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Bernice Chan
Bernice Chan is a former SCMP Culture writer who is now based in Vancouver, Canada, where she writes compelling stories about food and drink, lifestyle, wellness and the Asian diaspora. She previously co-hosted the award-winning Eat Drink Asia podcast and received a SOPA honourable mention for a video story about a Jamaican-American looking for her Chinese grandfather.
Vancouver hotpot chain where, inspired by the pandemic, you don’t share but order your own bowl, grew rapidly. Now it’s about to hit the US.
Chris Huen currently has a solo exhibition in Vancouver of his artworks that combine Western techniques with traditional Chinese ink styles.
Former Hong Kong executive can’t restock the merch shelves fast enough at Hello Kitty Cafe Vancouver. Expansion across Canada beckons.
How to cook pumpkin in different cuisines – beyond pumpkin pie: chefs share their favourite dishes, from soups to curry, just in time for Halloween and Thanksgiving
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Filmmaker Luo Tong, M on the Bund founder Michelle Garnaut and customers reflect on its 23 years in Shanghai and the splash it made.
In Vancouver, Pep So and Stanley Tsui could not find good Hong Kong-style milk tea, so they devised a kit to make it at home. It’s taken off.
The three Frenchmen have built global reputations for their culinary expertise, including their berry creations, winning awards from the likes of World’s 50 Best Restaurants and the Michelin Guide
Yoji Masuda wins the Michelin Young Chef Award and his restaurant Sushi Masuda is awarded a Michelin star in this year’s Vancouver guide.
As autumn’s colours emerge, some of the city’s finest restaurants offer gastronomic experiences to match the mood of the season
As Hong Kong’s summer heat begins to fade, the city’s restaurants are ready to entice diners with special promotions on seasonal menus
The tireless efforts of a Toronto doctor to educate people about Asia’s blood-soaked theatre of war have come to fruition in Toronto’s new WongAvery Asia-Pacific Peace Museum
Sanzo’s founder cites the left-field success of BTS and Crazy Rich Asians as inspiring his drink, while Poppi was the most-watched commercial at this year’s Super Bowl after first being pitched on Shark Tank
Kevin Wong’s Far East Descendant restaurant in Philadelphia is inspired by martial arts, decorated in the style of the Donnie Yen film New Dragon Gate Inn, and has dishes with names including Five Deadly Venoms.
Daniel Lew, who was invited to meet Ed Sheeran after being heard busking in Vancouver, has released his latest album, Destiny. He talks about his hearing loss and how he stuck to his dream.
Yao Jui-chung’s photographs of abandoned public buildings, on show in Vancouver in the show Mirage: Disused Public Property in Taiwan, will, he hopes, highlight the wastefulness of leaving them unused.
Hong Kong’s restaurants are inviting diners to beat the summer heat with exclusive food and drink offerings in blessedly cool and chic surrounds
With 7 of Hong Kong’s best restaurants presenting exclusive offers during the city’s hottest months, now’s the time to drink and dine in cool comfort with something for every palate
At this month’s 9th World Championship of Chinese Cuisine, in which 70 teams competed, two Hong Kong teams won the gold and silver medals in the group categories.
New versions of old recipes for pineapple buns and Asian crullers, his own recipe for durian cake – Christopher Tan explains what got him started on cookbook NerdBaker 2: Tales from the Yeast Indies.
Nicole Leung was ready to become a waitress when benefactors saw her potential and sent her to play basketball in the US college system. There she befriended fellow Hong Kong hoops star Yannie Chan.
Memories of three generations of women from Communist China, Hong Kong and California and the traumas they carried with them are at the heart of Feeding Ghosts, Tessa Hulls’ debut graphic novel.
The Chinese dumpling is being made more accessible to Western diners by Chinese millennials, who are creating new fillings inspired by international cuisines and catering to non-meat eaters.
Jamaican-Chinese Canadian chef Craig Wong explains the inspiration behind his unusual fusion restaurant, Patois in Toronto, Canada, where jerk chicken chow mein is a signature dish.
The journey of Ho Yuen, a cha chaan teng, or tea cafe, that began life in a Kowloon district, has gone from Hong Kong to Canada to Hong Kong – and back to Canada again. Its second-generation owner explains.
Chinese-Canadian chef Andersen Lee interned at some of the world’s best restaurants before deciding to switch to cooking Chinese food. The result? His new, affordable Montreal restaurant, Oncle Lee.
The story of Made Here, published by the team behind social enterprise Send Chinatown Love, a cookbook that profiles individuals from 43 Asian food businesses in New York and features their recipes.
Studio HHFZ founder and designer Hu Ruixian explains how she and her team are making the traditional Chinese dress something that women can wear every day no matter what.
British Columbia’s ‘dated’ Chinese food scene got a shot in the arm when two 20-something chefs cooked a modern feast featuring ravioli, foie gras and more, at a club modelled on a Chinese courtyard house.
With two Chinese restaurants and a Michelin Young Chef award, David Schwartz is taking Toronto’s food scene by storm, despite learning his cooking from YouTube. He opens up about his culinary mission.
Cancer survivor Lyndsay Sung’s cake recipe book Plantcakes features luscious-looking cakes, made without dairy or eggs. Coconut milk ganache and chickpea aquafaba are two key ingredients.
