https://www-scmp-com.libproxy1.nus.edu.sg/rss/506267/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg Andrew Sun Andrew Sun Beirut native Teya Mikhael is the executive chef of Maison Libanaise in Central on Hong Kong Island. She spoke to Andrew Sun. I grew up on a very traditional Lebanese diet, where food was the centre of daily life. Family lunch was sacred. Because Lebanon has such incredible produce, we ate mostly home-cooked food, consisting of an array of meze, salads and generous proteins. My diet today is still fairly balanced, with lots of vegetables and herbs. I also can never resist a really good... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3372368/hotpot-thai-noodle-soup-fried-rice-where-lebanese-chef-eats-hong-kong https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3372368/hotpot-thai-noodle-soup-fried-rice-where-lebanese-chef-eats-hong-kong Wed, 28 Oct 2026 08:15:06 +0000 Xiong Yang Xiong Yang Kunming is the capital city of Yunnan province and the gateway to its culture. Its markets bring together freshly cut flowers, foraged mushrooms and cured mountain hams from villages and farming towns. Its restaurants serve delicacies from around the region. The expansive Lake Dianchi and the steep Western Hills offer a reminder of the landscape that has shaped Yunnan’s people and food culture. Here is how to spend a weekend in China’s “City of Eternal Spring”. Friday 4pm: Feast your eyes on... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/travel-leisure/article/3372157/best-things-do-kunming-gateway-chinas-yunnan-province-full-local-flavour https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/travel-leisure/article/3372157/best-things-do-kunming-gateway-chinas-yunnan-province-full-local-flavour Tue, 27 Oct 2026 04:45:10 +0000 Andrew Sun Andrew Sun Born in the US, raised in Hong Kong and educated in the UK, Julie Liu is the founder of the contemporary qipao brand Qipology. She spoke to Andrew Sun. My diet is typically Chinese: home-cooked meals, rice, vegetables, steamed fish and soups. Nothing fancy, just everyday Cantonese food that shapes your palate without you noticing. That is probably why I gravitate towards simpler food rather than anything too elaborate. I eat out a lot for work, so when I choose for myself, I lean towards places... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3371588/sushi-seafood-tea-where-founder-qipology-goes-hong-kong-dim-sum-and-more https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3371588/sushi-seafood-tea-where-founder-qipology-goes-hong-kong-dim-sum-and-more Wed, 21 Oct 2026 08:15:07 +0000 Doris Lam Doris Lam When people think of Cantonese food, buttery scrambled egg between slices of soft white bread may not be the first dish to come to mind. For Lucas Sin Lok-yeung, this quintessential Hong Kong classic is the first recipe in his inaugural cookbook, Cha Chaan Teng: Comfort Food from Hong Kong’s Iconic Diners – listed as the “Perfect Scrambled Egg Sandwich”. Sin, 33, has been a staunch advocate of Hong Kong cuisine for more than a decade, starring in a long list of YouTube videos – from explaining... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3370808/french-toast-egg-sandwiches-hong-kong-comfort-food-highlighted-lucas-sins-cookbook https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3370808/french-toast-egg-sandwiches-hong-kong-comfort-food-highlighted-lucas-sins-cookbook Wed, 21 Oct 2026 04:45:11 +0000 Ashlyn Chak Ashlyn Chak For decades, Colombo has been treated less as a cultural destination and more as a quick stopover between the Sri Lankan capital’s airport and the country’s more popular southern coast, where tourists flock to five-star resorts, beachside bars and premier surfing spots. That is beginning to change. As Sri Lanka continues to recover from a 26-year civil war (1983-2009) and the fallout from a recent economic crisis (2019-2024), there is new life in Colombo’s culinary and hospitality... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/travel-leisure/article/3371105/how-new-generation-sri-lankans-reshaping-colombos-restaurant-and-bar-scene https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/travel-leisure/article/3371105/how-new-generation-sri-lankans-reshaping-colombos-restaurant-and-bar-scene Mon, 19 Oct 2026 04:46:06 +0000 Stephanie Sam Stephanie Sam The dining table disappeared beneath a lavish procession of dishes. Our family took food seriously. It was sacred, even. Dinner was never merely about eating. It was the one time each day when everyone was expected to gather, regardless of schedules, moods or whatever else the world demanded outside that room. At the centre sat the pièce de résistance: a whole steamed fish, usually sea bass, topped with ribbons of ginger and spring onion in a fragrant pool of oil and soy sauce. Alongside it were... https://www-scmp-com.libproxy1.nus.edu.sg/opinion/world-opinion/article/3370657/i-grew-eating-bowls-chinese-migration-history-you https://www-scmp-com.libproxy1.nus.edu.sg/opinion/world-opinion/article/3370657/i-grew-eating-bowls-chinese-migration-history-you Sat, 17 Oct 2026 01:30:06 +0000 Isabelle Hon Isabelle Hon The last basket of dim sum is sold, the roller shutter comes down, and another Cantonese restaurant in Hong Kong closes. Nine months into 2026, this scene has already played out at least 30 times. The causes are familiar – sky-high rents, thin margins, rising costs, and dining habits reshaped by the pandemic years. Legislative Council figures show that between 2018 and 2025, the number of Cantonese restaurants and banquet halls in Hong Kong fell from 1,790 to 1,500, representing a 16 per cent... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3369901/why-hong-kongs-cantonese-restaurants-are-closing-and-who-saving-them https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3369901/why-hong-kongs-cantonese-restaurants-are-closing-and-who-saving-them Fri, 09 Oct 2026 06:00:07 +0000 Betty Lan Betty Lan At Shenzhen’s The Bay by Chef Fei, a dish of fish simmered with bamboo shoots in plum juice and pickled vegetables is plated individually and served to diners one by one. At Chiu Tang in Hong Kong, diners sit at round tables, share stories, sip oolong tea and reach for morsels from communal dishes. As Chaoshan cuisine, traditionally rooted in coastal neighbourhoods and late-night street food stalls, moves into luxury restaurants and is reimagined through French-style tasting menus and... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3370267/what-authentic-chaoshan-cuisine-3-top-chefs-across-guangdong-may-have-agree-disagree https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3370267/what-authentic-chaoshan-cuisine-3-top-chefs-across-guangdong-may-have-agree-disagree Fri, 09 Oct 2026 05:00:08 +0000 Andrew Fowler Andrew Fowler Earlier this year, Bangkok’s F&B scene pulled off a coup. At Asia’s 50 Best Bars awards in Macau, eight venues from Asia’s “City of Angels” crowded the list – rankings historically dominated by Hong Kong and Singapore – with four more in the 51-100 tier. The city’s restaurant honours tell a similar story – Sühring recently joined Sorn in holding three Michelin stars, and Bangkok claims nine spots on Asia’s 50 Best Restaurants, more than any other city. The tourism figures are equally bullish:... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3369762/bangkoks-culinary-stars-fade-amid-rising-costs-tighter-budgets-and-fewer-tourists https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3369762/bangkoks-culinary-stars-fade-amid-rising-costs-tighter-budgets-and-fewer-tourists Wed, 07 Oct 2026 06:00:06 +0000 Ashlyn Chak Ashlyn Chak Martin Yan Man-tat first appeared on Canadian television in 1978 as a fresh, enthusiastic 29-year-old chef eager to teach people about Cantonese cooking. He has since become one of the culinary world’s most renowned figures, recognised for his cooking show Yan Can Cook and catchphrase, “If Yan can cook, so can you!” Nearly 50 years on, the celebrity chef – who was born in Guangzhou, moved to Hong Kong as a teenager and later left for Canada and the United States – remains as zealous as ever in... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369776/ive-always-loved-food-yan-can-cooks-martin-yan-his-culinary-journey https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369776/ive-always-loved-food-yan-can-cooks-martin-yan-his-culinary-journey Tue, 06 Oct 2026 04:45:04 +0000 Lisa Cam Lisa Cam Hainan chicken rice, known for its tender, poached chicken and fragrant rice flavoured with chicken stock, is one of the many great Asian comfort foods. Paired with a trio of chilli, ginger and soy dipping sauces, every bite offers a customisable balance of rich, nostalgic flavours. The original dish hails from Hainan, a Chinese island province, where traditionally it is made with local Wenchang chicken. The dish evolved as Hainanese natives emigrated to Southeast Asia, with Vietnam’s com ga... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369801/how-vietnams-twist-hainan-chicken-rice-tells-rich-story-migration https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369801/how-vietnams-twist-hainan-chicken-rice-tells-rich-story-migration Mon, 05 Oct 2026 10:15:05 +0000 Angela Hui Angela Hui Every fortnight in Walthamstow, East London, a sign with a hand-painted goldfish pointing towards a kitchen window appears on the side of a residential building: “Lucky Yu Bakery pick up”. On the other side of that window is Hai Lin Leung, a general practitioner selling Cantonese-influenced baked goods from her home – think congee sourdough, bolo bao (pineapple buns), gai mei bao (cocktail buns) and more. There is no shopfront, set opening hours or seating; yet queues regularly spill down the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369518/mala-coriander-congee-uk-doctor-sells-cantonese-inspired-bread-home https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369518/mala-coriander-congee-uk-doctor-sells-cantonese-inspired-bread-home Sat, 03 Oct 2026 08:15:05 +0000 Charmaine Yu Charmaine Yu As someone who enjoys savoury, pickled and highly pungent foods, my interest was piqued when I saw that the Disgusting Food Museum had come to Hong Kong. If I loved even the strongest of blue cheeses and stinky tofu, surely I would have a good time at the exhibition. Founded in Sweden in 2018, the museum went viral through a mixture of grotesque fascination and cultural pushback, as critics questioned the fairness of labelling traditional foods – such as the Chinese century egg – as... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369410/disgusting-food-museums-hong-kong-show-has-bull-testicles-and-more-it-good-taste https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369410/disgusting-food-museums-hong-kong-show-has-bull-testicles-and-more-it-good-taste Thu, 01 Oct 2026 05:15:04 +0000 Chloe Loung Chloe Loung Tucked away in an alley in Kyoto’s Gion district, Niku no Takumi Miyoshi – popularly called Nikushi no Miyoshi – is easy to miss. This small, unassuming establishment, opened by Tsutomu Ito is widely celebrated as a premier Wagyu destination, earning Michelin acclaim and legendary status among international gourmands. After establishing Miyoshi as a premier culinary location in Japan, Ito also opened q+M, a members-only French space in Kyoto specialising in Wagyu, and Kanegura, a more casual... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369163/how-japanese-beef-specialist-tsutomu-ito-brings-finest-wagyu-hong-kong https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3369163/how-japanese-beef-specialist-tsutomu-ito-brings-finest-wagyu-hong-kong Wed, 30 Sep 2026 04:45:05 +0000 Victoria Burrows Victoria Burrows The term “Chinese cuisine” is an almost pointless label, encompassing as it does styles of cooking as diverse as Sichuan, Dongbei and Zhejiang, to name but a few. If thinking about a monolithic Chinese cuisine is inappropriate, does the same hold true for Guangdong’s Cantonese cuisine? Consider chicken. A classic Hong Kong-style preparation might see white-cut chicken cooked in a simmering aromatic stock so the meat is gently poached and the skin adopts a gelatinous layer. Further up the Pearl... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3369211/hong-kong-guangdong-exploring-rich-tapestry-cantonese-culinary-traditions https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3369211/hong-kong-guangdong-exploring-rich-tapestry-cantonese-culinary-traditions Wed, 30 Sep 2026 00:00:08 +0000 Bernice Chan Bernice Chan Two overseas branches of Hong Kong’s modern Chinese restaurant Mott 32, located in Toronto and Vancouver, were crowned the best Chinese restaurants in Canada in the 17th edition of the Chinese Restaurant Awards. The awards ceremony, held in the Fairmont Pacific Rim hotel in Vancouver on September 23, saw these restaurants top the ranked 2026 Elite 30 Canada list. Beyond recognising the country’s best Chinese restaurants, the awards also spotlighted 12 signature dishes and honoured both emerging... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3368785/chinese-restaurant-awards-2026-hong-kongs-mott-32-takes-top-spot-canada https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3368785/chinese-restaurant-awards-2026-hong-kongs-mott-32-takes-top-spot-canada Fri, 25 Sep 2026 12:15:04 +0000 Sophie Steiner Sophie Steiner The 26th World Gourmet Festival returns to Bangkok from September 29 to October 4, bringing together some of the world’s most distinguished chefs. More than a showcase of gastronomic talent, the event serves as a multicultural narrative rooted in food heritage and transnational exchange – and as a crucible where culinary philosophies clash and meld. Internationally acclaimed chefs like Álvaro Clavijo from Bogotá, Julien Royer from Singapore, and Josiah Citrin from Los Angeles must confront the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3368335/inside-bangkoks-world-gourmet-festival-where-top-chefs-share-kitchen https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3368335/inside-bangkoks-world-gourmet-festival-where-top-chefs-share-kitchen Wed, 23 Sep 2026 04:00:07 +0000 Lisa Cam Lisa Cam For much of the world, Asian cuisine is often seen as just a menu category rather than a rich tapestry of histories from a vast continent. A few familiar dishes have come to represent thousands of regional techniques, ingredients, migrations and memories. The reboot of MasterChef Asia, after a decade off the air, seeks to change that by placing the region’s home cooks, flavours and ambition on screen. Having Asian cuisine represented and judged by chefs with deep, personal connections to the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3368002/what-expect-masterchef-asia-2026-judges-open-series-comeback https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3368002/what-expect-masterchef-asia-2026-judges-open-series-comeback Sun, 20 Sep 2026 04:15:05 +0000 Chloe Loung Chloe Loung Even after winning a Michelin star for his restaurant, Upstairs Tasting Room in Ho Chi Minh City, the biggest source of chef Hiep Truong’s inspiration remains the same: his mother and the family table. The dish closest to his heart – the one that reminds him most of home – is the vit hon, a traditional Central Vietnamese dish where duck meat is braised with lemongrass, turmeric, coconut water and fermented shrimp paste. At his intimate tasting room in the Vietnamese city, the duck is dry-aged... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3367431/how-vietnamese-chef-turning-family-favourites-michelin-starred-feasts https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3367431/how-vietnamese-chef-turning-family-favourites-michelin-starred-feasts Tue, 15 Sep 2026 04:45:05 +0000 Kevin McSpadden Kevin McSpadden Imagine it is the height of the Tang dynasty (618–690, 705–907), and the imperial court awaits a gift of pure opulence. The exotic luxury would not have been a golden statue or precious gem; those were easy enough for high royalty to procure. Rather, it was a humble peach, specifically, the “golden peach of Samarkand,” which symbolised the allure and mystery of a faraway land. Originating in what is modern-day Uzbekistan, the luscious peach shows how food spread along the Silk Road and how... https://www-scmp-com.libproxy1.nus.edu.sg/news/people-culture/trending-china/article/3366921/how-silk-road-east-west-melting-pot-turns-central-asia-culinary-destination https://www-scmp-com.libproxy1.nus.edu.sg/news/people-culture/trending-china/article/3366921/how-silk-road-east-west-melting-pot-turns-central-asia-culinary-destination Wed, 09 Sep 2026 10:00:14 +0000 Evelyn Chen Evelyn Chen In China’s fine-dining circle, Jason Liu He-sen cuts an unusual figure. Shy and soft-spoken with modelesque looks, the quietly ambitious chef commands attention both behind the pass and on the runway. Liu blurs the line between food and fashion, and his growing influence extends well beyond the kitchen. He walked the runway at Hermès’ spring/summer 2024 menswear show in Shanghai and soon after became the first chef to partner with Nike for its “Yes, Chef!” campaign, during which he wore the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3366122/taiwanese-chef-connects-his-chinese-roots-his-new-beijing-restaurant https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3366122/taiwanese-chef-connects-his-chinese-roots-his-new-beijing-restaurant Fri, 04 Sep 2026 04:56:39 +0000 Ashlyn Chak Ashlyn Chak Ha zi mein, or dried shrimp roe noodles, are a Cantonese household staple. Traditionally made from broth-infused dough that is steamed and then immediately baked dry to eliminate moisture, the noodles release the broth when boiled, turning the hot water into a rich, nutritious soup. As mass-produced versions dominate supermarket shelves, the artisanal craft of making ha zi mein – which is listed as part of Hong Kong’s intangible cultural heritage – is becoming increasingly rare. But Wing Lok... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3366056/how-hong-kong-maker-authentic-shrimp-roe-noodles-leading-comeback https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3366056/how-hong-kong-maker-authentic-shrimp-roe-noodles-leading-comeback Wed, 02 Sep 2026 10:15:06 +0000 Andrew Sun Andrew Sun Jason Yu is the head bartender at Carna by Dario Cecchini at the Mondrian Hong Kong hotel and creator of the drinks behind its cocktail pairing dinners. He spoke to Andrew Sun. When it comes to food, I value balance, intention and craft. I like dishes where the seasoning, aroma, texture and finish all work together. It does not have to be complicated or fine dining. I am often most drawn to home-made or handcrafted dishes with top ingredients because they usually carry a sense of care and a... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3365926/hidden-japanese-omakase-excellent-cantonese-hong-kong-bartenders-restaurant-picks https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3365926/hidden-japanese-omakase-excellent-cantonese-hong-kong-bartenders-restaurant-picks Wed, 02 Sep 2026 05:15:06 +0000 Lisa Cam Lisa Cam From contemporary Hokkien cooking and charcoal-fired French grills to glamorous Italian hospitality, new openings in Hong Kong this September promise to bring a diverse array of flavours. Read on to find out more. 1. Hokkien House Helmed by Levi You, winner of the Michelin Guide Fujian’s Young Chef Award in its inaugural 2025 edition, Hokkien House puts a contemporary take on Fujian’s coastal and mountainous flavours. The menu transforms classic regional ingredients, homestyle traditions and... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3365281/18-new-hong-kong-restaurants-bars-and-bakeries-try-september-2026 https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3365281/18-new-hong-kong-restaurants-bars-and-bakeries-try-september-2026 Thu, 27 Aug 2026 10:15:06 +0000 Divia Harilela Divia Harilela Most factory visits can border on dull, but a recent discovery in an industrial building in Hong Kong’s Wong Chuk Hang area left a sweet taste in my mouth. Home to Conspiracy Chocolate, the space hums with the steady churn of cocoa bean grinders and chocolate-enrobing machines, while vats of molten chocolate fill the room with the scent of freshly baked brownies. If Willy Wonka were to set up shop in the city, then this would be his playground. Launched in 2018, Conspiracy Chocolate may be Hong... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3364552/chocolates-bean-bar-boom-asian-inspired-flavours-single-origin-cacao https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3364552/chocolates-bean-bar-boom-asian-inspired-flavours-single-origin-cacao Wed, 26 Aug 2026 00:00:05 +0000 Chloe Loung Chloe Loung By the time chef Justin Yang Yanbin took part in the reality cooking show The Divine Dish (also known as Chef of China) in 2025, he was already a culinary star, having received the Michelin Guide Chengdu’s young chef award the previous year – despite having nearly two decades of training under his belt. Then, six months after achieving first runner-up on the cooking show, he received another young chef award – this time from the Black Pearl Restaurant Guide 2026. Trained under legendary Min... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364758/michelin-and-black-pearl-young-chef-awardee-justin-yang-opens-restaurant-hong-kong https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364758/michelin-and-black-pearl-young-chef-awardee-justin-yang-opens-restaurant-hong-kong Sun, 23 Aug 2026 04:45:06 +0000 Sam Beltran Sam Beltran Bangkok’s best street food has always existed on a kind of mental map for Thai food writer Choltanutkun Tun-atiruj. It is built from habit, cravings and neighbourhood rhythms: the office crowds, the schools, the university nearby and the vendors selling everything from moo ping (grilled pork skewers) and sticky rice to pad thai and kuay teow reua – a bowl of rice noodles in dark broth flavoured with cow or pig’s blood, then topped with meat and spices. “I can’t tell you my favourite because I... https://www-scmp-com.libproxy1.nus.edu.sg/week-asia/lifestyle-culture/article/3364869/bites-bytes-thai-street-food-app-feeds-hunger-authenticity https://www-scmp-com.libproxy1.nus.edu.sg/week-asia/lifestyle-culture/article/3364869/bites-bytes-thai-street-food-app-feeds-hunger-authenticity Sun, 23 Aug 2026 03:00:07 +0000 Bloomberg Bloomberg Toridoll founder and CEO Takaya Awata went from college dropout to billionaire, selling bowls of chewy udon noodles across Japan primarily through his company’s flagship Marugame Udon brand. Now, he is betting the humble dish can become a global fast-food category alongside burgers, chicken and pizza, with the US at the centre of his restaurant company’s overseas ambitions. “We want udon to become one of those major global categories,” says Awata, 64, at Toridoll’s headquarters in Tokyo. He... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364803/japans-marugame-udon-biting-more-it-can-chew-us-noodle-push https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364803/japans-marugame-udon-biting-more-it-can-chew-us-noodle-push Sat, 22 Aug 2026 08:15:05 +0000 Annie Brown Annie Brown There are three of us, and quite frankly, we are all on different Bali holidays. One friend is partying at a beach club, another is seeking her higher self in Ubud, and I have found bliss – and supreme understated luxury – at Raffles Bali. Later on, we will all meet for a wedding and share our entirely varied but uniquely Bali experiences. That said, on this trip I am also travelling solo with my two children, aged five and eight. So if our stay was not entirely relaxing, it was calm. Which, as... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/travel-hotels/article/3364777/raffles-bali-nestled-jimbaran-bay-ultimate-luxury-family-getaway https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/travel-hotels/article/3364777/raffles-bali-nestled-jimbaran-bay-ultimate-luxury-family-getaway Sat, 22 Aug 2026 04:00:08 +0000 Bloomberg Bloomberg Nissin Foods, the company that invented instant noodles, appears to have created an entirely new category with a hit product: cup noodles made with cold water. Initial supplies of the handy meal – available in Spicy Kimchi and Chicken Salt Lemon flavours – sold out a week after hitting store shelves on July 20, according to Nissin. While the Tokyo-based company did not disclose sales figures, it had anticipated supplies to last one to two months. Nissin, which has almost half of Japan’s... https://www-scmp-com.libproxy1.nus.edu.sg/news/asia/east-asia/article/3364822/no-kettle-needed-japans-cold-water-cup-noodles-fly-shelves https://www-scmp-com.libproxy1.nus.edu.sg/news/asia/east-asia/article/3364822/no-kettle-needed-japans-cold-water-cup-noodles-fly-shelves Fri, 21 Aug 2026 08:46:55 +0000 Gloria Tso Gloria Tso Despite being raised by parents in the restaurant industry, Xiengni Zhou never imagined she’d one day pursue a career in food. “When I was born, the first building I saw after the hospital was probably the restaurant,” she jokes. The UK-based content creator and co-founder of the Malaysian Chinese chilli oil company Mama Yu took quite a roundabout journey to get to where she is. “I always thought I’d be an investment banking queen,” she says frankly. “I read maths and economics [at Newcastle... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/people/article/3362086/mama-yu-uk-based-chilli-oil-empire-xiengni-zhou-and-her-mum-built-scratch https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/people/article/3362086/mama-yu-uk-based-chilli-oil-empire-xiengni-zhou-and-her-mum-built-scratch Thu, 20 Aug 2026 08:00:07 +0000 Ashlyn Chak Ashlyn Chak Tins of fried dace with salted black beans – known as dau si leng yu in Cantonese – are a pantry staple in Hong Kong and in Cantonese-diaspora homes around the globe. Affordable, ready to eat and with a long shelf life, the canned food is a symbol of working-class resilience. And it is highly valued; in April 2023, a masked man in a black windbreaker allegedly stole 48 cans of dau si leng yu (worth HK$1,800 or US$230) from a supermarket in Sheung Shui in Hong Kong’s New Territories. Although the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364539/hong-kong-food-staple-having-gourmet-moment-cantonese-canned-fish-dessert-anyone https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364539/hong-kong-food-staple-having-gourmet-moment-cantonese-canned-fish-dessert-anyone Thu, 20 Aug 2026 04:45:07 +0000 Charmaine Mok Charmaine Mok Shenzhen made its debut in the Michelin Guide on August 18, with seven restaurants earning the southern Chinese city’s first Michelin stars. The selection was unveiled at an event announcing the Michelin Guide Guangzhou & Shenzhen 2026, held at the Grand Hyatt Shenzhen in Luohu district. Two Shenzhen restaurants – The Bay by Chef Fei and Yun Jing – received two Michelin stars while five earned one star each. Neither Shenzhen nor Guangzhou, however, claimed the guide’s highest honour: three... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364554/7-shenzhen-restaurants-earn-stars-citys-michelin-guide-debut https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364554/7-shenzhen-restaurants-earn-stars-citys-michelin-guide-debut Wed, 19 Aug 2026 12:23:50 +0000 Andrew Sun Andrew Sun Frenchman Titouan Jounier is head sommelier at Louise, a one-Michelin-star French restaurant in Hong Kong. He spoke to Andrew Sun. I come from the Loire Valley, in northwestern France near Nantes. When I was young, I wanted to be a chef, but I moved to the floor because I liked talking to people. My parents liked to cook a lot and cooked quite well. My mother could make spaghetti almost every day, and my father’s weekend chilli con carne was very good. We also ate classic French dishes like beef... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364512/where-french-sommelier-hong-kong-goes-tastes-home-chinese-bites-and-cocktails https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364512/where-french-sommelier-hong-kong-goes-tastes-home-chinese-bites-and-cocktails Wed, 19 Aug 2026 08:15:05 +0000 Gloria Tso Gloria Tso “I didn’t even cook [when I lived] in Singapore,” Shu Han Lee tells me quite frankly. It’s a strange thing to hear from a Singaporean cookbook author and entrepreneur who has spent the better part of her career refining and remixing the city state’s cooking for a global audience, but Lee just didn’t grow up thinking she would be a cook one day. In fact, she was discouraged from pursuing it. “My mum grew up in a kampong [village], and she was the oldest daughter, so from the age of 10 she was... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3362092/rempapas-shu-han-lee-didnt-even-cook-now-she-works-jamie-oliver-sainsburys-and-wagamama https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3362092/rempapas-shu-han-lee-didnt-even-cook-now-she-works-jamie-oliver-sainsburys-and-wagamama Wed, 19 Aug 2026 03:00:07 +0000 Agence France-Presse Agence France-Presse At a gleaming new factory in China’s central hinterland, masked workers in white uniforms season and sift through mounds of latiao, a popular snack that has found hungry fans overseas. Spicy, sweet and curiously chewy, Chinese latiao – literally “spicy strips” – are made by cooking wheat-flour dough under high pressure and heat. Despite their reputation as junk food, the snacks originally developed as emergency supplies have grown into an industry worth more than 60 billion yuan (US$8.9... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364367/chinese-spicy-snack-has-gone-viral-thanks-chinamaxxing-tiktok-and-instagram https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3364367/chinese-spicy-snack-has-gone-viral-thanks-chinamaxxing-tiktok-and-instagram Tue, 18 Aug 2026 04:49:47 +0000 Bernice Chan Bernice Chan In just two years, Christophe Yu Jiulong went from speaking no French to graduating from a French programme at the largest culinary school in Canada after moving from his hometown in Chongqing, China to Montreal. Fast forward another two years and the 30-year-old is now dedicated to Flying Tables, a collective he started with 24-year-old Nora Lou Yueyue. Together in Montreal, they create gastronomic experiences that celebrate Chinese gastronomy through pop-up events. “I always feel eating food... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3363994/how-2-minded-chefs-are-celebrating-chinese-diasporic-gastronomy-montreal https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3363994/how-2-minded-chefs-are-celebrating-chinese-diasporic-gastronomy-montreal Sun, 16 Aug 2026 04:15:05 +0000 Doris Lam Doris Lam Vancouver is a melting pot of cultures and flavours. Home to some of the best Chinese and Japanese food outside China and Japan, the city never has a shortage of excellent Asian restaurants, while a new generation of chefs brings fresh perspectives and flavours, championing seasonal produce from the province of British Columbia. Nero Tondo Restaurant View this post on Instagram A post shared by Nero Tondo Restaurant (@nerotondoyvr) Nero Tondo, committed to... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3364042/unsung-eats-5-best-places-eat-vancouver https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3364042/unsung-eats-5-best-places-eat-vancouver Sat, 15 Aug 2026 00:00:11 +0000 Winnie Chung Winnie Chung For the better part of two decades, Helen Goh has existed at a rare culinary and clinical intersection: the quiet intimacy of the psychotherapist’s consulting room and the exacting, warm chemistry of the pastry kitchen. While these disciplines might seem worlds apart, they share a fundamental core. Both are obsessed with process, both search for connection and both seek to answer a deceptively simple question: what brings comfort and meaning to a human life? Those tracks ran parallel, never to... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3363597/how-baker-and-psychologist-helen-goh-aims-create-recipes-make-your-life-better https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3363597/how-baker-and-psychologist-helen-goh-aims-create-recipes-make-your-life-better Tue, 11 Aug 2026 23:15:05 +0000 The Korea Times The Korea Times For years, Korean food tourism has largely revolved around familiar favourites: Korean barbecue, fried chicken and spicy tteokbokki. But a different trend has emerged across online communities and platforms, including TikTok, Reddit, Instagram and travel blogs. From comforting bowls of pork soup to sweet and savoury snacks and creative convenience store hacks, visitors are moving beyond the obvious tourist picks, seeking out the foods locals enjoy every day. Drawing on recent food trends spotted... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3363257/these-7-lesser-known-korean-snacks-are-trending-among-visitors https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3363257/these-7-lesser-known-korean-snacks-are-trending-among-visitors Fri, 07 Aug 2026 13:15:05 +0000 Lisa Cam Lisa Cam Hong Kong’s dining scene is getting more exciting new additions this August. Foodies can look forward to a wave of top international imports, from London’s most iconic purveyor of Portuguese tarts to Japan’s favourite budget-friendly yakitori chain. Also opening their doors will be a refined hotel lobby cafe, an exclusive counter-style Chinese omakase restaurant, a rooftop Italian joint and more. Read on to learn more about the new restaurant openings in Hong Kong in August 2026. 1.... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3362248/12-new-hong-kong-restaurants-bakeries-and-cafes-try-august-2026 https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3362248/12-new-hong-kong-restaurants-bakeries-and-cafes-try-august-2026 Fri, 31 Jul 2026 04:15:05 +0000 Andrew Sun Andrew Sun As deputy consul general of Switzerland in Hong Kong and Macau, Francoise Killias Zillweger will be celebrating Swiss National Day on August 1. She spoke to Andrew Sun. I love bold flavours, especially with a bit of spice, so Asian cuisine has always been my first choice. I grew up with an unusual combination of Swiss and Northern Chinese cuisine. Although my parents are Swiss, we lived in Beijing in the 1960s. My mother learned to cook Chinese dishes from the family cook. Those recipes remained... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3362095/swiss-diplomats-favourite-hong-kong-restaurants-spicy-fare-fondue https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3362095/swiss-diplomats-favourite-hong-kong-restaurants-spicy-fare-fondue Wed, 29 Jul 2026 09:15:05 +0000 Hei Kiu Au Hei Kiu Au Andre Li Feiyue was 15 years old when he learned to lie. The founder and chef at Plant-Based Kitchen, a vegetarian fine-dining restaurant in the southern Chinese city of Guangzhou, says that as a teenager in the northeast city of Qingdao, he could not get a kitchen to take him seriously. So he added a few years to his age, walked into a five-star hotel, and said he had just turned 18. When they asked for his ID, he told them he had left it at home. They let him stage (intern) anyway, since he... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3362109/meet-chinas-youngest-michelin-recognised-chef-who-wows-diners-his-vegetarian-dishes https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3362109/meet-chinas-youngest-michelin-recognised-chef-who-wows-diners-his-vegetarian-dishes Tue, 28 Jul 2026 23:15:08 +0000 Ashlyn Chak Ashlyn Chak Private kitchens and high-end boutiques might seem worlds apart, but Eva Che, founder of catering brand CheHub, has found that they share common currencies: atmosphere, detail and hospitality. “The food [at a private kitchen] is the interesting product that makes people curious to come,” says Che, 30, a self-taught cook who draws on her Cantonese heritage, Czech upbringing and experience in luxury fashion retail for her catering brand. “What keeps the client coming back again and again are the... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3361970/chef-turns-down-earth-cantonese-recipes-luxury-diasporic-gastronomy https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3361970/chef-turns-down-earth-cantonese-recipes-luxury-diasporic-gastronomy Mon, 27 Jul 2026 09:16:27 +0000 Wilson Fok Wilson Fok Cantonese cuisine has long been the most popular style of Chinese cooking abroad, thanks in large part to a mass migration from Guangzhou in the 19th century, when the first Western Chinatowns took root. Now, some of the region’s top Cantonese chefs are introducing the world to contemporary Cantonese fine dining rather than cheap Chinese takeaway staples. At the heart of this global movement is a delicate balancing act: keeping the traditional soul of Cantonese cooking intact while adapting... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3361600/how-top-chefs-are-modernising-chinese-cuisine-globally-guangzhou-dubai https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3361600/how-top-chefs-are-modernising-chinese-cuisine-globally-guangzhou-dubai Sun, 26 Jul 2026 07:00:18 +0000 Bernice Chan Bernice Chan When chef Hideaki Sato was a child in Nagano, Japan, he was fed tofu accompanied by various vegetable condiments, such as myoga or Japanese ginger, shiso leaves, chives, ginger and leeks that were picked from the family garden. “But I was a picky eater as a kid and I didn’t like these strongly flavoured vegetables. So I always took them out,” he recalls, and ate the tofu plain. “When I was a kid, I preferred hard tofu [momen], but came to like soft tofu [kinugoshi] as I grew older.” These days,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3361185/many-types-tofu-discovering-versatile-chinese-and-japanese-staple https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3361185/many-types-tofu-discovering-versatile-chinese-and-japanese-staple Thu, 23 Jul 2026 22:00:09 +0000 Ashlyn Chak Ashlyn Chak Social media is full of cooking videos today, but it was not long ago that only those who had earned their stripes in a professional kitchen – and gained the approval of a publishing house – could create culinary content for the masses in the form of cookbooks. In Hong Kong, the 1960s saw an influx of immigrants and an expanding middle class whose interest in home cooking fuelled a surge in popularity of cookbooks and food-themed TV shows. This is the starting point of “Treasured Recipes”, a new... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3361426/vintage-cookbooks-trace-hong-kongs-food-heritage-hakka-haute-new-exhibition https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3361426/vintage-cookbooks-trace-hong-kongs-food-heritage-hakka-haute-new-exhibition Thu, 23 Jul 2026 04:45:05 +0000 Grace Brewer Grace Brewer Conceived as “a sophisticated homage” to the pork rib bak kut teh, Whey’s Iberico pork three-ways is head chef Keith Teo’s reimagining of a Singaporean classic by bringing together tender Iberico pork rack, slow-braised pork belly and home-made sausage. Founder-chef Barry Quek has long positioned Whey as a modern, personal take on Singaporean cuisine, and the latest iteration continues that idea in the restaurant’s new seasonal menu, which marks both ZS Hospitality Group’s 10th anniversary and... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3361295/dish-focus-iberico-pork-three-ways-whey https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3361295/dish-focus-iberico-pork-three-ways-whey Thu, 23 Jul 2026 04:30:09 +0000 Andrew Sun Andrew Sun Peter Find is the chef-owner of Heimat, a German restaurant in Hong Kong where he redefines the cuisine of his homeland. He spoke to Andrew Sun. I grew up in a very small German countryside village of 800 people. We gardened, picked fruit and made jam. We ate big portions of potatoes, pork, cold cuts and rice pudding with apple compote. That was my treat as a kid. Now, after 31 years in Hong Kong, I enjoy local food with spices and ginger. My comfort food these days is beef brisket noodles. As a... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3361319/where-german-chef-hong-kong-eats-no-nonsense-cantonese-southeast-asian-and-french https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3361319/where-german-chef-hong-kong-eats-no-nonsense-cantonese-southeast-asian-and-french Wed, 22 Jul 2026 09:15:07 +0000 Agence France-Presse Agence France-Presse The owner of a South Korean Michelin-starred restaurant is facing one year in jail for garnishing a palate-cleansing sorbet with black ants “to add a sour taste”, local media said. Seoul prosecutors requested the prison term for the anonymous owner of the unnamed eatery at a Monday court hearing for violating food safety regulations, the reports said. Under South Korean law, only 10 insect species are approved for human consumption, including grasshoppers and brown mealworm larvae. But the... https://www-scmp-com.libproxy1.nus.edu.sg/news/asia/east-asia/article/3361453/owner-michelin-starred-restaurant-south-korea-faces-jail-ant-topped-sorbet https://www-scmp-com.libproxy1.nus.edu.sg/news/asia/east-asia/article/3361453/owner-michelin-starred-restaurant-south-korea-faces-jail-ant-topped-sorbet Wed, 22 Jul 2026 08:09:41 +0000