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Chinese ingredients

The latest news, analysis and opinion on Chinese ingredients. In-depth analysis, industry insights and expert opinion.

Vivian Leung prepares to bake mooncakes made the traditional way using ingredients sourced in Hong Kong for charity Locofarms. Photo: Locofarms

Food and Drinks

Bakers keep traditional mooncake making alive in Hong Kong

A treat families once took a year to pay for, mooncakes of every flavour are ubiquitous now. Some are still made fresh the old-fashioned way.

24 Sep 2024 - 10:29AM

Food and Drinks

New restaurants in London’s Chinatown celebrate Southeast Asian cuisines

7 Aug 2024 - 7:15PM

100 Top Tables

International Cities of Gastronomy Fest celebrates Macau’s culinary heritage

17 Jun 2024 - 10:06AM

Food and Drinks

Profile | Why Hong Kong’s Ming Pavilion chose to serve Hokkien food from Fujian

David Yip, who came up with the idea for Ming Pavilion, a restaurant serving Hokkien food in Hong Kong’s Island Shangri-La hotel, reveals why he wanted to spotlight a “neglected” regional Chinese cuisine.

17 May 2024 - 6:29PM

Deep-fried five-spice pork roll at Ming Pavilion at the Island Shangri-La hotel. Photo: Ming Pavilion

Food and Drinks

Jerk chicken chow mein? Jamaican-Chinese chef shares his fusion triumphs

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.

27 Feb 2024 - 1:30PM

Food and Drinks

From seafood to dim sum, where a Hong Kong events organiser loves to eat

Events organiser Ivy Wong shares her favourite Hong Kong restaurants, from one that does Cantonese food ‘very well’ to a three-Michelin-star sushi restaurant ‘so good but so hard to book’.

15 Feb 2024 - 11:15AM

Food and Drinks

Sweet and sour pork’s evolution, and Hong Kong chefs’ versions of the dish

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.

5 Jan 2024 - 6:15PMvideocam

Sweet and sour pork is a Chinese food staple adored globally. Hong Kong chefs chart its evolution via Chinese takeaway restaurants in the UK, and describe the versions they serve today. Photo: Getty Images

Food and Drinks

5 of the best new restaurants in Shanghai for Chinese and international fare

Shanghai’s dining scene is bouncing back after the pandemic, with new openings including offshoots of Michelin-star restaurants in Norway and Japan and others serving regional Chinese cuisine.

7 Dec 2023 - 9:51AM

Food and Drinks

Profile | The ‘story of any immigrant family’: food bridges father-son divide

Jeffrey and Kevin Pang thought they had nothing in common – until food came into the picture. The father-son duo share insights into their lives and their new endeavour, A Very Chinese Cookbook.

24 Sep 2023 - 1:15PM

Food and Drinks

On the Menu | Why tea cocktails are my drink of summer 2023 in Hong Kong

Quinary bar created the Earl Grey Caviar Martini 11 year ago. Now it’s founder Antonio Lai has teamed with premium-tea champion Nana Chan at her renovated Plantation on a menu of tempting tea cocktails.

14 Jun 2023 - 6:30PM

Plantation Tea Bar’s signature cocktails all make use of premium teas sourced by founder Nana Chan. Photo: Plantation Tea Bar

Hong Kong chefs

Hometown hero: inside Hong Kong chef Vicky Cheng’s cooking secrets

Hong Kong’s own star chef Vicky Cheng looks back on two decades in the fine dining industry, applying French techniques to Chinese flavours, and reaching that big Michelin milestone

28 Jun 2023 - 3:11PM

Vicky Cheng, chef-owner of contemporary Chinese restaurant Wing in Hong Kong. Photo: Handout

Food and Drinks

‘I wish to save our culture now’: the Chinese chefs in Canada on a mission

Three young chefs are promoting and evolving Chinese cuisine in Canada, with some of their efforts recently showcased at a dining series run by Vancouver’s Chinese Restaurant Awards.

15 Sep 2022 - 12:12PM

Food and Drinks

‘I could cook white truffle into congee’: ex-private chef’s new Hong Kong job

Silas Li helped set up the exclusive One-ThirtyOne restaurant before becoming businessman Dickson Poon’s private chef. Now he’s sharing his food again, at Hong Kong Cuisine in Happy Valley.

5 Oct 2022 - 6:38PM

Food and Drinks

Chinese food is being taken into new territory by these award-winning chefs

Chefs at Michelin-star restaurants in Europe and the United States are taking Chinese food in exciting new directions.

25 Jul 2022 - 6:17PM

A dish at Brandon Jew’s Mister Jiu’s, in San Francisco. Jew is one of the chefs pushing Chinese food forward beyond Asia. Photo: Mister Jiu’s

Where to eat in Hong Kong

Inside Hong Kong’s new, modern wave of Chinese fine dining restaurants

Independent Chinese restaurants are today a far cry from the loud halls and chain eateries of yore as worldly chefs redefine staples

30 Sep 2022 - 11:07AM

Traditional Cantonese cuisine is being reimagined at a wave of forward-
thinking restaurants led by a new generation of chefs. Photo: Ho Lee Fook

100 Top Tables 2022

Tate Dining Room: restaurant review

Chef Vicky Lau’s avant-garde cuisine uses Chinese ingredients executed with French flair, and has a delicacy in presentation and flavours on the palate

7 Apr 2022 - 2:00PM

Lunar New Year

Buddha Jumps Over the Wall pizza for Lunar New Year – taste test

Shiitake mushrooms, imitation shark fin and abalone sauce pizza – for Lunar New Year, Pizza Hut and a Hong Kong dried-seafood company teamed up to spread a classic Chinese soup’s ingredients on pie dough.

28 Jan 2022 - 9:35AM

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Chinese ingredients

Bakers keep traditional mooncake making alive in Hong Kong

A treat families once took a year to pay for, mooncakes of every flavour are ubiquitous now. Some are still made fresh the old-fashioned way.

New restaurants in London’s Chinatown celebrate Southeast Asian cuisines

International Cities of Gastronomy Fest celebrates Macau’s culinary heritage

.css-sioo19{color:#c79a00;}Profile | Why Hong Kong’s Ming Pavilion chose to serve Hokkien food from Fujian

David Yip, who came up with the idea for Ming Pavilion, a restaurant serving Hokkien food in Hong Kong’s Island Shangri-La hotel, reveals why he wanted to spotlight a “neglected” regional Chinese cuisine.

Jerk chicken chow mein? Jamaican-Chinese chef shares his fusion triumphs

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.

From seafood to dim sum, where a Hong Kong events organiser loves to eat

Events organiser Ivy Wong shares her favourite Hong Kong restaurants, from one that does Cantonese food ‘very well’ to a three-Michelin-star sushi restaurant ‘so good but so hard to book’.

Sweet and sour pork’s evolution, and Hong Kong chefs’ versions of the dish

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.

5 of the best new restaurants in Shanghai for Chinese and international fare

Shanghai’s dining scene is bouncing back after the pandemic, with new openings including offshoots of Michelin-star restaurants in Norway and Japan and others serving regional Chinese cuisine.

Profile | The ‘story of any immigrant family’: food bridges father-son divide

Jeffrey and Kevin Pang thought they had nothing in common – until food came into the picture. The father-son duo share insights into their lives and their new endeavour, A Very Chinese Cookbook.

.css-1m2rp1p{color:#34b8b5;}On the Menu | Why tea cocktails are my drink of summer 2023 in Hong Kong

Quinary bar created the Earl Grey Caviar Martini 11 year ago. Now it’s founder Antonio Lai has teamed with premium-tea champion Nana Chan at her renovated Plantation on a menu of tempting tea cocktails.

Hometown hero: inside Hong Kong chef Vicky Cheng’s cooking secrets

Hong Kong’s own star chef Vicky Cheng looks back on two decades in the fine dining industry, applying French techniques to Chinese flavours, and reaching that big Michelin milestone

‘I wish to save our culture now’: the Chinese chefs in Canada on a mission

Three young chefs are promoting and evolving Chinese cuisine in Canada, with some of their efforts recently showcased at a dining series run by Vancouver’s Chinese Restaurant Awards.

‘I could cook white truffle into congee’: ex-private chef’s new Hong Kong job

Silas Li helped set up the exclusive One-ThirtyOne restaurant before becoming businessman Dickson Poon’s private chef. Now he’s sharing his food again, at Hong Kong Cuisine in Happy Valley.

Chinese food is being taken into new territory by these award-winning chefs

Chefs at Michelin-star restaurants in Europe and the United States are taking Chinese food in exciting new directions.

Inside Hong Kong’s new, modern wave of Chinese fine dining restaurants

Independent Chinese restaurants are today a far cry from the loud halls and chain eateries of yore as worldly chefs redefine staples

Tate Dining Room: restaurant review

Chef Vicky Lau’s avant-garde cuisine uses Chinese ingredients executed with French flair, and has a delicacy in presentation and flavours on the palate

Buddha Jumps Over the Wall pizza for Lunar New Year – taste test

Shiitake mushrooms, imitation shark fin and abalone sauce pizza – for Lunar New Year, Pizza Hut and a Hong Kong dried-seafood company teamed up to spread a classic Chinese soup’s ingredients on pie dough.

Profile | Why Hong Kong’s Ming Pavilion chose to serve Hokkien food from Fujian

On the Menu | Why tea cocktails are my drink of summer 2023 in Hong Kong