Power of Negative balls 😎
There is plenty to surprise first-time visitors to mainland China, from shockingly efficient mass transit to deeply integrated digital-first communication and payment ecosystems. But on a recent trip ...
Opening any restaurant is a huge undertaking, but launching in Somerset House, an 18th-century historic building overlooking the River Thames in London, comes with its own set of challenges. “Basicall...
Although paprika is not native to Eastern Europe, it has long been associated with Hungarian cooking – it is used in goulash (a soup or stew with meat and vegetables) and chicken or veal paprikash, an...
“Cooking wasn’t always part of the plan,” says Ardy Ferguson, sous chef at Belon, a one-Michelin-star restaurant in Hong Kong. “I was actually originally in engineering.” He recently won the sixth San...
Halloween is over, which means the holiday season – and a new cycle of events – has just begun in Hong Kong. This weekend, we bid a bittersweet farewell to a beloved bakery in Central; then it is time...
To bread or not to bread? That is the question I ask whenever I sit down to a nice dinner and the server plops down a warm basket of freshly baked goods. For me, it has always been a struggle and a di...
Food entrepreneur Jeffrey Mui has opened numerous restaurants, including Banh Mi Nem and La Volta pasta bar in Hong Kong. He spoke to Andrew Sun. I was born and raised in Hong Kong, went to boarding s...
China’s struggling distillers are creating milder versions of the nation’s fiery baijiu, trying to appeal to a younger generation of lighter drinkers. The country’s economic malaise, coupled with Beij...
If there is one cocktail synonymous with the karaoke craze that swept Hong Kong from the 1980s to the 2010s, it is whisky and green tea. The combination, which mixes the boozy notes of whisky with the...
This weekend marks the return of the city’s biggest coffee festival, Coffee Agenda, at PMQ in Central on Hong Kong Island. The event, which kicked off on October 31 and runs until November 2, brings t...
To most people, “terroir” means the natural environment in which wines and whiskies are produced, and which gives them their unique characteristics. To Beijing-born whisky distiller Yang Tao, it can a...
The Philippines’ culinary landscape has entered a new era with the debut of its inaugural Michelin Guide on October 30. It is a move that has bestowed international prestige upon a handful of Manila’s...
Lemongrass is a useful plant. It is used as an insect repellent and also yields citronella oil, which is said to soothe the stomach, ease depression and stimulate the mind. Of course, it also has culi...
Hong Kong has experienced a little autumnal weather of late, and the restaurant scene is springing to life. Along with new hotels and new buildings, big-name chefs such as Vicky Lau and Akira Back hav...
“I started baking because I missed my grandmother’s banana muffins,” said Frances Lam, one of the winners in Hong Kong’s inaugural French Bakery Cup, held earlier this month. “It seems like such a sim...
Despite Hong Kong’s dynamic drinks scene, there are still two big misconceptions when it comes to whisky, says Eddie Nara, Asia’s first Certified Spirits Educator licensed by the Society of Wine Educa...
There is something very satisfying about eating things on sticks – everything from the candyfloss I ate in my youth to lurid yellow curry fishballs I enjoy now. It is also one of my favourite restaura...
Crowned World Bartender of the Year at the 2024 IBA World Cocktail Championship, Frederick Ma is resort master mixologist at the Grand Lisboa Macau. He spoke to Andrew Sun. I grew up in Hong Kong, whe...
Nathaniel Whitfield’s friend from a climbing gym in Los Angeles recommended checking out the “Merry Go Round” the next time he was in the quaint mountain community of Lone Pine. So the 33-year-old fou...
What is considered real Chinese food? Nuggets of fried chicken glazed in a sweet orange sauce from a steam tray at the airport? The fried egg rolls and chow mein at your favourite takeaway restaurant?...