https://www-scmp-com.libproxy1.nus.edu.sg/rss/517151/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg 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 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 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 Gloria Tso Gloria Tso Jakarta-based upstart doughnut and dessert brand Butter Baby has a backstory like no other. “There [are] these ancient Sumerian texts on clay tablets that tell the story of the Anunnaki,” says company co-founder Nick Burch. “The Anunnaki [come] to Earth 400,000 years ago because they’re having environmental problems on their planet, so they try to solve these problems [by acquiring] gold, and Earth has a surplus of gold. We switched gold with butter, and that’s where the story of Butter Baby... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3363494/nick-and-henry-burch-building-butter-baby-and-lessons-mother-tory-burch https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3363494/nick-and-henry-burch-building-butter-baby-and-lessons-mother-tory-burch Wed, 12 Aug 2026 02:00:09 +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 SCMP Style Reporter SCMP Style Reporter Imagine if you could taste Hong Kong’s cinematic history. That’s the idea behind Regent Hong Kong’s new culinary concept, A Cinematic Taste of Hong Kong. Working with the Hong Kong Film Directors’ Guild, executive chef Calvin Choi has devised a menu at The Lobby Lounge that takes inspiration from scenes in local cinema. It’s the opening chapter of a broader hotel programme to introduce guests to Hong Kong’s culture, one experience at a time. The setting couldn’t be more cinematic. Perched on... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/travel-hotels/article/3361165/style-edit-regent-hong-kong-brings-local-cinema-life-harbourfront-dining https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/travel-hotels/article/3361165/style-edit-regent-hong-kong-brings-local-cinema-life-harbourfront-dining Wed, 22 Jul 2026 02:00:12 +0000 Bernice Chan Bernice Chan Ben Ernst remembers making graham cracker ice cream as a child on Whidbey Island, just north of Seattle. A wooden bucket was filled with ice and rock salt, and nestled in the middle was a steel container where cream and the ground-up graham crackers were added. A hand crank moved the dashers that pushed the creamy mixture against the cold sides of the container to chill it, eventually turning it into ice cream. “Tasting that before it hardens up – when it’s still soft and it’s finished churning,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3360088/explainer-ice-cream-gelato-sorbet-and-granita-difference-between-ice-desserts https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3360088/explainer-ice-cream-gelato-sorbet-and-granita-difference-between-ice-desserts Fri, 10 Jul 2026 20:00:12 +0000 Bloomberg Bloomberg The line outside a frozen yogurt shop in downtown Manhattan would’ve been rather unremarkable in a city filled with trendy experiences, except for one detail. It was really cold. “I was stunned to see people lining up in the winter to buy frozen yogurt,” said Howard Schultz, the former head of Starbucks. Schultz, who is advising the company, liked what he saw that chilly day at Mimi’s, which had opened its first location the previous August. The 72-year-old billionaire is credited with changing... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3357575/why-frozen-yogurt-having-renaissance-us30-cup-especially-among-gen-zers https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3357575/why-frozen-yogurt-having-renaissance-us30-cup-especially-among-gen-zers Sun, 21 Jun 2026 22:00:14 +0000 Bernice Chan Bernice Chan Vancouver-based chef Robin Kort loves foraging for mushrooms. “I like the treasure hunt. It’s been sort of a lifelong passion, and because I’m a chef, my palate has led me into the forest,” she explains. “Going into the forest and picking mushrooms is super fun and exciting, because they’re just weird little creatures. And as you’re walking along, if you approach the forest from that sort of way of finding treasure, walking slowly, it’s very meditative.” She says the assortment of mushrooms in... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3356301/magic-mushrooms-unexpected-health-booster https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3356301/magic-mushrooms-unexpected-health-booster Mon, 08 Jun 2026 22:00:06 +0000 Bernice Chan Bernice Chan Asparagus is the favourite vegetable of chef Hector Laguna’s two boys. “My kids love asparagus with a little olive oil, salt, and then we grill them for three to four minutes,” he explains, adding that’s how they eat the vegetable at home. “But at work, asparagus is fantastic. We use them in salads, we cook them, pickle them and ferment them,” says the executive chef of Botanist in Vancouver. Asparagus signals the arrival of spring and is known for its fibrous stalks and slightly bitter taste.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3349498/how-asparagus-benefits-your-health-and-different-ways-prepare-vegetable https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3349498/how-asparagus-benefits-your-health-and-different-ways-prepare-vegetable Mon, 20 Apr 2026 07:00:07 +0000 Bernice Chan Bernice Chan While many people like to eat avocados in guacamole, on toast or in salads, California rolls or smoothies, chef Ben Kiely has other ideas about how to use the fruit, known as “green gold” or “alligator pear”, which comes originally from Mexico and South America. Kiely, the head instructor at the Pacific Institute of Culinary Arts (PICA) in Vancouver, says avocados are great in desserts like ice creams and chocolate mousse. “There’s recipes, especially now with plant-based being so common [with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3348743/how-chefs-are-reimagining-avocado-beyond-guacamole-vancouver-hong-kong https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3348743/how-chefs-are-reimagining-avocado-beyond-guacamole-vancouver-hong-kong Sun, 05 Apr 2026 22:00:17 +0000 Vincenzo La Torre Vincenzo La Torre Like most young creatives these days, Australian singer-songwriter and actor Troye Sivan is not defined by one single category and doesn’t like to put himself in a box. The 30-year-old multihyphenate – who has appeared in campaigns for brands such as Prada, Cartier and Valentino – is also the founder of lifestyle and fragrance brand Tsu Lange Yor, a Yiddish toast meaning “to long years”. Sivan’s latest project, however, doesn’t involve fashion, beauty or music. He was recently named creative... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3345712/why-troye-sivans-penfolds-collaboration-unlike-anything-hes-done https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3345712/why-troye-sivans-penfolds-collaboration-unlike-anything-hes-done Sun, 08 Mar 2026 10:00:11 +0000 Bernice Chan Bernice Chan Ten years ago when dietitian and chef Renée Chan started her healthy food brand True Nosh – rebranded as Ah Nui Asian Foods a few years ago – she was determined to avoid adding sugar and instead use a natural sweetener. She turned to dates. “I wanted to be a diabetes-friendly company, as my dad had diabetes [and passed away before her high school graduation],” she explains. Chan started using dates extensively in her cooking and baking. “I mainly use Deglet Noor dates because they’re bulkier, so... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3344691/why-dates-are-healthier-sugar-can-you-tell-medjool-barhi-or-halawi-varieties https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3344691/why-dates-are-healthier-sugar-can-you-tell-medjool-barhi-or-halawi-varieties Thu, 26 Feb 2026 11:00:09 +0000 Vincenzo La Torre Vincenzo La Torre All eyes are on Milan this January as it co-hosts, with Cortina d’Ampezzo, the 2026 Winter Olympics on February 6-22. The Paralympics then follows on March 6-15. If you are lucky enough to be attending the sporting spectacular, look out for these venues and happenings around the city. Where to eat: Rovello 18 Milan has its fair share of great restaurants – tried-and-tested classics like Langosteria and Il Baretto are both popular hang-outs among fashionable types. For something a bit more... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/travel-hotels/article/3341773/milan-it-hosts-winter-olympics-where-eat-shop-hang-out-and-be-pampered https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/travel-hotels/article/3341773/milan-it-hosts-winter-olympics-where-eat-shop-hang-out-and-be-pampered Wed, 04 Feb 2026 00:00:38 +0000 Bernice Chan Bernice Chan Lunar New Year is the biggest holiday of the year for people in China, as well as for the Chinese diaspora around the world. The celebration revolves around family reunions and sitting together eating delicious food. The festive dinner is all about eating dishes that will hopefully bring wealth and happiness in the coming year. In China these include dumplings (as they look similar to oval-shaped silver ingots), a whole fish, a whole chicken, deep-fried spring rolls, lion’s head meatballs, and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3340364/our-guide-5-auspicious-foods-chinese-new-year-prawns-kumquats-and-more https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3340364/our-guide-5-auspicious-foods-chinese-new-year-prawns-kumquats-and-more Thu, 22 Jan 2026 05:00:14 +0000 Bloomberg Bloomberg It’s a perplexing time in the world of luxury ingredients. Prestigious products have become inextricably tied to fast food. Caviar now adorns chicken nuggets, truffle features in supermarket hummus and Starbucks egg bites, and Wagyu beef is getting smashed into burgers and has made the menu at Burger King in the UK. Even lobster – bright red and festive – has gone from attention-getting centrepiece to mac-and-cheese mix-in. Yet crab retains its mystique. It’s beloved for its delicately... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3338755/why-crab-now-fine-dinings-ultimate-luxury-ingredient-dethroning-caviar-truffle-and-wagyu-beef https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3338755/why-crab-now-fine-dinings-ultimate-luxury-ingredient-dethroning-caviar-truffle-and-wagyu-beef Tue, 06 Jan 2026 04:00:12 +0000 Divia Harilela Divia Harilela Behind almost every popular dish in 2025 is a viral social media post. If you ask people to share their recipes for making favourites like cottage cheese wraps, protein bagels, home-made Dubai chocolate or crispy rice salmon salad, nine out of 10 are likely to send a link to a Facebook, Instagram, TikTok or Xiaohongshu (RedNote) post. Recipes have been transitioning from the page to the screen ever since popular user-generated website Allrecipes made its debut in 1997. Today there is no shortage... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3337298/popularity-old-fashioned-cookbooks-offerings-gwyneth-paltrow-and-sophia-loren https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3337298/popularity-old-fashioned-cookbooks-offerings-gwyneth-paltrow-and-sophia-loren Mon, 22 Dec 2025 22:00:08 +0000 Douglas Parkes Douglas Parkes It’s the season to be jolly again, and Hong Kong’s top restaurants and bars are ready to ensure you oblige with some exciting new Christmas cocktails. So pull up a bar stool and let these inspired winter tipples fuel your festive glee. Bar Q88 The JW Marriott’s intimate lobby bar has long enjoyed a reputation as one of the best spots in Admiralty to unwind. This year, the establishment is offering two festive drinks for the Christmas period. The first is an Asian-inspired take on mulled wine... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3336464/3-festive-cocktails-spice-your-christmas-celebrations-hong-kong https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3336464/3-festive-cocktails-spice-your-christmas-celebrations-hong-kong Wed, 17 Dec 2025 00:00:08 +0000 Douglas Parkes Douglas Parkes As the festive season approaches, the quest for the perfect holiday meal begins. This year, ditch your oven gloves and basting brush, and let the city’s finest restaurateurs take care of you. From timeless feasts to modern marvels, these festive offerings are the main event, promising to “sleigh” your guests and leave your own oven green with envy. So, gather your loved ones, make a list (and check it twice), and prepare to indulge. Embla On Upper Station Street, chef Jim Löfdahl and his team... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3336070/hong-kongs-best-christmas-feasts-mandarin-oriental-osteria-marzia https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3336070/hong-kongs-best-christmas-feasts-mandarin-oriental-osteria-marzia Mon, 15 Dec 2025 04:00:11 +0000 Bernice Chan Bernice Chan Pastry chef Steve Hodge likes to make cinnamon toast – a quick snack for his kids at home. He spreads room-temperature butter on freshly toasted bread and then sprinkles a mixture of equal parts cinnamon and sugar on top. “When it’s nice and warm, the sugar kind of melts and infuses with the cinnamon. The flavour is unreal,” observes Hodge, the owner of Vancouver-based Temper Chocolate & Pastry. For many, the smell of cinnamon evokes the flavours of autumn and winter, including apple pie,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3333541/rich-history-cinnamon-ceylon-cinnabon https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3333541/rich-history-cinnamon-ceylon-cinnabon Fri, 21 Nov 2025 23:00:16 +0000 Bernice Chan Bernice Chan When the temperature drops in Hong Kong, street hawkers appear with giant woks filled with small black pebbles and brown chestnuts. For Hongkongers, it’s a sure sign that winter has arrived. Stirring the hot pebbles to prevent the nuts from burning also makes sure the smell of the roasting nuts lures in customers who buy small paper bags filled with the hot snack. In time-honoured fashion, they then try their best to peel the hard dark brown skin off to get at the tender, meaty, starchy lump... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3333197/why-chestnut-so-versatile-used-hong-kong-street-food-french-desserts-and-pasta-sauce https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3333197/why-chestnut-so-versatile-used-hong-kong-street-food-french-desserts-and-pasta-sauce Tue, 18 Nov 2025 12:00:10 +0000 SCMP Style Reporter SCMP Style Reporter Ask people to name a crave-worthy food and bacon will top many lists. But given the passion that it inspires, isn’t it curious that bacon is chiefly regarded as a morning dish? You might see it as a burger topping at lunch, or occasionally crumbled over a salad, but mostly, bacon means breakfast. Hoping to change that is branding visionary (and bacon lover) Rachel Carrasco, founder and CEO of Philippine food company Baken. As the world’s first all-bacon snack range, Baken wants to see the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3331491/style-edit-baken-worlds-first-all-bacon-snack-range-debuts-hong-kong https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3331491/style-edit-baken-worlds-first-all-bacon-snack-range-debuts-hong-kong Wed, 12 Nov 2025 02:00:09 +0000 SCMP Style Reporter SCMP Style Reporter Navigating the polished halls of Hong Kong’s Pacific Place mall can be at once energising and overwhelming, especially when one is juggling multiple shopping bags. When it comes time to take a breather – whether for a quick bite, a leisurely coffee or an evening cocktail – Armani/Caffè stands out as a serene sanctuary. Welcome to the first Armani restaurant in Hong Kong. Conceived by the legendary Giorgio Armani himself and brought to life by his architectural team, the cafe radiates an air of... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3331416/style-edit-armani/caffe-haven-italian-elegance-hong-kongs-pacific-place-mall https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3331416/style-edit-armani/caffe-haven-italian-elegance-hong-kongs-pacific-place-mall Thu, 06 Nov 2025 02:00:11 +0000 Bloomberg Bloomberg Every other Friday, exactly at 3pm, a highly coveted product goes on sale and sells out within minutes. The limited release isn’t for the drop of a new sneaker or the latest Labubu. It’s for butter. Saxelby Cheesemongers sells up to 60 pounds (27kg) of cult favourite Animal Farm Creamery butter at an eye-popping US$60 per pound during its online-only flash sales. The average cost of butter is about US$4.36 per pound. Made in Vermont, Animal Farm’s super-creamy cultured butter isn’t available... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/leisure/article/3329812/dairy-product-thats-become-unlikely-luxury-item-super-premium-butter https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/leisure/article/3329812/dairy-product-thats-become-unlikely-luxury-item-super-premium-butter Wed, 22 Oct 2025 06:00:16 +0000 Bernice Chan Bernice Chan For most people, maple syrup is ideal for pouring over pancakes, waffles, French toast or oatmeal, but for many Canadians, it is a versatile condiment that can be used in both sweet and savoury dishes. Maple syrup was first made by indigenous people in North America, and later adopted by settlers such as the ancestors of Pier-Alexis Soulière, one of the founding families of the municipality of Saint-Pierre-Baptiste in Quebec province. His family has been making the condiment for five generations... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3328346/canadas-national-condiment-surprisingly-versatile-maple-syrup https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3328346/canadas-national-condiment-surprisingly-versatile-maple-syrup Sun, 12 Oct 2025 06:00:12 +0000 Bernice Chan Bernice Chan Colatura di alici – a prized fish sauce made from anchovies – has been described as edible liquid gold. Adding a few drops of it is like giving an extra umami bump to all kinds of dishes – from a simple plate of spaghetti to Caesar salad, fish, meat and even pizzas. While this amber liquid is not that easy to find, and often comes with a hefty price tag to boot, it can do wonders for your dishes. Italian food writer Cristina Rombolà explains that colatura di alici has been around for a long... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3327570/discover-colatura-di-alici-italys-fish-sauce-adding-zing-dishes-worldwide https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3327570/discover-colatura-di-alici-italys-fish-sauce-adding-zing-dishes-worldwide Sun, 05 Oct 2025 10:00:13 +0000 Bernice Chan Bernice Chan Japanese-American cooking teacher and food writer Sonoko Sakai loves everything about persimmons, from admiring their appearance to eating them. “Traditionally in Japan, people would plant a persimmon tree to bring good luck. But unfortunately, people live in these high-rises now and they don’t plant trees any more in the cities,” she says, speaking to Style by video call from California. “But if you go to the countryside, it’s so beautiful to see persimmons. In the fall, the leaves turn red and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3326541/why-persimmons-are-cherished-their-versatility-and-distinct-varieties https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3326541/why-persimmons-are-cherished-their-versatility-and-distinct-varieties Sun, 28 Sep 2025 06:00:14 +0000 Bernice Chan Bernice Chan Chef-owner Bardia Ilbeiggi of the modern Persian restaurant Delara in Vancouver, Canada, says there’s an Iranian myth that saffron makes people happy. “I don’t know how scientific it is, but there’s an old Iranian folk story that the more saffron you use, the happier you get,” he says. “It’s also a sign of generosity, because saffron is expensive and it’s very hard to harvest it, hence the price. But when you go to someone’s home and they serve you rice topped up with a lot of saffron, that... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3316736/many-uses-saffron-worlds-most-expensive-spice-featuring-mostly-persian-and-indian-cuisine-where-its https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3316736/many-uses-saffron-worlds-most-expensive-spice-featuring-mostly-persian-and-indian-cuisine-where-its Sun, 06 Jul 2025 06:00:12 +0000 Bernice Chan Bernice Chan Every summer, chef Guillaume Galliot receives a special delivery from 10,000 kilometres away – organically grown tomatoes from his mother Myriam Deschamps’ garden in Tours, in France’s Loire Valley. He takes the juicy, sweet tomatoes and celebrates the fruit at Caprice, the three-Michelin-star French restaurant at the Four Seasons Hong Kong. “When we started nine years ago, we got the tomatoes in mid-July, but with climate change, we now get them in August,” Galliot observes. His mother grows... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3313992/seeing-red-humble-tomatos-fascinating-story-organic-gardens-france-and-thailand-michelin-starred https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3313992/seeing-red-humble-tomatos-fascinating-story-organic-gardens-france-and-thailand-michelin-starred Fri, 13 Jun 2025 00:00:11 +0000 Bernice Chan Bernice Chan A woman sheepishly approaches the counter at Hobbs Pickles in Vancouver’s Granville Island Public Market. “I just finished the container of honey mustard pickles and need to buy another one to take home,” she says. Half an hour earlier the customer had bought two plastic containers of pickles, and while walking through the market – which is full of food stalls, from fresh fruit to savoury pies and chocolates – she had inadvertently finished one and needed to replenish her supply. Owner Chris... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3310641/pickle-your-fancy-pamela-anderson-harry-styles-and-jimmy-johns-and-zabars-hobbs-pickles-and-amo-ago https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3310641/pickle-your-fancy-pamela-anderson-harry-styles-and-jimmy-johns-and-zabars-hobbs-pickles-and-amo-ago Mon, 19 May 2025 22:00:08 +0000 Divia Harilela Divia Harilela When Gwyneth Paltrow first launched her #boyfriendbreakfast series on Instagram, it wasn’t just her cooking skills that caught the eyes of her social media followers. Everyone wanted to know her pan of choice for her famous breakfast frittata (FYI, she is partial to GreenPan, which she also stocks on her website Goop). Paltrow isn’t the only one obsessed with cookware. As the pandemic and a desire to be more health conscious has brought us back into our kitchens, cooking at home has become more... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/leisure/article/3310574/top-pots-improve-your-kitchen-wizardry-right-cookware-keen-cooks-stanley-tucci-and-gwyneth-paltrow https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/leisure/article/3310574/top-pots-improve-your-kitchen-wizardry-right-cookware-keen-cooks-stanley-tucci-and-gwyneth-paltrow Sun, 18 May 2025 12:00:10 +0000 When Daria Andriienko was growing up in a small village just north of Kyiv, Ukraine, she visited her paternal grandmother’s bee farm every weekend. She vividly remembers how the taste of the honey evolved through the year. “We would always have a lot of fresh honey products depending on the season. As it starts in spring, the first blossom would be cassia honey, and then buckwheat, and then when the sunflowers start blooming, we had sunflower honey,” Andriienko says, explaining that the honey’s... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3303105/why-restaurants-are-buzzing-over-honeys-flavour-and-natural-goodness-it-headlines-dishes-simon https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3303105/why-restaurants-are-buzzing-over-honeys-flavour-and-natural-goodness-it-headlines-dishes-simon Thu, 20 Mar 2025 08:00:08 +0000 After finally shaking off the winter chills, spring heralds a period of new beginnings. For many chefs this is an exciting time to cook, as spring vegetables emerge from the earth, meats like lamb are succulent and seafood is plentiful. From now until May 31, enjoy an array of cuisines – including Italian, French, traditional Cantonese and Japanese – and sample succulent seafood, juicy meats and tempting desserts through the Celebrating Flavours with Standard Chartered: Spring Delights offer.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3300307/luxe-dining-edit-enjoy-great-deals-spring-delights-6-top-restaurants-including-japanese-italian https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3300307/luxe-dining-edit-enjoy-great-deals-spring-delights-6-top-restaurants-including-japanese-italian Mon, 03 Mar 2025 02:00:15 +0000 After finally shaking off the winter chills, spring heralds a period of new beginnings. For many chefs this is an exciting time to cook, as spring vegetables emerge from the earth, meats like lamb are succulent and seafood is plentiful. From now until May 31, enjoy an array of cuisines – including Italian, French, traditional Cantonese and Japanese – and sample succulent seafood, juicy meats and tempting desserts through the Celebrating Flavours with Standard Chartered: Spring Delights offer.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3300303/luxe-dining-edit-spring-fresh-flavours-season-special-promotions-6-top-restaurants-carnivore-feast https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3300303/luxe-dining-edit-spring-fresh-flavours-season-special-promotions-6-top-restaurants-carnivore-feast Mon, 03 Mar 2025 02:00:09 +0000 As a child, second-generation Chinese-American food writer Kevin Pang did not like mistakenly biting into slices of ginger in the food his mother prepared. “It is thick and meaty. It’s these coins that you find in braised dishes, and when you bite into it, there’s nothing pleasant about it. It burns, it’s woody, it’s fibrous, you can’t chew through it. And that was sort of my introduction to ginger,” he says in a video call from Chicago. “As a kid, with a very undeveloped palate, and when... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3295784/why-culinary-world-celebrates-ginger-beyond-chinese-food-asian-american-food-writer-kevin-pang-co https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3295784/why-culinary-world-celebrates-ginger-beyond-chinese-food-asian-american-food-writer-kevin-pang-co Thu, 30 Jan 2025 21:00:08 +0000 Chef Agustin Balbi’s one-Michelin-starred Hong Kong restaurant Andō presents dishes inspired by his life experiences, from the comforting arroz caldoso, a cosy bowl of savoury rice porridge his grandmother used to make back in Argentina, to the raw seafood he learned to prepare when working in Japan. Other than olive oil though, salt is Balbi’s favourite ingredient to cook with. “It has the power to amplify flavours. There are some ingredients like ham or clams that have a saltiness, a salinity... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3295024/how-salt-makes-main-dishes-and-desserts-better-according-chef-agustin-balbi-one-michelin-star-hong https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3295024/how-salt-makes-main-dishes-and-desserts-better-according-chef-agustin-balbi-one-michelin-star-hong Tue, 21 Jan 2025 07:00:09 +0000 There are restaurants that merit a special journey, and then there are temples of gastronomy that are worth crossing seas, negotiating seemingly never-ending roads and summiting mountains to reach. Not only do these restaurants offer some of the most exquisite food and wine on the planet, they also relieve guests of the need to move on after their meal: with rooms on site, diners can slip straight into the crisp cotton sheets of a capacious bed to digest in horizontal comfort. Here are five of... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3293244/5-restaurants-rooms-worth-trip-simon-rogans-lenclume-uk-hisa-franko-slovenia-run-netflixs-chefs https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3293244/5-restaurants-rooms-worth-trip-simon-rogans-lenclume-uk-hisa-franko-slovenia-run-netflixs-chefs Sun, 05 Jan 2025 00:00:09 +0000 Having a merry Christmas is practically an order at this time of year. Fortunately, Hong Kong’s best bars and bartenders are here to nudge you in the right direction with a plethora of seasonally inspired drinks. Whether you’re seeking a winter tipple for an extra special romantic occasion or a work do, or you’re just looking to get in the spirit of the season with friends, these concoctions will surely bring some Christmas cheer. 1. DarkSide The bar team at DarkSide are among the most creative... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3289345/7-best-christmas-cocktail-menus-hong-kong-jw-marriotts-asian-inspired-mulled-wine-and-spin-irish https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3289345/7-best-christmas-cocktail-menus-hong-kong-jw-marriotts-asian-inspired-mulled-wine-and-spin-irish Thu, 05 Dec 2024 04:45:09 +0000 During the holiday season, Hong Kong turns into a festive wonderland, making this the perfect time for cosy gatherings with friends and family. Celebrate wintertide by enjoying gourmet dishes at the city’s finest restaurants through the Celebrating Flavours with Standard Chartered: Winter Festive Fête Offer. From December 1 until February 28, 2025, indulge in various cuisines, from traditional Cantonese and classic Italian to contemporary Japanese, including luscious steaks, sublime seafood and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288603/luxe-dining-edit-make-merry-winter-hong-kong-5-restaurant-promotions-ritz-carltons-buffet-and-crowne https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288603/luxe-dining-edit-make-merry-winter-hong-kong-5-restaurant-promotions-ritz-carltons-buffet-and-crowne Mon, 02 Dec 2024 02:00:16 +0000 During the holiday season, Hong Kong turns into a festive wonderland, making this the perfect time for cosy gatherings with friends and family. Celebrate wintertide by enjoying gourmet dishes at the city’s finest restaurants through the Celebrating Flavours with Standard Chartered: Winter Festive Fête Offer. From December 1 until February 28, 2025, indulge in various cuisines, from traditional Cantonese and classic Italian to contemporary Japanese, including luscious steaks, sublime seafood and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288602/luxe-dining-edit-celebrate-christmas-and-new-years-5-promotions-these-hong-kong-restaurants-french https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288602/luxe-dining-edit-celebrate-christmas-and-new-years-5-promotions-these-hong-kong-restaurants-french Mon, 02 Dec 2024 02:00:13 +0000 Writer and editor Anna Hezel grew up in Buffalo, New York, in the 1990s, eating industrially produced tinned seafood from grocery stores, like tuna, chopped clams and salmon that she describes as “a cheap convenience item”. Hezel, author of the book Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, explains how in the US, the canned seafood industry was on a large scale and fish were not sustainably caught. She says the poor quality meant that many people only turned to... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288587/why-conservas-or-gourmet-tinned-seafood-having-moment-handpacked-olive-oil-vinaigrette-or-escabeche https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288587/why-conservas-or-gourmet-tinned-seafood-having-moment-handpacked-olive-oil-vinaigrette-or-escabeche Sat, 30 Nov 2024 04:45:08 +0000 Christmas meals are the great equaliser of the holiday season. While the annual exchange of gifts can occasionally be an unbalanced affair – you spend hours researching and acquiring the perfect present weeks ahead of time; they snatch whatever was left on the shelves on Christmas Eve – a seasonal lunch or dinner is a gift everyone shares together. That’s why it’s best to make it a good one – if not for grouchy relatives, then at least as a treat for yourself. Fortunately, Hong Kong is packed... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288659/hong-kongs-12-best-christmas-feasts-italian-grand-hyatts-grissini-and-chinese-tin-lung-heen https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3288659/hong-kongs-12-best-christmas-feasts-italian-grand-hyatts-grissini-and-chinese-tin-lung-heen Fri, 29 Nov 2024 08:00:14 +0000 Hong Kong’s cocktail bar scene is celebrating a golden era. For the fourth year in a row a local establishment was ranked No 1 by Asia’s 50 Best Bars, with Bar Leone finally bringing an end to Coa’s record-breaking run at the top. An impressive nine of the city’s watering holes made the list, a total bettered only by Singapore, represented by 12 bars. These two cities have long dominated Asia’s 50 Best Bars, which is to bars in the region as the Michelin Guide is to restaurants. The competition... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3284560/chinas-cocktail-bars-are-great-so-why-hasnt-world-noticed-yet-hong-kong-and-singapore-dominate-asias https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3284560/chinas-cocktail-bars-are-great-so-why-hasnt-world-noticed-yet-hong-kong-and-singapore-dominate-asias Sat, 02 Nov 2024 04:00:09 +0000 Although typically thought of as orange in colour, pumpkin’s 200 edible varieties range in colour from yellow to green, blue, purple, black and even white. Beyond its tough skin, the flesh of this fruit – yes, botanically it is a fruit – contains nutrients including vitamins A and C that boost the immune system, potassium to lower blood pressure, and antioxidants to guard against disease. In addition, the versatility of pumpkin makes it easy to incorporate into all kinds of dishes, from salads... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3282893/not-just-pie-how-cook-pumpkin-different-cuisines-chefs-share-their-favourite-dishes-soups-curries https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3282893/not-just-pie-how-cook-pumpkin-different-cuisines-chefs-share-their-favourite-dishes-soups-curries Sat, 19 Oct 2024 23:00:09 +0000 When asked what his favourite berries are, senior executive pastry chef Nicolas Lambert at the Four Seasons Dubai doesn’t hesitate to answer: raspberries. “They are acidic, but at the same time full of flavour. It’s good for pastry chefs to play with different flavours,” he tells Style. “They also bring back good memories of my childhood because we had lots of raspberry bushes at home.” Lambert grew up in Vosges, on the border of Alsace in northeastern France, where other berries including... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3281120/how-worlds-top-pastry-chefs-turn-berries-culinary-art-nicolas-lambert-cedric-grolet-and-dominique https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3281120/how-worlds-top-pastry-chefs-turn-berries-culinary-art-nicolas-lambert-cedric-grolet-and-dominique Sat, 05 Oct 2024 22:00:11 +0000 “Tablescaping” – which the internet describes as arranging items on a table in an attractive and decorative way – isn’t exactly a new thing. It’s long been prevalent at special occasions and formal events such as weddings and gala dinners, but now it’s being embraced by Instagrammers and influencers as yet another way to express personality and style – and show off their newly amassed tableware collections. Eager to flex your creativity? While Instagram makes creating the perfect tablescape look... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3279928/what-tablescaping-and-how-should-you-style-your-next-dinner-party-expert-advice-ace-instagrammable https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/lifestyle/dining/article/3279928/what-tablescaping-and-how-should-you-style-your-next-dinner-party-expert-advice-ace-instagrammable Sat, 28 Sep 2024 03:00:13 +0000 In a city as vibrant and fast-paced as Macau, the hungry need not look far to find a fine dining institution worthy of a visit. The city’s leading restaurants are known for their high quality produce and innovative twists on classic cuisines. Now, increasingly, attention is being paid to sustainability – no easy feat in a territory that, by necessity, imports most of its ingredients and where much hospitality is focused on clients expecting only the very best. In one sense at least, local... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3279881/macaus-opulent-fine-dining-scene-using-ai-tackle-sustainability-how-restaurants-galaxy-macau-sands https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3279881/macaus-opulent-fine-dining-scene-using-ai-tackle-sustainability-how-restaurants-galaxy-macau-sands Thu, 26 Sep 2024 04:00:09 +0000 Chilli oil took the heat early this year when David Chang, of Momofuku fame, sent a cease-and-desist Dto two brands of chilli oil producers as he attempted to trademark his “chilli crunch” product. The trademark request quickly turned sour, burnt out, and eventually Chang walked back his trademark attempt and apologised. But what makes such a humble condiment – found on tables everywhere in Hong Kong, from Michelin-starred venues to cha chaan tengs – so important that an American food mogul... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3278815/over-momofuku-how-make-spicy-chilli-oil-home-according-2-hong-kong-chefs https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3278815/over-momofuku-how-make-spicy-chilli-oil-home-according-2-hong-kong-chefs Thu, 19 Sep 2024 03:00:08 +0000 When it comes to simple culinary delights, few things hit the spot like a perfectly cooked steak. However, what should be a straightforward dish has been increasingly complicated by the growing literature surrounding the best way to cook a steak. To sear or not to sear? What about reverse searing? Is it better to sous-vide your steak? Thanks to social media, everyone has an opinion and the suggestions are endless. That’s where the professionals come in. Hong Kong’s The Steak House recently... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3278077/6-steps-grilling-perfect-steak-top-chefs-amine-errkhis-and-oliver-hyde https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3278077/6-steps-grilling-perfect-steak-top-chefs-amine-errkhis-and-oliver-hyde Thu, 12 Sep 2024 04:00:12 +0000 Nestled on the southern coast of China, Macau is a vibrant city with a rich culinary heritage. From the iconic pastel de nata to hearty minchi and comforting tacho, Macau’s cuisine offers a tantalising blend of Portuguese and Chinese influences. In this three-part listicle, we explore the must-try dishes and the best places to savour them in this culinary paradise. 1. Pastel de nata Egg tarts are likely the most famous treat in Macanese cuisine. Originally from Portugal, they are today found... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3267071/3-macaus-most-quintessential-dishes-and-where-try-them-your-next-visit https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/100-top-tables/article/3267071/3-macaus-most-quintessential-dishes-and-where-try-them-your-next-visit Thu, 05 Sep 2024 03:00:07 +0000