https://www.scmp.com/rss/510193/feed Betty Richardson is a writer and photographer who has lived in Shanghai and Hong Kong for more than a decade. A reader and speaker of decent Mandarin and ardent enthusiast of Chinese cuisine, she endeavors to uncover artisanal, traditional and exceptional local food in prose and pictures. en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com It’s not yet 9am, but Takashi Murakami is already grappling with life’s more stark realities, reckoning with the possibility of cognitive decline in his later years. “I tend to be depressed and can’t think of happy, good thoughts too much,” he tells me over a video call during his morning walk before heading to his studio in Saitama, just north of Tokyo. “The only time I feel comforted is when I’m making my own work.” Murakami barely needs an introduction, his visual language possibly the most... https://www.scmp.com/postmag/culture/article/3303117/global-artistic-powerhouse-takashi-murakami-reveals-his-highs-and-lows?utm_source=rss_feed https://www.scmp.com/postmag/culture/article/3303117/global-artistic-powerhouse-takashi-murakami-reveals-his-highs-and-lows?utm_source=rss_feed Sat, 22 Mar 2025 20:00:08 +0000 In the grand scale of Hong Kong’s time-honoured restaurants, where the most venerated are pushing 100 years old, a “mere” forty-something establishment might not seem particularly aged. However, compare Sang Kee, a 46-year-old restaurant, to its more contemporary counterparts, which are lucky if they have a shelf life of 10 years, and we are reminded that five decades of continuous patronage is a significant achievement. And all that in spite of – or perhaps thanks to – the fact that the menu... https://www.scmp.com/postmag/food-drink/article/3295589/enduring-appeal-46-year-old-hong-kong-restaurants-signature-congee?utm_source=rss_feed https://www.scmp.com/postmag/food-drink/article/3295589/enduring-appeal-46-year-old-hong-kong-restaurants-signature-congee?utm_source=rss_feed Wed, 22 Jan 2025 22:15:08 +0000 I was born in London, and my brother, Ed, came two years after. Two years later, we moved to Hong Kong, and I went to St Paul’s Co-ed, which was very academically challenging. My son goes there now, and in my opinion it’s tougher nowadays. Ed and I were active at school. We did well, having not had strict parents. Left to my own devices I had a very happy childhood. My relationship with my brother was very tight. My parents (the late businessman David Tang and former actress Susanna Cheung)... https://www.scmp.com/postmag/passions/article/3295174/victoria-tang-owen-her-famous-dad-and-starting-thirty30-creative-agency-her-husband?utm_source=rss_feed https://www.scmp.com/postmag/passions/article/3295174/victoria-tang-owen-her-famous-dad-and-starting-thirty30-creative-agency-her-husband?utm_source=rss_feed Wed, 22 Jan 2025 07:15:10 +0000 Awol Erizku has just arrived in Hong Kong, but he hits the ground running. This isn’t his first time exhibiting in Hong Kong, and talking to him you’d think he’s already been living here. The Ethiopian-born, New York-raised artist likes to explore the hiking trails, DJ at friends’ bars, and wander through Kowloon’s infamous Chungking Mansions. “There’s a friend of mine who would show me around, and he was instructed not to ever take me there. I was like, ‘We’re definitely going,’” Erizku laughs... https://www.scmp.com/postmag/culture/article/3289694/meet-awol-erizku-whose-quaquaversal-exhibition-brings-afro-centric-art-hong-kong?utm_source=rss_feed https://www.scmp.com/postmag/culture/article/3289694/meet-awol-erizku-whose-quaquaversal-exhibition-brings-afro-centric-art-hong-kong?utm_source=rss_feed Sun, 08 Dec 2024 02:00:19 +0000 Welcome back to our monthly series on where and what to eat in Shenzhen, covering a range of the most interesting, special, and unique offerings in China’s third-fastest-growing city. Last month we focused on Shenzhen’s many innovative restaurants with forward-thinking design. But modernity is only half the story when it comes to Chinese dining trends. This month we explore restaurants serving Chinese regional cuisines – from peppery Hunan food to elegantly seasoned Ningbo dishes and premium... https://www.scmp.com/lifestyle/food-drink/article/3287521/5-best-shenzhen-restaurants-regional-chinese-cuisines-sichuan-hunanese?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3287521/5-best-shenzhen-restaurants-regional-chinese-cuisines-sichuan-hunanese?utm_source=rss_feed Thu, 21 Nov 2024 10:15:07 +0000 Many of life’s sincerest pleasures are the simplest, such as the warm aroma of toasted rice wafting through the air, which is what meets us as we walk through the doors of Wing Hop Sing. Don’t be fooled by the austere appearance of its steel-clad exterior and workaday red plastic stools, this 53-year-old family-run restaurant serves perhaps the cosiest meal one can eat in Hong Kong: claypot rice. For Kitty Hui, one of the owners of Wing Hop Sing, the restaurant has been a fixture for virtually... https://www.scmp.com/postmag/food-drink/article/3287032/hong-kong-diner-thats-served-traditional-claypot-rice-1971?utm_source=rss_feed https://www.scmp.com/postmag/food-drink/article/3287032/hong-kong-diner-thats-served-traditional-claypot-rice-1971?utm_source=rss_feed Mon, 18 Nov 2024 09:45:07 +0000 Both sides of my family have lived in Hong Kong for multiple generations, with my children the fourth generation born here. I have an 89-year-old grandmother living in Repulse Bay, who now has 13 great-grandchildren aged between one and 10, all living in Hong Kong. My parents met when my mother was 17 years old, and were married the day after her 19th birthday. They had their wedding at The Verandah in Repulse Bay, where my husband and I also got married. Everyone welcome I feel extremely lucky... https://www.scmp.com/postmag/culture/article/3285104/how-former-bellhop-went-run-no-5-hotel-worlds-50-best-hotels-2024-upper-house-hong-kong?utm_source=rss_feed https://www.scmp.com/postmag/culture/article/3285104/how-former-bellhop-went-run-no-5-hotel-worlds-50-best-hotels-2024-upper-house-hong-kong?utm_source=rss_feed Mon, 04 Nov 2024 22:15:07 +0000 Change comes for all of us, in the end, and Hong Kong is no stranger to it. As those who grew up eating Cantonese food will know, for all the nostalgia, time-honoured technique and tradition, the foods that were once commonplace slip further and further away from current tastes until finally they are no longer seen. So how can a 100-year-old restaurant expect to survive in a city where dining trends seem to be constantly changing? The owners of Lin Heung Lau believe it can be the exception to... https://www.scmp.com/postmag/food-drink/article/3282855/lin-heung-lau-rises-again-how-100-year-old-teahouse-upholds-traditions-while-adapting-times?utm_source=rss_feed https://www.scmp.com/postmag/food-drink/article/3282855/lin-heung-lau-rises-again-how-100-year-old-teahouse-upholds-traditions-while-adapting-times?utm_source=rss_feed Thu, 24 Oct 2024 09:56:27 +0000 For Hong Kong residents looking for somewhere new to enjoy food and fun without the need to travel far, Shenzhen has emerged as a convenient playground. The city was once considered a backwater, but then a tech and industrial boom changed everything. Many of China’s young, upwardly mobile professionals flooded into the city, leading to a population boom and a relatively low average age among its now 17 million inhabitants – just 32.5 years, according to data from 2020. This has resulted in a... https://www.scmp.com/lifestyle/food-drink/article/3277441/5-shenzhen-restaurants-bars-cafes-your-next-visit-french-chinese-food-and-more?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3277441/5-shenzhen-restaurants-bars-cafes-your-next-visit-french-chinese-food-and-more?utm_source=rss_feed Sat, 07 Sep 2024 05:15:08 +0000 Tseung Kwan O, often dubbed “the new town”, is one of the city’s most rapidly developing districts – and today you’ll find new places to eat and drink popping up all around the neighbourhood, matching the pace of its affluent new residential developments. Which Hong Kong private members’ club has the best perks? Izakaya by K At Izakaya by K, Michelin-trained chef Yusuke Kitade’s take on Tokyo’s iconic after-work bars, you’ll find over 100 premium speciality dishes, whiskies, sakes, draught... https://www.scmp.com/magazines/good-eating/article/3139585/where-eat-tseung-kwan-o-hong-kong-michelin-starred-chefs?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3139585/where-eat-tseung-kwan-o-hong-kong-michelin-starred-chefs?utm_source=rss_feed Fri, 02 Jul 2021 09:00:29 +0000