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8 Types Of French Pastries To Know
Magic happens when the French mix flour, water and butter together.
Modern Cantonese Restaurant Duddell’s To Open In London This Fall
The two-Michelin-starred restaurant is exporting their signature mix of art and authentic Cantonese cuisine to the heart of London Bridge.
How The Fishing Ban Affects Hong Kong’s Dining Scene
The toughest fishing moratorium came into effect last month. Here’s how chefs and restauranteurs are responding.
Brandon Jew of Michelin Starred Mister Jiu's Wants To Change The Perception of American Chinese Food
The quest starts with these yummy Dutch crunch pork buns.
How Japanese Bartenders Craft A Good Highball
This popular cocktail is more than just whisky and soda.
Ask the Experts: How to Taste Wine From The Barrel
Take your cue from the winemakers.
Finesse - A Vision to Achieve Incisive Simplicity
Extraneous elements obscure core beauty. Takumi (master craftsman) with finesse is someone who can decipher the complication and simplify their design to remain true to their core values.
What's On A Plate: Edible Flowers Are More Than Just Garnish
Flowers may add vigour to a dish but serving them up is by no means straightforward;
Dried Seafood and Mandarin Peels
We delve into one of Hong Kong’s traditional dried seafood shops with Vicky Cheng of VEA.
A Guide To Sushi Beyond Fatty Tuna
We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.
Innovation: The Key to a Leading Edge
Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.
Technique Thursdays: Dry-Aged Fish
We look into the science of coaxing out flavour in fish.
Omotenashi: The Reason Why Japanese Hospitality Is Different
Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.
4 Myths About Prosecco, Debunked
This Italian sparkling wine is definitely more than just a substitute for champagne.
Know The Difference: Gelato vs Ice Cream
Should you call a gelato an ice cream? A look into the history and making of this Italian frozen treat.
Kitchen language: What is sous vide?
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.
