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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.
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.
Areas of Expertise:
Lifestyle, food, cultureLanguages Spoken:
Cantonese, English, Mandarin
A new exhibition at Vancouver’s Chinese Canadian Museum highlights how migration played a major role for a host of major Cantopop stars.
Vancouver’s Chinatown faces a number of challenges, but its passionate community aims to revitalise and preserve its 140-year-old legacy.
Two Chinese chefs are among Asians who cooked for US presidents like Theodore Roosevelt and William Harding who are celebrated in a new book.
Chef Guillaume Galliot uses his mother’s French tomatoes at Caprice in the Four Seasons Hotel Hong Kong, and restaurants from Rao’s to Carbone have bottled their inimitable pasta sauces.
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After 10 years in Paris Samuel Lee Sum opened Sensation, a casual fine-dining joint serving exciting Chinese dishes with a French accent.
Talented Asian cooks are pairing the best of British Columbia’s produce with recipes and cooking styles from home.
Nguyen Thi Thanh’s food stall in Ho Chi Minh City was made famous by Anthony Bourdain. She died in Toronto where she was to open a restaurant.
Styles recently bought Hobbs Pickles’ entire stock of sweet pickles, while Anderson revealed on This Morning that she comes from a family of picklers ‘all trying to outdo each other’.
When Stephanie Wong shut her Hong Kong restaurant she needed a breather. Now she is back in the kitchen, having opened a bakery in Vancouver.
Don’t be intimidated by its appearance: find out what top chefs at Ama Ristorante and Amber in Hong Kong, and Published on Main in Vancouver, love about artichokes, and their favourite ways to cook them.
Bagheera and Laowai co-founder Lewis Hart was inspired after visits to Hong Kong spots like J. Boroski, Stockton and The Old Man.
At Saan Saan Cafe, Hong Kong milk tea, chicken wings and fish balls feature on a ‘very nostalgic’ menu catering to diners with dietary needs.
From Ukraine to England, famous chefs and their eateries are keeping their own hives to maximise honey’s flavour and health benefits.
A Chinese-American chef who ‘can’t really cook Chinese food’, Angie Mar of New York’s Le B on her roots in food and not cooking for critics.
Umberto Bombana of Hong Kong’s 8 1/2 Otto e Mezzo was in Vancouver in January wowing diners and raising money for Arthritis Society Canada.
Pastry chef Jacky Lee Shing-lam likes ginger’s warming notes, which include many chemicals useful to our bodies, as Dr Vivian Chen, founder of Plateful Health, and Dr Jamie Bering, of the Mayo Clinic in Arizona, explain.
Salt varieties include Fleur de sel, Black Hawaiian sea salt, Himalayan pink salt and kosher salt – but we need to watch our consumption too.
Yes Shef, involving 30 female chefs, is organised by the Worth Association, founded to combat sexism in the hospitality industry.
Alex Chen, Li Bo and Leo Wang used a variety of skills that showcased their different backgrounds, cooking mainly local seafood.
Standard Chartered Cathay Mastercard holders can enjoy gourmet dining deals at top restaurants from December 1 to February 28, 2025.
Standard Chartered Cathay Mastercard holders can enjoy gourmet dining deals at top restaurants from December 1 to February 28, 2025 – from Cantonese feasts to Champagne brunches.
‘Tin-fluencers’ have helped change the food’s image, moving customers away from low quality, mass-produced brands to more sustainable artisanal-style producers.
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
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
