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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
A special dinner at Tosca di Angelo in Hong Kong, a collaboration with jewellery brand Damiani. Photo: Handout

Your Hong Kong weekend food guide for March 26-29

The Baker & the Bottleman’s hot cross doughnuts this Easter. Photo: Handout

Your Hong Kong food guide for Easter weekend

Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout

Macau’s culinary festival blends luxury dining with sustainability

Supported byMacau Government Tourism Office
Dark chocolate covered stuffed medjool dates at Migas Hong Kong. Photo: Handout

Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

Indigenous fats like shea butter provide livelihoods for rural women producers in Africa, but are often unknown to or dismissed by consumers. Photo: Shutterstock

Young chefs are turning food traditions into tools for global change

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
A plate of stinky tofu. The street food popular in mainland China, Hong Kong and Taiwan is prized for its distinct, potent stench - but for some, the smell is simply too much. Photo: Shutterstock
Food and Drinks

Forced to stop selling stinky tofu, this Taiwanese restaurant fought back

The owner of Southern California’s Golden Leaf reveals how a neighbour’s vendetta has seen the popular street food dropped from his menu.

Hong Kong society

Guangzhou rule on handmade dim sum sparks debate on heritage food in Hong Kong

Lessons from China's history

Reflections | History of Chinese flatbreads reflects how food has echoes of faraway places

Food and Drinks

The Hong Kong chef giving remote Canadian town a taste of the city

Unique Chan’s Hong Kong-style bakery attracts many non-Chinese customers curious to discover dishes like pineapple buns and egg tarts.

Unique Slow Rise Bakery’s menu includes items such as the pineapple bun, coconut cocktail bun and egg tart. Photo: Unique Slow Rise Bakery
Food and Drinks

Where does ma lai go come from and why is the classic dim sum dish so special?

Also known as Chinese steamed cake and Malay sponge cake, ma lai go represents Hong Kong culture with its Western and Eastern influences.

100 Top Tables: Cities of Gastronomy

Macau’s culinary festival blends luxury dining with sustainability

Restaurants across the Greater Bay Area are underlining their commitment to the environment by showcasing zero-waste kitchens, hyperlocal seafood and organic ingredients.

Supported by
Macau Government Tourism Office
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100 Top Tables: Cities of Gastronomy

Quanzhou offers a taste of the Maritime Silk Road

Quanzhou’s unique cuisine – a branch of Minnan cooking – reflects a thousand years of global maritime fusion.

Supported by
Macau Government Tourism Office
Quanzhou was a global maritime trade centre in the Song and Yuan dynasties. In 2025, Unesco awarded it the title Creative City of Gastronomy. Photo: Xinhua
Hong Kong economy

Hong Kong restaurateurs revamp traditional dining as closures reshape industry

Shifting dining habits and cross-border competition are forcing legacy brands like Maxim’s to reinvent themselves to stay relevant.

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Food and Drinks

What China’s cow dung hotpot is really made of – and it’s not what you think

The dish from Guizhou is prized for its cooling and digestive properties, smells better than it sounds, and tastes like bitter beef broth.

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Art

Fried bananas and family lore: a Swedish-Chinese art story

Lam turns Swedish-Chinese restaurant culture and digital defects into haunting works about migration, memory and generational loss.

Multimedia artist Lap-see Lam draws inspiration from her multicultural background. Photo: Mattias Lindbäck
Food and Drinks

‘Classic’ Cantonese, Japanese: art curator’s Hong Kong restaurant picks

Art Central 2026 curator Zoie Yung shares her favourite spots for Hong Kong comfort food, brunches, Chiu Chow bites and late-night skewers.

Snow crab with rice vermicelli at Godenya, a Japanese restaurant in Hong Kong’s Central neighbourhood that is among Zoie Yung’s favourite joints in the city. The Art Central 2026 programme curator also shares where she goes for great, affordable Cantonese food, Spanish bites and more. Photo: Dickson Lee
Viral stories

Japan food company’s ‘manly’ revolution of ‘boring’ tofu captures youth market

Ito begins by reshaping tofu into paddle boards, teardrops, stepping away from traditional moulds to give it a contemporary appeal.

Food and Drinks

Hong Kong’s chefs receive top honours in 2026 Black Pearl Restaurant Guide

The Michelin-equivalent list published by Meituan knighted two Hong Kong chefs, Vicky Cheng and Terry Ho, with special awards.

100 Top Tables: Cities of Gastronomy

International Cities of Gastronomy Fest Macao launches 10-day celebration

As the city hosts the 10-day celebration, its centuries-old fusion cuisine is embracing a new wave of global chefs and bold ideas.

Supported by
Macau Government Tourism Office
Home to a mix of cultures, traditions and flavours, Macau was already a pioneer of fusion food long before the term for this creative cuisine was invented. Photo: Getty Images
Asian diaspora

Video | How restaurant Putien brought Fujianese cuisine abroad

Putien is based on homestyle Heng Hwa cuisine from its namesake city of Putian in China’s coastal Fujian province.

Dishes from Fujianese restaurant Putien
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Food and Drinks

Trailblazing Chinese restaurant is showing Swedes what the culture is all about

From baijiu to Sichuan cuisine, Surfers in Stockholm has it all. Now, this Chinese culture hub is gearing up to celebrate 20 years.

Trending in China

Chinese pancakes trace back 5,000 years, references in ancient paintings, poems

Folk legend has it that the morning delicacy first appeared when a primordial goddess melted stones in a riverbed to ‘patch up the sky’.

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Chinese culture

Being Chinese | In New York, ‘Chinese’ doesn’t begin to capture our many tastes

In a somewhat unexpected way, moving to New York broadened my perspective on China’s vast linguistic and culinary differences.

People go for skewers during a Zibo barbecue festival in Wuhan, Hubei province in 2023. As Chinese food reinvents itself overseas, different food cultures are coming to the surface of the uniform concrete-and-glass facades of Chinese cities. Photo: Getty Images
Lessons from China's history

Reflections | How the Hakka spread in China and beyond, their cuisine reflecting hard lives

A people shaped by centuries of migration, Hakka communities are found across China and are prevalent in Malaysia, Singapore and Thailand.

Food and Drinks

‘A tough life’: the family behind Kowloon Walled City’s beloved fish ball maker

Roger Ha’s parents took Ha Ming Kee from a crude Kowloon Walled City venture to a successful fish ball chain. Now he has taken on the mantle.

Food and Drinks

Shenzhen’s The Bay by Chef Fei awarded 1 diamond in ‘China’s Michelin Guide’

The Cantonese restaurant has been recognised for its focus on Lingnan and Chaozhou cuisines, which celebrate freshness and ingredients.

Deep-sea scampi tartare at The Bay by Chef Fai at the Mandarin Oriental, Shenzhen, in China’s Guangdong province. Photo: The Bay by Chef Fai
Trending in China

Foreigners flock to Chinese malatang eateries, believe rich soup is healthy

‘Spicy, numbing, hot’ delicacy becomes go-to dish for birthdays and dates around the globe; aficionados describe it as a ‘personal hotpot’.

Foreigners are flocking to malatang restaurants worldwide in the belief that the rich soup, enhanced with traditional Chinese herbs, offers health benefits. Photo: SCMP composite/RedNote
Food and Drinks

She hated working at her parents’ Chinese restaurant. Now she’s made it viral

Anna Peng shares the daily joys and challenges of running Canada’s Great Fountain Fast Food to its nearly 40,000 followers on Instagram.

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Food and Drinks

Why Hangzhou’s 2-Michelin-star Ru Yuan is ‘a restaurant unlike any other’

Ru Yuan’s chef Fu Yueliang shares why everything from local dishes to design at his restaurant is about transcending Song-dynasty tradition.

Asia travel

The Chinese city where waffles, watchtowers and world history meet

Guangdong’s ‘hometown of overseas Chinese’ is where architecture and cuisine created by returning émigrés reveal how culture flows both ways.

The Tower of Heavenly Success with the Tan River in the background, in Majianglong, Taishan. Photo: Graeme Kennedy
Food and Drinks

Chinese food, but make it fine dining? Chefs push back against stereotypes

Forget fast food in boxes: chefs at upscale restaurants in the US are elevating Chinese cuisine to fine dining status, tasting menus and all.

Emily Yuen, chef at one-Michelin-star Chinese restaurant Yingtao in New York’s Hell’s Kitchen, prepares lo mai gai - sticky rice, lap cheong and salted duck egg yolk stuffed in a deboned chicken wing. Many chefs in the US are elevating Chinese cuisine and challenging stereotypes. Photo: AP
Food and Drinks

Why do Chinese love water chestnuts? All about the lucky ‘horse’s hoof’

A humble and vastly underrated ingredient, water chestnuts are used in a popular Lunar New Year dessert and also have many health benefits.

China-Latin America relations

Peru President Jose Jeri ousted in ‘Chifagate’ scandal tied to China contractor

Late-night meeting with Chinese businessman at a restaurant in Lima fuelled a probe and created major cross-party revolt.

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