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Features 3 minutes

Dried Seafood and Mandarin Peels

We delve into one of Hong Kong’s traditional dried seafood shops with Vicky Cheng of VEA.

Features 1 minute

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.

Features 2 minutes

Innovation: The Key to a Leading Edge

Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.

Features 1 minute

Technique Thursdays: Dry-Aged Fish

We look into the science of coaxing out flavour in fish.

Features 2 minutes

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.

Features 2 minutes

The Art of Soba-Making

We take a look at why handmade soba tastes better.

Features 2 minutes

4 Myths About Prosecco, Debunked

This Italian sparkling wine is definitely more than just a substitute for champagne.

Features 2 minutes

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.

Features 1 minute

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.

Features 2 minutes

4 Ancient Cooking Methods Revisited

We pay homage to the beginnings of cooking.

Features 1 minute

Kitchen Language: What is Amuse Bouche

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Features 2 minutes

6 Herbs and Spices Used In Middle Eastern Cuisines

The colourful cultures of the Middle East conjure up images of nomadic bedouins, gorgeous handwoven rugs and majestic domes which rise into the sky but underneath it all, is a rich cuisine seasoned with a unique set of herbs and spices. Here's more.

Features 1 minute

Kitchen Language: What is a tandoor?

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

Features 2 minutes

Technique Thursdays: The Untold Artistry of Fondant Cake Sculpting

Creative vision and science embrace in this culinary art form.

Features 2 minutes

Chef Andre Chiang On The Art Of Fermented Juices

Beyond wine-pairings, non-alcoholic beverages are given due recognition at two Michelin-starred Restaurant Andre.

Features 3 minutes

11 Michelin-Listed Portuguese Restaurants in Macau

If dish names such as Bacalhau, Frango Assado and Amêijoas à Bulhão Pato are mysteries to you, take a trip down to Macau's Portuguese restaurants to savour what you've been missing out.

Features 2 minutes

Why Asian Breads Are Softer Than European Breads

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Features 1 minute

Behind the Scenes: The Legacy of Kam's Roast

Founder Hardy Kam on what it takes to run the well-loved household name, the brand's three-generation-old legacy and how the owners are preserving the essence of Cantonese cuisine.