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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
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

Quanzhou offers a taste of the Maritime Silk Road

Supported byMacau Government Tourism Office
Amigo’s six-course dinner in Hong Kong includes its house-brand caviar. Photo: Handout

Your Hong Kong weekend food guide for April 10-13

Feuille’s beetroot pre-dessert creation in Hong Kong has made diners rethink the flavour of the vegetable entirely. Photo: Studio PMK

Dish in Focus: Beetroot – juniper – roses at Feuille

Sunlover from from Honky Tonks Tavern’s spring cocktail menu. Photo: Handout

Your Hong Kong weekend drinks guide for April 9-11

Chef Ricardo Chaneton of Mono, a Michelin-starred Latin American restaurant in Central, is showing how a more environmentally friendly F&B industry is possible, even in Hong Kong. Photo: Handout

How Sustainability Hero Mono is championing eco-conscious F&B in Hong Kong

More from 100 top tables
Content from SCMP's Specialist Publications
A four-course sea cucumber set menu at The Murray’s Garden Lounge in Hong Kong. Photo: Handout
Food and Drinks

Your Hong Kong Sevens weekend food guide for April 17-19

Enjoy delicious treats at Dorsett Kai Tak’s rugby village, a sea cucumber menu at The Murray, and a taste of Singaporean pastries at Common Man Coffee Roasters’ pop-up.

Trending in China

China AI robot restaurant scans diners’ faces, tongues, recommends healthy dishes

Trending in China

China restaurant owner rejects fame after being swamped by customers

Food and Drinks

Why are young Koreans going crazy for Chinese restaurants?

Chinese food has become part of everyday life for South Koreans in their 20s and 30s thanks to viral trends and their own lived experiences.

A whole simmered fish is served at Bantianyao Kaoyu, a Chinese restaurant in the Myeongdong area of central Seoul. Dishes like spicy hotpot and candied fruits that went viral in South Korea in the 2010s introduced young people to powerful Chinese flavours, which has grown into an established love of Chinese cuisine for many in the country. Photo: The Korea Times
Food and Drinks

A Chinese takeaway kid’s Hong Kong-style French toast with a twist

London bakery Cantoast’s deep-fried milk bread comes in flavours such as salted egg. It’s Hong Kong-style baking but not as we quite know it.

Food and Drinks

Mouthing Off | Is stinky tofu ban for US restaurant discrimination or lack of common scents?

Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?

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Food and Drinks

How Okinawan food evolved with Chinese influences to become ‘truly unique’

Long ago, Okinawa was part of the Ryukyu Kingdom, a trade hub linking Japan to Asia. Today, dishes like goya champuru reflect this history.

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Champuru is a representative dish of Okinawa, Japan. Its use of goya, or bitter melon, reveals its Chinese influences. Photo: Getty Images
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

Effective on May 1, the rule mandates that operators must explicitly state whether their dim sum dishes are made using traditional on-site methods.

Lessons from China's history

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

How ‘hubing’ came to China is reflected in Hong Kong’s Jenny Bakery cookies smelling like Malaysia’s Rotiboy coffee buns, Wee Kek Koon says.

Today, the descendants of “hubing” Chinese flatbreads survive in everyday foods like “shaobing” (pictured), the ubiquitous flatbread sold at neighbourhood food stalls, and “nang”, the naan-like Xinjiang flatbreads still baked by pressing the dough against the walls of clay ovens. Photo: Shutterstock
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
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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Martin Lee, chief operating officer for Chinese and Western restaurants at Maxim’s Group, says challenges facing the sector are opportunities for innovation. Photo: Edmond So
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.

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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
04:50
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’.

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.

Hakka women dressed in traditional costumes hold trays of Hakka foods during the opening ceremony of the Hakkien Food Carnival at Tai Po Lam Tsuen, Hong Kong, in July 2013. Photo: SCMP
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.

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