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Lisa Cam
Senior Reporter, Culture
Lisa is the host and producer of SCMP's Eat Drink Asia video series and enjoys reporting all things about food, travel and anything in between. At the end of the day, she likes nothing more than kicking back with a good dose of true crime podcasts and cooking tried-and-true recipes from sticky old cookbooks.
Lisa is the host and producer of SCMP's Eat Drink Asia video series and enjoys reporting all things about food, travel and anything in between. At the end of the day, she likes nothing more than kicking back with a good dose of true crime podcasts and cooking tried-and-true recipes from sticky old cookbooks.
Areas of Expertise:
Food & drink, travel, celebrities
Languages Spoken:
Cantonese, English, Mandarin
Réunion Island’s famous bouchon gratiné, made from a baguette, dumplings, chilli sauce and cheese, reflects the island’s mix of inhabitants.
Actor Eric Kot and his canto-rap duo partner Jan Lamb star in a stage play together after 11 years.
Kot, who joins Softhard partner Jan Lamb for August’s sold-out stage show Let Me Entertain You, says the city needs more creative spaces.
A popular Korean pot rice restaurant and a Japanese rice ball specialist are a few of the latest Hong Kong spots to look out for.
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After learning Cantonese from George Lam, Canada-raised Yeh became a Cantopop queen and shared the big screen with the likes of Chow Yun-fat.
Feng shui master Andrew Kwan breaks down this lunar month’s prospects for all 12 Chinese zodiac signs in health, love, finances and careers.
Drinks brand Magnolia Lab is bringing back the wines-for-wellness concept with botanical liqueurs based on traditional Chinese medicine.
Whisky makers like Macallan and Glenrothes are working with artists and architects on innovative packaging that’s proving a hit with buyers.
Containing anti-inflammatory compounds, frankincense may slow tumour growth in some types of leukaemia and help treat other diseases.
Boulud shares why he’s eager to cook with local produce at Terrace Boulud, opening soon in Central, and why he wants to keep a feel of Sevva.
Two top chefs reveal how Cantonese cuisine contrasts with Shanghainese, from how sauces can be the star of a dish to why wok hei matters.
A bean-to-bar chocolate movement in Bangkok and beyond involving farmers, cafes and a top chef could set new standards for a global industry.
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From his food journalism to bawdy erotic tales, Lam was a larger-than-life figure in the culinary world, one whose legacy will long live on.
A hot new Sichuan addition, a South Korean cult favourite and a dai pai dong concept are a few of the latest Hong Kong spots to look out for.
Feng shui master Andrew Kwan breaks down this lunar month’s prospects for love, career, health and finance for the 12 Chinese zodiac signs.
Forget Japanese miso soup, the Chinese have been making miso for over 2,000 years and some of the best can be had in Hong Kong.
Led by architect Peter Marino, renovation of the Hotel Cipriani in Venice has seen 13 rooms redesigned and the lobby ceiling height doubled.
On tour of Truku lands in eastern Taiwan we learn about tribe’s anti-colonial resistance and how they trap animals and tap plants for water.
Indians make up about 0.5% of Hong Kong’s population, but their contributions reverberate across the city
Inspired variously by street food, Cantopop and locally caught fish, chefs put new and flavourful spins on familiar Hong Kong dishes.
Indian restaurants in Hong Kong like Gaylord, Leela and Spice Bazaar are moving past traditional local favourites with more varied dishes.
Discover exciting new places to eat and drink in Hong Kong, offering everything from Sichuan and Hunan food to laksa and 24-hour dim sum.
Feng shui master Andrew Kwan breaks down this lunar month’s prospects for all 12 Chinese zodiac signs in health, love, finances and careers.
Drizzled in honey, fried with a fish sauce dip. Hong Kong chefs share inventive ways to serve Dragon Boat Festival snack we usually steam.
For guests of Tingara at InterContinental’s Da Nang resort in Vietnam, Yaeyama Kyori Beef is chef Junichi Yoshida’s choice. He reveals why.
Hideyuki Saito conjured memories of ‘incredible’ street art for the cocktails on his new menu at Tokyo Edition Toranomon hotel’s Gold Bar.
