technique

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

In Hong Kong and Macau, char siu, or barbecued pork, is as much in the souls of its people as it is on their tables. We look at the history of the Cantonese classic and how to order it like an expert.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

Besides family and friends, chicken is probably the next most important thing in a festive Chinese dinner. Celebrity Cuisine’s executive chef Cheng Kam Fu shared with us the know-hows of chopping up a cooked whole chicken.

Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s all the rage at the moment.

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

It may be the starting point for most Chinese cooks, but deep-frying is an art that takes years to perfect.

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.

The use of hot vapour in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavours in the ingredients.

Many kinds of advanced technology once exclusive to astronauts have become the mainstays of our daily life. Without exception, the food industry has seen a fair share of fundamental inventions inspired by space science.

Here's the spark to create a blossoming romance between wild yeast, flour and water.

The advent of space technology means dining well in outer space is no longer just a far-fetched dream.

We take a look at why handmade soba tastes better.

Love tucking into whole fish but new to buying them? Here's our guide to get you started.

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

We pay homage to the beginnings of cooking.