Advertisement
Advertisement
Hei Kiu Au
SCMP Contributor
Hei Kiu is a Hong Kong-born food writer, photographer and budding historian who loves to uncover extraordinary tales within ordinary bowls of noodles. With a blend of Chinese-Portuguese roots, her work on European-Asian culinary heritage has been featured in a number of lifestyle publications, such as Tatler and Michelin Guide, as well as in research work at Oxford and Yale-NUS.
Hei Kiu is a Hong Kong-born food writer, photographer and budding historian who loves to uncover extraordinary tales within ordinary bowls of noodles. With a blend of Chinese-Portuguese roots, her work on European-Asian culinary heritage has been featured in a number of lifestyle publications, such as Tatler and Michelin Guide, as well as in research work at Oxford and Yale-NUS.
Languages Spoken:
English
Yan Fuqin’s organic farm in Kwu Tung uses Mead Johnson formula to grow soft, creamy shine muscat grapes, but its future is under threat.
Chef Louis Tam’s Chowa earned a Michelin star in Guangzhou, defying the city’s fine dining norms with his rebellious Japanese-French cuisine.
A Lamma Island-based programme teaching sustainable fish farming methods comes as the Hong Kong industry sees stiff mainland competition.
The Kazakh founders of this SoHo restaurant eventually aim to expand it into a cultural hub, seeing an outpouring of support from the local Central Asian community.
Advertisement
We go on a culinary journey through Ningbo with the people behind Yong Fu Hong Kong to discover the region’s punchy and pungent flavours.
New England’s last surviving Chinatown, Boston Chinatown has long suffered hostile urban renewal but now its community is stronger than ever.
At Épure in Hong Kong, head chef Aven Lau reimagines French classic duck à l’orange with Asian sensibilities – here’s how he does it.
Hong Kong chef Silas Li takes us on a food tour of Shunde for specialities including ‘unforgettable’ fish, Chencun noodles and Lunjiao cake.
The wisdom of the 24 solar terms is making a comeback – here’s what to eat to align your diet with the changes in weather, from ginseng to leek.
Chef Wang Haoquan’s Shandong cuisine and Tsang Chiu-King’s Cantonese dishes were a match made in heaven at recent dinners in Hong Kong.
As the wellness boom persists, more restaurants are concocting innovative non-alcoholic or zero-proof drink pairings for health-conscious diners.
Nikkei restaurant Maido in Lima may be the World’s Best Restaurant in 2025, but the Peruvian capital’s chifas have been earning praise for decades.
In Japan, the art of cooking in harmony with nature is called ‘shun’. Three chefs explain what’s in season and how they’re adapting it to a changing world.
The city’s top chefs are creating nuanced sweet courses showcasing umami and fermented flavours, with ingredients like basil, chilli and caviar.
When we hear ‘regional cuisine’ we think ‘authenticity’ – but tradition is only a starting point for Lin Zihan of Hangzhou’s Wild Yeast.
