CATEGORIES

Kitchen Ink

Professional cooks love their tattoos. Six Hong Kong chefs reveal their body art and the stories behind the ink.

Seoul Searching

Ryunique’s Tae Hwan Ryu on the art of plating, the scarcity of Korean fine-dining and the importance of sourcing locally.

Kenneth Wong

Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).

Yip Tin

Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)

In With The Old

Fermenting, pickling, salt-drying - how age-old food preservation techniques are transforming modern cooking.

Lofty Ambitions

Architects Vince Lim and Elaine Lu used their 1,200-square-foot Happy Valley apartment to declare their design intentions, creating a home inspired by New York loft living, but with the rough edges smoothed off.

Here's To A Brew-tiful Christmas

For Christmas gifts that look as great as they are functional, Nespresso has the answer.

The Chocolate Man

The founder of Valrhona’s chocolate school, renowned pastry chef Frédéric Bau is a master of the dark, milk and white arts of cooking with cocoa. 

Around The World In Hot Chocolate

Served thick and creamy in Italy, with cheese in Colombia and bananas in Panama – discover how people around the world drink their chocolate, and try four recipes to warm the soul.

Getting Saucy

From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.

Cheng Kai-Keung

Fourth-generation owner, Cheng Cheung Hing Shrimp Paste Factory.

Anything Goes

Hip, arty, fashionable Portland embraces the alternative and celebrates the best of the US Pacific Northwest with an iconoclastic dining scene and a maverick mentality.

A Cut Above The Rest

Bringing the purest taste from the purest place to Hong Kong.

Bites Of Distinction

Exciting, fast-paced, dynamic… these descriptors are often associated with the ever-evolving culinary landscape of Hong Kong and Macau.

Christmas Night Delights

The Godiva Christmas Collection Limited Edition is here for all your gift-giving needs.

Giving A Cluck

Why antibiotic- and hormone-free chicken is the way to go.

So You Want To Be A Restaurateur?

Before starting your own restaurant, consider the risks. From putting your savings on the line to carving a niche in a fiercely competitive market, Hong Kong restaurateurs tell it like it is, drains and all.

The City Of The Kings

Lima, the capital of Peru, is the jewel in South America’s culinary crown – and shows no sign of abdicating any time soon.