chinese name, 凤梨酥 fenglisu, means “pastry of good fortune and happiness.” But in English, the word “cake” is a misnomer. It’s more like a tart made with a shortcake pastry... https://www.scmp.com/food/how-to-make-taiwan-famous-pineapple-cake/article/3023413?utm_source=rss_feed https://www.scmp.com/food/how-to-make-taiwan-famous-pineapple-cake/article/3023413?utm_source=rss_feed Mon, 19 Aug 2019 08:11:25 +0000 Pineapple buns are a staple in Chinese bakeries around the world. Despite the name, the bun contains no pineapple. Rather, its crunchy, golden-brown top is thought to resemble the look and texture of a pineapple’s epicarp. Firm on the outside with a sweet, crumbly crust, and soft on the inside, it is a messy but delightful eat. Many Hong Kong cafes offer a buttered variant with a slab of butter inside, though the bun can also be filled with shredded coconut, custard cream, red bean paste, and... https://www.scmp.com/food/hong-kong-pineapple-bun-origins/article/3012653?utm_source=rss_feed https://www.scmp.com/food/hong-kong-pineapple-bun-origins/article/3012653?utm_source=rss_feed Fri, 31 May 2019 11:16:48 +0000 The Goldthread team has traveled all over China this year, sampling some of the best food the country has to offer, and one thing we’ve noticed is a growing appetite for very pretty and photogenic food. It’s not too different from the Instagram-driven food crazes of the West. But in China, the app effect is far greater. For example, Dianping, a user-generated food review site that doubles as a food delivery service, is now the largest on-demand delivery platform in the world. And almost every... https://www.scmp.com/food/instant-hot-pot-ice-cream-puppies-and-other-chinese-food-trends-you-might-have-missed-2018/article/3000361?utm_source=rss_feed https://www.scmp.com/food/instant-hot-pot-ice-cream-puppies-and-other-chinese-food-trends-you-might-have-missed-2018/article/3000361?utm_source=rss_feed Thu, 27 Dec 2018 09:38:29 +0000 These treats will satisfy your sweet tooth. https://www.scmp.com/story/8-quintessential-dim-sum-desserts-illustrated/article/3000261?utm_source=rss_feed https://www.scmp.com/story/8-quintessential-dim-sum-desserts-illustrated/article/3000261?utm_source=rss_feed Fri, 23 Nov 2018 08:52:53 +0000 Meet May Chow, the young Hong Kong native modernizing her city’s cuisine through her innovative restaurants concepts, Happy Paradise and Little Bao. May was born in Hong Kong but raised in Canada and found a way to reconnect with her roots through food. In this video, she shows us how she makes sourdough egg waffles, a signature dish of her restaurant, Happy Paradise, that’s inspired by nostalgia for a beloved Hong Kong street snack. Written by: Sierra Chiao Featuring: May Chow Produced by:... https://www.scmp.com/videos/sourdough-egg-waffle-chefs-plate-ep-3/article/2164118?utm_source=rss_feed https://www.scmp.com/videos/sourdough-egg-waffle-chefs-plate-ep-3/article/2164118?utm_source=rss_feed Thu, 13 Sep 2018 11:42:02 +0000 Grass jelly is a popular dessert in Asia, typically served with syrup or honey over it. It’s usually black, but on our travels in Shenzhen, we found this unusual green grass jelly. What makes it green? They’re both made from the same plant, called Chinese mesona, but the difference is that the green version is made with fresh leaves. The black version—what most kids grew up eating—is made with dried leaves. The cooking process, though, is more or less the same. Watch the video to see how grass... https://www.scmp.com/videos/we-found-grass-jelly-it-wasnt-black-once/article/2163066?utm_source=rss_feed https://www.scmp.com/videos/we-found-grass-jelly-it-wasnt-black-once/article/2163066?utm_source=rss_feed Thu, 06 Sep 2018 09:00:33 +0000