Power of Negative balls 😎
Hong Kong has no shortage of quality Italian restaurants run by Italian chefs who are very serious about making authentic pasta. Those true-to-their-roots kitchens are quite different from the newly o...
Every year, towards the end of October, I get a flood of press releases from upmarket restaurants proudly announcing that they are serving white truffles. As with other ingredients, such as hairy crab...
Shunde, a district of the city of Foshan in China’s Guangdong province, is one of those places where you can eat good food, but you can eat great food if you know an insider. One such person is Silas ...
The sudden cold snap this week serves as a reminder to take advantage of the warm weather while we can. Though temperatures are climbing back up, they will soon drop again as we enter the cooler month...
For decades, writer Banu Mushtaq’s literary circle was confined to the southern Indian state of Karnataka, where she also worked as an activist and lawyer. That all changed in May, when she was thrust...
Could today’s social issues be solved by more young people getting drunk? Over the last 20 years, alcohol consumption has drastically decreased, especially among young adults. For health advocates, th...
Saito Chau is the culinary director of Chinesology, of the Mira Group, in IFC Mall – one of the first Chinese restaurants in Hong Kong to attain halal certification. He spoke to Andrew Sun. I was a gr...
It is hard to be hungry or bored on an Oceania Cruises voyage. The only challenge is navigating the endless feasting if you go solo. On a four-night showcase cruise on Oceania’s latest vessel, Allura,...
By Pyo Kyung-min Along Jeju’s serene beaches, a bustling line forms not for the view but for a single, somewhat unexpected purpose: to buy bagels from the South Korean island’s famed branch of the Lon...
At an event at the Musée des Arts Décoratifs in Paris on the evening of October 8, the Michelin Guide unveiled its first global selection of keys – the equivalent of stars, but for hotels. But hours b...
A shared love of photography and tea is the inspiration behind an exhibition of five artists now showing at the K11 Art Mall in Tsim Sha Tsui. Specifically, however, it is a Hongkonger’s idea of havin...
After more than a decade of research and development, the United Kingdom is now producing its own Wagyu beef – and it is available in Hong Kong. Wagyu from Japan dominates the Hong Kong market, while ...
Drop four ants into warm milk, wait a while – and voilà, you have yogurt. Researchers from the University of Copenhagen and the Technical University of Denmark have taken a closer look at this traditi...
I think about food constantly, not in a passive way, but obsessively. I plan my next meal while still chewing the last bite of a repast. I always carry snacks: dried fruit or roasted nuts, just in cas...
Antonio Neves Coelho, the chef and founder of the restaurant Antonio’s in Macau, has died at the age of 77. His death on October 12 was announced by his wife Mercy in a public social media post. “Our ...
The phrase “wild ginseng hunter” does not have quite the same manly ring as “big game hunter”, although I am not sure about what is so macho about using big guns to kill animals – many of which cannot...
While daytime temperatures continue to rise over 30 degrees Celsius (86 degrees Fahrenheit) in Hong Kong, there has been a small shift in the weather following the Mid-Autumn Festival and there seems ...
Waist-deep in the heart of a vast, 3,290-acre (1,330-hectare) mudflat, I plunge my arm into the glistening sludge, my fingers sifting through the cool, dense muck until I feel a sharp shell. “There, s...
I have recently taken up running again, which, of course, means that the whole world will now need to hear about it. It all started with being peer-pressured into doing a 10k race next month at Hong K...
Smita Grosse, a native of Mauritius, is the executive pastry chef of The Mira Hong Kong hotel. She spoke to Andrew Sun. Growing up in Mauritius, my palate was shaped by a rich blend of Creole, Indian,...