Section
Food & Drink
Baltimore’s gift to the cocktail world
Baltimore bartender Reed Cahill created the Spaghett cocktail in 2016 by mixing Miller High Life beer with Aperol and lemon juice, and the drink has…
A peach-perfect warm-weather salad
The Waterman’s Arms in Barnes has introduced a seasonal peach, pecorino, and basil salad dressed with a bay-infused vinaigrette created by head chef Sam Andrews.…
Does the Singapore Sling deserve its fame?
The Singapore Sling, created in 1915 at Raffles Hotel by bartender Ngiam Tong Boon, remains a popular tourist draw and Singapore’s sole official cocktail, served…
Chef Devina Hermawan Shares Insights on Indonesian Gastronomy
Chef Devina Hermawan emphasized the importance of preserving traditional Indonesian cooking methods while embracing modern digital trends and indigenous ingredients to shape the country’s culinary…
Go beyond pho in the flavours of Da Nang cuisine
Helen Le, a Vietnamese food expert, is promoting mi quang, a central Vietnamese noodle dish known for its turmeric-infused broth and fresh herb garnishes, through…
Do not forget wine’s place at the table
Wine consumption with meals is declining in the U.S. as diners increasingly favor cocktails and water during dinner, influenced by higher wine prices and fewer…
Good Nonalcoholic Wine Is Hard to Make—And Find
Winemakers are developing nonalcoholic wines that address the challenges of replicating traditional wine’s aroma and texture, with recent technological advances improving quality and variety. Despite…
Crispy Eggplant Is Overrated: Embrace Its Softer Side
Eggplant's culinary use is expanding beyond traditional fried preparations to methods like roasting, steaming, and braising that enhance its creamy texture and subtle flavors. This…
Soft, springy treats fit for an empress
Alkaline rice dumplings, a traditional delicacy linked to the Dragon Boat Festival, continue to be celebrated in southern China and Hong Kong for their unique…
Newcomers firing up city’s pizza scene
Hong Kong has welcomed two internationally renowned pizzerias, Vincenzo Capuano and The Pizza Bar on 38th, with the former opening in Wan Chai and the…
A crunch of prawn toast
Chefs across Britain are reinventing the Cantonese dish prawn toast with diverse ingredients and presentation styles, from street food to Michelin-starred restaurants. These creative adaptations…
Culinary crossovers without the stigma
A new generation of Hong Kong chefs is transforming the dining scene by thoughtfully blending Chinese and Western culinary techniques to create innovative fusion cuisine.…
A taste of Shanghai
Hong Kong’s Snow Garden restaurant, founded in 1966 and now run by third-generation owner Chiang Wai-yuen, continues to serve authentic Shanghai-Huaiyang cuisine with traditional techniques…
The intricate craft of canapés in fine dining
At Dewakan in Kuala Lumpur, chefs create intricately prepared canapés that, despite their fleeting presence on the palate, showcase extensive culinary craftsmanship and labor. This…
Batch and Sniff: The Line Between Delicious and Disgusting
Certain unusual aromas caused by microbes like Brettanomyces in wine and distinctive fermentation processes in spirits like mezcal and rum contribute complex flavors that can…
Dessert specialists reimagine classic Chinese favourites
Specialty dessert shops in Hong Kong are revitalizing traditional Chinese sweet soups, known as tong sui, by blending classic flavors with innovative presentations and expanding…
13 new places open to tease your palate
Hong Kong has launched a variety of new restaurants in May, featuring meat-focused menus and diverse cuisines such as Vietnamese, Indian, Japanese, and Korean. These…
Fruity French Malbec is making a comeback
April 17 celebrates Malbec World Day, honoring Argentina’s success in reviving the Malbec grape from near extinction into a globally renowned wine variety. The day…
HK-style French toast, but not as we know it
Chef Haydon Wong has launched Cantoast, a London pop-up bakery redefining Hong Kong-style French toast with deep-fried milk bread topped by inventive custard flavors like…
HK-style French toast, but not as we know it
Chef Haydon Wong and pastry chef Natalie Tj have launched Cantoast, a London pop-up bakery offering a modern twist on Hong Kong-style French toast with…