Is Drinking Wine Good For Our Health After All?


Why not just leave it to the experts to work out while you relax with a nice glass of red?

 

In Pursuit Of Michelin Stars, Chinese Chefs Are Going Too Far


Xiaolongbao with Iberico pork, steamed scallop with truffle – why are chefs trying to make classic Chinese cuisine hip?

 
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New Restaurants In Hong Kong: Ichu Peru, For Memorable South American Cuisine


The first restaurant opened in Asia by chef Virgilio Martinez of Central in Lima, Peru, 6th on the list of the World?s 50 Best Restaurants, Ichu Peru more than lives up to expectations

 

The Chef Who Wants To Introduce Vegan Cuisine To Koreans


The chef-owner of Mingles, which just received its second Michelin star and is ranked No 11 on the list of Asia’s 50 Best Restaurants, talks about what he learned from Nobu and the Buddhist nun

 

The Best Shanghai Hairy Crabs, The Secret To Farming Them And The Best Ways To Cook Them


For the crab farmers of Yangcheng Lake in China?s Jiangsu province, it?s the excellent water quality there that makes their crustaceans the best

 

Afternoon Tea Is A Phoney, Anachronistic Sham. It?s Time To Abolish It


Invented by a Victorian duchess, afternoon tea ? don?t confuse it with high tea ? is a fixture of Hong Kong menus, but it?s just a marketing gimmick whose time is past, Andrew Sun argues

 

From Dim Sum Lunches To Fine Italian Fare, Hong Kong Restaurant Picks Of A Property Firm Founder


Victoria Allan loves Japanese and Italian food and knows where to take city visitors to make an impression

 

Delicious Hainan Chicken Rice At Thai Princess By Maya Kitchen, Sheung Wan, For Only Us$7.90


The chicken was tender and moist, cooked to perfection, with dipping sauces that added a nice spicy kick. But we suggest going at lunch to avoid disappointment over missing ingredients

 

Alon Shaya Cookbook A Non-kosher Salute To Israeli Cuisine


Even if you haven’t dabbled in illicit herbs, the chapter aimed at those who have will definitely leave you with the munchies

 

After Demystifying Sichuan Food For Westerners, British Author Finds Audience In China


Fuchsia Dunlop, a James Beard Award winner, has written a series of books on Chinese cuisine, and now one has finally been published in mainland China

 
 
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