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Chinese cuisine

Chinese cuisine
The latest news, analysis and opinion on Chinese cuisine. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Cherry Lady Punch, created by Sora from Rosewood Phnom Penh, will be on offer at Terrible Baby in Hong Kong for one night only. Photo: Handout

Your Hong Kong weekend drinks guide for June 25-27

Even the most delicious meals, such as this one at La Terrace at Louise, can occasionally be marred by rude or entitled guests, Hong Kong’s F&B professionals share. Photo: Nicholas Wong Sixteen Photography

Word on the StrEAT: the F&B scene’s pet peeves about customers

The BBQ table spread at Smoke & Barrel in Hong Kong. Photo: Handout

Your Hong Kong weekend food guide for June 26-28

Always Joy’s Nagoya-style stuffed chicken wing offers rich umami flavours with a crisp finish. Photo: Handout

Dish in Focus: Nagoya-style stuffed chicken wings at Always Joy

Gokan’s Geisha Espresso Martini from its latest series of signatures. Photo: Handout

Your Hong Kong weekend drinks guide for June 11-13

More from 100 top tables
Content from SCMP's Specialist Publications
A family carries on eating during a flood in Liling, Hunan province. Photo: AFP
Chinese culture

Being Chinese | Talking when you eat is bad for you, and other Chinese beliefs

Beyond Confucian restraint and traditional medicine, my family has urgent rules for eating bony fish and steaming hot food.

Food and Drinks

Bear’s paw, monkey brain? Not in this US$2,000 Manchu-Han banquet in Hong Kong

Food and Drinks

Hong Kong’s dai pai dong go upscale indoors. Can they recreate the same magic?

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Food and Drinks

On the Menu | Despite what TCM doctors say, I need cold food and drink this summer

Never mind yin and yang, the unrelenting heat has this writer seeking the coolest food and iciest drinks to keep the sweats at bay.

Lightly poached fish and sugar snap peas with soba and seaweed, an ideal dish for a hot Hong Kong summer. Photo: Charmaine Mok
Food and Drinks

Where a beer boss goes in Hong Kong for Indian food, seafood and pizza

Carlsberg Group’s Nathaniel Moxom shares his favourite Hong Kong restaurants, from tandoori to oysters to something ‘unmistakably local’.

Food and Drinks

Your Hong Kong weekend food guide for June 26-28

An eight-hands Chinese feast at Shanghai Plus, lamb-led snacks and cocktails at Kinsman, and a new Smoke & Barrel barbecue joint in Sai Ying Pun.

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Food and Drinks

Davina Chang on food and community as her Paris cafe Bing Sutt closes

The @thecolordiet content creator moved to Paris and built a thoughtful space serving Hong Kong favourites; she’s since authored a cookbook, A Taste of Hong Kong.

Pineapple bun and egg tart pastries at Davina Chang’s Bing Sutt in Paris. Photo: Handout
Food and Drinks

The Hong Kong chef who quit teaching to wow Paris diners with Cantonese food

After studying education, Luke Ng’s love of cooking took him to France, where he tells his story through creative dishes and Instagram videos.

Food and Drinks

7 top Hong Kong restaurants offering fine food at bargain prices this summer

If you like to eat well without breaking the bank, these upscale summer menus serving everything from caviar to Wagyu have you covered.

Food and Drinks

The winding path of a chef marrying Cantonese and Jiangnan cuisines in Macau

Chef Kevin Zhu blends Cantonese and Jiangnan cuisines at Lakeview Palace in Macau, crafting dishes that reflect his unique culinary journey.

Shrimp fried noodles by Chef Zhu. Photo: Chloe Loung
Food and Drinks

Think matcha is Japanese? Think again, says this Hong Kong tea brand

Hong Kong bar owner Gavin Yeung founded matcha brand Celadon after being ‘floored’ by its long history in China before reaching Japan.

The company uses powder from China’s Zhejiang province to spotlight the green tea’s true Chinese origins, which, the founders say, are contrary to “everything this generation knows about matcha”. Photo: Chloe Loung
Food and Drinks

Where a French-Canadian CEO goes in Hong Kong for dumplings, seafood and more

Camden CEO Mathieu Bedard shares his favourite Hong Kong restaurants and bars, from a fried chicken spot to a ‘true’ dai pai dong.

Food and Drinks

7 special Father’s Day 2026 lunches, dinners and more in Hong Kong

From huge steaks and chocolate cigars to the chance to win a suit worth HK$8,800 for your dad, celebrate Father’s Day in style this year.

Food and Drinks

Your Hong Kong food guide for Father’s Day weekend, June 19-21

Fill the upcoming long weekend with Jija’s afternoon tea, a four-hands steak dinner at Carna by Dario Cecchini, and a Father’s Day brunch at LPM.

LPM’s menu for Father’s Day. Photo: Handout
Food and Drinks

An American pastry chef reinvents the hotpot with immigrant-inspired twists

Inspired by her cross-cultural upbringing, Natasha Pickowicz breaks traditional hotpot rules to blend regional Chinese styles with new ingredients.

Natasha Pickowicz views East Asian hotpot as “both a meal and a celebration”. Photo: Alex Lau
Food and Drinks

7 top places for sticky rice dumplings in Hong Kong for the Dragon Boat Festival

These hotel restaurants are offering a range of traditional and modern ‘zongzi’ for the Dragon Boat Festival on June 19.

Food and Drinks

What are alkaline rice dumplings, the Dragon Boat Festival sweet treat?

Alkaline rice dumplings, traditionally eaten during the Dragon Boat or Tuen Ng Festival, boast a rich history that dates back to ancient times.

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Asia travel

Best things to do in Wuxi, China’s lakeside city of gardens and sweet cuisine

Nestled on China’s Lake Taihu, Wuxi, with its industrial heritage, serene gardens, temples and decadent cuisine, is great for a weekend trip.

Tourists stroll around a historical district in Wuxi. The city on the shores of Lake Taihu in China’s Jiangsu province is known for its canals, temples, peaceful gardens and decadent cuisine that reflects its wealthy industrial past. Photo: Shutterstock
Food and Drinks

Where to go for delicious steak and Italian in Hong Kong? Omakase chef reveals

Zinc Leung, chef-owner of Sushi Zinc in Hong Kong, shares his favourite restaurants for steak, Italian, roast goose, seafood and more.

Food and Drinks

The magic of mushrooms, from foraging to fine dining

Taschen’s coffee-table book The Gourmand’s Mushroom looks at how fungi are portrayed in art, literature and music, and explores the health benefits of various species.

Food and Drinks

Chinese photographers serve a visual feast at World Food Photography Awards 2026

Hotpot feasts, communal banquets and street food scenes were the highlights from Chinese photographers during this year’s competition.

A family preparing red glutinous rice cakes for Chinese New Year in Putian, Fujian province, China. The photo was featured in the annual World Food Photography Awards. Photo: Chen Ying/World Food Photography Awards sponsored by Bimi
US-China relations

How Chinese drink chains are testing the limits of soft power

New tea and coffee brands from China are winning customers across America, but their broader influence remains unclear.

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Illustration: Brian Wang
Food and Drinks

Prawn toast as a Scotch egg? How UK chefs are reinventing a Cantonese classic

A beloved Chinese restaurant dish across Britain, Cantonese prawn toast is being transformed in ways that must be tasted to be believed.

Food and Drinks

15 new Hong Kong restaurants to try in June 2026, from pizza to ramen

New openings include a Neapolitan pizzeria, a Tokyo ramen chain’s outpost, an Argentinian steakhouse and a modern Chinese dessert bar.

Food and Drinks

This legendary Chinese snake soup was all but lost. How 2 chefs are reviving it

Once the centrepiece of political and business gatherings, Taishi five-snake soup is making a return in a form more suited to the modern era.

A complex soup of wu yu dan, or cuttlefish “roe”, created by chefs Li Chi-wai and Dong Zhenxiang that harkens back to the legendary Taishi five-snake soup that Dong once tried. Photo: Rosewood Hong Kong
Trending in China

How tofu evolved from a chance find to one of China’s most prized culinary symbols

Ancient alchemists who stumbled across soybean curd while searching for an elixir of life created a foodstuff which has global appeal today.

Using a cotton fabric mesh, or a tofu cloth, is essential in tofu making to separate the soy curds from the liquid whey and to shape the final product. Photo: Facebook/China Plus Culture
Trending in China

China barbecue chain refunds diners US$162,000 for ‘not properly grilled’ food

Lamb skewer eatery says cooking glitch caused by new grilling equipment; offers money back deal despite getting no complaints from diners.

Food and Drinks

Where to go for ‘real’ Italian, ‘funky’ Japanese in Hong Kong? This CEO knows

Pak-man Lee of Hong Kong design shop Nuovo shares where he enjoys Japanese bites, real Italian dishes and Thai food on the beach.

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