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Chinese cuisine
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Settling into life in the English countryside after 28 years in Hong Kong, Cliff Buddle is missing authentic Chinese food like that served at his go-to seafood restaurant in Mui Wo.

  • Every year, the South China Morning Post’s flagship dining guide 100 Top Tables pays tribute to the outstanding individuals and restaurants who help make Hong Kong’s F&B scene one of the very best in the world
  • From the interiors at Anne-Sophie Pic’s new openings to Manav Tuli’s pioneering work at Chaat and Leela to Agustin Balbi’s mainstay Andō, we take a closer look at this year’s annual ward winners

A Cantonese restaurant recently opened in a Kowloon housing estate, and a modest place specialising in Vietnamese noodles and baguette sandwiches, are among new Bib Gourmand awardees in Hong Kong.

Etiquette consultant Piano Mok talks about different Asian dining customs and etiquette used in Chinese, Japanese and Korean cuisines – from chopsticks to who eats first – and which rules apply to all.

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British cookbook author Fuchsia Dunlop talks about her career spent learning about regional Chinese cuisines, ahead of her appearance at this year’s Hong Kong International Literary Festival.

Jamaican-Chinese Canadian chef Craig Wong explains the inspiration behind his unusual fusion restaurant, Patois in Toronto, Canada, where jerk chicken chow mein is a signature dish.

Singaporean chain Chatterbox Express has partnered with Chen’s Mapo Tofu to offer a range of Japanese-adapted Sichuan dishes in Hong Kong, including mapo tofu, dan dan noodles and popcorn chicken.

Chinese people follow a lot of traditions to boost their luck during Lunar New Year. Here’s how to give yours a bump during the Year of the Dragon, from money and colours to clothing and food.

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Chantel Yeung and her Hong Kong-born father own London-based food van Chubby Dumpling, which sells dumplings – including a vegan option – and noodles at city markets and various events.

Considered lucky because of its name in Cantonese, fat choy, black moss is a food eaten at Chinese New Year. However, overharvesting of it has led to desertification where it grows in China.

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With viral products like its Sichuan Chili Crisp, could Fly By Jing be the next Lao Gan Ma or Sriracha? We talk to founder Jing Gao about her Chinese chilli sauces and expanding diners’ horizons.

Kwoklyn Wan –the brother of British TV personality Gok Wan – talks about the imminent release of his Amazon cooking show Kwoklyn’s Chinese Takeaway Kitchen on YouTube, and a new series he’s working on.

Order your Chinese New Year puddings early to save money and avoid disappointment. Here is our pick of 10 of the best offers from Hong Kong restaurants and hotels ahead of the Year of the Dragon.

Chinese staple dish sweet and sour pork is adored by people from all walks of life. Hong Kong chefs describe its evolution via Chinese takeaways in Britain, and the versions they serve today.

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In 2023, David Rasavong was forced to close his restaurant due to a baseless accusation grounded in a racist stereotype about Asian food using dog meat, but has now reopened with a new outlook.

Hongkongers love nothing more than munching on basic, hearty soul food at traditional dai pai dongs – but the city’s upmarket restaurants have typically disparaged everyday home-grown favourites

An ancient Chinese calendrical system known as the 24 solar terms is inspiring the menu at influential Chinese chef Tam Kwok-fung’s latest restaurant, Chef Tam’s Seasons, in Macau’s Wynn Palace.

From takeaway shops to Michelin-starred restaurants, sweet and sour pork is globally one of the most iconic and beloved food items in Cantonese cuisine.

British Columbia’s ‘dated’ Chinese food scene got a shot in the arm when two 20-something chefs cooked a modern feast featuring ravioli, foie gras and more, at a club modelled on a Chinese courtyard house.

Chiang Oi-ling was spoiled for good food growing up in Hong Kong. She is a big fan of Chinese comfort food, char siu and other Chinese cooked meats, and dai pai dong-style butter toast.

Jereme Leung, born in Hong Kong but who grew up in Singapore, started working at a Cantonese restaurant in 1983, aged 13. Today the chef has five cookbooks and almost a dozen restaurants to his name.

Hangzhou is known more for history than food, but some restaurants in the city are changing perceptions of the Chinese city’s culinary scene with their cool concepts and innovative cooking. Here are 4 of them.

US-based, Hong Kong-raised chef Jon Kung went TikTok viral with his deeply personal approach to food – new cookbook Kung Food: Chinese-American Recipes from a Third Culture Kitchen collects his greatest hits

Indian supper club House of Málà is giving Mumbai diners an introduction to Sichuan food, serving up some of the Chinese cuisine’s hot and numbing classic dishes along with stories about their origins.