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Recipes

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

highlights from

100 Top Tables 2025 Restaurant Directory

100 Top Tables 2025 Restaurant Directory

Sustainability is no longer just a buzzword. Here’s how Hong Kong’s fine dining is improving its green policies: from Amber at The Landmark Mandarin Oriental and Michelin-starred Mono to Vicky Lau’s Mora, Roganic and the Marriott group. Photo: Ting Lung Heen

How Hong Kong’s fine dining scene is getting greener – at last

22 Nov 2023 - 6:13PM

The staff of Socio at the the 100 Top Tables Tables 2025 Unveiling Ceremony and Awards. Photo: Jordan Chan

Celebrating 100 Top Tables’ top restaurants and bars in Hong Kong and Macau

20 Mar 2025 - 6:15AM

Bar Leone co-founder Lorenzo Antinori. Photo: Jocelyn Tam

Why neighbourhood bars in Hong Kong are gaining popularity

27 Mar 2025 - 8:30AM

More from 100 top tables

Content from SCMP's Specialist Publications

How to make a refreshing calamansi and crème fraîche tart with macadamia crust and meringue. Photo: Jonathan Wong

Susan Jung's recipes

How to make calamansi tart with toasted macadamia crust and meringue

Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.

19 May 2022 - 11:28AM

Susan Jung's recipes

How to make tarragon chicken with fingerling potatoes; and tarragon mussels

13 May 2022 - 5:46AM

Susan Jung's recipes

How to make pan-fried sweetbreads with mushrooms and polenta

6 May 2022 - 5:42AM

Susan Jung's recipes

How to make quinoa salad with seared squid, arugula and hummus

This healthy, summery salad combines quinoa with stir-fried squid, arugula, crunchy radish and creamy home-made hummus.

29 Apr 2022 - 5:16AM

Quinoa salad with seared squid, arugula and hummus. Photo: Jonathan Wong

Food and Drinks

How to make braised veal shanks with porcini and gremolata, rich and meaty

A meaty Italian classic, veal shanks are slow-cooked with porcini mushrooms and served with a tart gremolata to offset the umami flavours.

25 Mar 2022 - 4:15AM

Food and Drinks

How to home-cure bacon using pork belly and some patience

Making home-cured bacon is a skill worth mastering. We give you the basics – the seasonings and type of sugar you use is up to you. The process takes about a week.

19 Mar 2022 - 11:43AM

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Food and Drinks

Cooking with bacon: how to make tartiflette and grilled oysters with onions

What doesn’t taste better with bacon? The first of these recipes combines it with new potatoes, wine and lashings of unctuous cheese, the second puts bacon with oysters and onions. Both are easy.

19 Mar 2022 - 9:00AM

Tartiflette combines new potatoes, soft cheese, onions, wine and bacon. This recipe is adapted from one by the late Anthony Bourdain. Photo: SCMP/Jonathan Wong

A Chinese recipe for lamb chops – spicy, numbing and bursting with flavour

Cooked with a variety of chillies and Sichuan peppercorns, as well as cumin and black beans, these lamb chops have distinctive flavours.

18 Feb 2022 - 9:19AM

How to make Thai raw prawn salad – sweet and fiery – and fried shrimp heads

Thailand’s classic hot, sweet and sour flavours are enhanced by bitter melon in a cold yet fiery raw prawn dish. Fry the prawn heads separately following our second recipe.

11 Feb 2022 - 4:15AM

How to make lumpia Shanghai, Filipino spring rolls

No celebration in the Philippines is complete without a big plate of lumpia Shanghai, spring rolls that are commonly deep-fried and were first made popular by Chinese settlers.

23 Oct 2021 - 12:46PM

Wrapping the lumpia. Photo: Jonathan Wong

Food and Drinks

Gaston Lenôtre started dessert revolution that swept the world

In Lenôtre’s Ice Creams and Candies, French pastry chef Gaston Lenôtre demystifies desserts and shows you how to make them at home. Just use the best ingredients, he says.

1 Jun 2022 - 3:56PM

French pastry chef Gaston Lenotre cooking in France in 1993. Photo: Eric Brissaud/Gamma-Rapho via Getty Images

Finding a culinary identity: Jacques Maximin on new French cuisine

In his cookbook The Cuisine of Jacques Maximin, the French chef promotes a renaissance in southern French cooking that moves beyond the region’s stereotypical pizzas, salade Nicoise and ratatouille.

1 Jun 2022 - 3:58PM

How to make larb moo, warm meat salad with bright flavours

Larb, originally from Laos, is popular all over Indochina and comes in many versions. This larb moo is made with minced pork and gets a crunch from the toasted rice powder.

10 Jun 2021 - 2:45PM

A lifetime’s love of food: Sri Owen’s favourite Indonesian recipes

Since she watched her grandmother prepare dishes in the family’s outdoor kitchen, Sri Owen has loved the cooking of her native Indonesia. Her book Sri Owen’s Indonesian Food includes favourite recipes from her life.

8 Jun 2021 - 7:31AM

Cookbook author Sri Owen. Photo: Pavilion Books

How to make goose fat fried rice, a thrifty cook’s indulgence

This dish can be made using leftovers from a roast goose meal. The rendered fat is used to fry the ingredients, which gives them flavour and crispiness. Leftover roast duck can be used in the same way.

21 May 2021 - 1:15AM

Goose fat fried rice. Photo: Jonathan Wong

Recipe: how to master tamagoyaki Japanese omelette

Elevate tamagoyaki - Japanese ‘grilled egg’ with the addition of fish roe, shiso leaf and cheese.

25 Feb 2021 - 6:15AM

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