https://www-scmp-com.libproxy1.nus.edu.sg/rss/6013/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg When chef Don Ng, executive pastry chef of the Fine Foods Shop at The Royal Garden in Hong Kong, found out that he was the recipient of the Best Pastry Chef award for the 2023 edition of South China Morning Post’s annual 100 Top Tables fine dining guide, he was taken aback. “I’m surprised to be awarded with such an honourable achievement,” he said. “I think part of the reason I was chosen was because of my creativity and high quality, and I want to thank The Royal Garden for giving me the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3215784/hong-kongs-best-pastry-chef-unique-challenges-creating-fine-treats-100-top-tables-2023-award-winner?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3215784/hong-kongs-best-pastry-chef-unique-challenges-creating-fine-treats-100-top-tables-2023-award-winner?utm_source=rss_feed Mon, 03 Apr 2023 02:31:23 +0000 Creative chefs are constantly showcasing their artistic capabilities, from the vision required to conceive and create a noteworthy menu, through to the aesthetics of plating and the edible art that is presented to diners. Art informs many stages of the elevated dining experience. During art month in Hong Kong, these culinary creatives take inspiration from the plethora of works on show, delving deeper into their inner artist to produce limited-time menus or dishes celebrating art in all... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3213880/8-art-inspired-menus-now-serving-hong-kong-mandarin-orientals-banksy-dessert-celebrity-drag-queen?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3213880/8-art-inspired-menus-now-serving-hong-kong-mandarin-orientals-banksy-dessert-celebrity-drag-queen?utm_source=rss_feed Sat, 18 Mar 2023 03:00:12 +0000 When the weather becomes cooler, there is one dining experience that Hongkongers almost universally crave – hotpot. On the face of it, it’s a simple enough notion: a simmering pot is laden with one or more soup bases – the heart and soul of any hotpot – and the diner selects from a myriad of ingredients what to add to the simmering broth at their own leisure. Then comes the all-important condiments – and invariably rapid consumption. There are other local winter favourites – like claypot rice –... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3205078/everything-you-need-know-about-hotpot-hong-kongs-favourite-winter-comfort-food-chinese-soup-dishs?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3205078/everything-you-need-know-about-hotpot-hong-kongs-favourite-winter-comfort-food-chinese-soup-dishs?utm_source=rss_feed Sat, 31 Dec 2022 04:00:21 +0000 Known to chefs as the “white diamond” of gastronomy, the white truffle is one of the world’s most highly prized ingredients. The best grow in the Piedmont region of Italy and are in season for only two months, with the supply ultimately determined by the weather. “It’s the seasonality that makes them such a special ingredient. They also have a unique personality,” says Guillaume Galliot, chef de cuisine of Hong Kong’s three-Michelin-starred Caprice. That’s a sentiment shared by all those we... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3202964/white-truffles-asia-how-top-chefs-are-using-notoriously-expensive-ingredient-innovative-ways?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3202964/white-truffles-asia-how-top-chefs-are-using-notoriously-expensive-ingredient-innovative-ways?utm_source=rss_feed Mon, 12 Dec 2022 07:11:13 +0000 Embracing a local and seasonal approach to sourcing ingredients is an increasing trend in top restaurants, as diners become more concerned about their food’s provenance and environmental impact. But many of the fine dining chefs growing ingredients in their own gardens are also fired by a passion for quality and taste. While some are new to gardening, others could be considered trendsetters. Take for example Raymond Blanc OBE, chef patron of two-Michelin-starred Le Manoir aux Quat’Saisons in the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3199535/what-garden-plate-and-why-do-fine-dining-chefs-love-it-michelin-starred-restaurants-and-luxury?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3199535/what-garden-plate-and-why-do-fine-dining-chefs-love-it-michelin-starred-restaurants-and-luxury?utm_source=rss_feed Mon, 14 Nov 2022 07:50:01 +0000 Although Hong Kong may not be in the vanguard of sustainable practices, some of its most notable chefs are taking action and leading the way locally in the hope of inspiring others. Because they realise more than anyone how fragile our food sources are – and how important it is that they continue to survive and thrive. As well as changing the ways things are in their kitchens and supply chains, many of the most committed chefs now realise the role they can play in educating diners, whether... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3195951/how-hong-kong-fine-dining-finally-got-green-conscious?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3195951/how-hong-kong-fine-dining-finally-got-green-conscious?utm_source=rss_feed Sun, 16 Oct 2022 01:00:17 +0000 Wagyu is the Rolls-Royce of beef. It sits at the very top of the league of meats, a coveted delicacy associated with luxury, salivated over by carnivore foodies the world over. Its popularity shows little sign of waning either in Hong Kong or around the world. So what is it that makes Wagyu so special? We reached out to some experts to find out. The first thing to know: although in the strictest sense the word translates simply to “Japanese cow”, Wagyu is in fact one of four specific cattle... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3195666/rolls-royce-beef-why-wagyu-so-popular-especially-hong-kong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3195666/rolls-royce-beef-why-wagyu-so-popular-especially-hong-kong?utm_source=rss_feed Wed, 12 Oct 2022 06:27:25 +0000 Since opening six months ago, over 580,000 visitors have passed through the doors of Hong Kong’s only museum of visual culture, M+. Realistically though, this figure covers just an 11-week period, with the museum being closed the rest of the time because of Covid-19 restrictions. Additionally, almost all visitors to its West Kowloon Cultural District site have been Hong Kong residents, with limited international footfall due to the same restrictions. These numbers, for Doryun Chong, deputy... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3179322/hong-kongs-take-moma-m-museum-six-months-citys-only-global?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3179322/hong-kongs-take-moma-m-museum-six-months-citys-only-global?utm_source=rss_feed Fri, 27 May 2022 05:00:17 +0000 The Christmas and New Year holiday season is a taxing time for some people. This year, many will feel extra stressed, with the option to visit family abroad not viable, partly due to Hong Kong’s strict quarantine policy when returning. To help, we reached out to five wellness experts to learn about key triggers, symptoms, and advice for alleviating stress. “We have already seen many clients who are seeking anxiety and stress support induced by travel restrictions and not knowing when they can... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3159248/how-beat-holiday-stress-and-anxiety-hong-kong-breathing?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3159248/how-beat-holiday-stress-and-anxiety-hong-kong-breathing?utm_source=rss_feed Sun, 12 Dec 2021 02:00:14 +0000 Trends in cocktails may come and go, but a select few go on to become classics that never go out of vogue. Perhaps the most enduring cocktail of all is the martini, with a history dating back to the late 1800s. Over the decades, it has continued to evolve, adapted to suit the mixology trends of the time. We spoke to four local experts to learn their takes on this classic drink. Our martini is neither shaken nor stirred, but layered Lorenzo Antinori, Four Seasons “The martini has never gone out... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3152225/hong-kongs-best-martini-bars-argo-four-seasons-darkside?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3152225/hong-kongs-best-martini-bars-argo-four-seasons-darkside?utm_source=rss_feed Wed, 13 Oct 2021 10:18:20 +0000 The hotel staycation is something we have become all too familiar with, but now there’s a new version of the pandemic-related holiday trend in Hong Kong – the “farmcation”. The city may not have any hotels set in a working farm, but there is an increasing number of packages that include visits to farms or nature based excursions. 5 Chinese celebrities with foreign citizenships … but which 2 gave them up? Sheraton Hong Kong Tung Chung Hotel Experience the “family farmcation” package at Sheraton... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3149332/farmcation-hong-kong-staycations-farm-or-nature-visits?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3149332/farmcation-hong-kong-staycations-farm-or-nature-visits?utm_source=rss_feed Sun, 19 Sep 2021 10:27:16 +0000 Hong Kong’s leading restaurants and bars look to art for inspiration this month, their creative juices stirred by Art Basel – leading to creative menus, cocktails and culinary events. Would you pay US$174,000 a month to live on The Peak? Someone just did Amelia Hong Kong In collaboration with the Hong Kong Tourism Board and Art Basel Hong Kong, Amelia by Paulo Airaudo is presenting a curated five-course menu that takes inspiration from renowned artworks. The connection with each artwork is... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3133919/4-art-basel-inspired-hong-kong-restaurant-promotions-try?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3133919/4-art-basel-inspired-hong-kong-restaurant-promotions-try?utm_source=rss_feed Wed, 19 May 2021 04:00:13 +0000 Sham Shui Po offers diners a fantastic mix of eateries, including well-established places that have been in business for more than 60 years, an interesting range of Japanese restaurants, and a growing selection of modern and independent Insta-worthy cafes. Inside Hong Kong diva Rosamund Kwan’s splendid life Kanazawa There are many Japanese restaurants in Sham Shui Po, the newest being Kanazawa, which opened mid-March. The tiny space only seats 14 inside, with one table outside. Currently there... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3130964/where-eat-sham-shui-po-7-top-restaurants-old-hong-kong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3130964/where-eat-sham-shui-po-7-top-restaurants-old-hong-kong?utm_source=rss_feed Sun, 25 Apr 2021 01:00:24 +0000 The past year has been challenging for fine dining restaurants in Hong Kong and Macau – in addition to the mandatory Covid-19 procedures required, owners, chefs and front-of-house staff have faced all kinds of hurdles in delivering a high-quality experience. For Arcane restaurateur and chef Shane Osborn, one of the biggest challenges was supplies. “In terms of the kitchen side at Arcane,” says Osborn, “the only substantial change was that we needed to reduce the number of dishes on the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125950/previous-food-system-now-broken-how-hong-kong-restaurants?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125950/previous-food-system-now-broken-how-hong-kong-restaurants?utm_source=rss_feed Fri, 19 Mar 2021 03:00:18 +0000 When Richard Ekkebus, executive chef at The Landmark Mandarin Oriental, Hong Kong, and culinary director at Amber, contacted Adam D. Tihany, founder and principal of Tihany Design about the redesign of the two-Michelin starred restaurant, he sent him a 12-page brief. This speaks to the importance of not only the new overall dining experience at Amber that Ekkebus wanted, but also the ambience that he had in mind, something that he was absolutely clear about. This highly detailed vision has been... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125957/best-ambience-amber-when-fine-dining-all-about-finest?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125957/best-ambience-amber-when-fine-dining-all-about-finest?utm_source=rss_feed Fri, 19 Mar 2021 01:30:13 +0000 Despite having worked in the intense environment of Chinese kitchens for more than 50 years, Kwong Wai-keung, Chinese master chef at T’ang Court, The Langham Hong Kong, has no plans to retire. In fact, with a distinct sparkle in his eyes and a passionate delivery when discussing his lengthy culinary career, he comes across as much younger than a man of 64. His obvious love for his work and for Cantonese cuisine has seen him retain three Michelin stars for T’ang Court for the past six years, and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125962/best-chef-kwong-wai-keung-tang-court-langham-hong-kong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125962/best-chef-kwong-wai-keung-tang-court-langham-hong-kong?utm_source=rss_feed Fri, 19 Mar 2021 01:00:09 +0000 Thanks in large part to Netflix, we’ve all fallen under the spell of K-dramas – and one cultural aspect you can’t fail to notice is how passionate Koreans are about noodles. Some variety or other of noodles feature in the majority of the most popular K-dramas and many award-winning films (Parasite’s class-war-in-a-bowl ram-don, for example). And the eating of them – or more specifically an invitation to eat ramyeon – has even become a metaphor for sex. Are Blackpink’s Jennie and G-Dragon really... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/k-pop/k-drama/article/3124265/k-drama-why-are-ramyeon-noodles-invitation-sex?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/k-pop/k-drama/article/3124265/k-drama-why-are-ramyeon-noodles-invitation-sex?utm_source=rss_feed Sat, 06 Mar 2021 04:00:11 +0000 When the origin of a national dish is disputed, this can lead to “food wars”. And the most scorching culinary battle of the moment might be the “kimchi wars”, over the origin of the popular naturally fermented vegetable side dish. The controversy has been raging since late November, thanks to three main incidents – or ingredients. BTS to Blackpink: K-pop stars’ favourite foods and Korean dishes revealed The first was a result of new international regulations for the making of Chinese pao cai,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3119446/kimchi-south-korean-or-did-chinas-pao-cai-come-first?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3119446/kimchi-south-korean-or-did-chinas-pao-cai-come-first?utm_source=rss_feed Thu, 28 Jan 2021 09:00:11 +0000 New openings, new menus and new chefs all combine with established favourites to lend an international buzz to Hong Kong’s busy Wan Chai district this winter. Here’s seven foodie news nuggets you should know about. Which Hong Kong restaurant is serving up the best Christmas eats? 22 Ships The food has always been good at 22 Ships but now, with chef Antonio Oviedo at the helm, it is outstanding. Oviedo presents a blackboard menu of classic Spanish fare that changes daily, elevated to a new level... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3114560/covid-19-didnt-stop-these-7-new-hong-kong-restaurants-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3114560/covid-19-didnt-stop-these-7-new-hong-kong-restaurants-and?utm_source=rss_feed Sat, 19 Dec 2020 03:00:15 +0000 Christmas is the best time of year to splurge on a loved one or yourself, and there is no better way to do that than a rejuvenating spa treatment. Whether you want to rehydrate tired skin or simply de-stress, Hong Kong’s spas have a treatment that’ll prepare you for the holiday festivities. From glow and sparkle to indulgent pampering and hi-tech devices, these six establishments are offering a variety of enticing options this season. Travel ban? Our editor still got to see the Northern Lights... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3112893/forget-your-covid-19-worries-these-christmas-festive-spa?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3112893/forget-your-covid-19-worries-these-christmas-festive-spa?utm_source=rss_feed Tue, 08 Dec 2020 02:00:16 +0000 Once regarded as the sleepy, unassuming neighbourhood west of the cooler Soho and Sheung Wan, Sai Ying Pun has quietly grown into a foodie’s haven, while still retaining its quaint charm and relaxing rhythms. The district has seen an array of new openings in the past few months alone, and its alleys and lanes are packed with eateries offering a broad variety of cuisines. In fact, many of the world’s most popular dishes can all be found along one single stretch. Here are STYLE’s top picks for... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3106332/sai-ying-pun-high-street-hong-kong-foodies-haven-here-are-7?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3106332/sai-ying-pun-high-street-hong-kong-foodies-haven-here-are-7?utm_source=rss_feed Tue, 20 Oct 2020 13:28:22 +0000 In late 2019, Seamus Blackley, known as the father of the X-Box, and a keen sour dough bread baker and Egyptologist, made bread using a 4,500-year-old yeast, collected from ancient Egyptian ceramic pots once used for beer and bread making. Quite the achievement. While resurrecting dormant yeasts is not for everyone, there are certainly fans of keeping a dish going for a lengthy time, or keeping something alive and active for as long as possible. Take the perpetual stew for example. Dating back... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3099085/lot-rot-bread-rising-4500-year-old-egyptian-yeast-thai?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3099085/lot-rot-bread-rising-4500-year-old-egyptian-yeast-thai?utm_source=rss_feed Thu, 27 Aug 2020 08:35:57 +0000 It's no secret: Hongkongers love to eat and eat – in normal times, that is. The coronavirus pandemic has been a catastrophe for restaurants, but we’re hoping that the food scene will return to its glory days before too long. Looking ahead to when we can relax and dine out again in droves, we asked five food professionals to tell us in their own words what are the dishes that define Hong Kong? We hope it doesn’t make you too hungry. David Lai, founder and executive chef, Neighbourhood “Dim sum,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3098214/egg-tarts-dim-sum-or-claypot-rice-what-dishes-define?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3098214/egg-tarts-dim-sum-or-claypot-rice-what-dishes-define?utm_source=rss_feed Fri, 21 Aug 2020 01:00:15 +0000 Any shopping area worth its salt is surrounded by a multitude of dining options and this is true of Causeway Bay’s Times Square and its neighbouring streets, where the variety of cuisines satisfies all cravings. Nikushou Everything about dining at yakiniku specialist, Nikushou, is exemplary – little wonder it’s a chef favourite. Start with a selection of the finest seasonal sashimi, which for us was Hokkaido sea urchin, Japanese sea bream milt and monkfish liver topped with suika naratsuke... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/good-eating/article/3090431/where-eat-and-around-hong-kongs-times-square-causeway-bay-7?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/good-eating/article/3090431/where-eat-and-around-hong-kongs-times-square-causeway-bay-7?utm_source=rss_feed Thu, 25 Jun 2020 01:00:11 +0000 As a dining destination, Canton Road has a lot of draw factors, the biggest being Hong Kong’s largest mall, Harbour City, which houses Michelin-starred restaurants, a variety of cuisines and plenty of new openings. Here’s our pick of seven must-try eateries in the Tsim Sha Tsui neighbourhood – and our favourite dishes to try of their diverse spread of menus. 10 best Hong Kong restaurants which have closed in 2020 Amelia Amelia is the first restaurant in Hong Kong from award-winning chef Paulo... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3086710/where-eat-tsim-sha-tsui-harbour-citys-best-restaurants?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3086710/where-eat-tsim-sha-tsui-harbour-citys-best-restaurants?utm_source=rss_feed Sat, 30 May 2020 04:10:08 +0000 With an increasing global focus on eating sustainably and environmentally consciously, more diners are turning to alternative, and, in some cases, unusual, protein sources. This allows them to indulge and feel guilt-free about doing so. “I think one of the things that alternative proteins are tapping into is the idea of eco-indulgence: if there’s some ecological benefit or there’s some sustainability benefit, people will go ahead and indulge more happily,” wrote Tamara Charm, senior expert at... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3086692/angelina-jolie-salma-hayek-and-zac-efron-are-bug-food?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3086692/angelina-jolie-salma-hayek-and-zac-efron-are-bug-food?utm_source=rss_feed Fri, 29 May 2020 19:00:15 +0000 Creating the perfect ambience is extremely important to Bonnae Gokson, style icon and founder of renowned Hong Kong restaurant Sevva – recent recipient of the 100 Top Tables 2020 award for Best Ambience. “The overall ambience intention with Sevva is glamorous residential, but an easy glamour. A place that is cosy, comfortable, happy, sensuous with soul, and welcoming to all,” she says. Achieving this takes work, and talent. “Creating the perfect ambience in Sevva is like being the conductor of... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3083930/entrepreneur-instagram-influencer-and-founder-hong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3083930/entrepreneur-instagram-influencer-and-founder-hong?utm_source=rss_feed Tue, 12 May 2020 07:00:07 +0000 What are chefs with Michelin restaurants doing during these times of temporary closure and/or lockdown? Some, including the following four, are continuing to cook from their home kitchens for a global audience, producing Instagram content designed to inspire. Noted Italian chef, Massimo Bottura is the chef patron of Osteria Francescana, a three-star restaurant in Modena in Italy, consistently listed in the top five of The World’s 50 Best Restaurants awards. Caviar and champagne: The Peninsula’s... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3080424/how-michelin-star-chefs-are-using-self-isolation-teach?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3080424/how-michelin-star-chefs-are-using-self-isolation-teach?utm_source=rss_feed Sat, 18 Apr 2020 04:00:34 +0000 Michelin restaurants in star-rich cities, including New York, London and Hong Kong, are currently having to come up with new ways to generate revenue now that people are sheltering in place during the coronavirus pandemic. One way these establishments are making money is by stepping completely out of their impeccable restaurant comfort zone by launching takeaway and/or delivery services. In Hong Kong, the number of starred restaurants offering to-go menus is growing. Hong Kong’s Jumbo floating... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3078096/which-hong-kong-michelin-star-restaurants-are-offering-home?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3078096/which-hong-kong-michelin-star-restaurants-are-offering-home?utm_source=rss_feed Thu, 02 Apr 2020 07:00:20 +0000 Creating the perfect ambience is extremely important to Bonnae Gokson, style icon and founder of Sevva, the recipient of the Best Ambience award. “The overall ambience intention with Sevva is glamorous residential, but an easy glamour. A place that is cosy, comfortable, happy, sensuous with soul, and welcoming to all,” she says. Achieving this takes work, and talent. “Creating the perfect ambience in Sevva is like being the conductor of an orchestra. Much like if one instrument is too loud or... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3075532/100-top-tables-2020-best-ambience-award-sevva-founder-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3075532/100-top-tables-2020-best-ambience-award-sevva-founder-and?utm_source=rss_feed Wed, 18 Mar 2020 03:01:40 +0000 Sardinia is renowned for its pecorino Romano cheese, and is in fact, the largest producer of this ewe’s milk cheese. This fact however, is often overshadowed in favour of the island’s other claim to cheese fame, casu marzu. Considered a Sardinian delicacy and an aphrodisiac, casu marzu – meaning rotten cheese in the local tounge – is exactly that; decomposing pecorino complete with a pungent, eye-watering aroma, and wriggling maggots and their cheesy excretions. An insect-infected cheese covered... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3074588/rotten-cheese-wriggling-live-maggots-sardinias-beloved-casu?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3074588/rotten-cheese-wriggling-live-maggots-sardinias-beloved-casu?utm_source=rss_feed Wed, 11 Mar 2020 06:00:09 +0000 Prawn crackers are as ubiquitous and as popular in Southeast Asia as potato crisps are in the west. They are however, more than a snack – and predate the crisp. “As far as we know, they appeared first in West Malaysia in the 16th century. Legend states that leftover crushed prawn heads from a feast were used to make the very first batch,” says celebrity chef and street food expert, Will Meyrick, who has five restaurants in Bali and one in Hong Kong. Called keropok in Malaysia and krupuk udang in... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3052901/did-prawn-crackers-originate-malaysia-or-indonesia-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/well-being/article/3052901/did-prawn-crackers-originate-malaysia-or-indonesia-and?utm_source=rss_feed Mon, 02 Mar 2020 01:00:13 +0000 To the uninitiated, consuming an embryonic duck egg may not sound particularly tempting. Yet balut is so popular in the Philippines that it is often referred to as a national street food. Consumption runs so deep in the culture that there are songs written about it, including a hit record describing the distinct call of “Balu-u-ut!” by late night and early morning balut vendors, and it is the main product of the country’s duck industry. Eaten as an inexpensive source of protein, balut is also... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3051542/would-you-eat-duck-embryo-better-sex-life-or-hangover-cure?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3051542/would-you-eat-duck-embryo-better-sex-life-or-hangover-cure?utm_source=rss_feed Fri, 21 Feb 2020 08:00:10 +0000 This delicacy was once only available to emperors and their wives. It is gelatinous, slithery, predominantly lacking in taste or smell. It is said to be excellent for skin, although those with ranidaphobia may jump out of theirs at the thought of it. The dish to which we’re referring is hasma, or xueha (雪蛤) in Chinese – fatty tissue near the oviducts of a frog. There are a number of common misconceptions about hasma, which is eaten mostly for health reasons. Would you eat bird mucus for better... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3045506/would-you-eat-fatty-frog-tissue-look-younger?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3045506/would-you-eat-fatty-frog-tissue-look-younger?utm_source=rss_feed Mon, 20 Jan 2020 04:00:07 +0000 Lunar New Year – which this year falls on January 25 – comes with a myriad of traditions, customs and auspicious acts, and food is no exception. Two dishes that are said to bring luck and prosperity to the eater are turnip cake and nian gao; the latter is also associated with tales of people-eating monsters and deity bribery. Turnip cake For readers not familiar with this beloved staple, the first thing to clear up is that the “cake” is not made from turnip; it is made from white radish, known... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3045563/why-eating-turnip-cake-and-nian-gao-sticky-rice-cakes?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3045563/why-eating-turnip-cake-and-nian-gao-sticky-rice-cakes?utm_source=rss_feed Mon, 13 Jan 2020 06:00:09 +0000 Enjoying an indulgent meal with family and friends is a highlight of the festive season for many. Chefs are busier than ever creating seasonal specials at this time. We took time out with three of Hong Kong’s top chefs to share some of their favourite culinary Christmas memories, and provide a sneak peek into what they are serving at their respective restaurants this holiday season. Franck-Elie Laloum at Louise Franck-Elie Laloum, executive chef of French restaurant Louise, at PMQ in Central,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3043343/where-have-british-french-or-italian-christmas-dinner-hong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3043343/where-have-british-french-or-italian-christmas-dinner-hong?utm_source=rss_feed Tue, 24 Dec 2019 07:00:13 +0000 Vicki Williams Vicki Williams Solidified swiftlet mucus mixed with feathers, aka edible bird’s nest, is one of the most expensive and revered delicacies in Chinese cuisine. It has been part of Chinese culinary history for a long, long, time, with trading records dating back to the Tang dynasty (618-907). The nests are not made from saliva, but instead viscous mucus Attaining such status, and longevity, is the result of a sticky recipe of history, myth, envy and marketing, seasoned with a dash of truth. 5 ways to get your... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3041208/chinese-millennials-love-birds-nests-would-you-eat-bird?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3041208/chinese-millennials-love-birds-nests-would-you-eat-bird?utm_source=rss_feed Tue, 10 Dec 2019 04:00:16 +0000 Popular globally, the Vietnamese spring roll is one of the cuisine’s most recognised dishes. They may appear simple, but these rolls showcase a flawless culinary technique with texture and contrasting flavours, which, when combined, become much more than the sum of their parts. View this post on Instagram These Vietnamese Summer Rolls have a longer ingredient list, but their fresh, clean flavors make them the perfect warm-weather meal. Tap the link in our... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3038552/where-did-vietnamese-spring-rolls-culinary-favourite?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3038552/where-did-vietnamese-spring-rolls-culinary-favourite?utm_source=rss_feed Sat, 23 Nov 2019 18:00:16 +0000 “The city of love” is the phrase often used to describe Italy’s Verona, but for many, especially the Veronese, it is (also) the city of gnocchi. Every year, on the last Friday before lent, it hosts the Venerdì Gnocolar, or Gnocchi Friday. “Also known as Bacanal del Gnoco, it is the most awaited event of the Carnival of Verona. It features a parade of masked figures, including Papà del Gnoco, who holds a giant golden fork with a big gnocco on top. At the end of the colourful parade, he... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3038853/should-gnocchi-ever-be-made-without-potato-it-even-pasta?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3038853/should-gnocchi-ever-be-made-without-potato-it-even-pasta?utm_source=rss_feed Fri, 22 Nov 2019 05:00:15 +0000 Since the 1950s Australia and New Zealand have been locked in a culinary battle over the origins of pavlova. Both nations vehemently claim credit for its invention. Now though, it might be time for both to put down their whisks, and concede defeat. Research suggests that it is more about re-branding than invention. Plus, authors of a yet-to-be-released book hint that pavlova may not even be an Antipodean idea, but more on that later. Origins series: the stories behind our favourite... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3038551/did-australia-really-plagiarise-pavlova-recipe-new-zealand?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3038551/did-australia-really-plagiarise-pavlova-recipe-new-zealand?utm_source=rss_feed Wed, 20 Nov 2019 18:00:17 +0000 Tai Kwun – an arts and heritage centre occupying Hong Kong’s Central Police Station – indisputably ranks among the city’s most important cultural developments of recent times, singled out by Time magazine’s as one World's 100 Greatest Places in 2018. But since opening last summer, the arts complex has also developed a deserved reputation as an after hours hotspot, home to an interesting selection of restaurants – as is neighbouring Old Bailey Street. Here are seven of our... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3037519/7-top-restaurants-try-and-around-hong-kongs-tai-kwun?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3037519/7-top-restaurants-try-and-around-hong-kongs-tai-kwun?utm_source=rss_feed Thu, 14 Nov 2019 02:00:17 +0000 Considered a delicacy in China, preserved eggs would not win an award for visual appeal, with their translucent dark exterior that has a jellylike texture, and a greenish-black oozing yolk with a hint of ammonia. James Corden, host of The Late Late Show with James Corden, frequently uses these eggs in his “Spill Your Guts or Fill Your Guts” segment, threatening to feed them to his guests if they don’t answer personal questions. What Corden doesn’t know, however, is that when the eggs are of... https://www-scmp-com.libproxy1.nus.edu.sg/food/century-egg-origins/article/3027665?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/food/century-egg-origins/article/3027665?utm_source=rss_feed Tue, 17 Sep 2019 10:32:31 +0000 Wong Chuk Hang, once known as Hong Kong’s enclave of private kitchens hidden away in industrial buildings, now boasts an increasing number of easy-to-find – and varied – dining options. Here are some of our favourites. Komune This colourful, all-day dining restaurant boasts a charming outdoor terrace that is just the place for a cocktail or two. The à la carte menu features contemporary international cuisine with dishes intended for sharing. Diners looking for vegetarian and gluten-free meals... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3025073/thai-african-cuisine-why-hong-kong-foodies-are-flocking?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3025073/thai-african-cuisine-why-hong-kong-foodies-are-flocking?utm_source=rss_feed Fri, 30 Aug 2019 09:00:08 +0000 A street food staple found grilling on neighbourhood corners across the region, satay is well established as a comforting cornerstone of Southeast Asian cuisine. Satay is eaten with French fries in The Netherlands The marinated meat cooked on a skewer known as satay – or sate in its Indonesian spelling – has proved so popular that even The Walt Disney Company has taken a bite. Where does laksa come from and how did it get its name? As part of a campaign to gain more regional popularity for its... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3024350/goat-testicles-chicken-why-satay-comes-so-many-forms-across?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3024350/goat-testicles-chicken-why-satay-comes-so-many-forms-across?utm_source=rss_feed Mon, 26 Aug 2019 07:45:09 +0000 We all think we know the story. While the dish has only been around since the 1960s the origin of the dish has a much longer history The scene: An Indian restaurant in 1960s Britain, not long before closing. Most dishes are already sold out. The players: A hungry British man and a Bangladeshi chef (at the time, most of Britain's Indian restaurants were owned and run by Bangladeshi chefs.) The conversation: “Excuse me,” says the man to the chef. “This chicken tikka is a bit dry, can you please... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3022868/fact-check-chicken-tikka-masala-actually-indian-not-british?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3022868/fact-check-chicken-tikka-masala-actually-indian-not-british?utm_source=rss_feed Mon, 19 Aug 2019 04:00:11 +0000 If chicken soup is food for the soul, then wonton noodles is food for the heart. Wonton are called húntún (馄饨) in Mandarin, which means “chaos”, or wonton (雲吞), or wonton (雲吞) in Cantonese, which means “swallowing cloud” – a nod to the ethereal-like wonton tail, and because the wonton can appear to be floating. The English “wonton” is thought to be derived from the Cantonese. Wonton dumplings, lumpy and wrinkled, contain the basic elements for life. They float across a primordial sea waiting for... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3022402/how-does-hong-kongs-version-wonton-noodles-compare?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3022402/how-does-hong-kongs-version-wonton-noodles-compare?utm_source=rss_feed Mon, 12 Aug 2019 05:51:58 +0000 Laksa is a wildly popular dish, and some people have strong opinions on the best way to prepare it, the tastiest variety, and crucially – where it came from. The origins of laksa have even been at the centre of a political controversy. In 2009, the Malaysian Minister of Tourism at the time (Ng Yen Yen) attempted to claim ownership for regional dishes, including laksa, and was quoted in the local media as saying that neighbouring countries, including Singapore, had “hijacked their dishes”. This... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/travel-food/article/3021158/singapore-laksa-vs-nyonya-laksa-which-original-and-how?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/travel-food/article/3021158/singapore-laksa-vs-nyonya-laksa-which-original-and-how?utm_source=rss_feed Fri, 02 Aug 2019 07:36:14 +0000 Considered a delicacy in Hong Kong, preserved eggs would not win an award for visual appeal, with their translucent dark exterior that has a jellylike texture, and a greenish-black oozing yolk with a hint of ammonia. James Corden, host of The Late Late Show with James Corden, frequently uses these eggs in his “Spill your guts or fill your guts” segment, threatening to feed them to his guests if they don’t answer personal questions. Also known as century egg, hundred year egg, thousand year egg,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/people-events/article/3019300/century-eggs-how-are-they-really-made-and-where-are?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/people-events/article/3019300/century-eggs-how-are-they-really-made-and-where-are?utm_source=rss_feed Mon, 22 Jul 2019 04:00:07 +0000 Once a humble breakfast dish to fuel workers, nasi lemak has become so popular it is now eaten at anytime of the day or night, and is offered in numerous countries in Southeast Asia with a large Malay population. Where are Singapore noodles from if not from Singapore? At its core, it consists of rice that has been cooked in coconut milk with the addition of pandan leaves. It is served with a selection of accompaniments such as peanuts, boiled egg and cucumber, and a spicy sambal (paste or... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/travel-food/article/3018591/nasi-lemak-malaysia-or-singapore-and-how-did-it-get-its?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/travel-food/article/3018591/nasi-lemak-malaysia-or-singapore-and-how-did-it-get-its?utm_source=rss_feed Mon, 15 Jul 2019 03:52:35 +0000 Nestled between Sai Ying Pun and Kennedy Town, Shek Tong Tsui is home to busy restaurants, quirky cafes and hipster hang-outs serving all kinds of cuisines, including the best Singaporean and Malaysian food in town. 1. Cafe Malacca Since opening (in 2012) Cafe Malacca has developed a reputation for being the ultimate choice for authentic Singaporean and Malaysian cuisine in Hong Kong. The menu is extensive, with Hainanese chicken rice, beef rendang, Penang Assam laksa and flame-grilled satay... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3014761/7-best-restaurants-cafes-and-hipster-hang-outs-hit-shek?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3014761/7-best-restaurants-cafes-and-hipster-hang-outs-hit-shek?utm_source=rss_feed Mon, 17 Jun 2019 04:00:12 +0000