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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.
- Edwin Tang, of The Mira Hong Kong’s Cuisine Cuisine restaurant, has created health-replenishing dishes that incorporate traditional Chinese medicine ingredients
- The goal, he says, is to ‘make sure the food is nourishing and helps maintain the body’s equilibrium’; to start with, he is using milder TCM ingredients
The recent jailing of a woman in China for using ground-down poppy seeds in her hotpot cooking has stirred controversial memories about the plant. The Post explains why.
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.
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.
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?
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.
A testament to the Chinese love of clever wordplay, Chinese restaurants in Britain often have witty or pun-tastic Chinese names that are like encoded in-jokes for the diaspora.
Manhattan in New York isn’t traditionally known for Chinese soup dumplings but YouTube and TikTok are driving a xiaolongbao trend that sees more restaurants getting creative with the dim sum classic.
Having blazed a trail across China, chef Frank Xu left for Europe, where he gives guests at Switzerland’s only Michelin-star Chinese restaurant, Le Tsé Fung, an authentic taste of his homeland.
The Chinese dumpling is being made more accessible to Western diners by Chinese millennials, who are creating new fillings inspired by international cuisines and catering to non-meat eaters.
Chinese internet users have been obsessed with what US Treasury secretary Janet Yellen ate on her latest visit to China – her trip has become fodder for social media. Even politicians took an interest.
China has been captivated by a delicious new “malatang dish” that threatens to rival the traditional favourite from Sichuan, while making its creator famous.
Celebrity chef David Chang’s Momofuku angers small condiments producers by applying to trademark ‘chili crunch’. It ‘felt like a punch in the gut,’ says one who received a cease-and-desist letter.
The Cakery’s Shirley Kwok shares her favourite restaurants to eat at in Hong Kong, including a casual spot for salads, the place to find the best garlic bread, and one with a great community vibe.
Katherine Lim, a Chinese-Indian chef credited with popularising Hakka cuisine in India, talks about her ‘crusade’ to continue spreading her love and knowledge of the food of her ancestors.
Every year, the Post’s 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. Here are this year’s award 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.
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.
Fortune cookies are famously associated with Chinese restaurants in the West, but they are nearly impossible to find in China. The Post explains why.
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.
China its neighbours in Asia are not shy when it comes to eating, the Post offers you a culinary taste tour of 10 of the weirdest dishes on offer.
Many of the estimated 44,000 revellers lined the streets of Tsim Sha Tsui hours ahead of Saturday’s extravaganza.
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.
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.
