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Hei Kiu Au
SCMP Contributor
Hei Kiu is a Hong Kong-born food writer, photographer and culinary historian who loves to uncover extraordinary tales within ordinary bowls of noodles. With a blend of Chinese-Portuguese roots, her work on European-Asian culinary heritage has been featured in a number of international publications, such as the Michelin Guide, Roads and Kingdoms, as well as in research work at Oxford and Yale-NUS. She is an incoming Yenching Scholar at Peking University, studying Literature and Culture.
Hei Kiu is a Hong Kong-born food writer, photographer and culinary historian who loves to uncover extraordinary tales within ordinary bowls of noodles. With a blend of Chinese-Portuguese roots, her work on European-Asian culinary heritage has been featured in a number of international publications, such as the Michelin Guide, Roads and Kingdoms, as well as in research work at Oxford and Yale-NUS. She is an incoming Yenching Scholar at Peking University, studying Literature and Culture.
Languages Spoken:
Cantonese, English, Mandarin
Chef Marco Xodo brings a refreshing Sicilian-inspired winter salad to Hong Kong’s sweltering summers – with a Venetian twist.
For more than a century, the Magang goose has been the taste of homecoming for Kaiping’s diaspora. PostMag meets the second-generation brother-and-sister restaurateurs who are digitising that inheritance – tracking the bird from their own farm to the banquet table.
Discover Hong Kong’s hidden tea legacy, predating British influence, as a band of young local growers races to safeguard ancient cultivation and traditions.
He lied about his age to become a chef at 15. At 24, Andre Li is showing diners great dishes don’t need meat at his Plant-Based Kitchen.
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Marc Mahfouz of Michelin-recognised restaurant is serving makdous, velvety hummus and other Middle Eastern plates in the city until August 9.
The culinary minds behind Carna, Moo-Lah and Duddell’s share how they bring their unique childhood traditions to the table.
The labour-intensive ‘kung fu’ dishes that once defined Cantonese cuisine are on the brink of extinction. Here, three Hong Kong chefs reveal the secrets of these vanishing recipes.
Argo’s bartender Wesley Lui and Big JJ founder Peter Pang collaborated on a cocktail that captures the essence of hotpot, inspired by comforting tomato and potato soup.
At Man Ho Chinese Restaurant, Table by Sandy Keung and Clan & Co, chefs and bartenders are leaning into ancient wisdom and giving TCM a tasty makeover.
Discover how Hong Kong doctors Tsang and Lo, and nurse Tse apply hard-won humanitarian skills to support Tai Po fire survivors with medical care, empathy and psychological first aid.
Once the centrepiece of political and business gatherings, Taishi five-snake soup is making a return in a form more suited to the modern era.
PostMag gains rare entry into Aberdeen’s Wholesale Fish Market with the men who supply many of Hong Kong’s Michelin-starred kitchens and the chefs who helm them – just days before the annual fishing moratorium.
For generations, local diners expected Cantonese chefs to play supporting roles to a Japanese head chef – but now that is changing.
At Dieci, chef Paolo Olivieri turns a peasant dish from Italy into an elevated favourite, mixing fusilli, casarecce, broken spaghetti and more.
Discover how Huaiyang cuisine – China’s diplomatic delicacy – balances tradition and innovation to win over world leaders, from Nixon to Obama, in Beijing’s high-stakes banquet diplomacy.
Leading mixologists from Duddell’s, Vea and Mott 32 share their tips on curating ideal flavour pairings between cocktails and courses.
Dry-ageing isn’t reserved for beef only – chefs from Fireside, Kyanbasu by Mt. Yotei and Tori Jukusei offer techniques for home cooks.
A weekend event in rural Hong Kong teaches guests the true meaning of sustainability through mindful activities and delicious seasonal food.
A Zimbabwean and Japanese love story lies behind the forces empowering minorities in Hong Kong.
Yan Fuqin’s organic farm in Kwu Tung uses Mead Johnson formula to grow soft, creamy shine muscat grapes, but its future is under threat.
Chef Louis Tam’s Chowa earned a Michelin star in Guangzhou, defying the city’s fine dining norms with his rebellious Japanese-French cuisine.
A Lamma Island-based programme teaching sustainable fish farming methods comes as the Hong Kong industry sees stiff mainland competition.
The Kazakh founders of this SoHo restaurant eventually aim to expand it into a cultural hub, seeing an outpouring of support from the local Central Asian community.
We go on a culinary journey through Ningbo with the people behind Yong Fu Hong Kong to discover the region’s punchy and pungent flavours.
New England’s last surviving Chinatown, Boston Chinatown has long suffered hostile urban renewal but now its community is stronger than ever.
At Épure in Hong Kong, head chef Aven Lau reimagines French classic duck à l’orange with Asian sensibilities – here’s how he does it.
Hong Kong chef Silas Li takes us on a food tour of Shunde for specialities including ‘unforgettable’ fish, Chencun noodles and Lunjiao cake.
The wisdom of the 24 solar terms is making a comeback – here’s what to eat to align your diet with the changes in weather, from ginseng to leek.
