TOPIC

Chinese cuisine

Chinese cuisine
The latest news, analysis and opinion on Chinese cuisine. In-depth analysis, industry insights and expert opinion.
A shop owner in China has seen her profits soar after she began live streaming herself plucking feathers from the rear ends of chickens. Photo: SCMP composite/QQ.com/Douyin
Trending in China

China shop owner live-streams feather-plucking chicken butts to promote delicacy

Snack vendor sees profits from popular delicacy soar, suffers aching bones, hands from plucking15kg of chicken a day.

Food and Drinks

Inside Wild Yeast’s reinvention of Taizhou cuisine

Hong Kong

This week in PostMag: HK’s underground ballroom scene and Chinese fine dining

Food and Drinks

How Hong Kong’s egg and beef sandwich became so beloved and where to eat it

A staple snack at cafes and restaurants in the city, the Hong Kong-style egg and beef sandwich is revered among locals and tourists alike.

Sun Hang Yuen’s beef and egg sandwiches use fresh meat rather than canned corned beef. Photo: Sun Hang Yuen
Food and Drinks

Shanghainese classics, Cantonese chef – just don’t call it fusion

There are 77 items on the ambitious menu of Shanghai Plus – and it’s light and healthy, perfect for the modern diner.

Asia travel

Why Shunde in southern China is heaven for Cantonese food lovers

A Unesco-designated City of Gastronomy, Shunde is hailed by many as the birthplace of Cantonese cuisine and offers a lot more besides.

Advertisement
Advertisement
Advertisement
Hong Kong economy

Hong Kong restaurants innovate for Mother’s Day with elderly-friendly initiatives

Eateries embrace inclusivity with menus for people with swallowing difficulties and early bird options to reflect changing dining habits.

Chung’s House branches under Tao Heung Holdings are offering special cuisines designed for individuals with dysphagia, or swallowing difficulties. Photot: Elson Li
Food and Drinks

Hong Kong’s viral hip-hop cook on how food ‘connects with people’

Viral Cantonese cooking and rapping Instagrammer Chef West talks about how food resonates with people and blending skills for success.

Icons and Influencers

Designer Peter Som turns from fashion to cooking with new book Family Style

The New York designer was inspired by his Chinese grandma’s notebook of recipes; his cookbook presents dishes marrying big flavours with a pinch of fashion flair, delivered with his trademark humour.

Food and Drinks

Recap | Unveiling the best of Cantonese cuisine

Explore the global influence of Cantonese cooking, from the kung fu secrets of wok hei to Michelin-starred fine dining around the world, to the worldwide embracing of XO sauce and shrimp paste.

Cooks working in a dai pai dong in Hong Kong. From such street food stalls to fine-dining Cantonese restaurants, customers savour the effect of wok hei, the “breath of the wok”, in their food. Photo: Llewellyn Cheung
Food and Drinks

Michelin chefs in Europe are embracing China’s culinary repertoire

Japan has long been a major source of culinary inspiration in the West, but the gaze is shifting to other Asian cuisines.

A flattened chicken head at Alchemist, in Copenhagen, Denmark, designed to be held by the beak and eaten in its entirety. Photo: courtesy Alchemist
Trending in China

Posh China restaurant offers ‘authentic’ US$540 meals with elephant dung desserts

Founders spent 7 years studying rainforests of Yunnan province in southwestern China before introducing concept.

Singapore

Singapore’s flavour face-off: mainland Chinese cuisine vs local food culture

The rise of Chinese food brands in Singapore and their impact on local cuisine has sparked debates on cultural preservation and coexistence.

13
Hong Kong

This week in PostMag: Yardbird founders’ new concept and Wong Fei-hung

Matt Abergel and Lindsay Jang have opened Always Joy, an intimate izakaya, while Lala Curio is showing its wallpaper collection at The Peninsula.

Matt Abergel and Lindsay Jang, at their new izakaya Always Joy in Sheung Wan. Photo: Jocelyn Tam
Trending in China

Hong Kong star Nicholas Tse sells sausages online, earns US$207 million in 4 years

Food brand of entertainment icon earns nationwide sales champion tag as actor takes active role in production, promotion of ‘high quality’ bangers.

Hong Kong entertaiment icon Nicholas Tse has hit the jackpot by selling massive amounts of his own brand premium sausages in China. Photo: SCMP composite/Weibo/Taobao
Asia travel

China’s salt capital was built on the white gold, as was its cuisine

The spiciest city in spicy Sichuan, Zigong was once home to an empire of salt and has a history of high- and low-end cuisine, starting with ‘Toilet Rabbit’.

Food and Drinks

The XO factor: international appeal of a famed Cantonese sauce

Hong Kong’s beloved signature sauce is glazing the menus at Michelin-starred Western restaurants around the world.

Advertisement
Advertisement
Advertisement
Food and Drinks

Hong Kong’s 132-year-old tofu restaurant where people go silly for soy

At Michelin-recognised Kung Wo Beancurd Factory in Sham Shui Po, soy products from tofu pudding to soy milk are made fresh on site.

Renee So, the owner and director of Kung Wo Beancurd Factory, at the tofu restaurant and shop in the heart of Hong Kong’s Sham Shui Po neighbourhood. Photo: Kylie Knott
Japan

‘Malicious’ Japan TV clip claiming Chinese eat crows ruffles feathers in China

A freelance producer had manipulated the clip for maximum entertainment value, network claimed.

4
China society

Profile | China film honours ‘Dumpling Queen’ from street vendor to food empire founder

At her lowest point, Zang Jianhe, who lacked formal education, endured hardships of working basic jobs for nearly 20 hours a day.

Food and Drinks

Mouthing Off | I don’t care if it’s not posh, give me more food pictures on menus

‘Buddha Jumps Over the Wall’? What’s that? Restaurants should use more visuals in their menus, and maybe that could help draw more people in.

A customer selects dishes from the menu at a Café de Coral branch at Uptown Plaza in Tai Po, Hong Kong. Fast food chains rely on visuals to help their customers order - could more upmarket establishments also benefit? Photo: Eugene Lee
Trending in China

Chinese eatery sells spicy bamboo sticks for US$1.4, favoured by women diners

Following the introduction of this dish, sales skyrocketed, averaging over 100 servings per day and 30 per cent rise in customer visits.

A restaurant in southern China serves spicy bamboo sticks for US$1.4, which are popular among female customers. Photo: SCMP composite/Douyin
Food and Drinks

Cantonese meets Catalan: Spanish cuisine in Hong Kong

To the untrained eye, Cantonese and Catalan cuisines might seem a world apart, but with their focus on the freshest ingredients cooked simply and for sharing, they are more alike than they are unalike.

Trending in China

China eatery sells half chicken ‘raised on music, milk’ for US$66, triggers taunts

Eatery says succulent ‘sunflower chicken’ which is popular with Michelin-starred chefs is made from birds raised ‘listening to classical music’.

Hong Kong society

Letters | Dim sum: a Hong Kong cultural icon calling out for a makeover

Readers discuss reinventing the dim sum dining experience, and how the city can present a welcoming face to tourists.

Customers enjoy the traditional dim sum experience at Lin Heung Lau in Central, Hong Kong, on October 4, 2024. Photo: Alexander Mak
Food and Drinks

Profile | Chinese-Canadian chef impresses Dubai with ‘third culture’, ‘borderless’ cooking

At Jun’s in Dubai, Kelvin Cheung’s ‘borderless’ cooking draws on influences from the Philippines to India for ‘completely original’ dishes.

Jun’s take on the Filipino raw fish dish kinilaw. Photo: Jun’s
Food and Drinks

Profile | Chinese food? Hong Kong-born chef Tony Mok is redefining it

After working at lauded Michelin-star Hong Kong restaurants including Amber and Mono, young chef is finding his own voice.

Food and Drinks

Chinese cuisine in the Yukon answers the call of the wild

Swapping urban China for the Yukon in Canada’s far north allowed Matthew Bossons to hunt and harvest the abundant bounty of the region, and adapt the cuisine of his Chinese wife’s homeland to their new surroundings.

Advertisement
Advertisement
Advertisement
Help preserve 120 years of quality journalism.
SUPPORT NOW
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement