fish

Top-quality ingredients, traditional snacks, tuna auctions—there’s something for everyone at these markets.

This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.

Casual contemporary European restaurant Neighborhood in Hong Kong recently received its first MICHELIN Star, a fitting milestone as the restaurant turns 10 next year. With its chef-owner, David Lai, being a fish fanatic and local seafood aficionado, we check out five of his creations showcasing local catch.

Both a scent that evokes the city’s nostalgia and a taste that inspires a new crop of MICHELIN chefs, threadfin is an unmissable new old ingredient of Hong Kong.

Beyond Singaporean brand Golden Duck, Hong Kong isn’t short of crunchy, savoury fish skin snacks.

Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. We consulted one of Shanghai New Sam Yung’s owners Chan Tiu-Ming for tips to pick the premium product.

It’s not a secret that the people of Hong Kong love seafood, especially simply steamed fish. Chef Leung Fai Hung shows us how best to cook it.