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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 2026 Restaurant Directory
100 Top Tables 2026 Restaurant Directory
Auspicious symbolism is thoughtfully woven throughout The Eight dining room.

Cantonese cuisine gets a contemporary makeover at The Eight in the Grand Lisboa Macau

In partnership with:SJM Resorts
Chef Julien Royer of Singapore’s Odette sees Bangkok’s World Gourmet Festival as an opportunity to find a natural connection between different cuisines and let them meet on equal terms. Photo: Handout

World Gourmet Festival: Where culinary titans collaborate and create

The baked stuffed crab shell is one of T’ang Court’s long-standing dishes. Photo: Jocelyn Tam

How T’ang Court perfected the baked stuffed crab shell

Hong Kong’s hospitality sector faces staffing shortages, but start-up Shift Happens is offering a recruitment solution. Photo: Jelly Tse

Need restaurant staff? Shift Happens is here to help

How are Hong Kong’s bars adapting to changing trends in drinking and socialising in 2026? Photo: Jonathan Wong

Hong Kong’s bar scene was extra volatile last year – what’s in store for 2026?

More from 100 top tables
Content from SCMP's Specialist Publications
Although China’s dietary landscape was once deeply divided between northern millet and southern rice, rice has since evolved into the nation’s undisputed primary staple. Photo: SCMP composite/Shutterstock
Trending in China

The other crop that built China: how millet became foundation for Chinese civilisation

While domestication of rice was crucial in southern China, it was millet that ruled the North, laying groundwork for birth of the country.

Food and Drinks

‘Extreme reviews’: cookie brand woos small-town France with Hong Kong tastes

Food and Drinks

Chinese Restaurant Awards 2026: Mott 32 takes Canadian top spot

Trending in China

Chinese archaeologists find 2,200-year-old ancestor of Dragon Boat Festival treat

When we eat zongzi or other leaf-wrapped food, we can clearly appreciate that this tradition existed since ancient times, says researcher.

Chinese scientists have unearthed an ancient precursor to zongzi, proving the leaf-wrapped tradition dates back at least 2,200 years. Photo: SCMP composite/Shutterstock/Yong Ge
Food and Drinks

History of mooncake moulds and their designs, and those preserving the craft

Mooncake artistry flourished during the Ming and Qing dynasties, carved onto wooden moulds depicting flowers, birds and even deities.

Food and Drinks

What to expect from MasterChef Asia 2026? Judges open up on series’ comeback

We talk to chefs Edward Lee, Pichaya ‘Pam’ Soontornyanakij and Kelvin Cheung on the new series returning to screens after a decade off air.

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Trending in China

How Central Asia became the Silk Road’s most interesting culinary destination

Far more than a simple trade route, ancient network was a vibrant hub of cultural exchange that shaped modern culinary landscape, say scholars.

The Silk Road served as an East-West melting pot, transforming Central Asia into a fascinating food destination. Photo: Shutterstock
Food and Drinks

Vegan dim sum, salads, Indian: a Polish marketing manager’s Hong Kong spots

Jakub Lewandowski of The Mira Hong Kong reveals his top vegan dining spots, from custom salads to Chinese dim sum and Indian buffets.

Food and Drinks

This looks like a Mister Softee truck in Vancouver. Is it?

Experience Hong Kong nostalgia in Vancouver with Watt A Truck, a solar-powered ice cream truck offering Asian dessert flavours.

Food and Drinks

At his new Beijing restaurant, chef Jason Liu reconnects with his Chinese roots

Long before the Michelin stars, Jason Liu forged his path blending Chinese flavours and Western flair. He continues his journey at Ling Yun.

Taiwanese chef Jason Liu is no stranger to Michelin stars. He talks about cooking Chinese food with French flair at his Shanghai restaurant Ling Long, and continuing his philosophy at his new Beijing restaurant Ling Yun. Photo: Ling Long
Food and Drinks

How this Hong Kong maker of authentic shrimp roe noodles is leading a comeback

Wing Lok Noodle Factory’s second-generation boss shares how the 50-year-old company is thriving by innovating a dying traditional craft.

Wing Lok Noodle Factory’s second-generation director Angus Chan holds a tray of dried shrimp roe noodles at the company’s base of operations in Kowloon Bay, Hong Kong. The company, which celebrates its 50th anniversary in 2026, started as a relatively unknown noodle supplier, but has risen in recent years to become a well-known food brand in its own right. Photo: Sun Yeung
Food and Drinks

Hidden Japanese, ‘excellent’ Cantonese: a Hong Kong bartender’s food picks

Carna by Dario Cecchini head bartender Jason Yu shares where he enjoys steak, pasta, ‘incredibly personal’ omakase and no-fuss Cantonese food.

Food and Drinks

What are five-kernel mooncakes? A history of the protein-packed treat

Rich in nuts and seeds, five-kernel mooncakes are making a comeback as a protein-packed alternative to have during the Mid-Autumn Festival.

Food and Drinks

18 new Hong Kong restaurants, bars and bakeries to try in September 2026

There’s a whole host of new eating and drinking experiences to enjoy in September. Here’s our comprehensive list of recommendations.

Steamed glutinous rice with mangrove mud crabs from Hokkien House in Central, one of a range of new openings in Hong Kong to check out. Photo: Hokkien House
China consumption

Takeaway boom, new brands make up winning mix for Chinese hotpot chain Haidilao

Takeaway emerges as Haidilao’s fastest-growing segment as it diversifies its formats, expands into lower-tier markets despite a soft economy.

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Haidilao’s upbeat results come against a weak macroeconomic backdrop and fierce competition in China’s catering sector. Photo: Shutterstock
Food and Drinks

Izakaya owner’s favourite Hong Kong spots for wonton noodles and congee

Clement Wong is a fan of comfort food, and has a few regular Hong Kong haunts for Italian, Chinese and Japanese dishes.

Food and Drinks

Michelin and Black Pearl young chef awardee opens restaurant in Hong Kong

The Divine Dish star Justin Yang blends his Fujianese heritage with modern flair at Quan, a contemporary Chinese restaurant in Central.

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Food and Drinks

Why Xiengni Zhou swapped investment banking for Mama Yu chilli oil

Zhou thought she’d be an ‘investment banking queen’ – instead, she found herself quitting KPMG to run Mama Yu, partnering with the BBC and Ford.

Mama Yu’s curry chilli oil – the UK-based brand was founded by Xiengni Zhou and her mum, Jolene Yu. Photo: Handout
Food and Drinks

Canned fish dessert, anyone? A Hong Kong food staple is having a gourmet moment

From the US to Europe, these innovators are taking humble Chinese ingredient dau si leng yu – fried dace with black beans – beyond the tin.

Food and Drinks

7 Shenzhen restaurants earn stars in city’s Michelin Guide debut

The first crop of Michelin-star Shenzhen restaurants has been unveiled and there are a few surprises for local fine-dining fans.

Food and Drinks

French sommelier’s Hong Kong food and drink picks for value and quality

Titouan Jounier, head sommelier at one-Michelin-star Louise, shares his favourite restaurants and bars in Hong Kong and beyond.

Vitello tonnato with slow-cooked veal, tuna sauce and capers at Ninetta, a new Italian restaurant in Hong Kong’s Central neighbourhood that sommelier Titouan Jounier praises for its quality. Photo: May Tse
Food and Drinks

How Singaporean cookbook writer Shu Han Lee built her spice brand Rempapa – interview

The author, who founded the Southeast Asian food brand in her London home kitchen, cares more about deliciousness than strict authenticity.

Shu Han Lee is the author of two cookbooks and founder of the spice brand Rempapa. Photo: Handout
Food and Drinks

A Chinese spicy snack has gone viral. Thank ‘Chinamaxxing’ on social media

Oily, chewy, spongy and spicy, Chinese latiao – literally ‘spicy strips’ – are finding fans outside China, driven by social media.

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Food and Drinks

How 2 like-minded chefs are celebrating Chinese diasporic gastronomy in Montreal

Christophe Yu and Nora Lou craft innovative pop-up feasts that blend migration stories, local ingredients and bold flavours.

Food and Drinks

Unsung Eats: 5 best places to eat in Vancouver

From vegetable-forward tasting menus and Cambodian fine dining to Northeastern Chinese hotpot, these picks showcase the city’s diverse dining scene.

Touk provides a slice of Cambodia in the heart of downtown Vancouver. Photo: @toukyvr/Instagram
Food and Drinks

Beef brisket, cart noodles, curry: boutique owner’s top Hong Kong food spots

Leather Healer founder Wayne Lau reveals his favourite Hong Kong restaurants for down-to-earth local cuisine, and one Osaka standout.

Char siu from Dragon State Kitchen Restaurant in Sheung Wan delivers the traditional flavour that Leather Healer founder Wayne Lau says he grew up with. Photo: Instagram/hkfoodiesbite
Food and Drinks

How Hong Kong chef Vicky Lau is taking her Tate restaurant to a new level

For Tate’s third incarnation, Lau has forged a new sanctuary that reflects her creative maturity and evolving embrace of Chinese flavours.

Luxury Hotels

Review | Upper House Chengdu blends Qing dynasty heritage with modern luxury

Formerly known as The Temple House, Swire’s urban sanctuary in Tai Koo Li pairs historic architecture with Michelin-starred teahouse dining.

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