Food & Drink
Art on the plate and all around you: a look at Restaurant A in Taipei
Alain Huang, André Chiang’s protégé and a former chef at two-Michelin-star Raw in Taipei, has opened Restaurant A. He tells us about its art-gallery-like appearance, and we try the artisan-inspired menu.
Is the Hong Kong karaoke favourite whisky and green tea making a comeback?
Popular in Hong Kong karaoke lounges in the 2000s, whisky green tea was easier to drink than neat scotch, and fuelled many a drunken singalong. Today, some of the city’s top bartenders are shining a new light on an old cocktail.
They left China penniless – now, they have a Canadian fruit and veg empire
In 1981, with little money or English, the Leung family left Guangzhou for Vancouver, where they went on to build a fruit and veg empire that has been serving the needs of the local Canadian community for decades.
Soggy buns? No thanks – how bamboo steamers are vital for Hong Kong dim sum
Chefs in Hong Kong share why traditional bamboo steamers are a kitchen staple and why they are better than metal and glass ones for making dim sum essentials like dumplings.
Reflections | Never mind the purists – what’s ‘original’ about Chinese food?
Self-appointed guardians of the purity of Chinese food disparage innovations such as Chinese-American food. They forget the Chinese diet has for millennia co-opted foreign ingredients such as chilli peppers.
Why ordering a Chinese meal is ‘like a symphony’ for author Fuchsia Dunlop
Fuchsia Dunlop, award-winning cook and writer, wants people around the world to understand that when they eat Chinese food they are enjoying ‘a very sophisticated cuisine’. It’s the theme of her latest book.
The first winemakers may have been Armenian. Today they have begun again
Three decades after the Soviet era ended, Armenia is relearning its ancient winemaking techniques and rediscovering the grape varietals that once made the country an oenophile’s dream.
‘I thought I was going to die’: burned-out chef Aven Lau’s panic attacks
Singaporean Aven Lau was a rising culinary star in Hong Kong, heading the kitchen at one of its most in-demand restaurants. He talks about his journey with anxiety and how he overcame panic attacks.
Profile | The ‘story of any immigrant family’: food bridges father-son divide
Jeffrey and Kevin Pang thought they had nothing in common – until food came into the picture. The father-son duo share insights into their lives and their new endeavour, A Very Chinese Cookbook.
Japan’s growing thirst for gin and brandy, and the distillers making them
Japan is well known for sake and whisky, but there is a growing thirst for non-traditional craft spirits, such as gin and eau de vie. Many are being made by centuries-old distilleries.
Explainer | Chinese century eggs – dreamy and delicious or slimy nightmare?
The century egg is a ‘confusing’ ingredient in Chinese cuisine. Here’s how they are made, why they smell like they do, and some of the unexpected places to find them.
Free-flow beer, music, food and fun: Hong Kong’s Better With Beer festival
The Better With Beer festival in Hong Kong this weekend has it all: 150-plus craft beers, live and DJ music, outdoor games, festival food, drag bingo and lip-sync battles.
Profile | Back to her roots: cookbook writer explores ‘what Taiwanese food really is’
Taiwanese-American journalist Clarissa Wei has returned to her roots to write her first cookbook, Made in Taiwan, which shines a light on the island’s varied cuisine and its history.
Home from Home | Unlike Hong Kong, locally grown fruit and veg is easily enjoyed in the UK
His attempts at nurturing choi sum aside, Cliff Buddle is enjoying the wide variety of locally and home-grown fruit and vegetables on offer in ‘the garden of England’ after returning from Hong Kong.
What is natural wine, why is it having a moment and where can you try it?
Natural wine has seen a phenomenal rise in popularity over the past decade. We take a look at its origins and find seven places in Hong Kong where you can go to enjoy a glass or two.
Does Berlin have a Chinatown? No – it has something better: Kantstrasse
West Berlin’s affluent Kantstrasse, home to a community of Chinese students since the late 19th century, has evolved into the German capital’s hotspot for all things East Asian, above all food.
Singaporean chef on her pan-Asian plant-based cookbook
Singaporean chef Pamelia Chia has compiled plant-based recipes from 24 chefs and food writers across Asia. She tells the Post about her journey from cooking ‘horrible’ vegetables, and shares one of her recipes.
Asian chefs lead the way as teppanyaki becomes more about food than show
Teppanyaki used to be about chefs making extravagant displays of setting food ablaze. But it has evolved into something more subtle, with the focus on food. We look at restaurants in Asia leading the way.
She wants to help people ‘make better choices’ in health, nutrition, wellness
Shima Shimizu, the founder of Sesame Kitchen in Hong Kong that runs raw vegan cookery classes, tells Kate Whitehead how teaching people to eat better can improve society as a whole.
‘I fell in love’: how Hong Kong’s XO sauce inspired a Michelin restaurant
David Muñoz, of three-Michelin-star Madrid hotspot DiverXO, talks about his restaurant’s name, and divulges the secret sauce behind his growing empire, which will soon stretch to Dubai and Miami.