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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
Tourists crowd Bangkok’s Chinatown. Photo: Reuters

Bangkok’s culinary stars dim as costs rise and tourists dwindle

Lavitt Ko and Theo Ko are revitalising their family cha chaan teng in Tai Wai with milk tea raves and beatbox parties. Photo: Sam Tsang

From milk tea raves to night tea: how Hong Kong restaurants fight to survive

Drinking and listening are treated as equals at Bar Sepia in Hong Kong. Photo: Handout

Hong Kong’s listening bars beat the noise with vinyl vibes

Restaurants in Galaxy Macau, Sands China, Grand Lisboa and other Macau hotels address sustainability

How Macau’s luxury hotels are making strides towards sustainability

More from 100 top tables
Content from SCMP's Specialist Publications
Short rib pho. Vietnamese and Cantonese noodle soups are different, but not that different. Photo: Jonathan Wong
Wonton noodles. Vietnamese and Cantonese noodle soups are different, but not that different. Photo: Jonathan Wong
Asian Cuisine

Being Chinese | I grew up eating bowls of Chinese migration history. You?

I once dismissed British Chinese food like salt-and-pepper chips, though it was shaped by the same cultural process as what my family ate.

Food and Drinks

Tai Fung Lau at 65: a taste of history at the Hong Kong restaurant

Food and Drinks

From milk tea raves to night tea: how Hong Kong restaurants fight to survive

Food and Drinks

What is authentic Chaoshan cuisine? Depends on who you ask

With Chiu Chow cuisine interpreted differently across Guangzhou, Shenzhen and Hong Kong, three chefs weigh in on what gives the regional fare its soul.

Poached threadfin fish with pickles and plum sauce at Shenzhen’s The Bay by Chef Fei. Photo: Handout
Food and Drinks

Hong Kong’s most iconic baked goods might have Portuguese roots

Portuguese merchants brought breadmaking to Asia centuries ago. Today, echoes may be found in Hong Kong pineapple buns and sha yung egg puffs.

Food and Drinks

French chef’s Hong Kong restaurant picks for ‘stylish’ Italian and Xinjiang

Guillaume Sejourne of Le Colvert shares where he eats steak and regional Chinese lamb dishes, and an Indian spot he keeps returning to.

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Food and Drinks

‘I’ve always loved food’: Yan Can Cook’s Martin Yan on his culinary journey

Yan talks about his big TV break, writing cookbooks and why he’s endorsing Hong Kong restaurateur Dan Gan’s Exotica Umami marinade sauce.

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Chef Martin Yan of Yan Can Cook at an interview with the South China Morning Post in September 2026. The 77-year-old talks about his on- and off-screen career and evolving with the times. Photo: Ashlyn Chak
Yan visits a seafood restaurant in Lei Yue Mun, Hong Kong, in March 1993. Photo: SCMP
Food and Drinks

How Vietnam’s twist on Hainan chicken rice tells a rich story of migration

In Hoi An, on Vietnam’s central coast, com ga is a dish steeped in migrants’ history and tangy flavours.

Food and Drinks

Meet the doctor baking some of the UK’s best Cantonese-inspired bread

Doctor by weekday, baker by weekend, Hai Lin Leung runs her award-winning microbakery Lucky Yu from her East London home.

Food and Drinks

Opinion | Disgusting Food Museum launches Hong Kong pop-up, but is it in good taste?

The Swedish museum’s pop-up in Kai Tak features everything from bovine genitalia to insects. Is it educational or a ‘freak show’?

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Bull testicles, affectionately known in North America as “Rocky Mountain oysters”, on display at the Disgusting Food Museum’s Hong Kong pop-up at Airside in Kai Tak. Photo: Karma Lo
Food and Drinks

14 new Hong Kong restaurants and bars to visit in October

From pizza and exotic cheeses to Korean pot rice and a modern British gastropub, Hong Kong foodies have a lot of new choices this October.

Korean street comfort food is paired with premium ingredients such as caviar and Wagyu at Tienmo in Central, Hong Kong. Photo: Tienmo
Food and Drinks

A wine writer’s Hong Kong restaurant picks for seafood, dim sum and more

Cecilia Wong takes her food seriously and loves Shanghainese, Vietnamese, Cantonese and Chiu Chow flavours, as well as classic Italian.

Food and Drinks

What truly defines the melting pot that is Cantonese cuisine?

The region’s diverse food culture spans Cantonese, Chiu Chow and Hakka cuisines, each with unique traditions yet interconnected flavours.

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.

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
Food and Drinks

Milk tea and miso cookies? Brand woos small-town France with Hong Kong tastes

Louise Lui founded Sucré in her French partner’s hometown to bridge cultures with East-meets-West treats. Not everyone got it immediately.

Artisanal cookie brand Sucré, founded by Hong Kong-born Louise Lui and her French partner Victor Selle, introduced Asian flavours – from miso cookies to iced lemon tea – to a small French town. Photo: Sucré
Food and Drinks

Chinese Restaurant Awards 2026: Mott 32 takes Canadian top spot

Mott 32 locations in Toronto and Vancouver were crowned the best Chinese restaurants in Canada in the 17th edition of the awards.

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.

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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.

(Left) Wooden mooncake moulds for sale at Man Kee Chopping Board in Hong Kong; and (right) mooncakes from Lung King Heen, which makes only small batches of its handmade artisanal mooncakes each year. We look at others helping preserve the ancient craft and how the design of the snacks has changed over the centuries. Photos: Charmaine Mok/Four Seasons Hong Kong
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.

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.

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.

Mushroom siu mai at Veggie Kingdom in Tsim Sha Tsui, one of Jakub Lewandowski’s favourite spots for vegan food in Hong Kong. Photo: Instagram/veggiekingdomhk
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.

Watt A Truck serving desserts at a care home for the elderly in Vancouver. Watt A Truck brings Hong Kong-inspired soft-serve ice cream to Vancouver. Photo: Watt A Truck
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.

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.

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.

A selection of sashimi at Open Meal, a Japanese omakase restaurant hidden in a Tuen Mun industrial building that Jason Yu goes to when he is in the mood to splurge. Carna by Dario Cecchini’s head bartender also shares where he goes for steak and pasta in a relaxed atmosphere, and authentic Cantonese food. Photo: Instagram/open_meal
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.

Five-kernel mooncakes from the InterContinental Grand Stanford Hong Kong in Tsim Sha Tsui. We dive into the rich history of these “wuren” mooncakes, from ancient origins to modern interpretations. Photo: Jonathan Wong
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.

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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