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.
Whether it is a decadent afternoon tea or a vegan cheesemaking workshop, mums are well catered for this Mother’s Day in Hong Kong – here are 13 places you might want to consider booking.
Chef and cookbook author Grace Choy tells Kate Whitehead about her ‘simple’ childhood above the family’s mahjong shop in Hong Kong and how itchy feet have led her to Tokyo.
Extreme rain from climate change saw hundreds of thousands of tons of potatoes fail to make it to market in Europe in 2023, driving up prices and leaving farmers in deep water.
With climate change making it harder to grow Korean ginseng, experts have created new, more resilient varieties, while brands focus on marketing to regain ground in the health-supplements market.
The 2024 Paris Olympics is going all out in its food offerings for athletes, with hundreds of new recipes created that focus on sustainability, diversity and showing what ‘French cuisine is about’.
Every year, Britain’s eccentric Dalemain World Marmalade Awards attract entries from around the world made with a variety of ingredients, and strengthen the global ‘marmalade family’.
On Hong Kong’s Cheung Chau island, hip cafes and restaurants exist alongside traditional vendors selling noodles, seafood and dumplings. We’ve selected 15 of the best ones to try on your next visit.
AI was used to test 260 billion billion ingredient combinations for a plant-based mock turtle soup. The process was filmed for a documentary, Not Turtle, to raise awareness about the endangered animals.
Hong Kong diners are spoiled for choice for new restaurants to try in May. Here are 10 must-visit places that serve Japanese favourites, Korean chicken, banh mi, Singaporean pizza and more.
Food writer Annabel Jackson reveals where she goes in Macau for Portuguese seafood rice, Macanese crab curry and minchi, a favourite Hong Kong restaurant, and a go-to place for cheese in London.
Eating too much, or too little? We look at the difference between hunger and appetite, how a balanced diet leaves you satisfied, and share tips for how to increase, and how to manage, your appetite.
From Italy to Japan, a growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine – but is it a threat to the food’s authenticity?
With Japanese ramen growing in popularity around the world, overseas visitors to Tokyo join a tour to sample regional versions of the wheat noodle dish and learn about customs and ramen’s Chinese roots.
The inaugural Wynn Signature Chinese Wine Awards saw more than 700 submissions from nearly 200 wineries, with prizes for best wine overall and in categories for red, white, sweet, best value and more.
Austrian artist Andreas Joska-Sutanto has been cutting up Hitler’s Mein Kampf letter by letter for the past eight years and recycling them to make a cookbook, with recipes for pizza, tiramisu and other dishes.
Isaac McHale, the chef behind two-Michelin-star The Clove Club in London, was in Hong Kong recently, and spoke about why he loves the city, and the painstaking process behind his signature sardine dish.
Before the dalgona trend, coffee nerds and purists turned their noses up at instant coffee granules – now, some are making their own. Can Blue Bottle’s instant espresso match the real thing?
A string of new openings is shaking up the Hong Kong nightlife scene, offering immersive experiences for those seeking more than just a drink.
Acclaimed chef Alain Ducasse reveals why he isn’t thinking of opening another restaurant in Hong Kong, and his hopes of earning a third Michelin star for his Macau restaurant Alain Ducasse at Morpheus.
In Argentina no industry can escape its high inflation, but in Buenos Aires cocktail bars are overcoming supply problems by using alternative local ingredients to create new cocktails and vermouths.