Features
Latest
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.
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.
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.
Kitchen Language: What is a tandoor?
What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?
Technique Thursdays: The Untold Artistry of Fondant Cake Sculpting
Creative vision and science embrace in this culinary art form.
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.
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.
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.