There’s more than one way to make fiery chilli oil – here 2 chefs discuss their own methods of adding that distinctive touch to recipes
Yes, they are ubiquitous in Hong Kong at Lunar New Year, but there is more to the humble kumquat than mere festive decoration. Chefs explain how they use them in preserves and fine-dining dishes.
Cookbooks are still valued by a wide range of readers, including professional chefs, in the digital age as sources of inspiration and windows on the culture of a community, be it local or somewhere far away.
Baked pork chop rice is a fusion dish that never goes out of fashion. But what should you look for, and where can you eat the best in Hong Kong?