At this month’s 9th World Championship of Chinese Cuisine, in which 70 teams competed, two Hong Kong teams won the gold and silver medals in the group categories.
A Chinese couple who moved from Brazil to Texas and opened a restaurant, Jeng Chi, handed control to their son years ago. Aged 85 and 76, they choose to keep working, and keep its ‘mom-and-pop’ spirit alive.
Hong Kong’s Lee Kum Kee sauces get a fresh spin in three new items on the menu at US ramen chain Kyuramen, including omelette rice with oyster sauce, and a miso ramen with Chiu Chow-style chilli crisp.
Chef Peter Tsang talks to the Post about his success in the restaurant industry in Hong Kong, Singapore and Japan, and the world leaders he’s cooked for. Fellow chefs hail him as their mentor.
With Abu Dhabi having legalised alcohol production and eased curbs on its consumption, its first brewery, Side Hustle, has done brisk business. But there was a lot to figure out at first.
Bjoern Alexander, once of Whisk! and the Island Shangri-La in Hong Kong, has overcome a life-changing injury to open Charcoal Bar, an open-fire restaurant where the German chef’s creativity shines through.
Newly arrived in Hong Kong, chef Alyn Williams talks about his career, which has included working for Gordon Ramsay, and his distinctly British menu at Magistracy Dining Room.
Famous for his celebrity-packed chain of Chinese restaurants, 85-year-old Michael Chow talks about facing prejudice, and why he wants to be known as the world’s greatest living artist.
Eating plant-heavy diets will help us reduce greenhouse emissions, and nudge theory – small interventions and gentle persuasion – is being used to persuade people to change their habits.
Chef Manon Fleury of one-Michelin-star Datil in Paris serves a rice porridge dish based on Chinese congee. She talks about her women-heavy kitchen brigade and championing female chefs.
In New York and missing Hong Kong? Look no further than Land to Sea, a home-style coffee shop inspired by Hong Kong culture – think neon, Chinese newspapers and porcelain tea cups.
Fans of single malt Scotch whisky can savour cocktails at The Macallan Whisky Bar & Lounge at Galaxy Macau created to mark the Macallan distillery’s 200th year. Old bottles of whisky are on show too.
Indian Gen Z and millennials are driving a new trend for gourmet and artisanal ice creams, with brands offering flavours inspired by everything from local cakes and desserts to chilli and street food.
A favourite of celebrity chef Anthony Bourdain, Balinese roast pork, known as babi guling, was once served only at religious celebrations and weddings, but is now sold in restaurants across Bali.
Sonny’s Pizza in SoHo is one of the rare Hong Kong pizzerias selling by the slice. Its founders talk up the special dough their New York-style pizzas use, and working with hot dog and ice cream vendors.
Teodora Lazarova, a former model and founder of skincare line La Thea, shares her favourite places to eat in Hong Kong, from a noisy hotpot place to a French restaurant with ‘extraordinary’ dishes.
Corey Lee, the chef of three-Michelin-star Benu in San Francisco, is working up the menu for Na Oh, a new restaurant in Korean carmaker Hyundai’s Innovation Centre Singapore with its own smart farm.
New versions of old recipes for pineapple buns and Asian crullers, his own recipe for durian cake – Christopher Tan explains what got him started on cookbook NerdBaker 2: Tales from the Yeast Indies.
In Japan, most people, when asked, say their home is the most comfortable place, but growing numbers are spending time in ‘third place’ spaces – social settings such as coffee shops – as individuality rises.
Fine dining meets traditional Chinese medicine at The Mira Hong Kong’s Cuisine Cuisine restaurant, where chef Edwin Tang creates health-replenishing dishes that incorporate TCM ingredients.
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.